When we recycle electronic devices we can no longer use, we expect to make the most out of the precious natural resources that went into building them. But electronic waste is notoriously difficult to recycle because it's ...
Biotechnology
Mar 12, 2024
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100
"Random DNA" is naturally active in the one-celled fungi yeast, while such DNA is turned off as its natural state in mammalian cells, despite their having a common ancestor a billion years ago and the same basic molecular ...
Evolution
Mar 6, 2024
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13
Kyle David, an NSF postdoctoral fellow in the Rokas lab, and co-authors have published a new paper, "Saccharomycotina yeasts defy longstanding macroecological patterns," in Proceedings of the National Academy of Sciences. ...
Ecology
Mar 6, 2024
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86
Assistant Professor Takahiro Kosugi from the Institute for Molecular Science, assistant Professor Yoshiaki Kamada at the National Institute for Basic Biology, and colleagues have developed an advanced molecular cell biology ...
Cell & Microbiology
Mar 1, 2024
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37
Kelp flies and marine yeast cultivated on by-products from the seafood industry can be used in feed for farmed salmon. Replacing fishmeal and soybeans can create more sustainable and circular food production, according to ...
Plants & Animals
Feb 28, 2024
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1
Microbes such as bacteria and yeast are increasingly being used to produce components of medicines, biofuels, and food. Indeed, baker's yeast, also known as brewer's yeast or Saccharomyces cerevisiae, is responsible for the ...
Cell & Microbiology
Feb 7, 2024
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45
Similar to the way expanding companies increase their work forces, cells must boost their production of internal biomolecules when they grow in size in order to stay healthy. In the 1970s, biologists showed that this scaled-up ...
Cell & Microbiology
Jan 29, 2024
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20
Carbonic maceration wines are increasingly in demand on the market. They are young red wines in which floral and fresh fruit aromas predominate and they must be consumed within the first year. The best-known example is Beaujolais ...
Cell & Microbiology
Jan 25, 2024
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0
Supersulfides are gaining prominence for their occurrence as low-molecular-weight thiols or persulfidated cysteine residues, observed more frequently in both prokaryotic and eukaryotic cells. These compounds, which are characterized ...
Molecular & Computational biology
Jan 16, 2024
0
1
You may be familiar with yeast as the organism content to turn carbs into products like bread and beer when left to ferment in the dark. In these cases, exposure to light can hinder or even spoil the process.
Cell & Microbiology
Jan 12, 2024
0
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