Scientists brew killer bee beer
Scientists from Cardiff University have used brewer's yeast that resides in the gut microbiome of killer honeybees in Namibia and applied it to develop a unique craft beer.
Scientists from Cardiff University have used brewer's yeast that resides in the gut microbiome of killer honeybees in Namibia and applied it to develop a unique craft beer.
Cell & Microbiology
May 16, 2024
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27
Every year, beer breweries generate and discard thousands of tons of surplus yeast. Researchers from MIT and Georgia Tech have now come up with a way to repurpose that yeast to absorb lead from contaminated water.
Biotechnology
May 15, 2024
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147
Vaccines save lives, as proven during the recent pandemic, but one component of most vaccines—including the Novavax COVID-19 vaccine—goes unheralded: a molecule or other compound that primes the immune system to mount ...
Cell & Microbiology
May 8, 2024
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2
Domestic soybeans serve as an important source of healthy edible plant oil and high-quality plant protein in our food culture. In addition to the well-known components of oil (approximately 20%), protein (approximately 40%), ...
Molecular & Computational biology
May 8, 2024
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6
Researchers at Umeå University, Sweden, have discovered that how a special protein complex called the Mediator moves along genes in DNA may have an impact on how cells divide. The discovery may be important for future research ...
Cell & Microbiology
May 3, 2024
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66
Sourdough is the oldest kind of leavened bread in recorded history, and people have been eating it for thousands of years. The components of creating a sourdough starter are very simple—flour and water. Mixing them produces ...
Cell & Microbiology
May 1, 2024
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35
In a landmark study based on one of the most comprehensive genomic datasets ever assembled, a team led by scientists at the University of Wisconsin–Madison and Vanderbilt University offer a possible answer to one of the ...
Evolution
Apr 25, 2024
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352
An international team led by researchers at the University of Toronto has mapped the movement of proteins encoded by the yeast genome throughout its cell cycle. This is the first time that all the proteins of an organism ...
Cell & Microbiology
Apr 22, 2024
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318
The far-reaching consequences of climate change inevitably include the production of foods and beverages, including wine.
Cell & Microbiology
Mar 26, 2024
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1
Researchers at the Weizmann Institute of Science in Israel have identified a yeast that could be used to prevent invasive candidiasis, a major cause of death in hospitalized and immunocompromised patients. The study, published ...
Cell & Microbiology
Mar 18, 2024
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Yeasts are eukaryotic microorganisms classified in the kingdom Fungi, with about 1,500 species currently described; they dominate fungal diversity in the oceans. Most reproduce asexually by budding, although a few do so by binary fission. Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of a string of connected budding cells known as pseudohyphae, or false hyphae as seen in most molds. Yeast size can vary greatly depending on the species, typically measuring 3–4 µm in diameter, although some yeasts can reach over 40 µm.
The yeast species Saccharomyces cerevisiae has been used in baking and fermenting alcoholic beverages for thousands of years. It is also extremely important as a model organism in modern cell biology research, and is one of the most thoroughly researched eukaryotic microorganisms. Researchers have used it to gather information about the biology of the eukaryotic cell and ultimately human biology. Other species of yeast, such as Candida albicans, are opportunistic pathogens and can cause infections in humans. Yeasts have recently been used to generate electricity in microbial fuel cells, and produce ethanol for the biofuel industry.
Yeasts do not form a specific taxonomic or phylogenetic grouping. At present it is estimated that only 1% of all yeast species have been described. The term "yeast" is often taken as a synonym for S. cerevisiae, but the phylogenetic diversity of yeasts is shown by their placement in both divisions Ascomycota and Basidiomycota. The budding yeasts ("true yeasts") are classified in the order Saccharomycetales.
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