“…The long lasting association of S. cerevisiae with human activities (3150 BC) (Cavalieri et al ., ; Fay and Benavides, ; Legras et al ., ; Goddard et al ., ; Liti, ) has led to the idea that its wide use in fermentation has caused its domestication. Few studies have examined the population biology of S. cerevisiae , its genetic variation and evolution (Fay and Benavides, ; Aa et al ., ; Ezov et al ., ; Ruderfer et al ., ; Legras et al ., ; Zhu et al ., ; Almeida et al ., ; Zhu et al ., ). However, whole genome analysis classified S. cerevisiae strains accordingly to the isolation source (Oak, Wine/European or West African) and the type of human activity from which they derived (Dunn et al ., ), suggesting that the population structure of this yeast consists of a few isolated lineages and mosaicism (Liti et al ., ; Liti, ).…”