News

Yeast is often used in research to improve medical treatments for human health.

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 […]

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Isolation of yeast from some Ethiopian traditional fermented beverages could have applications for probiotic foods

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 […]

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Researchers designed a guide to create new fermented foods and flavours

Researchers at the University of Alberta have unveiled a new guide designed to help food manufacturers create innovative fermented plant-based foods. The guide focuses on selecting specific bacterial, yeast, and mould cultures that enhance flavour, nutrition, and sustainability. They used both traditional knowledge and modern genomic techniques, expanding beyond current […]

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✨ Season’s Greetings from COFALEC! ✨

✨ Season’s Greetings from COFALEC! ✨As the year comes to a close, we send our warmest wishes for joyful winter celebrations and a bright, prosperous year 2025 🌟 A heartfelt thank you to everyone we’ve worked with in 2024—our members, partners, and the curious followers of the fascinating world of yeast.Your […]

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CSFL attended the conference on alternative proteins at the International Food Show (SIAL) in Paris

🌍 The world population is projected to approach 10 billion by 2050, intensifying pressure on our natural resources and challenging current dietary trends. One alarming estimate: maintaining today’s meat-intensive diets could require converting over 1.3 billion additional hectares of land to agriculture. This would be a huge strain on ecosystems and biodiversity. 🚀 Alternative […]

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Brewer’s yeast has the potential to clean electronic waste

Researchers have found that spent brewer’s yeast, a byproduct of beer production, can be used to capture metals like aluminum, copper, and zinc from industrial waste. The yeast’s cell walls naturally bind to these metals, making it an effective, low-cost solution for waste treatment. By adjusting the acidity (pH) of […]

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Research shows the potential of yeast to protect fruit harvests

Recent research shows the potential of yeast to protect fruit harvests New research sheds light on the potential of Kluyveromyces marxianus’s cell wall to preserve fruit harvests. The researchers of Zhejiang University, China, published the findings in the International Journal of Biological Macromolecules. Postharvest diseases can seriously threaten fruit’s edible safety, nutritional […]

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Turning wastewater into valuable proteins with genetically modified yeast

Researchers managed to grow protein-rich yeast in wastewater from the food and pharmaceutical industries. The researchers from the Technical University of Denmark (DTU) showed that the yeast cell Debaryomyces hansenii could grow in wastewater from two industrial plants. These waters had high saline, lactose and nitrogen concentrations which was ideal for the […]

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