Fighting Food Waste: Scientists Repurpose Waste Bread to Feed Microbes
Researchers have developed a secret sauce for using waste bread as a medium to grow bacteria, yeasts, and other microorganisms for fermented food production
yeast
New Membranes for Cellular Recycling
Cells produce the shell of the autophagosomes on the spot
Novel Protein Positioning Technique Improves Functionality of Yeast Cells
Expected improvements in cell surface engineering across a variety of fields
Brewing Beer That Tastes Fresh Longer
Researchers have engineered lager yeast to make more molecules that protect beer against staling, resulting in improved flavor stability
Deepest Look yet at Brewer’s Yeasts Reveals the Diversity Harnessed by Humans
Scientists from the University of Wisconsin-Madison reveal the dizzying complexity found in bottles of beer, wine, and cider
Solution from VTT to Prevent Beer Bottle Explosions
Diastatic yeasts cause problems in the brewing industry due to their ability to produce an enzyme that converts starch in beer into sugar
Yeast Produce Low-Cost, High-Quality Cannabinoids
Feeding only on sugar, the yeast are an easy and cheap way to produce pure cannabinoids
Investigating Cell Stress for Better Health—and Better Beer
Researchers have devised a new method to study how single biological cells react to stressful situations
Getting Yeast to Make Artificial Sweets
A report describes a way to prepare large quantities of stevia using yeast
Wild Yeasts May Hold Key to Better Wines from Warmer Climates
The study focuses on the effects of Lachancea thermotolerans yeast, which occurs naturally on grapes