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

Forced interspecific hybridization has been used in yeasts for many years to study
speciation or to construct artificial strains with novel fermentative and metabolic properties …

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 …

Saccharomyces cerevisiae has been used for millennia in winemaking, but little is known
about the selective forces acting on the wine yeast genome. We sequenced the complete …

Here we report the isolation of four Saccharomyces species (former Saccharomyces sensu
stricto group) from tree bark. The employment of two temperatures (10° C in addition to the …

The effects of temperature, pH and sugar concentration (50% glucose+ 50% fructose) on the
growth parameters of Saccharomyces cerevisiae T73, S. kudriavzevii IFO 1802T and the …

Although the budding yeast Saccharomyces cerevisiae is arguably one of the most well-
studied organisms on earth, the genome-wide variation within this species—ie, its “pan …

Humans have been consuming wines for more than 7000 yr. For most of this time,
fermentations were presumably performed by strains of Saccharomyces cerevisiae that …

Saccharomyces cerevisiae is the most extensively studied yeast and, over the last century,
provided insights on the physiology, genetics, cellular biology and molecular mechanisms of …

Yeasts with a high fructose consumption capability are very important for winemakers to
solve problems associated with sluggish or stuck fermentations causing undesirable …