Biodiversity of Yeasts in Man-made Environments

Tibor Deak

Department of Microbiology and Biotechnology, University of Horticulture and Food Science, Budapest, Hungary

Article history:

Received September 12, 1997
Accepted November 11, 1998

Key words:

Saccharomyces sensu stricto, yeast biodiversity microbial ecology


Agroecosystems and foods are based on natural habitats which have become partially or largely artificial by human interventions. Nevertheless, foods can be treated in terms of microbial ecology, and vineyards and wineries provide examples of man-made ecosystems in which the biodiversity of yeasts can be studied. Molecular techniques have made it possible to characterize the intraspecies population of the wine yeast, Saccharomyces cerevisiae at the genetic level, tofolloio its distribution, variation and dynamics from the grapes through spontaneous and induced fermentation, as well as to study the speciation and domestication of Saccharomyces sensu stricto yeasts.  

Search FTB

Follow us

 facebook 1 twitter bird_icon LI In Bug


Environmental Policy

sdg publishers compact 4 300x300

QR Code


We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information