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 …

Yeast plays a key role in the production of fermented foods and beverages, such as bread,
wine, and other alcoholic beverages. They are able to produce and release from the …

The natural interspecies Saccharomyces cerevisiae× Saccharomyces eubayanus hybrid
yeast is responsible for global lager beer production and is one of the most important …

Genome-scale metabolic models (GEMs) are valuable in describing an organism's entire
metabolism using genomic information and have made huge impact on systems biology and …

The interspecific hybrid Saccharomyces pastorianus is the most commonly used yeast in
brewery fermentations worldwide. Here, we generated de novo lager yeast hybrids by …

Background Acetic acid, released during hydrolysis of lignocellulosic feedstocks for second
generation bioethanol production, inhibits yeast growth and alcoholic fermentation. Yeast …

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 …

A growing body of research suggests that the mitochondrial genome (mtDNA) is important
for temperature adaptation. In the yeast genus Saccharomyces, species have diverged in …

Current studies on abiotic impacts on Artemia, a crustacean which is widely used in
aquaculture, and ecotoxicology, often focus on endpoint analysis (eg, hatching rates …

Genetic analysis of phenotypic differences between species is typically limited to interfertile
species. Here, we conducted a genome-wide noncomplementation screen to identify genes …