How did Saccharomyces evolve to become a good brewer?
How did Saccharomyces evolve to become a good brewer?
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DOI：
10.1016/j.tig.2006.02.002
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发表时间：
2006-04-01
影响因子：
11.4
通讯作者：
Compagno, C
中科院分区：
文献类型：
--
作者：
Piskur, J;Rozpedowska, E;Compagno, C
酿造和葡萄酒生产是最古老的技术之一，其产品在我们的生活中几乎是不可或缺的。啤酒和葡萄酒发酵的核心生物制剂是属于酵母菌属的酵母，它可以积累乙醇。比较基因组学和生物信息学的最新进展使得阐明酵母何时以及为何产生高浓度乙醇，以及这种显着性状在其进化史上是如何起源和发展的成为可能。两个研究小组揭示了编码乙醇脱氢酶的基因的起源以及酿酒酵母中乙醇积累的过程。
Brewing and wine production are among the oldest technologies and their products are almost indispensable in our lives. The central biological agents of beer and wine fermentation are yeasts belonging to the genus Saccharomyces, which can accumulate ethanol. Recent advances in comparative genomics and bioinformatics have made it possible to elucidate when and why yeasts produce ethanol in high concentrations, and how this remarkable trait originated and developed during their evolutionary history. Two research groups have shed light on the origin of the genes encoding alcohol dehydrogenase and the process of ethanol accumulation in Saccharomyces cerevisiae.