Unstable chromosome regions are the origin of yeast's brewing capacity, researchers find

The ability of yeast cells to convert sugar to alcohol arose in unstable regions of the chromosomes, researchers have found. The genes that allow yeast to digest sugars in fruits and grains have been duplicated several times over the course of time -- allowing for optimal conversion of different types of sugars (such as sucrose and maltose) into alcohol. Genes at the outskirts of the chromosomes are prone to rapid evolution and adaptation.

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