Vom Bierbrauen zur Forschung im 21. Jahrhundert

Abstract Baker’s yeast Saccharomyces cerevisiae has been used in the production of food and alcoholic beverages since ancient times. In last century it emerged as a leading model organism for studying molecular processes eukaryotic cells, still is very powerful experimental system 21 st biology. The remarkable features this unicellular fungus made its astonishing journey from brewery bakery to research laboratory possible.