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Nature 458, 258 (19 March 2009) | doi:10.1038/7236258b; Published online 18 March 2009

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Baker's yeast, or Saccharomyces cerevisiae, has been used in cooking and brewing for centuries, and more recently has also proved a valuable asset in molecular- and cell-biology research. However, the genomes of this species' many strains had never been compared on a large scale.