Adaptive laboratory evolution (ALE) is an innovative approach for the generation of evolved
microbial strains with desired characteristics, by implementing the rules of natural selection …

Wine is the product of complex interactions between fungi, yeasts and bacteria that
commence in the vineyard and continue throughout the fermentation process until …

Food spoilage can be defined as “any sensory change (tactile, visual, olfactory or flavour)”
which the consumer considers to be unacceptable. Spoilage may occur at any stage along …

Multicellularity was one of the most significant innovations in the history of life, but its initial
evolution remains poorly understood. Using experimental evolution, we show that key steps …

Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter
cultures and non-Saccharomyces yeasts represent a feasible way towards improving the …

The predominant definition of apoptosis considers that the elimination of the apoptosing cell
is by heterolytic degradation following phagocytosis by an assisting scavenger …

Elucidating the biology of yeast in its full complexity has major implications for science,
medicine and industry. One of the most critical processes determining yeast life and …

A cell's decision to die is controlled by a sophisticated network whose deregulation
contributes to the pathogenesis of multiple diseases including neoplastic and …

Yeast can undergo cell death accompanied by cellular markers of apoptosis. However,
orthologs of classical mammalian apoptosis regulators appeared to be missing from the …

Yeasts, such as Saccharomyces cerevisiae, have long served as useful models for the study
of oxidative stress, an event associated with cell death and severe human pathologies. This …