The origin of modern fruits brought to microbial communities an abundant source of rich food
based on simple sugars. Yeasts, especially Saccharomyces cerevisiae, usually become the …

Strains belonging to the yeast species Kluyveromyces marxianus have been isolated from a
great variety of habitats, which results in a high metabolic diversity and a substantial degree …

To select a Saccharomyces cerevisiae reference strain amenable to experimental
techniques used in (molecular) genetic, physiological and biochemical engineering …

Coupling the tools of synthetic biology with traditional molecular genetic techniques can
enable the rapid prototyping and optimization of yeast strains. While the era of yeast …

Molecular genetic tools have become increasingly important in fundamental and applied
yeast research. Genetic modifications, such as the targeted inactivation of genes or their …

Currently, our knowledge of how pathogenic fungi grow in mammalian host environments is
limited. Using a chemotherapeutic murine model of invasive pulmonary aspergillosis (IPA) …

The increasing ethanol content is a major challenge imposed by climate change on the
production of quality wines. We propose a strategy for lowering ethanol production during …

Yeasts are ubiquitous unicellular fungi widespread in natural environments colonizing from
terrestrial, to aerial to aquatic environments, where the successful colonization is intimately …

The ascomycetous yeast Pichia anomala is frequently associated with food and feed
products, either as a production organism or as a spoilage yeast. It belongs to the non …

This study investigates the simultaneous saccharification and fermentation (SSF) process for
bioethanol production from corn cobs with prehydrolysis (PSSF) and without prehydrolysis …