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Appl Microbiol Biotechnol. 2002 Feb;58(2):147-56.

Non-conventional yeasts.

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  • 1PROIMI, San Miguel de Tucum├ín, Argentina.


In the beginning there was yeast, and it raised bread, brewed beer, and made wine. After many not days but centuries and even millenia later, it was named Saccharomyces cerevisiae. After more years and centuries there was another yeast, and it was named Schizosaccharomyces pombe; now there were two stars in the yeast heaven. In only a few more years there were other yeasts, and then more, and more, and more. The era of the non-conventional yeasts had begun.

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