Jacqueline Peña

2 months ago | onlinelibrary.wiley.com | Jacqueline Peña |Audrey Ward |Douda Bensasson

1 Introduction Since the last ice age, humans have transitioned from a hunter-gatherer to a sedentary lifestyle and developed new technologies for preserving food, including fermentation (McGovern 2003). The baker's yeast, Saccharomyces cerevisiae, is a driver of such fermentations and is used to produce beer, wine, sake, cocoa, and coffee (Marsit et al. 2017). The earliest archaeological evidence of fermented rice, honey, and fruit in China dates to 7000 BCE (McGovern et al. 2004).