Landry Christian R, Townsend Jeffrey P, Hartl Daniel L, Cavalieri Duccio
Department of Organismic and Evolutionary Biology, Harvard University, Cambridge, MA 02138, USA.
Mol Ecol. 2006 Mar;15(3):575-91. doi: 10.1111/j.1365-294X.2006.02778.x.
Saccharomyces cerevisiae, the budding yeast, is the most thoroughly studied eukaryote at the cellular, molecular, and genetic levels. Yet, until recently, we knew very little about its ecology or population and evolutionary genetics. In recent years, it has been recognized that S. cerevisiae occupies numerous habitats and that populations harbour important genetic variation. There is therefore an increasing interest in understanding the evolutionary forces acting on the yeast genome. Several researchers have used the tools of functional genomics to study natural isolates of this unicellular fungus. Here, we review some of these studies, and show not only that budding yeast is a prime model system to address fundamental molecular and cellular biology questions, but also that it is becoming a powerful model species for ecological and evolutionary genomics studies as well.
酿酒酵母，即出芽酵母，是在细胞、分子和遗传水平上研究最为透彻的真核生物。然而，直到最近，我们对其生态学、种群及进化遗传学却知之甚少。近年来，人们已经认识到酿酒酵母占据着众多栖息地，且种群中存在重要的遗传变异。因此，对于了解作用于酵母基因组的进化力量的兴趣与日俱增。几位研究人员已运用功能基因组学工具来研究这种单细胞真菌的自然分离株。在此，我们回顾其中一些研究，并表明出芽酵母不仅是解决基础分子和细胞生物学问题的主要模式系统，而且正成为生态和进化基因组学研究的有力模式物种。
