Ever since the introduction of controlled fermentation processes, alcoholic fermentations and
Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability …

Saccharomyces cerevisiae has been used for millennia in the production of food and
beverages and is by far the most studied yeast species. Currently, it is also the most used …

The global diversity of fungi has been estimated between 2 to 11 million species, of which
only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they …

Cross-species gene transfer is often associated with bacteria, which have evolved several
mechanisms that facilitate horizontal DNA exchange. However, the increased availability of …

The question of how phenotypic and genomic complexity are inter‐related and how they are
shaped through evolution is a central question in biology that historically has been …

Spontaneous fermentations that do not rely on backslop** or industrial starter cultures
were especially important to the early development of society and are still practiced around …

Wine is a complex beverage, comprising thousands of metabolites that are produced
through the action of a plethora of yeasts and bacteria during fermentation of grape must …

Considerable progress in our understanding of yeast genomes and their evolution has been
made over the last decade with the sequencing, analysis, and comparisons of numerous …

Hybrids originate from the mating of two diverged organisms, resulting in novel lineages that
have chimeric genomes. Hybrids may exhibit unique phenotypic traits that are not …

Brettanomyces bruxellensis is a unicellular fungus of increasing industrial and scientific
interest over the past 15 years. Previous studies revealed high genotypic diversity amongst …