23-12-2019
Since ancient times, yeasts have been unconsciously selected by humans for their relevant properties in the fermentation of different beverages and foodstuffs. This process of selection where there are signs of adaptation to man-made environments is called microbe domestication. In this study an ancient hybridization between S. cerevisiae and its closest relative Saccharomyces paradoxus, an exclusively wild yeast, was studied in the context of the adaption and relevance of this hybrid to an artificial habitat associated with processed olives.
This work was presented at the Microbiotec19 Congress in Coimbra last December and won the Award of best poster of the session Molecular Microbiology and Microbial Physiology.
