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 …

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 …

Hybridization between species often leads to non-viable or infertile offspring, yet examples
of evolutionarily successful interspecific hybrids have been reported in all kingdoms of life …

Considerable progress in our understanding of yeast genomes and their evolution has been
made over the last decade with the sequencing, analysis, and comparisons of numerous …

Forced interspecific hybridization has been used in yeasts for many years to study
speciation or to construct artificial strains with novel fermentative and metabolic properties …

A combination of biological and non‐biological factors has led to the interspecific hybrid
yeast species Saccharomyces pastorianus becoming one of the world's most important …

Aneuploidy is the loss or gain of chromosomes within a genome. It is often detrimental and
has been associated with cell death and genetic disorders. However, aneuploidy can also …

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 …

Yeasts with a high fructose consumption capability are very important for winemakers to
solve problems associated with sluggish or stuck fermentations causing undesirable …