Considered as a sister species of Saccharomyces cerevisiae, Saccharomyces uvarum is, to a lesser extent, an interesting species for fundamental and applied research studies. Despite its potential interest as a new gene pool for fermenting agents, the intraspecific molecular genetic diversity of this species is still poorly investigated. In this study, we report the use of 9 microsatellite markers to describe S. uvarum genetic diversity and population structure among 108 isolates from various geographical and substrate origins (wine, cider, natural sources). Our combined microsatellite markers set allowed differentiating 89 genotypes. In contrast to S. cerevisiae genetic diversity, wild and human origin isolates were intertwined. Seventy fiv...
The yeast Torulaspora delbrueckii is associated with several human activities including oenology, ba...
The analysis of six polymorphic microsatellite loci was performed in 361 Saccharomyces cerevisiae is...
Humans have used S. cerevisiae to make alcoholic beverages for at least 5000 years and now this supe...
Considered as a sister species of Saccharomyces cerevisiae, S. uvarum is, to a lesser extent, an int...
International audienceIn addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uva...
In addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uvarum is also used for ...
The aim of the present study was to evaluate populational structures among fermenting S. cerevisiae ...
For millennia that humans have used yeasts of the genus Saccharomyces in the production of foods and...
In the last two decades, the massive genome sequencing of strains belonging to the Saccharomyces gen...
From the analysis of six polymorphic microsatellite loci performed in 361 Saccharomyces cerevisiae i...
The selection and genetic improvement of wine yeast is an ongoing process, since yeast strains shoul...
The Saccharomyces cladeis a taxon of yeast, both wild and domesticated, which are capable of produci...
BACKGROUND: Saccharomyces cerevisiae has been associated with human life for millennia in the brewer...
Combination of molecular genetic analysis (karyotyping, PCR-RFLP of MET2, the ITS1-ITS2 region and t...
Saccharomyces cerevisiae is the primary yeast species responsible for most fermentations in winemaki...
The yeast Torulaspora delbrueckii is associated with several human activities including oenology, ba...
The analysis of six polymorphic microsatellite loci was performed in 361 Saccharomyces cerevisiae is...
Humans have used S. cerevisiae to make alcoholic beverages for at least 5000 years and now this supe...
Considered as a sister species of Saccharomyces cerevisiae, S. uvarum is, to a lesser extent, an int...
International audienceIn addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uva...
In addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uvarum is also used for ...
The aim of the present study was to evaluate populational structures among fermenting S. cerevisiae ...
For millennia that humans have used yeasts of the genus Saccharomyces in the production of foods and...
In the last two decades, the massive genome sequencing of strains belonging to the Saccharomyces gen...
From the analysis of six polymorphic microsatellite loci performed in 361 Saccharomyces cerevisiae i...
The selection and genetic improvement of wine yeast is an ongoing process, since yeast strains shoul...
The Saccharomyces cladeis a taxon of yeast, both wild and domesticated, which are capable of produci...
BACKGROUND: Saccharomyces cerevisiae has been associated with human life for millennia in the brewer...
Combination of molecular genetic analysis (karyotyping, PCR-RFLP of MET2, the ITS1-ITS2 region and t...
Saccharomyces cerevisiae is the primary yeast species responsible for most fermentations in winemaki...
The yeast Torulaspora delbrueckii is associated with several human activities including oenology, ba...
The analysis of six polymorphic microsatellite loci was performed in 361 Saccharomyces cerevisiae is...
Humans have used S. cerevisiae to make alcoholic beverages for at least 5000 years and now this supe...