Evidence for S-cerevisiae fermentation in ancient wine
Evidence for S-cerevisiae fermentation in ancient wine
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DOI：
10.1007/s00239-003-0031-2
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发表时间：
2003-01-01
影响因子：
3.9
通讯作者：
Polsinelli, M
中科院分区：
文献类型：
--
作者：
Cavalieri, D;McGovern, PE;Polsinelli, M
酿酒酵母是现代发酵过程中使用的主要酵母，包括酿酒、面包制作和酿造。从埃及已知最早的酒罐之一内的残留物中，我们提取、扩增了酿酒酵母的核糖体 DNA，并对其进行了测序。这些结果表明，这种生物体可能至少在公元前 3150 年就负责葡萄酒发酵。这一推论对面包和啤酒酵母的进化具有重大意义，因为它表明天然存在于葡萄表面花朵上的酿酒酵母也被用作发酵谷物产品的接种物。
Saccharomyces cerevisiae is the principal yeast used in modern fermentation processes, including winemaking, breadmaking, and brewing. From residue present inside one of the earliest known wine jars from Egypt, we have extracted, amplified, and sequenced ribosomal DNA from S. cerevisiae. These results indicate that this organism was probably responsible for wine fermentation by at least 3150 B.C. This inference has major implications for the evolution of bread and beer yeasts, since it suggests that S. cerevisiae yeast, which occurs naturally on the surface bloom of grapes, was also used as an inoculum to ferment cereal products.