ABSTRACT

Saccharomyces cerevisiae is the most extensively studied yeast and, over the last century, provided insights on the physiology, genetics, cellular biology and molecular mechanisms of eukaryotes. More recently, the increase in the discovery of wild strains, species and hybrids of the genus Saccharomyces has shifted the attention towards studies on genome evolution, ecology and biogeography, with the yeast becoming a model system for population genomic studies. The genus currently comprises eight species, some of clear industrial importance, while others are confined to natural environments, such as wild forests devoid from human domestication activities. To date, numerous studies showed that some Saccharomyces species form genetically diverged populations that are structured by geography, ecology or domestication activity and that the yeast species can also hybridize readily both in natural and domesticated environments. Much emphasis is now placed on the evolutionary process that drives phenotypic diversity between species, hybrids and populations to allow adaptation to different niches. Here, we provide an update of the biodiversity, ecology and population structure of the Saccharomyces species, and recapitulate the current knowledge on the natural history of Saccharomyces genus.

中文翻译：

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酿酒酵母属的多样性，生态学和生物地理学的最新进展

摘要

酿酒酵母是研究最广泛的酵母，在上个世纪中，它提供了有关真核生物的生理学，遗传学，细胞生物学和分子机制的见解。最近，酵母属野生菌株，物种和杂种的发现增加，使人们的注意力转向了基因组进化，生态学和生物地理学的研究，酵母成为了人口基因组研究的模型系统。该属目前包括八种，其中一些具有明显的工业重要性，而另一些则局限于自然环境，例如没有人类驯化活动的野生森林。迄今为止，大量研究表明，某些酿酒酵母这些物种形成了地理上，生态或驯化活动构成的遗传上分散的种群，并且这些酵母菌种也可以在自然和驯化的环境中轻易杂交。现在，人们更加重视进化过程，该过程驱动物种，杂种和种群之间的表型多样性，以适应不同的生态位。在这里，我们提供了酿酒酵母物种的生物多样性，生态学和种群结构的更新，并概括了关于酿酒酵母属自然历史的最新知识。