The bourbon industry has been booming in recent years, but what sets all the different types of bourbon apart?
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Articles on Yeast
Displaying 1 - 20 of 21 articles
We’ve known about dandruff for thousands of years. Here’s how to get rid of yours.
Vegemite first hit Australian supermarket shelves in 1923, but it took a while to find its feet.
Multidrug-resistant fungal infections are an emerging global health threat. Figuring out how fungi evade treatments offers new avenues to counter resistance.
Little-known documents and scientific detective work helped pinpoint the origin of lager.
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.
A drug-resistant fungus is a threat to human health.
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.
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.
Top contributors
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Cornelius Vanderbilt Chair in Biological Sciences, Professor of Biological Sciences and Biomedical Informatics, and Director of the Vanderbilt Evolutionary Studies Initiative, Vanderbilt University
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Ph.D. Candidate in Food Science, Colorado State University
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Director SUSFERM Centre; Microbiology Professor, University College Cork
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Researcher, Monash University
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Research Scientist, The University of Queensland
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Deputy Vice-Chancellor (Research), Macquarie University
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The University of Queensland
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Professor of Earth and Space Sciences, University of Washington
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Head of Faculty Research Degrees, Manchester Metropolitan University
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NHMRC R.D. Wright Biomedical Fellow, The University of Queensland
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Professor of microbiology, Manchester Metropolitan University
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Associate Professor of Biological Sciences, University of Maryland, Baltimore County
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Doctoral Student in Biochemistry, University of Washington
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Professor of Biochemistry and Biomedical Sciences, McMaster University
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Associate Professor of Hospitality Management, Colorado State University
