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The Evolutionary History of Bread and Beer Yeast

Caiti Heil and Caiti LaHue team up to tell the story of the evolution of the yeasts used in bread and wine and consider the ways in which the evolution of yeast reminds us about and elucidates the workings of evolution and natural selection more generally.

Published onApr 30, 2020
The Evolutionary History of Bread and Beer Yeast

Caiti Heil is an assistant professor at NC State’s Department of Biological Sciences. She studies the evolution of yeasts (including their hybridization). Here she will tell the story of the evolution of the yeasts used in bread and wine and how those yeasts have changed as they’ve been domesticated. She’ll also mention the ways in which the wild yeasts that colonize sourdough starters are likely to differ from commercial yeasts (and why). Caiti Heil will team up with Caiti LaHue for this talk. The Caitis will also consider the ways in which the evolution of yeast reminds us about and elucidates the workings of evolution and natural selection more generally.

Image attribution: Mogana Das Murtey and Patchamuthu Ramasamy, CC BY-SA 3.0, via Wikimedia Commons

The Evolutionary History of Bread and Beer Yeast | Fermentology mini-seminars
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