Yeast News and Research

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Study investigates the role of essential genes in acetic acid tolerance

Saccharomyces cerevisiae, also known as Baker’s yeast, is industrially utilized for the production of different biochemicals.

21 Oct 2021

Experts describe structure of protein complex vital for proper cell function

Mitochondrial diseases exhibit different symptoms like muscle weakness, severe fatigue, even blindness. Most genetic diseases are the result of mitochondrial defects.

8 Oct 2021

Plant responses to light can be altered to encourage food growth

Scientists have figured out how plants respond to light and can flip this genetic switch to encourage food growth. The discovery could help increase food supply for an expanding population with shrinking opportunities for farming.

7 Oct 2021

Study develops a highly efficient expression system for high protease yield

Proteases, one of the most inventive products, are utilized to enhance the efficacy of feed additives.

28 Sep 2021

Prions may help yeast cope with rapidly changing environmental conditions

Prions are proteins found in the brain and familiar for their role in causing disease.

23 Sep 2021

Research details previously unknown biological process—cell patterning

Experimental biologists are experimenting with light to activate mechanisms within genetically modified fission yeast cells.

21 Sep 2021

New yeast-bacterium co-culture to synthesize plant hormones for weed control

Plants regulate their growth and development using hormones, including a group called strigolactones that prevent excessive budding and branching.

20 Sep 2021

ASU receives $12.5 million for the development of new Biological Integration Institute

The National Science Foundation has announced the award of $12.5 million to Arizona State University for the development of a new Biological Integration Institute.

17 Sep 2021

Study uncovers mechanism where two transcription factors stabilize each other’s binding to DNA

Researchers have discovered an exclusive mechanism through which two transcription factors stabilize each other’s binding to DNA in fission yeast.

14 Sep 2021

Experts decode the genetic mechanism governing the speed of mRNA translation

The genetic material of all eukaryotic organisms is stored in the cell nucleus in the form of DNA. The DNA is first transcribed into messenger RNA in the cell cytoplasm and later translated into protein using ribosomes for it to be used, where ribosomes are small machines capable of decoding messenger RNA to synthesize the relevant proteins.

1 Sep 2021

New approach to enhance cell-free biosynthesis with engineered yeast extracts

Think of cells as tiny factories: within their walls they have both the machinery to make products such as proteins, and the mechanisms for maintenance to keep processes running smoothly.

31 Aug 2021

Study assesses cellular agriculture's potential trajectories

Depending on how it occurs, the development of cellular agriculture -; food grown in factories from cells or yeast -; has the potential to either accelerate socioeconomic inequality or provide beneficial alternatives to the status quo.

26 Aug 2021

Aromas of a couple of plant-based burgers come close to real beef, researchers say

For many meat eaters, summer barbecues wouldn't be the same without the mouthwatering aroma of burgers cooking on the grill.

23 Aug 2021

New method can efficiently convert plant matter into high-value bioproducts

A team of scientists at the University of Illinois Urbana-Champaign developed a bioprocess using engineered yeast that completely and efficiently converted plant matter consisting of acetate and xylose into high-value bioproducts.

18 Aug 2021

Yeast study reveals a protein involved in gross chromosomal rearrangements

Gross chromosomal rearrangements--where portions of the genome become moved, deleted, or inverted--can lead to cell death and diseases such as cancer in complex multicellular organisms.

23 Jul 2021

Amateur tasters could differentiate among the barley breeding lines in beer

When it comes to craft beer, the flavor doesn't have to be all in the hops. As a panel of amateur beer tasters at Washington State University recently demonstrated, malted barley, the number one ingredient in beer besides water, can have a range of desirable flavors too.

21 Jul 2021