Health authorities race to contain fungus that survives routine disinfection.
Articles on Yeast
Displaying 1 - 20 of 25 articles
‘Auto-brewery syndrome’ is thought to be caused by yeast in the gut fermenting food – turning it into alcohol.
The ‘azyme controversy of 1054’ became so divisive it contributed to the schism of east and west. But it has a lot to tell us about how we understand bread.
If you wheeze or your skin flushes when you drink alcohol, read on.
The bourbon industry has been booming in recent years, but what sets all the different types of bourbon apart?
We’ve known about dandruff for thousands of years. Here’s how to get rid of yours.
Vegemite first hit Australian supermarket shelves in 1923, but it took a while to find its feet.
Multidrug-resistant fungal infections are an emerging global health threat. Figuring out how fungi evade treatments offers new avenues to counter resistance.
Little-known documents and scientific detective work helped pinpoint the origin of lager.
Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
A drug-resistant fungus is a threat to human health.
While ‘The Last of Us’ is a dramatic projection of a deadly fungal outbreak, it is based, if not in reality, in logic. And it’s a reminder that fungal infections are growing more resistant.
As the potential for space travel increases, it is necessary to develop methods to protect astronauts from environmental stresses in space. Studying the DNA of baker’s yeast may provide some clues.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Fungi and other organisms called oomycetes are
highly adaptable. That’s bad news for the global food supply.
Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
Your taste for cheese and yoghurt may never have been satisfied were it not for illicit microbial sex.
Bread. Yeast. Wine. Cheese. All these delicious foods are courtesy of various forms of domesticated fungi. So how, exactly, did humans tame wild fungi into the cooperative species that make our food?
Mention fungi and most people think of eating mushrooms or yeasts in bread or beer. But fungi are now on the CDC’s list of public health threats as the number of deadly infections they cause rise.
Yeast isn’t just important for the foods we consume. A rogue lineage of yeast species that evolves faster than any other is revealing secrets that may help illuminate the molecular causes of cancer.
Top contributors
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Cornelius Vanderbilt Chair in Biological Sciences, Professor of Biological Sciences and Biomedical Informatics, and Director of the Vanderbilt Evolutionary Studies Initiative, Vanderbilt University
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Director SUSFERM Centre; Microbiology Professor, University College Cork
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Senior Food Scientist at the CSU Spur Food Innovation Center, Colorado State University
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Professor, Immunology and Immunotherapy, University of Birmingham
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Deputy Vice-Chancellor (Research), Macquarie University
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Doctoral Student in Biochemistry, University of Washington
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Head of Faculty Research Degrees, Manchester Metropolitan University
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Professor of Chemistry and Biochemistry, Miami University
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Professor of Earth and Space Sciences, University of Washington
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Clinical Assistant Professor of Veterinary Clinical Sciences, Oklahoma State University
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The University of Queensland
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Professor and Department Head, Entomology and Plant Pathology, University of Tennessee
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Associate Pro Vice-Chancellor: Innovation and Knowledge Exchange, University of Nottingham
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Clinician-scientist, Adelaide University
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Research Scientist, The University of Queensland