The origin and adaptive evolution of domesticated populations of yeast from Far East Asia

• Published in: Nature communications Vol. 9; no. 1; pp. 2690 - 13
• Main Authors: Duan, Shou-Fu, Han, Pei-Jie, Wang, Qi-Ming, Liu, Wan-Qiu, Shi, Jun-Yan, Li, Kuan, Zhang, Xiao-Ling, Bai, Feng-Yan
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 12.07.2018; Nature Publishing Group; Nature Portfolio
• Subjects: 13/31; 45; 45/22; 45/23; 45/77; 631/181/2474; 631/208/457; 631/326/193/2540; Adaptation; Adaptation, Physiological - genetics; Asia; Asia, Eastern; Baking yeast; Biological evolution; Contraction; Domestication; Evolution & development; Evolution, Molecular; Evolutionary genetics; Fermentation; Fermented food; Genetic Variation; Genetics, Population; Genome, Fungal - genetics; Genomes; Humanities and Social Sciences; Life history; Maltose; multidisciplinary; Niches; Phylogeny; Populations; Saccharomyces cerevisiae; Saccharomyces cerevisiae - classification; Saccharomyces cerevisiae - genetics; Saccharomyces cerevisiae - metabolism; Science; Science (multidisciplinary); Yeast; Asia, Eastern; Asia; East Asia

The yeast Saccharomyces cerevisiae has been an essential component of human civilization because of its long global history of use in food and beverage fermentation. However, the diversity and evolutionary history of the domesticated populations of the yeast remain elusive. We show here that China/F...