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"value" => "<table class="table"><tbody><tr><td><a href="/node/5489"><img src="/sites/default/files/u5/KFI/acta/acta_12.png" width="300" data-entity-type="file" data-entity-uuid="d120ee4c-f993-4430-9a5a-a134a530a34e" alt=""></a></td><td><p><strong>Szerző: </strong><br>Molnár Mónika<br>Nyíregyházi Egyetem <br><br><strong>Cím:</strong> Az élesztők tradicionális szerepe az európai kultúrában<br><strong>DOI:</strong> https://doi.org/10.71066/AANY.2025.12.06<br><strong>Megjelent: </strong>2025. november</p><p><a href="https://nye.hu/sites/default/files/u5/KFI/acta/Moln%C3%A1r%20M%C3%B3nika.pdf"><strong>Letöltés</strong></a></p></td></tr></tbody></table><p> </p><p><strong>Összefoglaló</strong><br><br>Az élesztőgombákat az emberiség évezredek óta hasznosítja. Az európai kultúra alapvető élelmiszerei: a bor, a sör és a kenyér élesztővel, elsősorban Saccharomyces cerevisiae felhasználásával készülnek. Ez az áttekintés felidézi az élesztőkkel való találkozásunk kezdeteit, majd tárgyalja a S. cerevisiae eredetével kapcsolatosan kialakult különböző nézőpontokat. Végül a bor-, sör- és kenyérkészítéshez használt modern törzsek és technológiák kialakulásának fő mérföldköveit és jellemzőit tárgyalom. <br><br><strong>Kulcsszavak:</strong> élesztőgomba, Saccharomyces cerevisae, bor, sör, kenyér<br><br><strong>ABSTRACT</strong><br><br>Yeasts have been used by mankind for thousands of years. The staple foods of European culture: wine, beer and bread are made with the use of yeasts, primarily Saccharomyces cerevisiae. This review traces the beginnings of our encounter with yeasts and then discusses the various perspectives that have emerged regarding the origins of S. cerevisiae. Finally, I discuss the main landmarks and characteristics of the development of modern strains and technologies used for wine, beer and bread production. <br><br><strong>FELHASZNÁLT SZAKIRODALOM</strong><br><br>Arraz-Otaegui, A., Carretero, L. G., Ramsey, M. N., Fuller, D. Q., and Richter, T. (2018): Archeobotanical evidence reveals the origins of bread 14,400 years ago in the northeastern Jordan. PNAS 115: 7925-7930. https://doi.org/10.1073/pnas.1801071115 <br>Bai, F-Y., Han, D-Y., Duan, S-F., and Wang, Q-M. (2022): The Ecology and Evolution of the <br>Baker's Yeast Saccharomyces cerevisiae. Genes (Basel) 13: 230. https://doi.org/10.3390/genes13020230 <br>Bigey, F., Segond, D., Friedrich, A., et al. (2021): Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread-Making Processes. Curr Biol 31: 722-732. https://doi.org/10.1016/j.cub.2020.11.016 <br>Bongaerts, D., DeRoos, J., DeVuyst, L. (2021): Technological and Environmental Features Determine the Uniqueness of Lambic Beer Microbiota and Production Process. 87: e0061221. https://doi.org/10.1128/AEM.00612-21 <br>Cavalieri, D., McGovern, P. E., Hartl, D. L., Mortimer, R., Polsinelli, M. (2003): Evidence for <br>S. cerevisiae fermentation in ancient wine. J Mol Evol 57: S226-S232. https://doi.org/10.1007/s00239-003-0031-2 <br>Chambers, P. J., Borneman, A. R., Varela, C., Cordente, A. G., Bellon, J. R., Tran, T. M. T., Henschke, P. A., and Curtin, C. D. (2015): Ongoing domestication of wine yeast: past, present and future. Aust J Grape Wine Res 21: 642-650. https://doi.org/10.1111/ajgw.12190 <br>DeRoos, J., DeVuyst, L. (2019): Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production. J Sci Food Agric 99: 25-38. https://doi.org/10.1002/jsfa.9291 <br>Dunn, B., Sherlock, G. (2008): Reconstruction of the genome origin and evolution of the hybrid lager yeast Saccharomyces pastorianus. Genome Res 18: 1610-23. https://doi.org/10.1101/gr.076075.108 <br>Eldarov, M. A., Maldarov, Mardanov, A. V. (2020): Metabolic Engineering of Wine Yeast Strains of Saccharomyces cerevisae. Genes (Basel) 11: 964. https://doi.org/10.3390/genes11090964 <br>Farag, M. A., Elmassry, M. M., Baba, M., and Friedman, R. (2019): Revealing the constituents of Egypt's oldest beer using infrared and mass spectrometry. Sci Rep 9: 16199. https://doi.org/10.1038/s41598-019-52877-0 <br>Fay, J. C., Benavides, J. A. (2005): Evidence for domesticated and wild populations of Saccharomyces cerevisiae. PLoS Genet 1: 66-71. https://doi.org/10.1371/journal.pgen.0010005 <br>Gallone, B., Steensels, J., Prahl, T. et al. (2016): Domestication and Divergence of Saccharomyces Beer Yeasts. Cell 166: 1397-1710. https://doi.org/10.1016/j.cell.2016.08.020 <br>Gallone, B., Mertens, S., Gordon, J. L., Maere, S., Verstrepen, K. J., Steensels, J. (2018): Origins, evolution, domestication and diversity of Saccharomyces beer yeasts. Curr Opin Biotechnol 49: 148-155. https://doi.org/10.1016/j.copbio.2017.08.005 <br>Gélinas, P. (2010): Mapping Early Patents on Baker's Yeast Manifacture. Comp Rev Food Sci Food Saf 9: 483-497. https://doi.org/10.1111/j.1541-4337.2010.00122.x <br>Gibson, B. R., Storgårds, E., Krogerus, K., Vidgren, V. (2013): Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species <br>Saccharomyces eubayanus. Yeast 30: 255-66. https://doi.org/10.1002/yea.2960 <br>Gonzalez, R., Molares, P. (2022): Truth in wine yeast. Microb Biotechnol 15: 1339-1356. https://doi.org/10.1111/1751-7915.13848 <br>Jolly, N. P., Varela, C., and Pretorius, I. S. (2014): Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. FEMS Yeast Res 14: 215-237. https://doi.org/10.1111/1567-1364.12111 <br>Karabín, M., Jelínek, L., Kotrba, P., Cejnar, R., Dostálek, P. (2018): Enhancing the performance of breewing yeasts. Biotechnol Adv 36: 691-706. https://doi.org/10.1016/j.biotechadv.2017.12.014 <br>Katz, S. H., Voigt, M. M. (1986): Bread and Beer: The Early Use of Cereals in the Human Diet. Expedition 28: 23-34. <br>Krogerus, K., Magalhães, F., Vidgren, V., Gibson, B. (2017): Nowel breewing yeast hybrids: creation and application. Appl Microbiol Biotechnol 101: 65-78. https://doi.org/10.1007/s00253-016-8007-5 <br>Lahue, C., Madden, A. A., Dunn, R. R., Smukowski Heil, C. (2020): History and Domestication of Saccharomyces cerevisiae in Bread Baking. Front Genet 11: 584718. https://doi.org/10.3389/fgene.2020.584718 <br>Legras, J-L., Merdinoglu, D., Cornuet, J-M., and Karst, F. (2007): Bread, beer and wine: Sacharomyces cerevisiae diversity reflects human history. 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