Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

Yeasts of the Saccharomyces sensu stricto species complex are able to convert sugar into
ethanol and CO 2 via fermentation. They have been used for thousands years by mankind …

The dramatic phenotypic changes that occur in organisms during domestication leave
indelible imprints on their genomes. Although many domesticated plants and animals have …

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

Over the past few years, genome sequences have become available from an increasing
range of yeast species, which has led to notable advances in our understanding of …

Fungi are ideal model organisms for dissecting the genomic bases of adaptive divergence in
eukaryotes. They have simple morphologies and small genomes, occupy contrasting, well …

Inter-specific hybridization leading to abrupt speciation is a well-known, common
mechanism in angiosperm evolution; only recently, however, have similar hybridization and …

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 …

Several wine isolates of Saccharomyces were analysed for six molecular markers, five
nuclear and one mitochondrial, and new natural interspecific hybrids were identified. The …

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 …