Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology

Ancient fermented food has been studied based on recipes, residue analysis, and ancient-DNA techniques and reconstructed using modern domesticated yeast. Here, we present a novel approach based on our hypothesis that enriched yeast populations in fermented beverages could have become the dominant sp...

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Detalles Bibliográficos
Autores principales: Aouizerat, Tzemach, Gutman, Itai, Paz, Yitzhak, Maeir, Aren M., Gadot, Yuval, Gelman, Daniel, Szitenberg, Amir, Drori, Elyashiv, Pinkus, Ania, Schoemann, Miriam, Kaplan, Rachel, Ben-Gedalya, Tziona, Coppenhagen-Glazer, Shunit, Reich, Eli, Saragovi, Amijai, Lipschits, Oded, Klutstein, Michael, Hazan, Ronen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6495373/
https://www.ncbi.nlm.nih.gov/pubmed/31040238
http://dx.doi.org/10.1128/mBio.00388-19

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6495373/
https://www.ncbi.nlm.nih.gov/pubmed/31040238
http://dx.doi.org/10.1128/mBio.00388-19

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