In natural environments, microorganisms form microbial aggregates called biofilms able to
adhere to a multitude of different surfaces. Yeasts make no exception to this rule, being able …

Aging is essential for improving the quality of wine, especially for red wine and special wine
types. High-quality wines are traditionally produced by ageing them in oak barrels, some …

The budding yeast Saccharomyces cerevisiae can be found in the wild and is also
frequently associated with human activities. Despite recent insights into the phylogeny of this …

Response to environmental stresses is a key factor for microbial organism growth. One of
the major stresses for yeasts in fermentative environments is ethanol. Saccharomyces …

Production of leavened bread dates to the second millennium BCE. Since then, the art of
bread making has developed, yet the evolution of bread-associated microbial species …

The budding yeast Saccharomyces cerevisiae is a highly advanced model system for
studying genetics, cell biology and systems biology. Over the past decade, the application of …

Yeast selection for the wine industry in Spain started in 1950 for the understanding of the
microbial ecology, and for the selection of optimal strains to improve the performance of …

The study of microbe domestication has witnessed major advances that contribute to a better
understanding of the emergence of artificially selected phenotypes and set the foundations …

Wine yeast have been exposed to harsh conditions for millennia, which have led to adaptive
evolutionary strategies. Thus, wine yeasts from Saccharomyces genus are considered an …

Despite the high energetic cost of the reduction of sulfate to H2S, required for the synthesis
of sulfur-containing amino acids, some wine Saccharomyces cerevisiae strains have been …