Yeasts

This anti-CRISPR stops the protein assembly line in bacteria

PolyU research reveals hidden health risks from urban airborne microbes: low concentration of bacterial toxins may trigger nearly 20% of inflammatory responses, while drug-resistant fungi may spread with the wind

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...

Unlocking how dogs’ fungal ear infections evade treatment points vets to drug stewardship

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 partners with Novonesis in effort to turn captured CO₂ into nutritious protein

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 make probiotic safer for immunocompromised patients

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.

World’s first rum brewed with high ginjo-aroma–producing fission yeast Schizosaccharomyces japonicusponicus

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.

How studying yeast in the gut could lead to new, better drugs

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.

Healthier, tastier kelp: NUS food scientists boost nutrition and flavour of kombu

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.

Researchers achieve chain-length control of fatty acid biosynthesis in yeast

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.

Flour choice shapes sourdough microbial communities

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.

Yeast cell factory developed to convert methanol into L-lactate

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.

How to turn water into wine, with raisins

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 boost biosynthetic capacity in yeast through extended lifespan

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.

Making yeast more efficient 'cell factories' for producing valuable plant compounds

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.

Can yeast survive on Mars?

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.

Yeast survives Martian conditions

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.

Pathogenic yeast strains found in urban air but not along the coast

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.

New drug and enzyme class found to have anti-ageing properties

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.

Metabolic modeling unlocks diversity of yeast for industrial biotechnology

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.

Ready for market: New process boosts clean, cost-efficient chemical production

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.

Candida’s hidden toolbox: Scientists discover a previously unknown infection strategy

Researchers find that albumin triggers a shift in fungal behavior, causing previously non-harmful Candida strains to grow strongly and release toxic compounds.

Bacteria hitch a ride on yeast puddles to zoom around

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.

Green recipe: Engineered yeast boosts D-lactic acid production

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.

Yeast as food emulsifier? Easily released protein as strong as casein

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.

Winners of Applied Microbiology International Horizon Awards 2024 announced

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.

Bioengineered yeast mass produces herbal medicine

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.

Greener and cleaner: Yeast-green algae mix improves water treatment

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.

An anti-inflammatory curbs spread of fungi causing serious blood infections

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.

More efficient bioethanol production might be possible using persimmon tannin to help yeast thrive

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.

Keto diet boosts lifesaving antifungal drug in mice

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.

Rice malt shows potential to play a bigger role in beer

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.

Candida albicans toxin plays a special role in the colonization of the digestive tract

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.

Newly identified yeast could prevent fungal infections by outcompeting rivals, study suggests

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.

Unraveling the role of supersulfides in regulating mitochondrial function and longevity

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.

The key mechanism to cell growth has been elucidated

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.

Zinc shows promise as surprising emerging treatment for vaginal yeast infections

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.

Multiple novel yeast species detected in the gut of green lacewing in Japan

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.

New pipeline makes valuable organic acid from plants — saving money and emissions

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.

Moulds and yeasts in the indoor environment do not increase the risk of developing asthma

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.

UofL researchers land nearly $12 million to study connection between microorganisms and 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.

Deadly fungus beaten with new type of treatment

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.

Bioengineered yeast feed on agricultural waste

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.

Do hummingbirds drink alcohol? More often than you think

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.

A journey to the origins of multicellular life: Long-term experimental evolution in the lab

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.

Purified curcumin instead of artificial additives can be used to preserve and enhance probiotic yogurt

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.

A win-win for cell communities: Cells that cooperate live longer

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.

Fungi in sink drains act as ‘reservoirs for mould’

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.

Starved yeast poisons clones

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.

Yeast fungus with the potential to become global health problem

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.

Genetically modified yeast yields intense hop aromas in beer, Oregon State research finds

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.

Drought increases microbe-laden dust landing in Sierras

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.

Bioproduction Breakthrough: New method for developing Pichia pastoris yeast strains with high productivity of useful proteins

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.

Artificial photosynthesis can produce food without sunshine

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.

Fragile balance in the gut

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.

Bacterial cellulose enables microbial life on Mars

A research team discovered that bacterial cellulose produced by Komagataeibacter bacteria survived on Mars-like conditions. The study found minor changes in the genome after reactivation on Earth, suggesting cellulose as a potential biomarker for extraterrestrial life.

Scientists create viable, reproducing yeast-cyanobacterial hybrids

Researchers at the University of Illinois have successfully engineered artificial photosynthetic life-forms through endosymbiosis between cyanobacteria and yeast. The engineered chimera can survive and reproduce under optimal conditions, shedding light on the evolutionary origins of eukaryotic cells.

Researchers working with brewer’s and baker’s yeast species discover yeast self-destruct pathway

Scientists have discovered a yeast self-destruct pathway, adding to evidence that unicellular organisms have programmed cell-death mechanisms. This finding could lead to new antifungal drugs targeting such mechanisms.

Molds and yeasts common in daycares—could cause chronic asthma and allergy

A new study found that molds and yeasts are more prevalent in daycare centers than outside environments. The indoor mycobiome is influenced by factors such as building features and child density, suggesting a potential link between fungi and chronic respiratory diseases like asthma and allergies.

Form, function and a deadly fungus

Researchers at Michigan Medicine have developed a new genetic tool to study Candida auris, revealing key factors behind its shape-shifting abilities and drug resistance. The study could aid in understanding the fungus's transmission on hospital surfaces.

Yeast cells cause embedded objects to rise via the microbial Brazil nut effect

Researchers discovered yeast cells cause granular fluctuations at waterbodies' floors, moving buried materials by 1 billion times their size. This phenomenon, dubbed the 'microbial Brazil nut effect,' has implications for understanding dormant microorganisms and unknown pathogens.