Saccharomyces cerevisiae has been used for millennia in the production of food and
beverages and is by far the most studied yeast species. Currently, it is also the most used …

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 …

Budding yeasts (subphylum Saccharomycotina) are found in every biome and are as
genetically diverse as plants or animals. To understand budding yeast evolution, we …

High-quality, well-annotated genome sequences and standardized laboratory strains fuel
experimental and evolutionary research. We present improved genome sequences of three …

Saccharomyces cerevisiae has been used for millennia in winemaking, but little is known
about the selective forces acting on the wine yeast genome. We sequenced the complete …

Wine is a complex beverage, comprising thousands of metabolites that are produced
through the action of a plethora of yeasts and bacteria during fermentation of grape must …

Organisms exhibit extensive variation in ecological niche breadth, from very narrow
(specialists) to very broad (generalists). Two general paradigms have been proposed to …

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 …

Whole-genome duplications (WGDs) are rare evolutionary events with profound
consequences. They double an organism's genetic content, immediately creating a …

Background Non-conventional yeasts present a huge, yet barely exploited, resource of yeast
biodiversity for industrial applications. This presents a great opportunity to explore …