Dave Parsons' query got me wondering about the various yeast strains
used in brewing and baking. How long have some of these strains been
extant? Has anyone looked at the polymorphism between such strains?
They might be a very valuable research for some evolutionary studies
(and I'm sure a lot of people might enjoy some of the data :-)
Keith Robison
Harvard University
Department of Cellular and Developmental Biology
Department of Genetics / HHMI
robison at biosun.harvard.edu
