<HashMap><database>biostudies-literature</database><scores/><additional><submitter>Ludlow CL</submitter><funding>Institute for Systems Biology</funding><funding>NIH</funding><funding>University of Luxembourg</funding><funding>NIGMS NIH HHS</funding><pagination>965-71</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC4821677</full_dataset_link><repository>biostudies-literature</repository><omics_type>Unknown</omics_type><volume>26(7)</volume><pubmed_abstract>Modern transportation networks have facilitated the migration and mingling of previously isolated populations of plants, animals, and insects. Human activities can also influence the global distribution of microorganisms. The best-understood example is yeasts associated with winemaking. Humans began making wine in the Middle East over 9,000 years ago [1, 2]. Selecting favorable fermentation products created specialized strains of Saccharomyces cerevisiae [3, 4] that were transported along with grapevines. Today, S. cerevisiae strains residing in vineyards around the world are genetically similar, and their population structure suggests a common origin that followed the path of human migration [3-7]. Like wine, coffee and cacao depend on microbial fermentation [8, 9] and have been globally </pubmed_abstract><journal>Current biology : CB</journal><pubmed_title>Independent Origins of Yeast Associated with Coffee and Cacao Fermentation.</pubmed_title><pmcid>PMC4821677</pmcid><funding_grant_id>GM080669</funding_grant_id><funding_grant_id>R01 GM080669</funding_grant_id><pubmed_authors>Jeffery EW</pubmed_authors><pubmed_authors>Ludlow CL</pubmed_authors><pubmed_authors>Dudley AM</pubmed_authors><pubmed_authors>Cromie GA</pubmed_authors><pubmed_authors>Garmendia-Torres C</pubmed_authors><pubmed_authors>Sirr A</pubmed_authors><pubmed_authors>Fay JC</pubmed_authors><pubmed_authors>Hays M</pubmed_authors><pubmed_authors>Field C</pubmed_authors></additional><is_claimable>false</is_claimable><name>Independent Origins of Yeast Associated with Coffee and Cacao Fermentation.</name><description>Modern transportation networks have facilitated the migration and mingling of previously isolated populations of plants, animals, and insects. Human activities can also influence the global distribution of microorganisms. The best-understood example is yeasts associated with winemaking. Humans began making wine in the Middle East over 9,000 years ago [1, 2]. Selecting favorable fermentation products created specialized strains of Saccharomyces cerevisiae [3, 4] that were transported along with grapevines. Today, S. cerevisiae strains residing in vineyards around the world are genetically similar, and their population structure suggests a common origin that followed the path of human migration [3-7]. Like wine, coffee and cacao depend on microbial fermentation [8, 9] and have been globally </description><dates><release>2016-01-01T00:00:00Z</release><publication>2016 Apr</publication><modification>2026-04-14T11:26:30.67Z</modification><creation>2019-03-27T03:11:16Z</creation></dates><accession>S-EPMC4821677</accession><cross_references><pubmed>27020745</pubmed><doi>10.1016/j.cub.2016.02.012</doi></cross_references></HashMap>