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Biogeography and Ecology of the Genus Saccharomyces

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Yeasts in Natural Ecosystems: Ecology

Abstract

The genus Saccharomyces is intimately associated with alcoholic fermentations conducted by humans. Its most emblematic species, Saccharomyces cerevisiae, represents not only an important case of microbe domestication, exemplified by products such as wine, beer, and bread, but also a case of complex and yet poorly understood ecological adaptations and interactions in natural systems. Moreover, the long coexistence with humans in wineries and breweries has fostered anthropocentric concepts that are difficult to eradicate. Here we critically review, using a historical perspective, recent findings on the natural ecology and biogeography of the different species that form the genus Saccharomyces.

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Acknowledgments

This work was supported by FCT Portugal grant UID/Multi/04378/2013. We thank Feng-Yan Bai, Qing-Ming Wang, and Polona Zalar for sharing unpublished data.

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

    José Paulo Sampaio & Paula Gonçalves

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  1. José Paulo Sampaio
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  2. Paula Gonçalves
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Correspondence to José Paulo Sampaio .

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Editors and Affiliations

  1. Department of Agricultural, Environmental and Food Sciences, University of Perugia, Perugia, Italy

    Pietro Buzzini

  2. Department of Biology, University of Western Ontario, London, Ontario, Canada

    Marc-André Lachance

  3. German Collection of Microorganisms and Cell Cultures, Leibniz Institute DSMZ, Braunschweig, Germany

    Andrey Yurkov

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Sampaio, J.P., Gonçalves, P. (2017). Biogeography and Ecology of the Genus Saccharomyces . In: Buzzini, P., Lachance, MA., Yurkov, A. (eds) Yeasts in Natural Ecosystems: Ecology . Springer, Cham. https://doi.org/10.1007/978-3-319-61575-2_5

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