natural ecology of Schizosaccharomyces yeasts is not well-studied. History Schizosaccharomyces pombe was first discovered in 1893 when a group working in a Brewery Association Laboratory in Germany was looking at sediment found in millet beer imported from East Africa that gave it an acidic taste. The term schizo, meaning "split" or "fission", had previously been used to describe other Schizosaccharomycetes. The addition of the word pombe was due to its isolation from East African beer, as pombe means "beer" in Swahili. The standard S. pombe strains were isolated by Urs Leupold in 1946 and 1947 from a culture that he obtained from the yeast collection in Delft, The Netherlands. It was deposited there by A. Osterwalder under the name S. pombe var. liquefaciens, after he isolated it in 1924 from French wine (most probably rancid) at the Federal Experimental Station of Vini- and Horticulture in Wädenswil, Switzerland. The culture used by Urs Leupold contained (besides others) cells with the mating types h90 (strain 968), h- (strain 972), and h+ (strain 975). Subsequent to this, there have been two large efforts to isolate S. pombe from fruit, nectar, or fermentations: one by Florenzano et al. in the vineyards of western Sicily, and the other by Gomes et al. (2002) in four regions of southeast Brazil. Ecology The fission yeast S. pombe belongs to the divisio Ascomycota, which represents the largest and most diverse group of fungi. Free-living ascomycetes are commonly found in tree exudates, on plant roots and in surrounding soil, on ripe and rotting fruits, and in association with insect vectors that transport them between substrates. Many of these associations are symbiotic or saprophytic, although numerous ascomycetes (and their basidiomycete cousins) represent important plant pathogens that target myriad plant species, including commercial crops. Among the ascomycetous yeast genera, the fission yeast Schizosaccharomyces is unique because of the deposition of α-(1,3)-glucan or pseudonigeran in the cell wall in addition to the better known β-glucans and the virtual lack of chitin. Species of this genus also differ in mannan composition, which shows terminal d-galactose sugars in the side-chains of their mannans. S. pombe undergo aerobic fermentation in the presence of excess sugar. S. pombe can degrade L-malic acid, one of the dominant organic acids in wine, which makes them diverse among other Saccharomyces strains. Comparison with budding yeast (Saccharomyces cerevisiae) The yeast species Schizosaccharomyces pombe and Saccharomyces cerevisiae are both extensively studied;