Yeast News

Beer is the most widely consumed alcoholic beverage on the planet. Good beer requires good quality yeasts and researchers are continuing to hunt for new strains.

Researchers think that baker's yeast may have the potential for combating neurological conditions like Parkinson's and cancer.

Duckweed is a tiny floating plant and often seen as an unwanted weed. Now it seems as if the plant could have an economic value: as a source for biofuels.

A research team has developed a new source of renewable energy: a biofuel made from genetically engineered yeast cells and ordinary table sugar. This yeast produces oils and fats, known as lipids, that can be used in place of petroleum-derived products.

Australian researchers have identified special yeast for wine making. The yeast produces a lower level of alcohol but also help to preserve and to enhance the flavor.

A research team have engineered a yeast to consume acetic acid, a previously unwanted by-product of the process of converting plant leaves, stems and other tissues into biofuels.

Using the yeast used to make beer scientists to create the first gene for beer foam. The gene can be used to improve the frothy foam on beer to create beers that are more appealing to consumers.

A man has brewed a beer which was fermented using a yeast isolated from his own beard. The yeast has been cultivated to be used for brewing a clear, golden ale.

Scientists have sequenced the genome of one of the yeasts used to make wine. By understanding more about which strains of yeasts make wine of the best quality it could be possible to genetically modify certain yeast to aid premium wine production.

Scientists at the Swiss Federal Institute of Technology in Zurich, Switzerland were able to activate a cybernetic "feedback loop" between a common baking and brewing yeast and a computer, to gain precise control over specific genes, the BBC reported.