Forestry waste can be turned into a high-value fatty acid, thanks to a bright red yeast engineered by University of Alberta researchers.

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production?

Optical density values were maintained around 80 and viability at 88% at 72 hours elapsed fermentation time. Culture broth pH was well maintained at 5.0. We cultured yeast in an aerobic ...

Despite its size, it’s a process that has been harnessed by every culture in history and is behind some of our favourite food and ... Growing yeast and sugar fermentation They would not have ...

DProtein A tasteless, odourless alternative protein made via yeast fermentation – with no ... connects growers and processors to reduce food waste. Along with our winners and runners up, these ...