Category Archives: Blog Posts

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 →

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 →

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 →

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 →

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 →

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 →

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 →

by Manuela Gottardi. Thanks to developments in biotechnology it is possible nowadays to produce chemicals through biological ways, therefore avoiding the use of non-renewable sources, such as petroleum. In order to produce compounds through biological processes, microorganisms have been modified … Continue reading →

The hybridization of yeast strains is one of the most important mechanisms leading to the generation of strains with improved properties and increasing the genetic diversity of yeasts. Continue reading →

by Leonie Wenning. Probably everybody in the 21st century has already heard the term “genetically modified organism” (GMO). Many people who hear this term think of something artificial or/and negative. But in fact, the basics of many methods which are … Continue reading →