Yeast News
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Infection with a common yeast can lead to mental health problems in some cases, according to new research. This is shown from analysis of patterns relating to psychiatric patients.
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Wild strains of yeast are necessary for the natural fermentations required for chocolate and coffee production. New genetic data indicates that the yeasts associated with coffee and cacao beans have had a special history.
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Fungi are part of their own biological kingdom, yet little is known about the extent and diversity of the eukaryotic organisms. Experts think there are millions of undescribed fungi, found in different locations around the world.
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Scientists have engineered a new strain of yeast designed to create biofuel from switchgrass, turning the collected cellulosic biomass into an energy alternative. The process is described together with a review of biofuel progress.
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Yeast cells interacting in social communities are being studied to see if they can be harnessed to develop therapeutic strategies against pathogenic fungi.
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Lagers are often seen as the poor relation to ales in the flavor stakes, despite lager outselling ales by considerable amounts in the global beer market. Scientists are on a quest to offer a better range of lagers.
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Researchers have manufactured a common cancer drug from a yeast in the lab. Previously the important drug could only be obtained from a rare and endangered plant in the wild.
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The key to making a good beer is a mix of the best ingredients, craft and the best yeast. In the beer world, lagers dominate the market. Researchers have been pondering the origins of the lager yeast.
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Making high quality chocolate is an art form and food technologists are continually experimenting with new processes. In a left-field move, one group has started to use the yeast from manufacturing beer.
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One problem with making beer is preventing the yeast from getting too hot. This creates a conundrum because yeast generates its own heat, and the more effectively yeast works the more heat it generates.
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Researchers think that the study of yeasts can be particularly useful for gaining insights into human obesity. To explore this further, a biologist collaborated with a mathematician.
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Aberystwyth -
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.
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Helsinki -
Brewers and scientists are reviewing beer recipes from clues that archaeologists have uncovered from an 1840’s-era shipwreck. The aim is to recreate an enticing beer from yesteryear.
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Helsinki -
Having fallen behind the craft beer movement, it could be time for tired old lager to be revitalized. Food technologists have been developing new hybrid yeasts for beer.
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A small independent company in Scotland is turning the waste products from the whisky industry into alcohol for use as a biofuel.
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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.
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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.
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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.
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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.
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Researchers think that baker's yeast may have the potential for combating neurological conditions like Parkinson's and cancer.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Yeast Image
A yeast similar to the one pictured here could be one of the first truly synthetic lifeforms. Roto2esdios via Wikimedia
Saccharomyces cerevisiae is a species of yeast. It is perhaps the most useful yeast, having been instrumental to winemaking, baking, and brewing fro a 1000 years. Douglas Smith
Candida albicans, the yeast the cause thrush GrahamColm
Saccharomyces cerevisiae, the yeast used for brewing. Masur
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