A new study from the University of Gothenburg suggests that kelp flies (a type of insect) and marine yeast could be used as salmon feed. These two raw materials can be produced using byproducts from the seafood industry, which would otherwise be discarded. Marine yeasts are ubiquitous in marine environment […]
There is a large amount of research emerging highlighting the lifestyle factors that contribute to a healthy immune system, and what can cause immune health to fail. It is understood that high levels of stress, poor sleep, and an unbalanced diet are all often an accepted part of modern life, […]
COFALEC is happy to inform about the next 35th VHYC yeast conference that will take place on 06th May and 07th May 2024, in Berlin (Germany): “Yeast, sour dough, enzymes: baking with?” Find out more here! […]
According to Greener Ideal, yeast Has Been Used in Baking and Brewing Since Ancient Times: Yeast has undoubtedly been used in baking bread for centuries. In fact, evidence suggests that yeast was used for bread making in Ancient Egypt, around 2,500 BC. And we know that yeast has been used […]
According to InceptiveMind, yeast is an organism that can convert carbohydrates into products such as bread and beer through fermentation in the absence of light. Light exposure can interfere with or ruin this process in some cases. This is why yeast is often kept in dark places when used for […]
A recent Enerzine article finds that certain strains of yeast, an organism well known for its ability to transform carbohydrates into products such as bread and beer, may prefer light to darkness. This discovery could therefore have major implications for our understanding of evolution and biofuel production. Published in the […]
In this article, Slate finds that cross-breeding old types of yeast in the laboratory now opens the door to new beer flavours. New Scientist points out that most other types of beer are made using ordinary brewer’s yeast (Saccharomyces cerevisiae). Lager, on the other hand, is made by crossing this […]
According to this recent article by NewScientist, researchers have recreated the hybridisation of two wild yeast species that led to the first lager yeasts, generating new varieties that could make beer with a range of new flavours. It’s lager, but not as we know it. One of the world’s most […]
A recent study by Gerbeaud shows how the microbiota, particularly the intestinal microbiota, is made up of all the bacteria present in our digestive tract, particularly the colon. One of their roles is to protect against infection. Here’s how to strengthen and stimulate our intestinal flora, using probiotics and prebiotics. […]
A recent Asahi-funded study shows that the dietary supplementation of yeast mannan (YM) as a prebiotic could boost gut motility, improve constipation symptoms, and contribute to better sleep quality. In recent years, there has been growing evidence regarding the relationship between the gut and sleep. Previous studies by a group […]
According to a recent article by Altermakers, the “magical powers” of yeast are revolutionizing various sectors. Whether active or inactive, yeast is proving to be a rich source of nutrients and can be used for a variety of applications in the food sector. In sustainable agriculture, it acts as a […]
This recent article explains why vegans should get to know nutritional yeast! Cheesy and nutty, nutritional yeast is a popular ingredient in many plant-based dishes. Indeed, it is a versatile ingredient with a wide range of uses. Popular for its cheesy flavor, nutritional yeast is a great addition to soups, […]
Among organisms formed by a single cell, there’s a basic division: those that have a differentiated nucleus where the DNA is located and those that don’t have a separate nucleus and, therefore, the DNA isn’t found within an internal membrane. Among the first — microorganisms with a nucleus — the […]
According to a recent scientific study, a genetically engineered strain of yeast reduces the amount of carbon dioxide produced during the production of ethanol biofuels. For years, the ability to take up carbon dioxide (CO2) and convert it into sugar has been naturally restricted to plants, algae, and some bacteria. […]
A recent scientfiic study suggests that one of the mechanisms behind the anti-inflammatory properties of probiotic foods could be mediated by the interactions of human immune cells with yeast EVs. Indeed, extracellular vesicles (EVs) are lipid-bilayered particles, containing various biomolecules, including nucleic acids, lipids, and proteins, released by cells from […]