Yeast cells possess a remarkable capacity to adhere to abiotic surfaces, cells and tissues.
These adhesion properties are of medical and industrial relevance. Pathogenic yeasts such …

Tandemly repeated DNA sequences are highly dynamic components of genomes 1 . Most
repeats are in intergenic regions, but some are in coding sequences or pseudogenes 2 . In …

Whereas domestication of livestock, pets, and crops is well documented, it is still unclear to
what extent microbes associated with the production of food have also undergone human …

Genotype-to-phenotype mapping commonly focuses on two major classes of mutations:
single nucleotide polymorphisms (SNPs) and copy number variation (CNV). Here, we discuss …

The budding yeast, Saccharomyces cerevisiae, has emerged as an archetype of eukaryotic
cell biology. Here we show that S. cerevisiae is also a model for the evolution of cooperative …

As they are responsible for the fruity character of fermented beverages, volatile esters constitute
an important group of aromatic compounds in beer. In modern high-gravity fermentations…

According to classical evolutionary theory, phenotypic variation originates from random
mutations that are independent of selective pressure. However, recent findings suggest that …

The need to understand and control ester synthesis is driven by the fact that esters play a key
role in the sensorial quality of fermented alcoholic beverages like beer, wine and sake. As …

Yeasts have been used for thousands of years to make fermented foods and beverages, such
as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species …

Volatile aroma-active esters are responsible for the fruity character of fermented alcoholic
beverages such as beer and wine. Esters are produced by fermenting yeast cells in an enzyme…