This was a very interesting read and reminded me of grapes.
There are different types of grapes, and some are better for making jams and jellies and other are better for making wines. However, the roots of most of the grapes in the world are "jelly grapes" because at one point, all of the wine grape roots were dying, and the roots were made more hearty by reinforcing them with the roots of the "jelly" grapes.
This sparked that memory because of the US yeast - was the US yeast studied yeast from Native US or was it yeast that was imported and then mixed with the land?
Hi @metzli,
That's a good question. The authors used a collection of strains, collected at various locations. The paper talks about this and even shows a figure (see below). As you can see, many isolates are from the US, but there are also a significant number from other countries in Europe (Belgium and Denmark). I think this is more a historical thing though. Brettanomyces species are found nearly everywhere. It is just a matter of where you wish to look and isolate them from.
Thank you for your comment and vote!
Best wishes,
Edgar.
Figure 1 from Colomer et al. (2020)