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 ...

It's a neat history, but if we're not testing liquor strength with gunpowder anymore, then what does "proofing ... fermented starch and/or yeast and sugar. Consuming alcohol causes psychoactive ...

Gethin: OK, so why does yeast - or yeast fungus, should I say - make alcohol for us? Mr Shribman: Well, yeast have got our backs, I suppose. Actually, they don't really like making alcohol.