A study of 3,034 baker's yeast genomes divided the species into 39 clades grouped into four superclades by ecological origin: Wine (1,247 isolates), Beer (310), Asian Fermentation (305) and Wild (343).
SRC-563 — CLM-ENT0055-R29-02
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Names from folk tradition, kept apart from the scientific names.
Approved version OWNER-REVIEW-20260930T094922544 · last approved 30 September 2026
A study of 3,034 baker's yeast genomes divided the species into 39 clades grouped into four superclades by ecological origin: Wine (1,247 isolates), Beer (310), Asian Fermentation (305) and Wild (343).
SRC-563 — CLM-ENT0055-R29-02
The earliest known records of yeast-risen bread come from ancient Egypt (1500–1300 BCE) and China (500–300 BCE).
This yeast has been used for millennia to ferment foods and drinks, including bread, and has also been isolated from natural environments such as soil and trees.