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Using whole\u2010genome sequencing, of 145\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>L. thermotolerans<\/jats:italic>\n                    <\/jats:styled-content>\n                    strains, we identified six well\u2010defined groups primarily delineated by their ecological origin and exhibiting high levels of genetic diversity. Anthropised strains showed lower genetic diversity due to the selective pressure imposed by the winemaking environment. Strong evidence of anthropisation and adaptation to the wine environment through modification of gene content was also found. Differences in genes involved in the assimilation of alternative carbon and nitrogen sources, such as the\n                    <jats:italic>MAL31<\/jats:italic>\n                    and\n                    <jats:italic>DAL5<\/jats:italic>\n                    genes, which confer greater fitness in the winemaking environment, were observed. Additionally, we found that phenotypic traits considered domestication hallmarks are present in anthropised strains. Among these, increased fitness in the presence of ethanol and sulphites, assimilation of non\u2010fermentable carbon sources, and lower levels of residual fructose under fermentative conditions highlight. We hypothesise that lactic acid production in the\n                    <jats:italic>Saccharomyces\u2010Lachancea<\/jats:italic>\n                    lineage is an anthropisation signature linked to winemaking, resulting from the loss of respiratory chain complex I and the evolutionary preference for fermentation over respiration, even in the presence of oxygen. Overall, the results of this work provide valuable insight into the anthropisation process in\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>L. thermotolerans<\/jats:italic>\n                    <\/jats:styled-content>\n                    and demonstrate how fermentation environments give rise to similar adaptations in different yeast species.\n                  <\/jats:p>","DOI":"10.1111\/mec.17667","type":"journal-article","created":{"date-parts":[[2025,2,6]],"date-time":"2025-02-06T05:01:17Z","timestamp":1738818077000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Whole\u2010Genome Sequencing and Phenotyping Reveal Specific Adaptations of\n                    <i>Lachancea thermotolerans<\/i>\n                    to the Winemaking 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