All yeast articles
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NewsHealthier, tastier kelp: food scientists boost nutrition and flavour of kombu
A team of food scientists has found a way to unlock the trapped nutrients in the edible seaweed, kombu, and replace the strong odours with more appealing scents, directly overcoming the two major challenges – limited nutrient bioaccessibility and poor sensory experience.
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NewsA yeast enzyme helps human cells overcome mitochondrial defects
An international team has experimentally uncoupled nucleotide synthesis from mitochondrial activity using ScURA, a yeast-derived genetic tool now available to the research community that will enable new explorations of cellular metabolism.
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NewsBee bandits: ecologists study mutualistic plant-pollinator-microbe interactions
Researchers studying nectar-robbing behavior in bumble bees suspect other organisms beyond plants and pollinators may be aiding and abetting pollinators in nectar-robbing behavior.
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NewsFestive cheer: Soaked raisins ferment to turn water into wine
Scientists have discovered that soaking sun-dried raisins in water is a successful method of creating wine. It was thought that ancient wine production relied on the natural fermentation process of storing crushed grapes in jars, but Saccharomyces cerevisiae rarely colonizes grape skins.
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NewsEvaluating the effect of liquid-handling speed on yeast growth using robots
A new experiment indicated that the fastest pipetting speed on cells can be set without relying on thumb rules or guesswork, which is an important guideline for increasing the efficiency and reproducibility of robot-based experiments.
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NewsYeast-driven and bioimpedance-sensitive biohybrid soft robots
By synergizing bioinspired chemical modifications with microstructural topology, scientists developed a self-healing bioadhesive interface that eliminates reliance on external stimuli, overcoming the physiological incompatibility of traditional rigid encapsulation materials.
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NewsYeast reveals how species adapt to a warmer climate
Researchers harnessed the power of experimental evolution with the microbial model system yeast (Saccharomyces spp.) to measure the evolutionary potential of populations to adapt to future warming, in real time and across the entire species tree.
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NewsBiosynthetic pathway discoveries mean we can halve the price of costly cancer drug
Researchers have identified the enzymes responsible for the two critical final steps in the biosynthetic pathway that makes the chemotherapy drug Taxol active as a drug, potentially opening it up to biotech based production.
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NewsFungi dwelling on human skin may provide new antibiotics
Researchers have uncovered a molecule produced by yeast living on human skin that showed potent antimicrobial properties against a pathogen responsible for a half-million hospitalizations annually in the United States.
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NewsResearchers undercover how macronucleophagy ensures survival in nitrogen-starved yeast
Scientists sought to shed light on how macronucleophagy ensures the survival of nitrogen-starved S. cerevisiae and revealed that uncontrolled micronucleophagy due to the lack of normal macronucleophagy causes cell death.
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NewsYeast as food emulsifier? Easily released protein as strong as casein
Researchers looking at yeast proteins as emulsifiers have found emulsifying proteins that can be easily freed from the yeast.
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NewsStudy offers insight into chloroplast evolution
Researchers have found evidence suggesting that the primary role of primitive chloroplasts may have been to produce chemical energy for the cell and only later shifted so that most or all of the energy they generated was used for carbon assimilation.
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NewsIn beer yeast, scientists find potential path to starving cancer
The discovery of a surprising way yeast used to brew beer can survive starvation could open the door to new treatments for cancer. The never-before-seen adaptation helps yeast cells go dormant when nutrients are scarce.
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NewsA tool to enhance taste and texture of sourdough and study the complexity of microbiomes
Researchers explore how acetic acid bacteria shapes emergent properties of sourdough, with implications across complex microbial systems.
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NewsScientists unveil mechanism underlying de novo membrane formation during gametogenesis in yeast
Researchers used live imaging techniques to observe meiosis and sporulation in budding yeast, finding that although the endoplasmic reticulum (ER) exit sites and Golgi apparatus declined in numbers, they reassembled during sporulation.
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NewsMeet the Global Ambassadors: Our Q&A with Sergio L Alves jr
The Microbiologist chats with our new Global Ambassador for Brazil, Sergio L Alves jr, Associate Professor at the Federal University of Fronteira Sul (UFFS).
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NewsWhen it comes to DNA replication, humans and baker’s yeast are more alike than different
Humans and baker’s yeast have more in common than meets the eye, including an important mechanism that helps ensure DNA is copied correctly, reports a pair of studies.
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NewsWild yeasts from Patagonia could yield new flavors of lagers
New strains of yeast for brewing lager beers, created by hybridizing wild strains of yeast from Patagonia with brewer’s yeast, can yield novel flavors and aromas, a new study reports.
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NewsMore efficient bioethanol production might be possible using persimmon tannin to help yeast thrive
Naturally derived antioxidants improve growth of yeast strain in presence of ethanol, a new study shows.
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NewsAn adjuvant made in yeast could lower vaccine cost and boost availability
Scientists have wielded the power of synthetic biology to produce the active ingredient of soap bark, a molecule called QS-21, in yeast - a more environmentally friendly way to produce a key ingredient of vaccines.