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Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast
Domestication of plants and animals promoted humanity's transition from nomadic to sedentary lifestyles, demographic expansion, and the emergence of civilizations. In contrast to the well-documentedExpand
A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum.
In addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uvarum is also used for wine and cider fermentation but nothing is known about its natural history. Here we use a populationExpand
Population structure and reticulate evolution of Saccharomyces eubayanus and its lager‐brewing hybrids
Reticulate evolution can be a major driver of diversification into new niches, especially in disturbed habitats and at the edges of ranges. Industrial fermentation strains of yeast provide a windowExpand
Tempo and Mode of Genome Evolution in the Budding Yeast Subphylum
Budding yeasts (subphylum Saccharomycotina) are found in every biome and are as genetically diverse as plants or animals. To understand budding yeast evolution, we analyzed the genomes of 332 yeastExpand
The Genome Sequence of Saccharomyces eubayanus and the Domestication of Lager-Brewing Yeasts
The dramatic phenotypic changes that occur in organisms during domestication leave indelible imprints on their genomes. Although many domesticated plants and animals have been systematically comparedExpand
Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts
Beer is one of the oldest alcoholic beverages and is produced by the fermentation of sugars derived from starches present in cereal grains. Contrary to lager beers, made by bottom-fermenting strainsExpand
Extracellular enzymatic activities of basidiomycetous yeasts isolated from glacial and subglacial waters of northwest Patagonia (Argentina).
As part of a project aimed at the selection of cold-adapted yeasts expressing biotechnologically interesting features, the extracellular enzymatic activity (EEA) of basidiomycetous yeasts isolatedExpand
Molecular characterization of carotenogenic yeasts from aquatic environments in Patagonia, Argentina
Fifteen aquatic environments (lakes, lagoons and rivers) of glacial origin in the northern Andean Patagonia (Argentina) were surveyed for the occurrence of red yeasts. Subsurface water samples wereExpand
Complex Ancestries of Lager-Brewing Hybrids Were Shaped by Standing Variation in the Wild Yeast Saccharomyces eubayanus
Lager-style beers constitute the vast majority of the beer market, and yet, the genetic origin of the yeast strains that brew them has been shrouded in mystery and controversy. Unlike ale-styleExpand
Carotenoid profiles of yeasts belonging to the genera Rhodotorula, Rhodosporidium, Sporobolomyces, and Sporidiobolus.
Eighteen yeast species of the genera Rhodotorula, Rhodosporidium, Sporobolomyces, and Sporidiobolus, each one represented by its type strain, were investigated with the objective of evaluating theirExpand
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