How climate change could affect the microbes that ferment grapes and give wine its specific flavors
The far-reaching consequences of climate change inevitably include the production of foods and beverages, including wine.
The far-reaching consequences of climate change inevitably include the production of foods and beverages, including wine.
Cell & Microbiology
Mar 26, 2024
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Researchers at the Weizmann Institute of Science in Israel have identified a yeast that could be used to prevent invasive candidiasis, a major cause of death in hospitalized and immunocompromised patients. The study, published ...
Cell & Microbiology
Mar 18, 2024
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More than 90% of the commercially available carotenoids are synthetically produced using chemicals. To meet the increasing demand for cost-effective natural compounds in carotenoid synthesis, researchers at Xiamen University, ...
Cell & Microbiology
Mar 12, 2024
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When we recycle electronic devices we can no longer use, we expect to make the most out of the precious natural resources that went into building them. But electronic waste is notoriously difficult to recycle because it's ...
Biotechnology
Mar 12, 2024
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"Random DNA" is naturally active in the one-celled fungi yeast, while such DNA is turned off as its natural state in mammalian cells, despite their having a common ancestor a billion years ago and the same basic molecular ...
Evolution
Mar 6, 2024
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Kyle David, an NSF postdoctoral fellow in the Rokas lab, and co-authors have published a new paper, "Saccharomycotina yeasts defy longstanding macroecological patterns," in Proceedings of the National Academy of Sciences. ...
Ecology
Mar 6, 2024
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Assistant Professor Takahiro Kosugi from the Institute for Molecular Science, assistant Professor Yoshiaki Kamada at the National Institute for Basic Biology, and colleagues have developed an advanced molecular cell biology ...
Cell & Microbiology
Mar 1, 2024
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Kelp flies and marine yeast cultivated on by-products from the seafood industry can be used in feed for farmed salmon. Replacing fishmeal and soybeans can create more sustainable and circular food production, according to ...
Plants & Animals
Feb 28, 2024
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Microbes such as bacteria and yeast are increasingly being used to produce components of medicines, biofuels, and food. Indeed, baker's yeast, also known as brewer's yeast or Saccharomyces cerevisiae, is responsible for the ...
Cell & Microbiology
Feb 7, 2024
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45
Similar to the way expanding companies increase their work forces, cells must boost their production of internal biomolecules when they grow in size in order to stay healthy. In the 1970s, biologists showed that this scaled-up ...
Cell & Microbiology
Jan 29, 2024
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Yeasts are eukaryotic microorganisms classified in the kingdom Fungi, with about 1,500 species currently described; they dominate fungal diversity in the oceans. Most reproduce asexually by budding, although a few do so by binary fission. Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of a string of connected budding cells known as pseudohyphae, or false hyphae as seen in most molds. Yeast size can vary greatly depending on the species, typically measuring 3–4 µm in diameter, although some yeasts can reach over 40 µm.
The yeast species Saccharomyces cerevisiae has been used in baking and fermenting alcoholic beverages for thousands of years. It is also extremely important as a model organism in modern cell biology research, and is one of the most thoroughly researched eukaryotic microorganisms. Researchers have used it to gather information about the biology of the eukaryotic cell and ultimately human biology. Other species of yeast, such as Candida albicans, are opportunistic pathogens and can cause infections in humans. Yeasts have recently been used to generate electricity in microbial fuel cells, and produce ethanol for the biofuel industry.
Yeasts do not form a specific taxonomic or phylogenetic grouping. At present it is estimated that only 1% of all yeast species have been described. The term "yeast" is often taken as a synonym for S. cerevisiae, but the phylogenetic diversity of yeasts is shown by their placement in both divisions Ascomycota and Basidiomycota. The budding yeasts ("true yeasts") are classified in the order Saccharomycetales.
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