For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and
nutritional benefits that microbes provide in fermented foods and beverages. Recent …

The current food production system is negatively impacting planetary and human health. A
transition to a sustainable and fair food system is urgently needed. Microorganisms are likely …

Large-scale population genomic surveys are essential to explore the phenotypic diversity of
natural populations. Here we report the whole-genome sequencing and phenoty** of …

Complex microbiomes are part of the food we eat and influence our own microbiome, but
their diversity remains largely unexplored. Here, we generated the open access …

Background As a perennial crop, oil-Camellia possesses a long domestication history and
produces high-quality seed oil that is beneficial to human health. Camellia oleifera Abel. is a …

Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

Large structural variations (SVs) within genomes are more challenging to identify than
smaller genetic variants but may substantially contribute to phenotypic diversity and …

Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

Humans have dramatically altered the planet over the course of a century, from the acidity of
our oceans to the fragmentation of our landscapes and the temperature of our climate …

The yeast Saccharomyces cerevisiae has been an essential component of human
civilization because of its long global history of use in food and beverage fermentation …