Humans have put yeast to work for thousands of years to make bread, beer, and wine. Wild strains of yeast are also found in the natural fermentations that are essential for chocolate and coffee production. But, as new genetic evidence reported in the Cell Press journal Current Biology on March 24 shows, the yeasts associated with coffee and cacao beans have had a rather unique history.
In comparison to the yeasts found in vineyards around the world, the new work shows that those associated with coffee and cacao beans show much greater diversity. The findings suggest that those differences may play an important role in the characteristics of chocolate and coffee from different parts of the world.