Bakery yeasts, a new model for studies in ecology and evolution

Autor: Johan Ramsayer, Thibault Nidelet, Belén Carbonetto, Judith Legrand, Delphine Sicard
Přispěvatelé: Sciences Pour l'Oenologie (SPO), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Bioinformatics and Computational Biology Unit, University of Pretoria [South Africa], Génétique Quantitative et Evolution - Le Moulon (Génétique Végétale) (GQE-Le Moulon), Centre National de la Recherche Scientifique (CNRS)-AgroParisTech-Université Paris-Sud - Paris 11 (UP11)-Institut National de la Recherche Agronomique (INRA), ANR-13-ALID-0005, Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), ANR-13-ALID-0005,BAKERY,Diversité et interactions d'un écosystème agro-alimentaire ' Blé/Homme/Levain' à faible intran: vers une meilleure compréhension de la durabilité de la filière boulangerie(2013), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)
Jazyk: angličtina
Rok vydání: 2018
Předmět:
0301 basic medicine
processus de fabrication
media_common.quotation_subject
030106 microbiology
Saccharomyces cerevisiae
bread
Bioengineering
yeast
brewer s
Applied Microbiology and Biotechnology
Biochemistry
Evolution
Molecular
03 medical and health sciences
Genetic algorithm
Genetics
saccharomyces cerevisiae
pain
Evolutionary dynamics
Domestication
levure
History
Ancient
Phylogeny
media_common
2. Zero hunger
Genetic diversity
biology
digestive
oral
and skin physiology
Genetic Variation
food and beverages
History
19th Century
Biodiversity
biology.organism_classification
Kazachstania
History
Medieval
Yeast
sourdough microbiota
yeast-bacteria interaction
genêtic variation
diversité des populations
[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology
Evolutionary biology
diversité génétique
Fermentation
Evolutionary ecology
microbial community
yeast domestication
[SDE.BE]Environmental Sciences/Biodiversity and Ecology
Biotechnology
Diversity (politics)
Zdroj: Yeast
Yeast, Wiley, 2018, 35 (11), pp.591-603. ⟨10.1002/yea.3350⟩
ISSN: 0749-503X
1097-0061
DOI: 10.1002/yea.3350⟩
Popis: Yeasts have been involved in bread making since ancient times and have thus played an important role in the history and nutrition of humans. Bakery-associated yeasts have only recently attracted the attention of researchers outside of the bread industry. More than 30 yeast species are involved in bread making, and significant progress has been achieved in describing these species. Here, we present a review of bread-making processes and history, and we describe the diversity of yeast species and the genetic diversity of Saccharomyces cerevisiae isolated from bakeries. We then describe the metabolic functioning and diversity of these yeasts and their relevance to improvements in bread quality. Finally, we examine yeast and bacterial interactions in sourdoughs. The purpose of this review is to show that bakery yeast species are interesting models for studying domestication and other evolutionary and ecological processes. Studying these yeasts can contribute much to our fundamental understanding of speciation, evolutionary dynamics, and community assembly, and this knowledge could ultimately be used to adjust, modify, and improve the production of bread and the conservation of microbial diversity.
Databáze: OpenAIRE
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