Humans have put yeast to work for thousands of years to make bread, beer, and wine. Wild strains of yeast are also found in the natural fermentations that are essential for chocolate and coffee production. But, as new genetic ...
Biotechnology
Mar 24, 2016
0
20
A team led by a researcher at the University of California, Riverside has adapted the CRISPR-Cas9 gene editing system for use in a yeast strain that can produce useful lipids and polymers.
Biotechnology
Jan 26, 2016
1
780
Baker's yeast cells living together in communities help feed each other, but leave incomers from the same species to die from starvation, according to new research from the University of Cambridge.
Cell & Microbiology
Oct 27, 2015
0
45
Chemical engineers and biologists at MIT have found a simple way to make yeast produce more ethanol from sugars: Spike the mixture they're growing on with two common chemicals. Adding potassium and an acidity-reducing compound ...
Biotechnology
Jul 13, 2015
6
37
Researchers in the Cockrell School of Engineering at The University of Texas at Austin have used a combination of metabolic engineering and directed evolution to develop a new, mutant yeast strain that could lead to a more ...
Biotechnology
Mar 24, 2015
0
34
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
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
0
1
With a simple mutation, yeast can grow in higher than normal temperatures. Researchers at Chalmers University of Technology demonstrate this in an article to be published in the scientific journal Science. The findings may ...
Biotechnology
Oct 2, 2014
0
0
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
0
1
In a pioneer study published in the latest issue of the scientific journal Nature Communications, a research team at the Instituto Gulbenkian de Ciência (IGC; Portugal), led by Miguel Godinho Ferreira in collaboration with ...
Biotechnology
Aug 23, 2013
0
0
