American Society for Microbiology

New diversity for lager beers

Unlike ales, lager beers differ little in flavor. But now, by creating new crosses among the relevant yeasts, Kevin Verstrepen, PhD, Stijn Mertens, and their collaborators have opened up new horizons of taste. The research ...

dateSep 25, 2015 in Biotechnology
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Better chocolate with microbes

For decades, researchers have worked to improve cacao fermentation by controlling the microbes involved. Now, to their surprise, a team of Belgian researchers has discovered that the same species of yeast used in production ...

dateJul 15, 2015 in Cell & Microbiology
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