Yeasts have been used for thousands of years to make fermented foods and beverages,
such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or …

Yeasts are the main driving force behind several industrial food fermentation processes,
including the production of beer, wine, sake, bread, and chocolate. Historically, these …

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 …

The budding yeast Saccharomyces cerevisiae can be found in the wild and is also
frequently associated with human activities. Despite recent insights into the phylogeny of this …

Since the completion of the genome sequence of Saccharomyces cerevisiae in 1996 (refs),
there has been a large increase in complete genome sequences, accompanied by great …

For many traits, including susceptibility to common diseases in humans, causal loci
uncovered by genetic-map** studies explain only a minority of the heritable contribution to …

The question of how genetic variation in a population influences phenotypic variation and
evolution is of major importance in modern biology. Yet much is still unknown about the …

The budding yeast, S accharomyces cerevisiae, is a leading system in genetics, genomics
and molecular biology and is becoming a powerful tool to illuminate ecological and …

A fundamental goal in biology is to achieve a mechanistic understanding of how and to what
extent ecological variation imposes selection for distinct traits and favors the fixation of …

Saccharomyces cerevisiae and related species, the main workhorses of wine fermentation,
have been exposed to stressful conditions for millennia, potentially resulting in adaptive …