Beer, biofuels, and beyond: yeast biodiversity in the age of genomics

Yeasts are responsible for the production of many foods, beverages, and fuels. The focus on these domesticated yeasts has created blind spots that our work on wild yeasts from nature have worked to illuminate. We have recently discovered new wild species that have hybridized with domesticated yeasts to ferment iconic products, including lager beer, the most commonly fermented beverage on the planet. Other diverse yeasts and engineered hybrids show considerable promise that remains to be fully explored.

UW Biotechnology Center
425 Henry Mall, Room 1111
Madison, WI 53706