Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history

@article{Legras2007BreadBA,
  title={Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history},
  author={Jean Luc Legras and Didier Merdinoglu and Jean-Marie Cornuet and Francis Karst},
  journal={Molecular Ecology},
  year={2007},
  volume={16}
}
Fermented beverages and foods have played a significant role in most societies worldwide for millennia. [] Key Result Their genotyping at 12 microsatellite loci revealed 575 distinct genotypes organized in subgroups of yeast types, i.e. bread, beer, wine, sake. Some of these groups presented unexpected relatedness: Bread strains displayed a combination of alleles intermediate between beer and wine strains, and strains used for rice wine and sake were most closely related to beer and bread strains.
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