Search Results - "Verstrepen, Kevin"

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  1. 1

    Bioflavoring by non-conventional yeasts in sequential beer fermentations by Holt, Sylvester, Mukherjee, Vaskar, Lievens, Bart, Verstrepen, Kevin J., Thevelein, Johan M.

    Published in Food microbiology (01-06-2018)
    “…Non-conventional yeast species have great capacity for producing diverse flavor profiles in production of alcoholic beverages, but their potential for beer…”
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  2. 2

    Taming wild yeast: potential of conventional and nonconventional yeasts in industrial fermentations by Steensels, Jan, Verstrepen, Kevin J

    Published in Annual review of microbiology (01-01-2014)
    “…Yeasts are the main driving force behind several industrial food fermentation processes, including the production of beer, wine, sake, bread, and chocolate…”
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  3. 3

    Domestication of Industrial Microbes by Steensels, Jan, Gallone, Brigida, Voordeckers, Karin, Verstrepen, Kevin J.

    Published in Current biology (20-05-2019)
    “…Domestication refers to artificial selection and breeding of wild species to obtain cultivated variants that thrive in man-made niches and meet human or…”
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  4. 4
  5. 5

    Physiology, ecology and industrial applications of aroma formation in yeast by Dzialo, Maria C., Park, Rahel, Steensels, Jan, Lievens, Bart, Verstrepen, Kevin J.

    Published in FEMS microbiology reviews (01-08-2017)
    “…Abstract Yeast cells are often employed in industrial fermentation processes for their ability to efficiently convert relatively high concentrations of sugars…”
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  6. 6

    Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread by Aslankoohi, Elham, Herrera-Malaver, Beatriz, Rezaei, Mohammad Naser, Steensels, Jan, Courtin, Christophe M, Verstrepen, Kevin J

    Published in PloS one (24-10-2016)
    “…Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production…”
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  7. 7

    Interspecific hybridization as a driver of fungal evolution and adaptation by Steensels, Jan, Gallone, Brigida, Verstrepen, Kevin J.

    Published in Nature reviews. Microbiology (01-08-2021)
    “…Cross-species gene transfer is often associated with bacteria, which have evolved several mechanisms that facilitate horizontal DNA exchange. However, the…”
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  8. 8

    Improving industrial yeast strains: exploiting natural and artificial diversity by Steensels, Jan, Snoek, Tim, Meersman, Esther, Nicolino, Martina Picca, Voordeckers, Karin, Verstrepen, Kevin J.

    Published in FEMS microbiology reviews (01-09-2014)
    “…Abstract Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a…”
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  9. 9

    Metabolism: How a eukaryote adapted to life without respiration by Cool, Lloyd, Hanon, Samuel, Verstrepen, Kevin J.

    Published in Current biology (05-06-2023)
    “…A new study finds that Schizosaccharomyces japonicus, a eukaryote that lost the ability to respire, modified its central carbon metabolism to maintain…”
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  10. 10

    Reconstruction of ancestral metabolic enzymes reveals molecular mechanisms underlying evolutionary innovation through gene duplication by Voordeckers, Karin, Brown, Chris A, Vanneste, Kevin, van der Zande, Elisa, Voet, Arnout, Maere, Steven, Verstrepen, Kevin J

    Published in PLoS biology (01-12-2012)
    “…Gene duplications are believed to facilitate evolutionary innovation. However, the mechanisms shaping the fate of duplicated genes remain heavily debated…”
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  11. 11

    Metabolic engineering of Yarrowia lipolytica for terpenoids production: advances and perspectives by Zhang, Ge, Wang, Huan, Zhang, Ze, Verstrepen, Kevin J, Wang, Qinhong, Dai, Zongjie

    Published in Critical reviews in biotechnology (01-06-2022)
    “…Terpenoids are a large family of natural products with diversified structures and functions that are widely used in the food, pharmaceutical, cosmetic, and…”
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  12. 12

    Different levels of catabolite repression optimize growth in stable and variable environments by New, Aaron M, Cerulus, Bram, Govers, Sander K, Perez-Samper, Gemma, Zhu, Bo, Boogmans, Sarah, Xavier, Joao B, Verstrepen, Kevin J

    Published in PLoS biology (01-01-2014)
    “…Organisms respond to environmental changes by adapting the expression of key genes. However, such transcriptional reprogramming requires time and energy, and…”
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  13. 13

    Noise and Epigenetic Inheritance of Single-Cell Division Times Influence Population Fitness by Cerulus, Bram, New, Aaron M., Pougach, Ksenia, Verstrepen, Kevin J.

    Published in Current biology (09-05-2016)
    “…The fitness effect of biological noise remains unclear. For example, even within clonal microbial populations, individual cells grow at different speeds…”
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  14. 14

    Adaptation to High Ethanol Reveals Complex Evolutionary Pathways by Voordeckers, Karin, Kominek, Jacek, Das, Anupam, Espinosa-Cantú, Adriana, De Maeyer, Dries, Arslan, Ahmed, Van Pee, Michiel, van der Zande, Elisa, Meert, Wim, Yang, Yudi, Zhu, Bo, Marchal, Kathleen, DeLuna, Alexander, Van Noort, Vera, Jelier, Rob, Verstrepen, Kevin J

    Published in PLoS genetics (01-11-2015)
    “…Tolerance to high levels of ethanol is an ecologically and industrially relevant phenotype of microbes, but the molecular mechanisms underlying this complex…”
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  15. 15

    Origins, evolution, domestication and diversity of Saccharomyces beer yeasts by Gallone, Brigida, Mertens, Stijn, Gordon, Jonathan L, Maere, Steven, Verstrepen, Kevin J, Steensels, Jan

    Published in Current opinion in biotechnology (01-02-2018)
    “…[Display omitted] •Traditional beer brewing provided the perfect setting for microbial domestication.•Saccharomyces beer yeasts have been domesticated on…”
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  16. 16

    Large-scale selection and breeding to generate industrial yeasts with superior aroma production by Steensels, Jan, Meersman, Esther, Snoek, Tim, Saels, Veerle, Verstrepen, Kevin J

    Published in Applied and Environmental Microbiology (01-11-2014)
    “…The concentrations and relative ratios of various aroma compounds produced by fermenting yeast cells are essential for the sensory quality of many fermented…”
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  17. 17

    Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation by Aslankoohi, Elham, Rezaei, Mohammad Naser, Vervoort, Yannick, Courtin, Christophe M, Verstrepen, Kevin J

    Published in PloS one (12-03-2015)
    “…Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough…”
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    Gene Loss Predictably Drives Evolutionary Adaptation by Helsen, Jana, Voordeckers, Karin, Vanderwaeren, Laura, Santermans, Toon, Tsontaki, Maria, Verstrepen, Kevin J, Jelier, Rob

    Published in Molecular biology and evolution (01-10-2020)
    “…Abstract Loss of gene function is common throughout evolution, even though it often leads to reduced fitness. In this study, we systematically evaluated how an…”
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  20. 20

    Variable tandem repeats accelerate evolution of coding and regulatory sequences by Gemayel, Rita, Vinces, Marcelo D, Legendre, Matthieu, Verstrepen, Kevin J

    Published in Annual review of genetics (01-12-2010)
    “…Genotype-to-phenotype mapping commonly focuses on two major classes of mutations: single nucleotide polymorphisms (SNPs) and copy number variation (CNV). Here,…”
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