A KAIST research team has developed a genetic switch that works in both bacteria and yeast, allowing for controlled production of a green pigment in both microbes. The hybrid promoter system can be used to select the microbe best suited for producing a target compound, reducing the need for redesigning control elements.
Researchers have created a recipe for 3D printing houses on Mars using Martian rocks, gelatin, and yeast. The resulting living building material is strong and can be broken down, recycled, and reused, making it a promising solution for low-energy construction and a circular economy on the Red Planet.
A new study found that regional microbial imprints in wine can remain detectable under commercial winemaking conditions, shaping fermentation dynamics and wine aroma. The study, published in Applied and Environmental Microbiology, suggests that vineyard management and environmental conditions play a crucial role in the quality of wine.
Researchers at Nara Institute of Science and Technology developed a practical, non-genetically modified brewing yeast that produces over nine times higher intracellular ornithine levels than the original yeast. The improved yeast retained normal brewing performance, making it suitable for value-added fermentation.
Researchers are developing novel yeast strains and fermentation methods to reduce alcohol in wines while maintaining flavor. The goal is to achieve meaningful reductions in alcohol content, which can impact balance, consumer appeal, and tax classifications.
Researchers used cryo-EM to investigate the molecular basis of functional diversity in alcohol oxidase isozymes. The study found structural differences in cofactor binding and amino acid residues that affect enzyme stability and catalytic performance, ultimately resulting in distinct roles among the variants.
Scientists discovered an anti-CRISPR protein that sabotages CRISPR systems in bacteria by jamming the protein assembly line. This discovery reveals a new mechanism of defense against CRISPR-based gene editing.
A PolyU research team discovered that low concentrations of bacterial toxins in urban air can trigger nearly 20% of inflammatory responses, while drug-resistant fungi may spread through everyday breathing or skin contact. The study highlights the need to identify and control these highly toxic trace components to effectively reduce hea...
Researchers discovered that mutations in a key protein make yeast found in dogs with common outer ear infections more resistant to topical antifungals. The team recommends using shorter-tailed azoles as initial therapy for dogs with yeast ear infections, reserving longer-tailed azoles for recurrent or non-responsive cases.
BRIGHT at DTU joins forces with Novonesis to develop microbes that can efficiently utilize acetic acid produced from captured carbon, enabling the production of sustainable protein. The collaboration aims to accelerate microbial fermentation and reduce costs, ultimately contributing to a circular bioeconomy.
Researchers genetically modified a probiotic yeast to reduce its virulence in immunocompromised patients. The modified yeast was found to be less likely to cause infection, with improved survival rates in animal models.
Researchers at Kumamoto University have developed a new rum using the rare fission yeast Schizosaccharomyces japonicusponicus, producing fruity esters and complex aromas. The resulting 'JAPONICUS RHUM AGRICOLE' offers layered flavors reminiscent of ripe banana and apple.
Researchers identified genes that are activated when yeast cells are in the gut, suggesting a roadmap for engineering more efficient drug-delivery vehicles. The study found that yeast cells were digesting more lipids than carbohydrates in the gut, highlighting potential modifications to improve efficiency.
NUS food scientists develop a healthier, tastier kombu by co-fermenting enzyme-treated kombu with lactic acid bacteria and aroma-producing yeast. The resulting probiotic blend promotes nutrient bioaccessibility and introduces fruity aromas.
A team of researchers developed a modular and programmable fatty acid synthesis platform that enables high specificity production of medium-chain fatty acids in yeast. The engineered strain achieved a titer of 708.6 mg/L, comparable to the abundance in coconut and palm kernel oils.
A study found that different flour types shape the microbial composition of sourdough starters, with yeast strains like Kazachstania dominating all samples. The bacterial diversity varied by flour type, with whole wheat flour favoring Companilactobacillus and bread flour favoring Levilactobacillus.
Researchers developed a yeast cell factory to convert methanol into L-lactate, a monomer for biodegradable plastics, and demonstrated the economic and environmental value of this process. The minimum selling price of L-lactate was found to be $2.29/kg with annual capacity of 18,500 tons.
Researchers from Kyoto University found that soaking sun-dried raisins in water can create wine. The process facilitates the growth of yeast and results in higher ethanol concentrations.
Researchers demonstrated a method to enhance biosynthetic capacity in Saccharomyces cerevisiae by extending cellular lifespan, resulting in increased sclareol production. The strategy combines lifespan engineering with metabolic pathway optimization, showing improved product synthesis and robustness.
Researchers at UC San Diego have discovered a new way to make yeast cells more efficient 'cell factories' for producing valuable plant compounds. The advance enables the sustainable manufacturing of plant-derived chemicals used to help plants defend against disease, repel pests, attract pollinators, and withstand environmental stresses.
Researchers found yeast cells can withstand shock waves and toxic perchlorate salts, simulating Martian conditions. The yeast's ability to produce ribonucleoprotein condensates helps protect against stress, making it a model for astrobiology research and potential life support systems in space.
Researchers found that yeast can survive Martian-like conditions by assembling ribonucleoprotein condensates, which protect RNA and affect mRNA fates. The study suggests the importance of understanding RNP condensates in predicting the effects of Martian conditions on life.
A pilot study found that urban air contained three species of Candida yeasts classified as fungal pathogens, but these were absent in coastal air samples. The researchers suggest that the airborne yeast has industrial or urban origins, such as wastewater treatment plants, and may be infectious.
Researchers discovered a new TOR inhibitor rapalink-1 that prolongs chronological lifespan in yeast by targeting the growth-promoting arm of the TOR pathway. Supplementing yeast with agmatine or putrescine promotes longevity and benefits cells under certain conditions.
Researchers developed a powerful systems biology method to evaluate different strains of brewer's yeast (Saccharomyces cerevisiae), uncovering key adaptations that enhance ethanol production. This digital resource and analysis pipeline provide insights into the rational design of yeast cell factories for industrial applications.
Researchers developed a new metabolic engineering strategy to boost the yield of succinic acid production in yeast, improving its efficiency and cost-effectiveness. The new process reduces the minimum product selling price by 25% and is expected to save companies millions of dollars annually.
Researchers find that albumin triggers a shift in fungal behavior, causing previously non-harmful Candida strains to grow strongly and release toxic compounds.
Researchers discovered that bacteria can utilize fluid pockets created by yeast cells to speed up their movement and spread. This new mechanism reveals a key role for physical properties in microbial interactions, potentially enhancing bacterial colonization of environments with limited moisture.
Researchers at Osaka Metropolitan University developed an engineered yeast that can produce record-high yields of D-lactic acid from methanol, a key compound used in biodegradable plastics and pharmaceuticals. The optimized yeast strain achieves a 1.5-fold boost in production compared to other methanol-based methods.
Researchers at Osaka Metropolitan University have discovered yeast cell wall-derived proteins that exhibit high emulsifying activity, comparable to commercial casein emulsifier. These easily released protein molecules could potentially replace emulsifiers derived from milk, eggs, and soybeans, reducing allergenic concerns.
A team of Kobe University bioengineers successfully produced artepillin C in bioengineered yeast, achieving ten times the previous yield. The production process involved carefully tuning key steps along the molecular production line, and further improvements are being explored to increase efficiency.
The winners of the Applied Microbiology International Horizon Awards 2024 have been named, including the One Health Microbiome Center at Penn State and researchers Dr. François Thomas and Dr. Helen Onyeaka.
Researchers from Osaka Metropolitan University have discovered a combination of green algae and yeast that enhances wastewater treatment efficiency. The mixture boosts the growth environment, uptake of ammonium and phosphate ions, making it an effective solution for wastewater treatment facilities.
Researchers at UC Davis Health discovered that mesalamine can replace good bacteria's work in fighting Candida albicans in the gut. The study found that mesalamine maintains a low oxygen environment that prevents fungal growth, reducing the risk of invasive candidiasis.
Researchers at Osaka Metropolitan University discovered that persimmon tannin improves the growth of Saccharomyces cerevisiae in the presence of ethanol. The antioxidant properties of persimmon tannin limit oxidative damage, allowing yeast to thrive and increasing bioethanol production efficiency by 8.9-fold.
A study by Duke University researchers found that combining a low-carb, high-fat keto diet with fluconazole significantly improved treatment outcomes against fungal meningitis. The keto diet increased the effectiveness of fluconazole by reducing fungal levels by up to ten thousandfold.
A new study suggests rice malt can yield robust fermentations in gluten-free, all-malt beer and styles with high adjunct inclusions. Malted long-grain rice shows the most promise as a competitor to malted barley for sugar content and brewing qualities.
The fungus C. albicans uses both yeast and hyphae forms to colonize the intestine efficiently when a complex bacterial community is present. The hyphal form produces Candidalysin, which inhibits bacterial metabolism, giving the fungus a competitive advantage.
Researchers identified a yeast that can displace Candida albicans, preventing invasive candidiasis. The novel yeast Kazachstania weizmannii lives harmlessly in intestines and competes with C. albicans for space, reducing its population.
A study by researchers from Japan has revealed that cysteine persulfide, produced by cysteinyl-tRNA synthetase, regulates cellular longevity in budding yeast. The study found that introducing supersulfides can reverse detrimental effects on mitochondrial energy metabolism and protein quality.
Cysteine is sensed by a protein called Pib2 and binds with it to activate TORC1, promoting cell proliferation. The study found that all 20 amino acids differently affect TORC1 using two pathways: Pib2 and Gtr.
Researchers have found that zinc can block the production of an inflammatory molecule in Candida albicans, preventing inflammation and burning symptoms associated with thrush. Studies in mice and women with recurrent yeast infections suggest that zinc treatments may be effective in preventing reinfection.
Researchers isolated and described novel yeast species from the gut of green lacewings in Japan, revealing a wider range of microbial inhabitants than previously known. The study identified three new species within the Metschnikowia genus, shedding light on the insect microbiome's complexity.
Researchers at CABBI developed an economical method for producing succinic acid, a key chemical in food, agricultural, and pharmaceutical products, using acid-tolerant yeast. The new pipeline eliminates costly downstream processing steps, significantly reducing costs and emissions.
A study of Finnish homes found that moulds and yeasts are not linked to increased asthma risk among children. The presence of certain bacteria may actually protect against asthma, suggesting a greater role for indoor microorganisms in preventing the disease.
University of Louisville researchers have received a five-year, $11.7 million National Institutes of Health grant to investigate the connection between microorganisms and disease. The study will focus on various chronic conditions, including Alzheimer's disease, heart disease, diabetes, periodontitis, and colorectal cancer.
Researchers have discovered a new way to combat fatal fungal infections by blocking the production of fatty acids, a major component of fats. The breakthrough could lead to more effective treatments against species-resistant fungi.
Researchers at Tufts University have developed modified yeast that can efficiently consume agricultural waste biomass sugars, including xylose, arabinose, and cellobiose. This breakthrough enables the production of biofuels, pharmaceuticals, and bioplastics with a significantly reduced carbon footprint.
A new study by University of California, Berkeley biologist Robert Dudley found that hummingbirds happily sip from sugar water with up to 1% alcohol by volume, without being repelled by it. The research suggests that birds are likely consuming ethanol produced by natural fermentation in flowers and nectar-filled feeders.
Researchers evolved single-celled snowflake yeast into massive multicellular organisms over 3,000 generations. The yeast grew larger and stronger, with novel material properties, due to a unique biomechanical mechanism of entanglement where cells wrapped around each other.
Researchers successfully add purified curcumin to probiotic yogurt, preserving its dissolved form and enhancing its health properties. The study shows that the curcumin inhibits yeast, fungi, and bacteria growth while maintaining the recommended levels of beneficial lactic acid bacteria.
Researchers found that cells exchanging amino acids and glycerol with each other lived up to 25% longer. The study suggests this collaborative exchange extends the lifespan of cells within a community as a whole.
Research from the University of Reading found that sinks and P-traps harbor a surprising number of fungal organisms, including black moulds and relatives of baker's yeast. The study showed that these microorganisms can tolerate high temperatures, low pH, and low nutrients, making them a potential risk to health in certain environments.
Researchers at the University of Tokyo discovered that yeast releases toxins to kill its own clones and surrounding microorganisms when starved of glucose, a phenomenon called latecomer killing. This behavior helps yeast survive mass starvation and aids in the selection of toxin-producing offspring.
A strain of yeast called Candida auris is causing persistent and difficult-to-treat infections globally. The fungus has been found in hospitals on multiple continents, with cases registered in Denmark, where it has spread through hospital equipment and patient contact.
A genetically modified yeast strain can alter fermentation to create beers with intense tropical flavors and aromas. The strains increase the amounts of free thiols, which provide aromatic compounds found in hops.
Research shows higher concentrations of pathogenic dust landing at lower elevations in the Sierra Nevada mountains, carrying fungi and bacteria that can cause crop failures and human respiratory disease. The study highlights the increasing threat of microbe-laden dust as the Earth dries out.
Researchers at Kobe University have successfully identified and disrupted genes in Pichia pastoris yeast to increase its secretory production of useful proteins. Through a series of processes, they developed new host strains that can produce high yields of proteins for industrial enzymes and biomedical antibodies.
Scientists have developed artificial photosynthesis to produce food in the dark, bypassing sunlight's need. This technology converts CO2, electricity, and water into acetate, a key component of vinegar, boosting food production's conversion efficiency up to 18 times.
Researchers at Leibniz-HKI found that lactic acid bacteria nourish intestinal cells, promoting bacterial growth and adapting Candida's metabolism to make it less infectious. This balance restores a healthy state and prevents fungal infections.