Replansky Taissa, Koufopanou Vassiliki, Greig Duncan, Bell Graham
Department of Biology, McGill University, 1205 Dr. Penfield, Montreal, QC H3A 1B1, Canada.
Trends Ecol Evol. 2008 Sep;23(9):494-501. doi: 10.1016/j.tree.2008.05.005. Epub 2008 Jul 24.
Baker's yeast, Saccharomyces cerevisiae, is not only an extensively used model system in genetics and molecular biology, it is an upcoming model for research in ecology and evolution. The available body of knowledge and molecular techniques make yeast ideal for work in areas such as evolutionary and ecological genomics, population genetics, microbial biogeography, community ecology and speciation. As long as ecological information remains scarce for this species, the vast amount of data that is being generated using S. cerevisiae as a model system will remain difficult to interpret in an evolutionary context. Here we review the current knowledge of the evolution and ecology of S. cerevisiae and closely related species in the Saccharomyces sensu stricto group, and suggest future research directions.
面包酵母，即酿酒酵母，不仅是遗传学和分子生物学中广泛使用的模式系统，也是生态与进化研究领域中新兴的模式生物。现有的知识体系和分子技术使酵母成为进化与生态基因组学、群体遗传学、微生物生物地理学、群落生态学和物种形成等领域研究的理想选择。由于该物种的生态信息仍然匮乏，以酿酒酵母作为模式系统所产生的大量数据在进化背景下仍难以解读。在此，我们综述了酿酒酵母及狭义酿酒酵母属中密切相关物种的进化与生态学的现有知识，并提出了未来的研究方向。
