Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations

Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation

(2013) Michael Crafack et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Genetic Basis of Variations in Nitrogen Source Utilization in Four Wine Commercial Yeast Strains

(2013) Alicia Gutiérrez et al.   PLoS One

Monitoring Seasonal Changes in Winery-Resident Microbiota

(2013) Nicholas A. Bokulich et al.   PLoS One

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

Detailed Analysis of the Microbial Population in Malaysian Spontaneous Cocoa Pulp Fermentations Reveals a Core and Variable Microbiota

(2013) Esther Meersman et al.   PLoS One

Genetic and Phenotypic Characteristics of Baker's Yeast: Relevance to Baking

(2013) Francisca Randez-Gil et al.   Annual Review of Food Science and Technology

Functional divergence of gene duplicates through ectopic recombination

(2012) Joaquin F Christiaens et al.   EMBO REPORTS

Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

(2012) Mohand Sadoudi et al.   FOOD MICROBIOLOGY

Dynamic study of yeast species and Saccharomyces cerevisiae strains during the spontaneous fermentations of Muscat blanc in Jingyang, China

(2012) Chunxiao Wang et al.   FOOD MICROBIOLOGY

Surprisingly diverged populations ofSaccharomyces cerevisiaein natural environments remote from human activity

(2012) Qi-Ming Wang et al.   MOLECULAR ECOLOGY

Genetic Diversity and Population Structure of Saccharomyces cerevisiae Strains Isolated from Different Grape Varieties and Winemaking Regions

(2012) Dorit Schuller et al.   PLoS One

Biodiversity of Indigenous Saccharomyces Populations from Old Wineries of South-Eastern Sicily (Italy): Preservation and Economic Potential

(2012) Sabina Di Maio et al.   PLoS One

Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community Diversity

(2012) Koen Illeghems et al.   PLoS One

Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale

(2012) Nicholas A. Bokulich et al.   PLoS One

Next-Generation Sequencing Reveals Significant Bacterial Diversity of Botrytized Wine

(2012) Nicholas A. Bokulich et al.   PLoS One

Yeast respiration of sugars by non-Saccharomyces yeast species: A promising and barely explored approach to lowering alcohol content of wines

(2012) Ramon Gonzalez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Reconstruction of Ancestral Metabolic Enzymes Reveals Molecular Mechanisms Underlying Evolutionary Innovation through Gene Duplication

(2012) Karin Voordeckers et al.   PLOS BIOLOGY

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

(2011) Zoi Papalexandratou et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The genomes of fermentative Saccharomyces

(2011) Sylvie Dequin et al.   COMPTES RENDUS BIOLOGIES

Bread, beer and wine: Yeast domestication in the Saccharomyces sensu stricto complex

(2011) Delphine Sicard et al.   COMPTES RENDUS BIOLOGIES

Theobroma cacaoL., “The Food of the Gods”: Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation

(2011) Lídia J. R. Lima et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae

(2011) Katie E. Hyma et al.   FEMS YEAST RESEARCH

The grape must non-Saccharomyces microbial community: Impact on volatile thiol release

(2011) Katharina Zott et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation

(2011) Paola Domizio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast

(2011) D. Libkind et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Enological properties in wild and commercial Saccharomyces cerevisiae yeasts: relationship with competition during alcoholic fermentation

(2011) N. Barrajón et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Whole-Genome Comparison Reveals Novel Genetic Elements That Characterize the Genome of Industrial Strains of Saccharomyces cerevisiae

(2011) Anthony R. Borneman et al.   PLoS Genetics

Trait Variation in Yeast Is Defined by Population History

(2011) Jonas Warringer et al.   PLoS Genetics

Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking

(2010) Maurizio Ciani et al.   ANNALS OF MICROBIOLOGY

Rapid Expansion and Functional Divergence of Subtelomeric Gene Families in Yeasts

(2010) Chris A. Brown et al.   CURRENT BIOLOGY

Biogenic amines in fermented foods

(2010) G Spano et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae

(2010) Ildikó Magyar et al.   FOOD MICROBIOLOGY

Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis

(2010) H. Csoma et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The challenge of Brettanomyces in wine

(2010) Danielle Wedral et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

FSY1, a horizontally transferred gene in the Saccharomyces cerevisiae EC1118 wine yeast strain, encodes a high-affinity fructose/H+ symporter

(2010) V. Galeote et al.   MICROBIOLOGY-SGM

Expansion of Hexose Transporter Genes Was Associated with the Evolution of Aerobic Fermentation in Yeasts

(2010) Z. Lin et al.   MOLECULAR BIOLOGY AND EVOLUTION

A novel extracellular β-glucosidase from Issatchenkia terricola: Isolation, immobilization and application for aroma enhancement of white Muscat wine

(2010) Paula González-Pombo et al.   PROCESS BIOCHEMISTRY

Microbiological approaches to lowering ethanol concentration in wine

(2010) Dariusz R. Kutyna et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Incipient Balancing Selection through Adaptive Loss of Aquaporins in Natural Saccharomyces cerevisiae Populations

(2010) Jessica L. Will et al.   PLoS Genetics

Bulk Segregant Analysis by High-Throughput Sequencing Reveals a Novel Xylose Utilization Gene from Saccharomyces cerevisiae

(2010) Jared W. Wenger et al.   PLoS Genetics

Niche-driven evolution of metabolic and life-history strategies in natural and domesticated populations of Saccharomyces cerevisiae

(2009) Aymé Spor et al.   BMC EVOLUTIONARY BIOLOGY

A distinct population ofSaccharomyces cerevisiaein New Zealand: evidence for local dispersal by insects and human-aided global dispersal in oak barrels

(2009) Matthew R. Goddard et al.   ENVIRONMENTAL MICROBIOLOGY

Industrial fuel ethanol yeasts contain adaptive copy number changes in genes involved in vitamin B1 and B6 biosynthesis

(2009) B. U. Stambuk et al.   GENOME RESEARCH

Population genomics of domestic and wild yeasts

(2009) Gianni Liti et al.   NATURE

Eukaryote-to-eukaryote gene transfer events revealed by the genome sequence of the wine yeast Saccharomyces cerevisiae EC1118

(2009) M. Novo et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Molecular Characterization of New Natural Hybrids of Saccharomyces cerevisiae and S. kudriavzevii in Brewing

(2008) S. S. Gonzalez et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Co-fermentation withPichia kluyveriincreases varietal thiol concentrations in Sauvignon Blanc

(2008) N. ANFANG et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

QUANTIFYING THE COMPLEXITIES OFSACCHAROMYCES CEREVISIAE'S ECOSYSTEM ENGINEERING VIA FERMENTATION

(2008) Matthew R. Goddard   ECOLOGY

Evaluation of  the glycoside hydrolase activity of aBrettanomycesstrain on glycosides from sour cherry (Prunus cerasusL.) used in the production of special fruit beers

(2008) Luk Daenen et al.   FEMS YEAST RESEARCH

Reconstruction of the genome origins and evolution of the hybrid lager yeast Saccharomyces pastorianus

(2008) B. Dunn et al.   GENOME RESEARCH

Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must

(2008) N. Moreira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY