Saccharomyces and non-Saccharomyces represents a heterogeneous class in the
grape/must/wine environments including several yeast genera (eg, Saccharomyces …

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

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 …

Different species are usually thought to have specific adaptations, which allow them to
occupy different ecological niches. But recent neutral ecology theory suggests that species …

The domestication of the wine yeast Saccharomyces cerevisiae is thought to be
contemporary with the development and expansion of viticulture along the Mediterranean …

Although an increasing number of horizontal gene transfers have been reported in
eukaryotes, experimental evidence for their adaptive value is lacking. Here, we report the …

Shortly after the agricultural revolution, the domestication of bacteria, yeasts, and molds,
played an essential role in enhancing the stability, quality, flavor, and texture of food …

Leukotrienes are pro-inflammatory lipid mediators, which are biosynthesized via the
lipoxygenase pathway of the arachidonic acid cascade. Lipoxygenases form a family of lipid …

Abstract Background Yeasts, especially Saccharomyces cerevisiae and related species,
have been used by humans since ancient times. In past centuries, the increased demand in …

The deliberate inoculation of yeast strains isolated from food matrices such as wine or
bread, could allow the transfer of novel properties to beer. In this work, the feasibility of the …