Lignocellulosic biomass represents a carbon neutral cheap and versatile source of carbon
which can be converted to biofuels. A pretreatment step is frequently used to make the …

Microbial experimental evolution uses controlled laboratory populations to study the
mechanisms of evolution. The molecular analysis of evolved populations enables empirical …

The yeast Saccharomyces cerevisiae has been instrumental in the fermentation of foods and
beverages for millennia. In addition to fermentations like wine, beer, cider, sake, and bread …

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 brewing industry is experiencing a period of change and experimentation largely driven
by customer demand for product diversity. This has coincided with a greater appreciation of …

Yeasts play vital roles in food biotechnology, especially in fermented products. Yeasts are
monoculture bioprocessing agents, are members of complex microbial communities, and …

Hybridization between species often leads to non-viable or infertile offspring, yet examples
of evolutionarily successful interspecific hybrids have been reported in all kingdoms of life …

Valorization of lignocellulosic biomass (LB) has the potential to secure sustainable energy
production without impacting food insecurity, whist relieving over reliance on finite fossil …

Xylose is the second most abundant monomeric sugar in plant biomass. Consequently,
xylose catabolism is an ecologically important trait for saprotrophic organisms, as well as a …

The most common fermented beverage, lager beer, is produced by interspecies hybrids of
the brewing yeast Saccharomyces cerevisiae and its wild relative S. eubayanus. Lager …