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Jungle yeast
May 21, 2009A new species of yeast has been discovered deep in the Amazon jungle. In a paper published on-line in FEMS Yeast Research, IFR scientists and colleagues from Pontificia Universidad Católica del Ecuador describe the novel characteristics of Candida carvajalis sp. nov.
Yeasts have long been the powerhouses of our food and fermentation industries. Each new species adds to our knowledge of the yeast gene pool and even small genetic differences have the potential for major economic impact. Furthermore, as oil reserves diminish, the race is on to find novel varieties for use in sustainable biofuel production.
Dr Steve James said "It's a race against time. We know that massive loss of species diversity is occurring worldwide. Our colleagues in Ecuador appreciate the importance of collecting, characterising and subsequently preserving what remains."
Javier Carvajal, head of the Ecuadorian team, whose father Enrique discovered the yeast while oil prospecting and in whose honour the new species is named, said: "The four different climatic regions of Ecuador and fermentations performed by ancient indigenous populations make Ecuador a promising country in which to find novel yeast species".
Enrique Carvajal is not a biologist but an attorney. As a home brewer, he understands the importance of yeasts to food processes. He recovered isolates of the new yeast species from rotten wood and fallen leaf debris samples collected near the town of Dayuma, in Orellana province, in the central Amazonian region of Ecuador.
Dr Ian Roberts, Curator of NCYC said "Our collaboration with the team in Ecuador is of inestimable value. Together we aim to ensure that irreplaceable biodiversity if is preserved and available to support innovation in food, beverage, and healthcare. It is already clear that our joint collection will become increasingly valuable to chemical engineers seeking novel yeast properties to confer advantages both in second generation biofuel production and in a range of other industrial fermentations ".
Norwich BioScience Institutes
Javier Carvajal, head of the Ecuadorian team, whose father Enrique discovered the yeast while oil prospecting and in whose honour the new species is named, said: "The four different climatic regions of Ecuador and fermentations performed by ancient indigenous populations make Ecuador a promising country in which to find novel yeast species".
Enrique Carvajal is not a biologist but an attorney. As a home brewer, he understands the importance of yeasts to food processes. He recovered isolates of the new yeast species from rotten wood and fallen leaf debris samples collected near the town of Dayuma, in Orellana province, in the central Amazonian region of Ecuador.
Dr Ian Roberts, Curator of NCYC said "Our collaboration with the team in Ecuador is of inestimable value. Together we aim to ensure that irreplaceable biodiversity if is preserved and available to support innovation in food, beverage, and healthcare. It is already clear that our joint collection will become increasingly valuable to chemical engineers seeking novel yeast properties to confer advantages both in second generation biofuel production and in a range of other industrial fermentations ".
Norwich BioScience Institutes
Yeast Current Events and Yeast News RSSWPI Researchers Take Aim at Hard-to-Treat Fungal Infections
A team of researchers at the Worcester Polytechnic Institute (WPI) Life Sciences and Bioengineering Center at Gateway Park has developed a new model system to study fungal infections.
Chromosomes dance and pair up on the nuclear membrane
Meiosis - the pairing and recombination of chromosomes, followed by segregation of half to each egg or sperm cell - is a major crossroads in all organisms reproducing sexually.
Possible help in fight against muscle-wasting disease
A compound already used to treat pneumonia could become a new therapy for an inherited muscular wasting disease, according to researchers at the University of Oregon and the University of Rochester School of Medicine and Dentistry in New York.
UC Riverside Researchers Create First Synthetic Cellulosome in Yeast
A team of researchers led by University of California, Riverside (UCR) Professor of Chemical Engineering Wilfred Chen has constructed for the first time a synthetic cellulosome in yeast, which is much more ethanol-tolerant than the bacteria in which these structures are normally found.
Pumpkin skin may scare away germs
The skin of that pumpkin you carve into a Jack-o'-Lantern to scare away ghosts and goblins on Halloween contains a substance that could put a scare into microbes that cause millions of cases of yeast infections in adults and infants each year.
Checkered history of mother and daughter cells explains cell cycle differences
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Urate in blood and spinal fluid may predict slower decline in patients with Parkinson's disease
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Scientists decipher missing piece of first-responder DNA repair machine
Scientists from the U.S. Department of Energy's Lawrence Berkeley National Laboratory and the Scripps Research Institute have uncovered the role played by the least-understood part of a first-responder molecule that rushes in to bind and repair breaks in DNA strands, a process that helps people avoid cancer.
Gerton Lab determines the composition of centromeric chromatin
The Stowers Institute's Gerton Lab has provided new evidence to clarify the structure of nucleosomes containing Cse4, a centromere-specific histone protein required for proper kinetochore function, which plays a critical role in the process of mitosis. The work, conducted in yeast cells, was published in the most recent issue of Molecular Cell.
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Red Star Baking Yeast, Vacuum Packed, 2-Pound by Red Star High quality yeast great to use for all baking. Active Dry Yeast is cake yeast in a semi-dormant state. The drying process in its manufacture, reduces moisture content to about 7%, giving it a longer shelf life than cake yeast. When rehydrated, it provides ultimate baking activity in all yeast dough, low sugar to highly sweetened breads. |
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Instant Yeast (Fleischmanns) 1lb by Fleischmanns Dry Yeast. Made in Canada. |
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