Articles tagged with Yeast Strains
In laboratory experiments, scientists found that normally mutualistic strains of yeast became competitive and even drove one strain to extinction when environmental conditions were benign and nutrients were plentiful. The researchers developed a model to predict the type of mutualistic relationship that would develop between species ba...
Researchers have discovered two distinct growth forms of Candida auris, a fungus resistant to multiple antifungal drugs, which can cause fatal infections in hospital patients. The strain's ability to cause disease is surprisingly high, rivaling that of the most invasive Candida species.
Sequencing hundreds of wine yeast strains revealed low genetic diversity and high levels of inbreeding, making it challenging to develop improved wine yeasts. Scientists hope to introduce new genes from diverse strains to create hybrids with unique flavor profiles.
A new study reveals that yeast strains in coffee and cacao beans exhibit greater diversity than those in wine production. The findings suggest that these differences may impact the characteristics of chocolate and coffee from various regions.
Researchers at Indiana University have found a method to overcome the condition of terminal acid shock that inhibits successful production of sour beers. By pre-adapting yeast in a nutritionally dense substance called YPD, breweries can ensure proper bottle conditioning.
Scientists have developed a new way to make yeast hybrids in the lab, allowing industries to create new strains of microorganisms to work with. This technique could lead to the creation of new flavors, enhanced production, and the development of entirely new products.
Researchers discovered that yeasts used to ferment cocoa can modify aroma, enabling creation of unique flavors in boutique chocolates. The findings could lead to a wider range of flavors similar to wines and coffee.
A new strain of yeast has been discovered that can effectively remove toxic substances from wastewater. Yarrowia lipolytica Y-3492 was found to be highly active against nitro compounds, including those used in explosives and certain medications.
Researchers at Mascoma and BESC have developed a revolutionary strain of yeast that can efficiently convert biomass sugars into fuel, setting a new standard for biofuel production. The microbe achieves 97% conversion of xylose and glucose in less than 48 hours, significantly increasing ethanol yield.
Researchers at the University of East Anglia have discovered five strains of yeast capable of breaking down agricultural by-products into bioethanol. This breakthrough could lead to the production of over 400 billion litres of bioethanol annually from crop waste, reducing reliance on fossil fuels.
Researchers developed a new yeast strain that can produce lipids at a higher rate, making it a viable platform for turning sugar into biofuels. The strain can also be used to produce oleochemicals, chemicals traditionally derived from plant and animal fats and petroleum.
Researchers at VTT Technical Research Centre of Finland have successfully generated new hybrid lager yeast strains, inheriting properties from their parent species. The new yeasts accelerate fermentation processes, improve ethanol production, and enhance flavor profiles for beer.
The National Collection of Yeast Cultures has added the 4,000th yeast strain to its collection, including a novel species found in Ecuador's Yasuní National Park. This discovery expands microbial biodiversity and offers new possibilities for sustainable biotechnology.
Researchers developed yeast strains that efficiently produce bio-ethanol from waste, overcoming previous limitations. The new strains have unprecedented efficiency and robustness, making them suitable for industrial fermentation processes.
A novel screening method using genetically engineered baker's yeast identifies chemical compounds that target disease-causing parasites without harming human hosts. The approach has shown promise in identifying potential anti-parasitic compounds with high sensitivity, reducing costs, and increasing reproducibility.
Researchers at Stanford University School of Medicine discovered that common baker's yeast has engaged in promiscuous mating in fermentation vats, leading to a genetic mash-up. This unexpected behavior affects the flavor of wine and makes tracing lineage difficult.
Researchers found prions in one-third of wild yeast strains, creating diverse new traits, nearly half of which are beneficial. This discovery suggests that prions may be an inherent survival mechanism, helping yeasts adapt to changing environments and evolve in response to stress.
Researchers have identified six yeast-killing peptides that target Malassezia sympodialis without harming human skin cells. These peptides could provide a potential new treatment for atopic eczema, increasing patients' quality of life. Further study is needed to develop a comprehensive treatment plan.
Researchers at UGA developed a 'super strain' of yeast that can efficiently ferment ethanol from pretreated pine, increasing ethanol production by up to 17.5% compared to previous studies. The new process has the potential to utilize forestry residues and waste, providing a sustainable alternative to traditional biofuels.
A newly engineered yeast strain can simultaneously consume glucose and xylose, reducing inefficiencies in current biofuel production methods. The new strain produces more ethanol and consumes less time than existing strains, making it a significant breakthrough in cellulosic biofuel production.
The study reveals that humans have domesticated yeast strains at many points in history from diverse sources, challenging traditional views on the Tree of Life. The analysis also provides insights into yeast probiotics' contribution to gut health and potential applications for cancer treatment.
Scientists are developing a bioengineered yeast strain that can efficiently turn switchgrass, hemp, corn, and other natural materials into ethanol. The modified yeast produces enzymes to break down a wider variety of sugars, maximizing ethanol production from biomass.
MIT scientists engineered a new strain of yeast that can tolerate elevated levels of ethanol and glucose, producing ethanol faster than un-engineered yeast. This breakthrough could dramatically impact industrial ethanol production, boosting the US energy supply.
Scientists have engineered yeast to improve ethanol production efficiency by increasing tolerance to high ethanol levels and producing more ethanol during fermentation. The new strain of yeast can survive elevated ethanol concentrations and produces 50% more ethanol in a shorter period.
Studies of lab-grown yeast populations show that cooperators can resist cheats due to toxin accumulation, enabling long-term coexistence. Researchers suggest ideal organism type could switch between selfish and efficient metabolism in response to environmental cues.
Researchers identified ten new genes connected to longevity in yeast, shedding light on the molecular mechanisms involved. The study's findings may eventually lead to understanding and manipulating aging processes, with potential applications in humans.
Studies with yeast prions show that small mutations can cause transmission barriers, potentially explaining species barriers for mammalian prions. The findings suggest a new approach to treating disorders like Alzheimer's by influencing toxic protein folding.
Researchers have developed a recombinant yeast antifungal vaccine that protects mice from infection with blastomycosis, a deadly yeast infection of the lung. The vaccine uses a live attenuated strain of Blastomyces dermatitidis to stimulate an immune response against the pathogen.