Without question, the domesticated hybrid yeast that gives us lager beer is an organism worth many billions of dollars.
When tiny microbes jam up like fans exiting a baseball stadium, they can do some real damage.
Yeast has been a friend to humanity since ancient times, when people first learned to harness the organism to make bread and brew beer.
About 500 years ago, the accidental natural hybridization of Saccharomyces cerevisiae, the yeast responsible for things like ale, wine and bread, and a distant yeast cousin gave rise to lager beer.
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 ...
Being a winemaker is a specialised calling, requiring intimate knowledge of soil composition, seasons and weather, chemistry, flavour, even marketing and sales.
Duplicate copies of genes safeguard survival of the biotech yeast Pichia pastoris in environments where only methanol is present as feed. A recently elucidated metabolism is similar to that used by plants for the utilization ...
New method allows production of expensive grapefruit aroma Nootkatone biotechnologically from cheap sugar using a 'turbo-yeast.' The versatile, healthy and tasty substance is used in soft drinks, pharmaceutical products or ...
Geometry and programmed cell death may have helped along the evolution of multicellular life, according to new research led by SFI Omidyar Fellow Eric Libby.
Baker's yeast is giving scientists a better understanding of drug interactions, which are a major cause of hospitalization and illness world-wide.