S.Cerevisiae has a very diverse ecology including its wild and domesticated populations. Despite that, many commercially available wine strains of S. Cerevisiae possess little genetic variation between one and another due. The wine industry practice of inbreeding preferred strains for consistency of quality might have contributed to this deplete of genetic diversity in wine yeast strains ( Borneman et al, 2016). Even with such equilibrium in genetic differences, Industrial usage of yeast has impose selective pressure that drove many adaptive evolution in wine yeast strains. For example, genes that are associated with tolerance to sulfites and copper are found to be highly conserved amongst wine yeast strains. Copper sulfites used as antifungal agents in wineries might have served as a selective pressure to favor the acquired trait (Marsit & Dequin, 2015). S. Cerevisiae as a whole have differentiated between yeast used specifically for wine, beer or bread as a result of human influence us as migration that would lead to new niche expansion for the specie. Industrial application of S. Cerevisiae impact and shape the evolutionary history and diversity of the specie.
Baker’s Yeast at work
https://www.ebay.co.uk/p/Wine-Yeast-1kg-Saccharomyces-Cerevisiae/12007822286
Aside from making food and beverages, S. Cerevisiae is also a probiotic that provides many beneficial biological processes for humans. They are capable of degrading and absorbing mycotoxins. They also aid phytate degradation which helps human intake minerals from certain plant products ( Moslehi-Jenabian et al, 2010). Opportunistic strains of S. Cerevisiae capable of causing yeast infections in human with immunocompromising conditions have been observed ( Terrado & Querol 2015). Cerevisiae contributes to human progress in science as a model organism to study many biological processes because they carry out similar processes and share the same set of proteins that carry out those processes with other eukaryotes ( Karathia et al 2011). There are a wide variety of uses for S. Cerevisiae beside food and beverage production. This specie is very diverse with different strains that possesses many capabilities.
https://www.youtube.com/watch?v=XJEc3wDAVbo
Work Cited
Anthony R. Borneman, Angus H. Forgan, Radka Kolouchova, James A. Fraser and Simon A. Schmidt. Whole Genome Comparison Reveals High Levels of Inbreeding and Strain Redundancy Across the Spectrum of Commercial Wine Strains of Saccharomyces cerevisiaeG3: GENES, GENOMES, GENETICS April 1, 2016 vol. 6 no. 4 957-971; https://doi.org/10.1534/g3.115.025692
Karathia H, Vilaprinyo E, Sorribas A, Alves R (2011) Saccharomyces cerevisiae as a Model Organism: A Comparative Study. PLOS ONE 6(2): e16015. https://doi.org/10.1371/journal.pone.0016015
Moslehi-Jenabian, S., Pedersen, L. L., & Jespersen, L. (2010). Beneficial effects of probiotic and food borne yeasts on human health. Nutrients, 2(4), 449–473. doi:10.3390/nu2040449
Souhir Marsit, Sylvie Dequin, Diversity and adaptive evolution of Saccharomyces wine yeast: a review, FEMS Yeast Research, Volume 15, Issue 7, November 2015, fov 067, https://doi.org/10.1093/femsyr/fov067
