Diversification and domestication of Saccharomyces cerevisiae

Saccharomyces are frequently found in association with trees, particularly Quercus species. While all Saccharomyces are fermentative, S. cerevisiae is the most widely used to make fermented foods and beverages. Using interspecific competition assays and sampling of vineyard and oak tree environments we find that S. cerevisiae shares both its vigorous growth in wine must and abundance in vineyard environments with its sibling species S. paradoxus. However, population genomics data indicate these two species differ in their dispersion over long distances.