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Not all budding yeast can bud! Learn more about cell morphology traits including the diversity of shape and size of the yeast subphylum, Saccharomycotina, in my recent review! Thank you to awesome co-authors Marizeth Groenewald HittingerLab RokasLab academic.oup.com/femsyr/article…

A decade or two ago we could only dream of having genomes for all species of a major branch of the tree of life. Thanks to the Y1000+ Project, the dream is now reality! Kudos to HittingerLab @DOpulente The Lab LaBella Marizeth Groenewald & the whole TEAM science.org/doi/abs/10.112…

Happy to share our latest preprint! We explore how winemaking has shaped the genomic and phenotypic diversity in Lachancea thermotolerans. Particularly remarkable are our findings regarding lactic acid production! In great collaboration with Schacherer Lab biorxiv.org/content/10.110…

63 yeast #genomes from the genera Wickerhamiella and Starmerella (W/S clade) reveal how #gene loss and HGT have shaped alcohol #fermentation pathways and contributed to metabolic innovations, such as #fructophily and robust fermentation, even in the absence of traditional #genes.

It’s been great working with Jacqueline Peña on Footprints of human migration in the population structure of wild wine yeast! biorxiv.org/content/10.110… .. A quick summary 🧵:

Have a look at our last work! Subpopulation-specific gene expression in Lachancea thermotolerans uncovers distinct metabolic adaptations to wine fermentation biorxiv.org/content/10.110…

Happy to share our new work, "Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations". Led by: @MigueldCe and @JaviRu_ at Complutense. Link to Microbiome : doi.org/10.1186/s40168…

More great coverage of the push to center fungi at #COP16 by chas newkey-burden for The Week. theweek.com/environment/th…

press.asimov.com/articles/mitoc…

nature.com/articles/s4158…

New strategies to address climate change challenges in winemaking: L. thermotolerans, S. pombe, and lactic acid bacteria are key—reducing ethanol, boosting acidity, and enhancing aromatic complexity. In collab. @BiologiaUcm ETSIAAB / #AlimentaElFuturo HochschuleGeisenheim sciencedirect.com/science/articl…

New paper out! Gene expression in Lachancea thermotolerans unveils winemaking adaptation: fermentation-specific gene profiles, a key role for lactic acid dehydrogenases in adaptive pathways, and metabolic specialization boosting lactic acid. @BiologiaUcm sciencedirect.com/science/articl…

Looking for fun in a nice place for next summer? Then, join us at the Yeast 2025 meeting! Save the date: 21-24 July 2025 Registration and abstract submission are now open!

Very nice population genomics study on Lachancea thermotolerans and adaptation to the winemaking environment by Javier Vicente. It was nice to have you in the lab and glad to have contributed in some way. onlinelibrary.wiley.com/doi/10.1111/me…

nature.com/articles/d4158…

Ignacio Belda Aguilar, nuevo Premio Jaime Ferrán 2025 Los miembros de la Comisión apuntaron el elevadísimo nivel científico de los candidatos, reflejado principalmente en sus publicaciones, dirección de trabajos y proyectos. ¡Enhorabuena Ignacio! semicrobiologia.org/noticias/ignac…

Microbes can capture carbon and degrade plastic — why aren’t we using them more? nature.com/articles/d4158…

Rare ‘ambidextrous’ protein breaks rules of handedness nature.com/articles/d4158…

Stressed out by PhD life? Five strategies to take back the joy nature.com/articles/d4158…

Honored to receive the 2025 'Jaime Ferrán' Award from SEM. Yesterday was a happy and unforgettable day, surrounded by family, friends, and colleagues. Deep thanks to all lab members, collaborators, and mentors for being part of the journey!