Biodiversity of yeasts in man-made environments

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Abstract

Agroecosystems and foods are based on natural habitats which have become partially or largely artificial by human interventions. Nevertheless, foods can be treated in terms of microbial ecology, and vineyards and wineries provide examples of man-made ecosystems in which the biodiversity of yeasts can be studied. Molecular techniques have made it possible to characterize the intraspecies population of the wine yeast, Saccharomyces cerevisiae at the genetic level, to follow its distribution, variation and dynamics from the grapes through spontaneous and induced fermentation, as well as to study the speciation and domestication of Saccharomyces sensu stricto yeasts.

Original languageEnglish
Pages (from-to)279-283
Number of pages5
JournalFood Technology and Biotechnology
Volume36
Issue number4
Publication statusPublished - Oct 1 1998

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Keywords

  • Microbial ecology
  • Saccharomyces sensu stricto
  • Yeast biodiversity

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering

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