Latest Baker's yeast Stories
PHOENIX, Nov. 30, 2011 /PRNewswire/ -- NeoFera, LLC, a nutritional products company, is now marketing a new class of products based on a patented nano-catalytic SilverSol Technology®. The product (Silver Protocol) utilizes an innovative SilverSol Technology®, which has garnered multiple patents in the U.S. and several countries throughout the world, including a broad-use patent that provides the manufacturer (ABL) with exclusive rights to use its silver-based products to combat...
UC Riverside entomologists explain why flies are attracted to beer and products of yeast fermentation Ever wondered why flies are attracted to beer? Entomologists at the University of California, Riverside have, and offer an explanation. They report that flies sense glycerol, a sweet-tasting compound that yeasts make during fermentation. "Insects use their taste system to glean important information about the quality and nutritive value of food sources," said Anupama Dahanukar, an...
Scientists in Switzerland have managed to form a “feedback loop” between a computer and a common yeast, precisely controlling the switching on and off of specific genes. This could herald the ability to control biological processes, such as creating biofuel from microbes, Jason Palmer of BBC News reports. “The neat thing about this is that there are many people who have tried to do things like this by, for example, coding in the cell itself a synthetic circuit, putting genes and...
LANSING, Mich., Nov. 7, 2011 /PRNewswire/ -- Neogen Corporation (Nasdaq: NEOG) has developed an even quicker method to rapidly and accurately detect yeast and mold in food products. Neogen's new Soleris(®) test detects yeast and mold in 48 hours or less -- conventional methods take up to 5 days. Tests for yeast and mold comprise approximately 15% of all microbiological tests performed worldwide. While it does not present the acute health threats of foodborne pathogens, spoilage caused...
Scientists have synthesized from scratch a so-called chromosome "arm"--one of the largest DNA molecules ever synthesized, and developed a new method for shuffling an organism's genetic deck Scientists have replaced all of the DNA in the arm of a yeast chromosome with computer-designed, synthetically produced DNA that is structurally distinct from its original DNA to produce a healthy yeast cell. (Yeast chromosomes are often depicted as bow tie-shaped--with each chromosome bearing two...
Cornstalks, wheat straw, and other rough, fibrous, harvest-time leftovers may soon be less expensive to convert into cellulosic ethanol, thanks to U.S. Department of Agriculture (USDA) scientists' studies of a promising new biorefinery yeast. The yeast—Saccharomyces cerevisiae strain NRRL Y-50049—successfully ferments plant sugars into cellulosic ethanol despite the stressful interference by problematic compounds such as furfural (2-furaldehyde) and HMF (5-hydroxymethyl-2-furaldehyde)...
Scientists have found a wild species of yeast that is the ancestor of that which is used to make cold-brewing ale, according to a US study published on Monday. The yeast -- called Saccharomyces eubayanus -- was found in the deep forests of South America’s Patagonia region, living on beech trees. Scientists say the yeast was key to the invention of the crisp-tasting German beer 600 years ago. It took five years of searching before scientists discovered, identified and named the...
New research suggests oxygen may have been made on Earth hundreds of millions of years before its debut in the atmosphere.MIT researchers found evidence that tiny aerobic organisms may have evolved to survive on extremely low levels of the gas in these undersea oases. Former MIT graduate student Jacob Waldbauer found while working with colleagues that yeast is able to produce key oxygen-dependent compounds, even with only minuscule puffs of the gas. The research suggests that early ancestors...
For thousands of years, bakers and brewers have relied on yeast to convert sugar into alcohol and carbon dioxide. Yet, University of Wisconsin-Madison researchers eager to harness this talent for brewing biofuels have found when it comes to churning through sugars, these budding microbes can be picky eaters.Published online this week in the Proceedings of the National Academy of Sciences, a Great Lakes Bioenergy Research Center team identified several new genes that improve yeast's ability to...
VISALIA, Calif., June 14, 2011 /PRNewswire/ -- EdeniQ, Inc., a California-based clean technology company serving the global biofuels industry, announced today that it has licensed yeast technology from the USDA Forest Products Laboratory (FPL) and the Wisconsin Alumni Research Foundation (WARF) associated with the fermentation of C5 sugars, such as xylose, to ethanol. The license marks the culmination of the 3-year Cooperative Research and Development Agreement (CRADA) between FPL and...
