The article below is a reminder that yeast, particularly Saccharomyces cerevisiae, has been fundamental in food production for thousands of years, especially in baking, brewing, and winemaking. Its role in fermentation not only enhances flavour and texture but also contributes to the preservation and nutritional value of various food products. Historically, […]
Yeast is a key tool for the research on life. Researchers have recently succeeded in synthesising the complete genome of the yeast Saccharomyces cerevisiae, which is a major step towards creating synthetic life. This is the first time that a complete synthetic eukaryotic genome has been constructed, paving the way […]
Yeast-based ingredients have been shown to enhance the health of chicken. Researchers at the University of Saskatchewan in Canada are studying how yeast byproducts improve chicken feed which increases egg quality. By incorporating these yeast-based compounds, chicken feed represents a more sustainable and effective alternative to traditional feed supplements. The […]
Researchers have developed a new method for producing sparkling wines by encapsulating yeast in small beads, eliminating the need for traditional secondary fermentation in the bottle. Secondary fermentation in the bottle involves adding yeast to the bottle after alcoholic fermentation has already taken place. The yeast breaks down sugars, allowing […]
We are delighted to announce the publication of our brand-new, interactive leaflets explaining the numerous applications of yeast and detailing the little-known facts behind its history. To see how the world of yeast expands beyond bakery, dive into our educative content on traditional uses, wine, beer, nutrition, health, alternative plant-based […]
Yeast cell wall derivatives (YCWDs) have antimicrobial properties against specific oral pathogens, meaning they can reduce harmful bacteria. The study highlights how these derivatives can interfere with bacterial adhesion and biofilm formation, making them a promising ingredient for oral health applications. This property could be particularly valuable for individuals at […]
Kombucha is made with SCOBY – a mix of bacteria and yeast. It looks like a floating film in the drink. It is a very versatile material. It can grow rapidly in vats when fed sugar. With tea or coffee, which contains nitrogen, the growth is stimulated. This mix can […]
A new piece of research published in Animals showed that yeast had a significant impact on the growth of rainbow trouts in a 60-day trial. The study combined S. cerevisiae and thymol, a compound derived from thyme. The main takeaways also show better immunity and antioxidant indicators. This discovery points […]
A project in Chile, with researchers from La Cruz and the University of Santiago, is looking at expanding the shelf life of berries using yeast. They are working with nearly 200 native strains of S. Saccharomyces that can produce gasotransmitters. They are molecules of gas with wide biological applications and […]
Researchers at Kobe University in Japan looked at modifying yeast cells to be able to produce herbal medicine at an industrial scale. Herbal medicine is usually hard to mass produce, but yeast aided that development. The field of biotechnology being immense, yeast can play a key role in new research […]
Scientists are exploring how yeast could deliver vaccines more effectively by taking advantage of its natural ability to stimulate the immune system and be tailored to meet specific needs. They developed a new method to enhance immune responses by refining how yeast produces subunit vaccine components. Subunit vaccines are genome-free, […]
A new observatory founded in Bordeaux, France in 2024 focuses on studying yeast and bacteria found in spontaneous fermentations in the wine sector. Thepreliminary results show considerable biodiversity in the types of S. Cerevisiae(yeast) and O. Oeni (bacteria). The researchers will be focusing on a wide range of topics relevant […]
A new piece of research was published in Frontiers, uncovering the effect of yeast as a feed additive in the diet of Simmental beef cattle. This species, native to Switzerland, is one of the oldest and most common cattle breeds worldwide. The research explores the impact of the additive on […]
For instance, a Singapore lab recently bioengineered yeast cells for the improvement of drug delivery. Their technique might deliver precise treatments for human diseases. Once engineered, the micro-organisms could adapt in real-time to a patient’s illness, leading potentially to less side effects. This innovation allows the yeast microbial communities to self-regulate […]
Researchers have uncovered promising probiotic yeast strains from Ethiopian fermented beverages, offering potential breakthroughs in food development. The study isolated 11 yeast strains, with three—Saccharomyces cerevisiaeGB1D5, RTj3D3, and DMTD2—showing promising probiotic qualities, including survival in harsh gastrointestinal-like conditions and robust antioxidant activity. These strains excelled in tests of surface hydrophobicity […]