Latest Yeast Stories
Scientists are one step closer to making more complex microscopic biological machines, following improvements in the way that they can "re-wire" DNA in yeast.
Whether or not a wine turns out to be as outstanding as the winemaker hopes depends on the quality of the yeasts; they control the fermentation process and create the distinctive flavor.
Researchers at the Wyss Institute for Biologically Inspired Engineering at Harvard University and Harvard Medical School have developed a method for inducing magnetic sensitivity in an organism that is not naturally magnetic—yeast.
One of the greatest mysteries of evolutionary biology revolves around the question of how Earth’s original single-celled ancestors — the predecessors of all life on the planet — first made the critical transition to multicellularity.
With one simple experiment, University of Illinois chemists have debunked a widely held misconception about an often-prescribed drug.
As consumer demand for convenient, nutritious foods increases, pre-cut and packaged fruit and vegetables become more popular.
One of the most comprehensive studies to date of the microbes that are found in extremely low-birthweight infants found that hard-to-treat Candida fungus is often present, as well as some harmful bacteria and parasites.
The accumulation of damaged protein is a hallmark of aging that not even the humble baker's yeast can escape. Yet, aged yeast cells spawn off youthful daughter cells without any of the telltale protein clumps.
UC Riverside entomologists explain why flies are attracted to beer and products of yeast fermentation.
- A ceramic container used inside a fuel-fired kiln to protect pots from the flame.