Discoveries may lead to faster growth and higher cell densities in biological engineering applications

For vintners, stressed yeast introduces difficult production dilemmas that can change the efficiency and even flavor during winemakin

Patent filed for unique zero-waste approach to converting by-product of tofu making into alcoholic drink rich in isoflavones

The new finding joins other recent work connecting genes to flavors in wines and beers, and may be used to grow yeasts that produce new flavors

Wild grapes contain a huge variety of yeasts that can inhibit grape molds, and offer an eco-friendly alternative to chemical pesticides

Spent grain amounts to as much as 85 percent of a brewery's waste

Some plant species are able to remove soil contaminants and grow normally, but these are a small minority

A team of UW synthetic biology researchers has demonstrated a new method for digital information processing in living cells

Uncovered in 2015 during the reconstruction of an old brewery, the three lager beers apparently were produced during the World War I era and stored in a large cold cellar at the brewery where they remained to gather dust

Human ORC complex captured in action in X-ray crystallography and cryo-EM