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Yeast Signaling01:28

Yeast Signaling

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Yeasts are single-celled organisms, but unlike bacteria, they are eukaryotes (cells with a nucleus). Cell signaling in yeast is similar to signaling in other eukaryotic cells. A ligand, such as a protein or a small molecule released from a yeast cell, attaches to a receptor on the cell surface. The binding stimulates second-messenger kinases to activate or inactivate transcription factors that further regulate gene expression. Many of the yeast intracellular signaling cascades have similar...
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Related Experiment Video

Updated: Jun 12, 2025

Genetic Engineering of an Unconventional Yeast for Renewable Biofuel and Biochemical Production
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Genetic Engineering of an Unconventional Yeast for Renewable Biofuel and Biochemical Production

Published on: September 20, 2016

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Yeast domestication.

Jose Paulo Sampaio1, Ana Pontes1

  • 1UCIBIO, i4HB, Departamento de Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.

Current Biology : CB
|June 10, 2025
PubMed
Summary
This summary is machine-generated.

Human domestication has shaped microorganisms, particularly yeasts like Saccharomyces cerevisiae, for food and beverage production. This review explores genetic and phenotypic changes, including secondary and quasi-domestication, in various yeast species.

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Area of Science:

  • Microbiology
  • Genetics
  • Food Science

Background:

  • Microorganisms, like plants and animals, have been domesticated by humans for millennia.
  • Domesticated yeasts are crucial for various food and beverage fermentations, including wine, beer, and bread.
  • Domestication involves propagation by humans, leading to genetic and phenotypic divergence from wild ancestors.

Purpose of the Study:

  • To review the concept of yeast domestication and its impact on microbial evolution.
  • To discuss the genetic and phenotypic signatures of domestication in yeasts.
  • To explore special cases of domestication, such as secondary and quasi-domestication, and examine domestication in other Saccharomyces and non-Saccharomyces species.

Main Methods:

  • Literature review of scientific studies on yeast domestication.
  • Analysis of genetic and phenotypic alterations in domesticated yeasts.
  • Discussion of case studies including Saccharomyces cerevisiae, Brettanomyces bruxellensis, and Torulaspora delbrueckii.

Main Results:

  • Saccharomyces cerevisiae is the primary species responsible for most fermentations, with distinct lineages adapted to specific processes.
  • Domestication results in significant modifications in genome architecture and content, serving as identifiable domestication signatures.
  • Special cases like secondary domestication (re-domestication) and quasi-domestication (adaptation without product improvement) are identified.

Conclusions:

  • Yeast domestication is a complex evolutionary process driven by human selection, leading to specialized strains with altered genomes and traits.
  • Understanding domestication signatures provides insights into microbial adaptation and evolution in human-influenced environments.
  • The study highlights the diverse evolutionary trajectories of yeasts, including those beyond Saccharomyces cerevisiae, in response to human activities.