Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production?

Each group independently identified a different process that confers substantially increased tolerance in yeast. “The findings are a little ... be leveraged into practical outcomes.” Increasing ...

Using fermentation, University of Alberta researchers have come up with a way to produce higher amounts of a healthy fatty acid found mainly in pomegranates. The paper is published in the Journal of ...

Here we demonstrate one facet of its versatility—a technique for inducing ethanol production in yeast, by switching from an aerobic growth phase to an anaerobic steady-state culture. The BioFlo ...

The baker's yeast segment remains the largest in the market, driven by its extensive use in bread, pastries, and other baked goods. This segment benefits from the increasing global demand for ...