One of the problems with making beer is that the yeast used generates a lot of heat and the heat, in turn, damages the yeast and this can lead to occasional bad tasting beer and loss of vital quantities of brewer’s yeast.
One answer to this question could be “because it does,” but that doesn’t get to the heart of the matter. The answer is with yeast and the yeast aroma not only appeals to people, it has a particular attraction for fruit flies.
From an analysis of bottles of beer salvaged from the 1840s shipwreck found near the Åland Islands in 2010, food technologists are trying to re-create the original beer. To achieve this, they are studying some bacteria isolated from the bottles.
Biologists have successfully introduced bacterial and poppy plant genes into yeast to manufacture morphine. The research is important because opiates are medically essential. However, current production via opium poppy leads to supply inefficiencies.
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.
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.
Why have peacocks such elaborate tails, why have birds of paradise often such crippling plumage? Sexual selection is the answer, but how does sexual selection actually work? Thanks to the humble yeast, we may now be able to find the answer.