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The fermentative yield of yeast cells during this fermentation is crucial and determines the final quality of the bread. Yeasts not only produce CO 2 and other metabolites that influence the final appearance of the dough, volume, and texture, and of course, the taste of the bread.
- Why, when, and how did yeast evolve alcoholic fermentation?
Yeast fermentation of different plant carbohydrate sources...
- Why, when, and how did yeast evolve alcoholic fermentation?
- Humans and Yeast
- Yeast and Cancer
- Expedited Experiments with Yeast
What makes yeast such a useful model organism? An important feature of yeasts (especially Saccharomyces cerevisiae - a.k.a. S. cerevisiae) is that their cells, like ours, are eukaryotic – meaning they have a nucleus containing DNA packaged into chromosomes. And although it may seem like yeast and humans have very little in common, at least 20 perce...
Over the last several decades, researchers have been tirelessly interrogating all of the mutations that cause cancer in humans. Dr. Leeland Hartwell, a biologist and 2001 Nobel Laureate, was one of the first scientists to discover some of the mutations involved in cancer. Since then, many of the mutations found so far are in genes involved in some ...
What would happen if scientists were able to expedite their research by several orders of magnitude. What if multiple expertiments could be run at the same time, with data delivered almost instantaneously? How much more quickly could they target new drugs and therapies to treat humanity's most deadly diseases? Fenologica's platform quickly performs...
Jul 5, 2020 · Fermentation is a process that many cells utilize to produce energy from sugar molecules in oxygen-lacking environments. It is a less energy-efficient alternative to cellular respiration. In order to better understand why fermentation occurs, let’s first look at the overall process of cellular respiration and its biological significance.
During fermentation, yeast cells convert cereal-derived sugars into ethanol and CO2. At the same time, hundreds of secondary metabolites that influence the aroma and taste of beer are produced. Variation in these metabolites across different yeast strains is what allows yeast to so uniquely influence beer flavor.
Yeast fermentation of different plant carbohydrate sources is one of the oldest human technologies, and its origins date back to the Neolithic period. Even nowadays, yeasts are essential for many biotechnological processes, such as beer, wine, and biofuel fermentations.
At the time, no one knew that the alcohol produced during fermentation was produced because of one of these microorganisms — a tiny, one-celled eukaryotic fungus that is invisible to the naked...
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May 10, 2022 · Yeast has two primary functions in fermentation: To convert sugar into carbon dioxide gas, which lifts and aerates the dough. To mellow and condition the gluten of the dough so that it will absorb the increasing gases evenly and hold them at the same time.
