ABSTRACT

ANTHONY R. BORNEMAN, BRIAN A. DESANY, DAVID RICHES, JASON P. AFFOURTIT, ANGUS H. FORGAN, ISAK S. PRETORIUS, MICHAEL EGHOLM, AND PAUL J. CHAMBERS

13.1 INTRODUCTION

During its long history of association with human activity, the genomic makeup of the yeast S. cerevisiae is thought to have been shaped through the action of multiple independent rounds of wild yeast domestication combined with thousands of generations of artificial selection. As the evolutionary constraints that were applied to the S. cerevisiae genome during these domestication events were ultimately dependent on the desired function of the yeast (e.g baking, brewing, wine or bioethanol production), these multitude of selective schemes have produced large numbers of S. cerevisiae strains, with highly specialized phenotypes that suit specific applications [1], [2]. As a result, the study of industrial strains of S.