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The Fungus That Revolutionized Fermentation: All About Saccharomyces cerevisiae
The organism that makes your bread, beer, and wine also changed biology forever. Saccharomyces cerevisiae has accompanied humanity for thousands of years, although for most of that time we did not know it existed. This video explores its history from ancient Egypt to Pasteur's...
20 resources
- 1. History and Taxonomy
- [EN] Lahue, C., Madden, A. A., Dunn, R. R., & Smukowski Heil, C. (2020). History and domestication of Saccharomyces cerevisiae in bread baking. Frontiers in Genetics, 11, 584718.pdf PDF
- [EN] Pontes, A., Hutzler, M., Brito, P. H., & Sampaio, J. P. (2020). Revisiting the taxonomic synonyms and populations of Saccharomyces cerevisiae—Phylogeny, phenotypes, ecology and domestication. Microorganisms, 8(6), 903.pdf PDF
- [EN] U.S. Environmental Protection Agency. (1997, February). Final risk assessment of Saccharomyces cerevisiae External link
- [ES] Arias Ochoa, A. (2020). Identificación morfológica, fisiológica y molecular de levaduras del género Saccharomyces para la elaboración de cerveza. Mente Joven, 20(2), 55-64 External link
- [ES] Jiménez-Cid, V. J. (2021). Evolución de Saccharomyces cerevisiae, el mejor amigo del hombre. Asociación Española de Técnicos de Cerveza y Malta External link
- 2. Physiology and Metabolism
- [EN] Dickinson, J. R., & Schweizer, M. (Eds.). (2004). The metabolism and molecular physiology of Saccharomyces cerevisiae (2nd ed.). CRC Press External link
- [EN] Leupold, S., Tkach, J. M., & Yvert, G. (2019). Saccharomyces cerevisiae goes through distinct metabolic phases during its replicative lifespan. eLife, 8, e41046.pdf PDF
- [EN] Soares, E. V., & Mota, M. (2011). Flocculation in Saccharomyces cerevisiae: A review. Journal of Applied Microbiology, 110(1), 1-18 External link
- [ES] De Martín Barry, A. M. (2005). Control del metabolismo de Saccharomyces cerevisiae en la síntesis de glutatión [Tesis doctoral, Universidad de Granada] External link
- [ES] Suárez-Machín, C., Egusquiza-Ramírez, A., Calaña-Anaya, F., & Pérez-Gálvez, C. (2016). Levadura Saccharomyces cerevisiae y la producción de alcohol: Revisión bibliográfica. ICIDCA, 50(4), 3-16 External link
- 3. Genetics and Evolution
- [EN] Bai, F.-Y., Han, D.-Y., Duan, S.-F., & Wang, Q.-M. (2022). The ecology and evolution of the baker’s yeast Saccharomyces cerevisiae. Genes, 13(2), 230.pdf PDF
- [EN] Cromie, G. A. (2013). Genomic sequence diversity and population structure of Saccharomyces cerevisiae assessed by RAD-seq. G3 Genes Genomes Genetics, 3(12), 2163-2171.pdf PDF
- [EN] Engel, S. R., Dietrich, F. S., Fisk, D. G., Binkley, G., & Cherry, J. M. (2014). The reference genome sequence of Saccharomyces cerevisiae: Then and now. G3 Genes Genomes Genetics, 4(3), 389-398.pdf PDF
- [ES] Méndez, B. S. (2014). Saccharomyces cerevisiae es un buen(a) amiga. Química Viva, 13(2), 1-4 External link
- 4. Industrial and Medical Applications
- [EN] Ostergaard, S., Olsson, L., & Nielsen, J. (2000). Metabolic engineering of Saccharomyces cerevisiae. Microbiology and Molecular Biology Reviews, 64(1), 34-50 External link
- [EN] Parapouli, M., Vasileiadis, A., Afendra, A. S., & Hatziloukas, E. (2020). Saccharomyces cerevisiae and its industrial applications. AIMS Microbiology, 6(1), 1-31.pdf PDF
- [EN] Que, Z., Wang, S., Wei, M., Fang, Y., Ma, T., Wang, X., & Sun, X. (2024). The powerful function of Saccharomyces cerevisiae in food science and other fields: A critical review. Food Innovation and Advances, 3(3), 167-180.pdf PDF
- [ES] Ciklic, I., & Cuello, R. (2020). La biotecnología de levaduras como herramienta para la industria de bebidas alcohólicas. INTA External link
- [ES] Moreno-Rivas, S. C., & Ramos-Clamont Montfort, G. (2018). Descontaminación de arsénico, cadmio y plomo en agua por biosorción con Saccharomyces cerevisiae. TIP Revista Especializada en Ciencias Químico-Biológicas, 21, 51-68 External link
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