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.
Academic rigour, journalistic flair
Articles on Yeast
Displaying all articles
Fungi and other organisms called oomycetes are
highly adaptable. That’s bad news for the global food supply.
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.
Your taste for cheese and yoghurt may never have been satisfied were it not for illicit microbial sex.
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.
By exploiting the way yeast cells mate, researchers have figured out a quicker, easier way to identify on- and off-target drug interactions.
Long viewed simply as ‘germs,’ the hidden half of nature turns out to be crucial to the health of people and plants.
How microbes are the key ingredients when it comes to concocting a gourmet menu.
Vegemite has been used for many things over the years. But claims it was used to brew alcohol in dry Indigenous communities had many asking if that was even possible.
Australia is to play a significant role in the quest for artificial life as it joins an international project to create the world’s first synthetic yeast, we can announce today. Under the leadership of…
Top contributors
-
Cornelius Vanderbilt Chair in Biological Sciences, Professor of Biological Sciences and Biomedical Informatics, and Director of the Vanderbilt Evolutionary Studies Initiative, Vanderbilt University
-
Research Scientist, The University of Queensland
-
Deputy Vice-Chancellor (Research), Macquarie University
-
The University of Queensland
-
Professor of Earth and Space Sciences, University of Washington
-
Head of Faculty Research Degrees, Manchester Metropolitan University
-
NHMRC R.D. Wright Biomedical Fellow, The University of Queensland
-
Professor of microbiology, Manchester Metropolitan University
-
Doctoral Student in Biochemistry, University of Washington
-
Associate Professor of Hospitality Management, Colorado State University
-
Ph.D. Candidate, Vanderbilt University
-
Associate Professor of Medicine and Director of Mycology, University of Pittsburgh Health Sciences
-
Lecturer in Microbiology, University College Cork
-
Ph.D. Candidate in Food Science, Colorado State University
