Pilsner yeast, the well-known microorganism that brewers use every year to make hundreds of billions of liters of pilsner and other lagers, came into being 500 years ago through an accidental encounter between two species ...
Biotechnology
Dec 3, 2019
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877
Yeast are commonly used to transform corn and other plant materials into biofuels such as ethanol. However, large concentrations of ethanol can be toxic to yeast, which has limited the production capacity of many yeast strains ...
Biotechnology
Oct 2, 2014
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1
The CRISPR-Cas9 system has given researchers the power to precisely edit selected genes. Now, researchers have used it to develop a technology that can target any gene in the yeast Saccharomyces cerevisiae and turn it off ...
Biotechnology
May 7, 2018
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331
Some contaminant yeasts make beer bottles and cans explode. Apart from being dangerous for consumers these 'diastatic' yeasts also cause loss of beer batches due to off-flavours, increased alcohol and over-carbonation in ...
Cell & Microbiology
Aug 20, 2019
0
32
Fans of homebrewed beer and backyard distilleries already know how to employ yeast to convert sugar into alcohol. But a research team led by bioengineers at the University of California, Berkeley, has gone much further by ...
Biotechnology
May 18, 2015
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1097
University of Illinois scientists have engineered a "jailbreaking" yeast that could greatly increase the health benefits of wine while reducing the toxic byproducts that cause your morning-after headache.
Biotechnology
Mar 16, 2015
1
72
Eckhard Boles, co-founder of the Swiss biofuel company Butalco GmbH and a professor at Goethe-University in Frankfurt, Germany, has discovered a new enzyme which teaches yeast cells to ferment xylose into ethanol. Xylose ...
Biochemistry
Feb 24, 2009
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1
A chronic problem in winemaking is "stuck fermentation," when yeast that should be busily converting grape sugar into alcohol and carbon dioxide prematurely shuts down, leaving the remaining sugar to instead be consumed by ...
Cell & Microbiology
Aug 28, 2014
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1
The yeasts responsible for fermenting your favorite frothy ale have a surprisingly complicated past, according to researchers reporting in the Cell Press journal Current Biology on October 6.
Biotechnology
Oct 6, 2016
1
3
(Phys.org) -- For over nine thousand years people have been relying on various yeast strains to carry out fermentation of food and drink products resulting in the flavorful breads and alcohol fueled beverages we consume, ...
