Ready for market: Engineered yeast boosts clean, cost-efficient chemical production

Building on their success developing a cleaner way to make valuable organic acids, researchers from the Center for Advanced Bioenergy and Bioproducts Innovation (CABBI) have pushed one product closer to commercialization with a major upgrade in yield.

Wild Sourdough

A Science of Sourdough Project Capture wild microbes and turn them into bread – for science! To make your own sourdough starter, all you need is flour, water, and a little bit of time. Whether you are here because your favorite bakery is currently closed and you need your bread fix, or

The Chemistry of Love. - Colin Gajewski - Medium

The human body harbours an invisible universe. Trillions of microorganisms—bacteria, fungi, and viruses—create complex ecosystems within and upon us, forming what scientists call the human…

Aerobic fermentation - Wikipedia

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

#FEMSmicroBlog: How microbes produce the delicious flavour of chocolate - FEMS

Among the many steps in the manufacturing of chocolate, microbial fermentation of the cocoa beans stands out as a crucial process. Unfermented cocoa beans are highly bitter and astringent, nothing like the well-known delicious chocolate flavour. For today’s World Chocolate Day, Rosane Freitas Schwan explains which microbes are responsible for cocoa fermentation and the challenges […]

Coffee and Yeasts: From Flavor to Biotechnology

Coffee is one of the most consumed beverages in the world, and its popularity has prompted the necessity to constantly increase the variety and improve the characteristics of coffee as a general commodity. The popularity of coffee as a staple drink has also brought undesired side effects, since coffee production, processing and consumption are all accompanied by impressive quantities of coffee-related wastes which can be a threat to the environment. In this review, we integrated the main studies on fermentative yeasts used in coffee-related industries with emphasis on two different directions: (1) the role of yeast strains in the postharvest processing of coffee, the possibilities to use them as starting cultures for controlled fermentation and their impact on the sensorial quality of processed coffee, and (2) the potential to use yeasts to capitalize on coffee wastes—especially spent coffee grounds—in the form of eco-friendly biomass, biofuel or fine chemical production.