Category Archives: Blog Posts

Yeasts and chocolate, the new “BFFs”

by Ângela Carvalho This friendship discovered by researchers in Belgium promises to revolutionize the way we see and consume chocolate. You may be wondering what yeast and chocolate have in common or the reason behind this special friendship. Chocolate is … Continue reading

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Sometimes yeast gets convinced to enter into an unusual partnership

by Matthias Eder . Ever since the movie “Finding Nemo” the image has been fixed in the mind of the audience: The orange and white striped clownfish which is inseparably connected to its anemone and never moves too far away from … Continue reading

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Production of essential omega-3 fatty acids by the non-conventional yeast Yarrowia lipolytica

by Leonie Wenning. The quality of human nutrition is getting more and more into focus in the recent years. For either environmental or ethic reasons as well as  individual health concerns  an increasing number of people is switching from meat … Continue reading

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Killer yeast or survival instinct

by Nurzhan Kuanyshev. In order to survive in low nutrient environments, most microorganisms compete with each other to get their best niche, which will allow them to grow and produce progeny. Many different strategies where adopted by microbes to withstand the … Continue reading

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Controlling yeast: one step further

by David Ferreira. Man and yeast have crossed their paths long time ago. Evidences of deliberated control of the process of winemaking in the regions of Caucasus and Mesopotamia go back as far as 7000 B.C. (McGovern et al., 2004). … Continue reading

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Yeast for Valentine’s Day? – Yeasts produce rose-like aromas to woo insects.

by Javier Varela. You might be wondering what kind of strange relationship would involve yeast and an insect – well, a really interesting for sure. In nature, microorganisms need different strategies to ensure survival when environmental conditions are not optimal. … Continue reading

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Turn yeast into a painkiller biofactory

by Ângela Carvalho. Yeast has been used for centuries in fermented beverages and foods, but over the past 20 years this organism was established as a robust platform for the production of a wide range of chemicals, such as biofuels, bulk … Continue reading

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