![Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces | Applied and Environmental Microbiology Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces | Applied and Environmental Microbiology](https://journals.asm.org/cms/10.1128/AEM.01861-10/asset/e941ddf6-af3b-4ded-a02c-3cf8dd9577ae/assets/graphic/zam9991019680002.jpeg)
Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces | Applied and Environmental Microbiology
Separation and Enrichment of Yeast Saccharomyces cerevisiae by Shape Using Viscoelastic Microfluidics | Analytical Chemistry
![Monitoring Growth of Beer Brewing Strains of Saccharomyces Cerevisiae - The Utility of Synergy H1 for Providing High Quality Kinetic Data for Yeast Growth Applications | November 17, 2010 Monitoring Growth of Beer Brewing Strains of Saccharomyces Cerevisiae - The Utility of Synergy H1 for Providing High Quality Kinetic Data for Yeast Growth Applications | November 17, 2010](https://www.biotek.com/assets/tech_resources/10788/Figure-10.jpg)
Monitoring Growth of Beer Brewing Strains of Saccharomyces Cerevisiae - The Utility of Synergy H1 for Providing High Quality Kinetic Data for Yeast Growth Applications | November 17, 2010
![Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces | Applied and Environmental Microbiology Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces | Applied and Environmental Microbiology](https://journals.asm.org/cms/10.1128/AEM.01861-10/asset/48ed1d69-fb35-40c6-9aee-6b477ffbaa2d/assets/graphic/zam9991019680006.jpeg)
Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces | Applied and Environmental Microbiology
![Selection and subsequent physiological characterisation of industrial Saccharomyces cerevisiae strains during continuous growth at sub- and- supra optimal temperatures | bioRxiv Selection and subsequent physiological characterisation of industrial Saccharomyces cerevisiae strains during continuous growth at sub- and- supra optimal temperatures | bioRxiv](https://www.biorxiv.org/content/biorxiv/early/2020/01/31/2020.01.30.926709/F2.large.jpg)
Selection and subsequent physiological characterisation of industrial Saccharomyces cerevisiae strains during continuous growth at sub- and- supra optimal temperatures | bioRxiv
![Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae - ScienceDirect Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae - ScienceDirect](https://ars.els-cdn.com/content/image/1-s2.0-S0740002011000827-gr3.jpg)
Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae - ScienceDirect
![Influence of heat shock and osmotic stresses on the growth and viability of Saccharomyces cerevisiae SUBSC01 | BMC Research Notes | Full Text Influence of heat shock and osmotic stresses on the growth and viability of Saccharomyces cerevisiae SUBSC01 | BMC Research Notes | Full Text](https://media.springernature.com/lw685/springer-static/image/art%3A10.1186%2Fs13104-015-1355-x/MediaObjects/13104_2015_1355_Fig1_HTML.gif)
Influence of heat shock and osmotic stresses on the growth and viability of Saccharomyces cerevisiae SUBSC01 | BMC Research Notes | Full Text
![Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces | Applied and Environmental Microbiology Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces | Applied and Environmental Microbiology](https://journals.asm.org/cms/10.1128/AEM.01861-10/asset/2ec8d0cc-60fb-4f4a-96a2-1b816b37c143/assets/graphic/zam9991019680004.jpeg)
Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces | Applied and Environmental Microbiology
![Real-time analysis of microbial growth by means of the Heat-Transfer Method (HTM) using Saccharomyces cerevisiae as model organism - ScienceDirect Real-time analysis of microbial growth by means of the Heat-Transfer Method (HTM) using Saccharomyces cerevisiae as model organism - ScienceDirect](https://ars.els-cdn.com/content/image/1-s2.0-S235245101830009X-gr6.jpg)
Real-time analysis of microbial growth by means of the Heat-Transfer Method (HTM) using Saccharomyces cerevisiae as model organism - ScienceDirect
![Frontiers | Saccharomyces cerevisiae and S. kudriavzevii Synthetic Wine Fermentation Performance Dissected by Predictive Modeling Frontiers | Saccharomyces cerevisiae and S. kudriavzevii Synthetic Wine Fermentation Performance Dissected by Predictive Modeling](https://www.frontiersin.org/files/MyHome%20Article%20Library/317309/317309_Thumb_400.jpg)
Frontiers | Saccharomyces cerevisiae and S. kudriavzevii Synthetic Wine Fermentation Performance Dissected by Predictive Modeling
![Frontiers | Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer Frontiers | Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer](https://www.frontiersin.org/files/Articles/513017/fmicb-11-00279-HTML/image_m/fmicb-11-00279-g001.jpg)
Frontiers | Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer
![Selection and subsequent physiological characterisation of industrial Saccharomyces cerevisiae strains during continuous growth at sub- and- supra optimal temperatures | bioRxiv Selection and subsequent physiological characterisation of industrial Saccharomyces cerevisiae strains during continuous growth at sub- and- supra optimal temperatures | bioRxiv](https://www.biorxiv.org/content/biorxiv/early/2020/01/31/2020.01.30.926709/F4.large.jpg)
Selection and subsequent physiological characterisation of industrial Saccharomyces cerevisiae strains during continuous growth at sub- and- supra optimal temperatures | bioRxiv
![Saccharomyces cerevisiae biomass as a source of next‐generation food preservatives: Evaluating potential proteins as a source of antimicrobial peptides - Pereira - 2021 - Comprehensive Reviews in Food Science and Food Safety - Saccharomyces cerevisiae biomass as a source of next‐generation food preservatives: Evaluating potential proteins as a source of antimicrobial peptides - Pereira - 2021 - Comprehensive Reviews in Food Science and Food Safety -](https://ift.onlinelibrary.wiley.com/cms/asset/473c5921-5661-433a-beb6-2c423fcb62b5/crf312798-fig-0001-m.jpg)
Saccharomyces cerevisiae biomass as a source of next‐generation food preservatives: Evaluating potential proteins as a source of antimicrobial peptides - Pereira - 2021 - Comprehensive Reviews in Food Science and Food Safety -
![Global rewiring of cellular metabolism renders Saccharomyces cerevisiae Crabtree negative | Nature Communications Global rewiring of cellular metabolism renders Saccharomyces cerevisiae Crabtree negative | Nature Communications](https://media.springernature.com/full/springer-static/image/art%3A10.1038%2Fs41467-018-05409-9/MediaObjects/41467_2018_5409_Fig1_HTML.png)
Global rewiring of cellular metabolism renders Saccharomyces cerevisiae Crabtree negative | Nature Communications
![High-temperature ethanol fermentation from pineapple waste hydrolysate and gene expression analysis of thermotolerant yeast Saccharomyces cerevisiae | Scientific Reports High-temperature ethanol fermentation from pineapple waste hydrolysate and gene expression analysis of thermotolerant yeast Saccharomyces cerevisiae | Scientific Reports](https://media.springernature.com/full/springer-static/image/art%3A10.1038%2Fs41598-022-18212-w/MediaObjects/41598_2022_18212_Fig1_HTML.png)
High-temperature ethanol fermentation from pineapple waste hydrolysate and gene expression analysis of thermotolerant yeast Saccharomyces cerevisiae | Scientific Reports
![GROWTH OF SACCHAROMYCES CEREVISIAE AND SACCHAROMYCES UVARUM IN A TEMPERATURE GRADIENT INCUBATOR - Walsh - 1977 - Journal of the Institute of Brewing - Wiley Online Library GROWTH OF SACCHAROMYCES CEREVISIAE AND SACCHAROMYCES UVARUM IN A TEMPERATURE GRADIENT INCUBATOR - Walsh - 1977 - Journal of the Institute of Brewing - Wiley Online Library](https://onlinelibrary.wiley.com/cms/asset/98e89c57-9b99-447c-8e6c-ffbfdc7e0048/jib.v128.4.cover.jpg?trick=1675659944360)