Genome Analysis and the Domestication of Brewer’s Yeast
Taming the Wild Yeast | How do the strains of yeast we use for brewing and baking differ from their wild cousins? And when did the changes that make them more amenable to food production occur? Chris White and his colleagues have devoted their professional lives to working with and studying the microbes we employ in industrial food production processes, especially Saccharomyces cerevisiae.
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