Dominance of wine Saccharomyces cerevisiae strains over S. kudriavzevii in industrial fermentation competitions is related to an acceleration of nutrient uptake and utilization

Aneuploidy and Ethanol Tolerance in Saccharomyces cerevisiae

(2019) Miguel Morard et al.   Frontiers in Genetics

Complete genome sequence and analysis of the industrial Saccharomyces cerevisiae strain N85 used in Chinese rice wine production

(2018) Weiping Zhang et al.   DNA RESEARCH

Adaptation of S. cerevisiae to Fermented Food Environments Reveals Remarkable Genome Plasticity and the Footprints of Domestication

(2018) Jean-Luc Legras et al.   MOLECULAR BIOLOGY AND EVOLUTION

Saccharomyces cerevisiae and S. kudriavzevii Synthetic Wine Fermentation Performance Dissected by Predictive Modeling

(2018) David Henriques et al.   Frontiers in Microbiology

Genome evolution across 1,011 Saccharomyces cerevisiae isolates

(2018) Jackson Peter et al.   NATURE

Early transcriptional response to biotic stress in mixed starter fermentations involving Saccharomyces cerevisiae and Torulaspora delbrueckii

(2017) Jordi Tronchoni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Intra and Interspecific Variations of Gene Expression Levels in Yeast Are Largely Neutral: (Nei Lecture, SMBE 2016, Gold Coast)

(2017) Jian-Rong Yang et al.   MOLECULAR BIOLOGY AND EVOLUTION

On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

(2017) David Peris et al.   YEAST

Different Non-Saccharomyces Yeast Species Stimulate Nutrient Consumption in S. cerevisiae Mixed Cultures

(2017) Jose A. Curiel et al.   Frontiers in Microbiology

Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition

(2017) Javier Alonso-del-Real et al.   Frontiers in Microbiology

The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation

(2017) Javier Alonso-del-Real et al.   Frontiers in Microbiology

Ecological interactions among Saccharomyces cerevisiae strains: insight into the dominance phenomenon

(2017) Roberto Pérez-Torrado et al.   Scientific Reports

Leveraging Genetic-Background Effects in Saccharomyces cerevisiae To Improve Lignocellulosic Hydrolysate Tolerance

(2016) Maria Sardi et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Antimicrobial properties and death-inducing mechanisms of saccharomycin, a biocide secreted by Saccharomyces cerevisiae

(2016) Patrícia Branco et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Horizontally acquired oligopeptide transporters favour adaptation ofSaccharomyces cerevisiaewine yeast to oenological environment

(2016) Souhir Marsit et al.   ENVIRONMENTAL MICROBIOLOGY

Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum

(2016) C. Varela et al.   FOOD CHEMISTRY

Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae  ×  S. kudriavzevii hybrids

(2016) D. Peris et al.   FOOD MICROBIOLOGY

Ethanol Cellular Defense Induce Unfolded Protein Response in Yeast

(2016) Elisabet Navarro-Tapia et al.   Frontiers in Microbiology

Yeast Interactions in Inoculated Wine Fermentation

(2016) Maurizio Ciani et al.   Frontiers in Microbiology

Hsp12p andPAUgenes are involved in ecological interactions between natural yeast strains

(2015) Damaríz Rivero et al.   ENVIRONMENTAL MICROBIOLOGY

Evolution of ecological dominance of yeast species in high-sugar environments

(2015) Kathryn M. Williams et al.   EVOLUTION

Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation

(2015) Chunxiao Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors

(2015) Jiri Stribny et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Ecological and Genetic Barriers Differentiate Natural Populations ofSaccharomyces cerevisiae

(2015) Katie J. Clowers et al.   MOLECULAR BIOLOGY AND EVOLUTION

A population genomics insight into the Mediterranean origins of wine yeast domestication

(2015) Pedro Almeida et al.   MOLECULAR ECOLOGY

PheNetic: network-based interpretation of molecular profiling data

(2015) Dries De Maeyer et al.   NUCLEIC ACIDS RESEARCH

Co-Flocculation of Yeast Species, a New Mechanism to Govern Population Dynamics in Microbial Ecosystems

(2015) Debra Rossouw et al.   PLoS One

Molecular Mechanism of Flocculation Self-Recognition in Yeast and Its Role in Mating and Survival

(2015) Katty V. Y. Goossens et al.   mBio

HTSeq--a Python framework to work with high-throughput sequencing data

(2014) S. Anders et al.   BIOINFORMATICS

QTL Dissection of Lag Phase in Wine Fermentation Reveals a New Translocation Responsible for Saccharomyces cerevisiae Adaptation to Sulfite

(2014) Adrien Zimmer et al.   PLoS One

A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum

(2014) Pedro Almeida et al.   Nature Communications

Mother-daughter asymmetry of pH underlies aging and rejuvenation in yeast

(2014) Kiersten A Henderson et al.   eLife

Identification of novel GAPDH-derived antimicrobial peptides secreted by Saccharomyces cerevisiae and involved in wine microbial interactions

(2013) Patrícia Branco et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions

(2013) P. E. Renault et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered

(2013) Neil P. Jolly et al.   FEMS YEAST RESEARCH

Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation

(2013) Benedetta Perrone et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Production of aroma compounds by cryotolerantSaccharomycesspecies and hybrids at low and moderate fermentation temperatures

(2013) A. Gamero et al.   JOURNAL OF APPLIED MICROBIOLOGY

Yeast “Make-Accumulate-Consume” Life Strategy Evolved as a Multi-Step Process That Predates the Whole Genome Duplication

(2013) Arne Hagman et al.   PLoS One

Effect of mixed culture fermentations on yeast populations and aroma profile

(2012) Imma Andorrà et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fast gapped-read alignment with Bowtie 2

(2012) Ben Langmead et al.   NATURE METHODS

Genome-wide Correlation between mRNA and Protein in a Single Cell

(2011) Edward S. Yeung   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must

(2011) Debra Rossouw et al.   FOOD MICROBIOLOGY

RATT: Rapid Annotation Transfer Tool

(2011) Thomas D. Otto et al.   NUCLEIC ACIDS RESEARCH

Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

(2011) F. Noé Arroyo-López et al.   YEAST

Comparative Analysis of Proteome and Transcriptome Variation in Mouse

(2011) Anatole Ghazalpour et al.   PLoS Genetics

Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments

(2010) F. N. Arroyo-López et al.   YEAST

Saccharomyces cerevisiae CCMI 885 secretes peptides that inhibit the growth of some non-Saccharomyces wine-related strains

(2009) Helena Albergaria et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Dynamic and complex transcription factor binding during an inducible response in yeast

(2009) L. Ni et al.   GENES & DEVELOPMENT

Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation

(2009) Jordi Tronchoni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Population genomics of domestic and wild yeasts

(2009) Gianni Liti et al.   NATURE

Correlation of mRNA and protein levels: Cell type-specific gene expression of cluster designation antigens in the prostate

(2008) Laura E Pascal et al.   BMC GENOMICS

QUANTIFYING THE COMPLEXITIES OFSACCHAROMYCES CEREVISIAE'S ECOSYSTEM ENGINEERING VIA FERMENTATION

(2008) Matthew R. Goddard   ECOLOGY

Quinone reductase acts as a redox switch of the 20S yeast proteasome

(2008) Sonja Sollner et al.   EMBO REPORTS