Fungi are a highly diverse group of heterotrophic eukaryotes characterized by the absence
of phagotrophy and the presence of a chitinous cell wall. While unicellular fungi are far from …

The budding yeast Saccharomyces cerevisiae has been used in laboratory experiments for
over a century and has been instrumental in understanding virtually every aspect of …

Large-scale population genomic surveys are essential to explore the phenotypic diversity of
natural populations. Here we report the whole-genome sequencing and phenotyping of …

The global diversity of fungi has been estimated between 2 to 11 million species, of which
only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they …

Hybridization is recognized as a powerful mechanism of speciation and a driving force in
generating biodiversity. However, only few multicellular species, limited to a handful of …

We applaud the call for mycologists and decision-makers to seize the opportunity to include
macrofungi in the post-2020 global biodiversity targets (“Include macrofungi in biodiversity …

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 …

Lager-style beers constitute the vast majority of the beer market, and yet, the genetic origin
of the yeast strains that brew them has been shrouded in mystery and controversy. Unlike …

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 …

Evolutionary history and early association with anthropogenic environments have made
Saccharomyces cerevisiae the quintessential wine yeast. This species typically dominates …