Brewing and wine production are among the oldest technologies and their products are
almost indispensable in our lives. The central biological agents of beer and wine fermentation …

The origin of modern fruits brought to microbial communities an abundant source of rich food
based on simple sugars. Yeasts, especially Saccharomyces cerevisiae, usually become …

Recently, the non‐conventional yeast Dekkera bruxellensis has been gaining more and
more attention in the food industry and academic research. This yeast species is a distant …

In nature, the fruit fly D rosophila melanogaster is attracted to fermenting fruit. Micro‐organisms
like S accharomyces yeasts growing on fruit occupy a commonly overlooked trophic level …

Techniques for manipulating, separating, and trapping particles and cells are highly desired
in today's bioanalytical and biomedical field. The microfluidic chip-based acoustic …

Two yeast isolates, a wine-making yeast first identified as a Mel + strain (ex. S. uvarum) and
a cider-making yeast, were characterized for their nuclear and mitochondrial genomes. …

The yeast Saccharomyces cerevisiae is characterized by its ability to: (a) degrade glucose
or fructose to ethanol, even in the presence of oxygen (Crabtree effect); (b) grow in the …

… J R and E R ; event 7, RT between K L and J R and 4 nonreciprocal translocations (NRT),
marked by green circles: event 1, translocation of the left arm of chromosome I (I L ) onto …

When fruits ripen, microbial communities start a fierce competition for the freely available
fruit sugars. Three yeast lineages, including baker’s yeast Saccharomyces cerevisiae, have …

Saccharomyces yeasts degrade sugars to two-carbon components, in particular ethanol,
even in the presence of excess oxygen. This characteristic is called the Crabtree effect and is …