Author/Editor     Piškur, Jure; Rozpedowska, Elzbieta; Polakova, Silvia; Merico, Annamaria; Compagno, Cconcetta
Title     How did Saccharomyces evolve to become a good brewer?
Type     članek
Source     Trends Genet
Vol. and No.     Letnik 22, št. 4
Publication year     2006
Volume     str. 183-6
Language     eng
Abstract     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.
Descriptors     GENE EXPRESSION REGULATION, FUNGAL
ALCOHOL DEHYDROGENASE
SACCHAROMYCES CEREVISIAE
TRANSCRIPTION, GENETIC