The ‘azyme controversy of 1054’ became so divisive it contributed to the schism of east and west. But it has a lot to tell us about how we understand bread.
Multidrug-resistant fungal infections are an emerging global health threat. Figuring out how fungi evade treatments offers new avenues to counter resistance.
Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
While ‘The Last of Us’ is a dramatic projection of a deadly fungal outbreak, it is based, if not in reality, in logic. And it’s a reminder that fungal infections are growing more resistant.
As the potential for space travel increases, it is necessary to develop methods to protect astronauts from environmental stresses in space. Studying the DNA of baker’s yeast may provide some clues.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
Bread. Yeast. Wine. Cheese. All these delicious foods are courtesy of various forms of domesticated fungi. So how, exactly, did humans tame wild fungi into the cooperative species that make our food?
Mention fungi and most people think of eating mushrooms or yeasts in bread or beer. But fungi are now on the CDC’s list of public health threats as the number of deadly infections they cause rise.
Yeast isn’t just important for the foods we consume. A rogue lineage of yeast species that evolves faster than any other is revealing secrets that may help illuminate the molecular causes of cancer.
Cornelius Vanderbilt Chair in Biological Sciences, Professor of Biological Sciences and Biomedical Informatics, and Director of the Vanderbilt Evolutionary Studies Initiative, Vanderbilt University