酿酒酵母菌(Saccharomyces cerevisiae)被广泛应用于酒类酿造和食品发酵等行业，其在我国已具有近万年的应用历史。经过长期有意或无意的人工选择，该菌已经成为适应不同发酵环境和过程、发酵和抗逆性能显著提高的驯养微生物资源，具有重要的开发利用和研究价值。但是，我们对其尚缺乏全面系统的资源调查、收集保藏、应用价值评估和基础研究，而城镇化和商业化正在使其遗传多样性加速消失。本项目拟对参与我国民间传统发酵食品、饮料以及传统酒类酿造过程的驯养酵母菌资源进行全面系统的抢救性收集和保藏；在此基础上，评估其发酵和抗逆性能；并进一步利用DNA指纹分析和多基因系统发育分析等手段，揭示驯养酵母菌的遗传多样性和群体演化，为培育适应新的生产技术需求的优良酵母菌株，提供优质资源和理论依据。

The budding yeast Saccharomyces cerevisiae is used worldwide as a microbial agentfor baking, fermentation of wine, beer and other alcoholic beverages. In China, it has been used in wine making for nearly 10 thousands of years, being similar to the domestication history of plants and animals. Through the long history of intentionally or unintentionally artificial selection, the yeast has become a domesticated microbe with improved fermentation and stress tolerance abilities, being a highly valuable bio-resource for applied and basic research. However, we have not comprehensively investigated the application range of the yeast, collected and preserved the bio-resource and investigated its genetic diversity and population structure. Moreover, the genetic diversity of the yeast has been being threatened by the urbanization and commercialization trend in China. Therefore, we propose here 1) to systematically and intensively isolate and preserve the domesticated yeast populations used for different food and beverage production in China; 2) to compare their phenotypic characters in terms of fermentation of different sugars and tolerance to different stresses including freezing, high temperature, ethanol, osmosis and hydrolysates of natural lignocellulosic biomass. and 3) to investigate the genetic diversity and population structure and evolution of domestic yeast on the basis of DNA fingerprinting, multiple gene sequencing and population genetics analysis. The results will be of great potential for the breeding of improved yeast strains for different purposes.