Taking the stress off yeast produces better wine
Turning grape juice into wine is a stressful business for yeasts. Dr Agustin Aranda from the University of Valencia, Spain has identified the genes in yeast that enable it to respond to stress and is...
View ArticleSweet success for sustainable biofuel research
Scientists have found a way to increase fermentable sugar stores in plants which could lead to plant biomass being easier to convert into eco-friendly sustainable biofuels. Their research is...
View ArticleResearchers improve production of chemicals from wood waste
Researchers from Delft University of Technology in the Netherlands have succeeded in making a significant leap forward in the production of biochemicals and biofuels from waste wood. They discovered...
View ArticleNew bacteria strain points the way toward 'super sourdough' bread
What better venue than San Francisco -- sourdough capital of the world -- to unveil a new natural sourdough ingredient that could replace conventional additives in a variety of other breads, while...
View ArticleOn the road to 'sweet' tires made with a more sustainable process
Motorists will be driving on the world's first "green" tires within the next five years, scientists predicted here today, thanks to a revolutionary new technology that produces a key tire ingredient...
View ArticleTequila plant could help treat diabetes, osteoporosis
The agave plant, the key ingredient in Mexico's famous tequila, could help treat diabetes and osteoporosis, according to Mexican researchers.
View ArticleWine-making yeast shows promise for bioethanol production
Researchers from the Stanford University School of Medicine have identified a gene in the yeast Saccharomyces cerevisiae that might be important for ethanol production from plant material, providing...
View ArticleNew yeast can ferment more sugar, make more cellulosic ethan
(PhysOrg.com) -- Purdue University scientists have improved a strain of yeast that can produce more biofuel from cellulosic plant material by fermenting all five types of the plant's sugars.
View ArticleUnusual feed supplement could ease greenhouse gassy cows
(PhysOrg.com) -- Cow belches, a major source of greenhouse gases, could be decreased by an unusual feed supplement developed by a Penn State dairy scientist.
View ArticleResearchers expand yeast's sugary diet to include plant fiber
(PhysOrg.com) -- University of California, Berkeley, researchers have taken genes from grass-eating fungi and stuffed them into yeast, creating strains that produce alcohol from tough plant material -...
View ArticleScientists to study one of world's oldest beers
In the summer of 2010 in the Aland archipelago, divers retrieved well-preserved bottles of champagne and five bottles of beer from the wreck of a ship that likely sank during the first half of 1800s....
View ArticleSame fungus, different strains
Fungi play key roles in nature and are valued for their great importance in industry. Consider citric acid, a key additive in several foods and pharmaceuticals produced on a large-scale basis for...
View ArticleGo to work on a Christmas card
If all the UK's discarded wrapping paper and Christmas cards were collected and fermented, they could make enough biofuel to run a double-decker bus to the moon and back more than 20 times, according...
View ArticleFirst aid for winemakers
Whether or not a wine turns out to be as outstanding as the winemaker hopes depends on the quality of the yeasts; they control the fermentation process and create the distinctive flavor. A new sensor...
View ArticleNew biofuel process dramatically improves energy recovery
A new biofuel production process created by Michigan State University researchers produces energy more than 20 times higher than existing methods.
View ArticleAntibiotic residues in sausage meat may promote pathogen survival
Antibiotic residues in uncured pepperoni or salami meat are potent enough to weaken helpful bacteria that processors add to acidify the sausage to make it safe for consumption, according to a study to...
View ArticleNew research could help winemakers with 'stuck' batches
(Phys.org)—Batches of wine that get "stuck" or slowed during the fermentation process pose a big problem for winemakers, costing them time, money and a lot of ruined batches.
View ArticleLong-abandoned bacterial fermentation process converts sugar directly to diesel
A long-abandoned fermentation process once used to turn starch into explosives can be used to produce renewable diesel fuel to replace the fossil fuels now used in transportation, University of...
View ArticleEven in same vineyard, different microbes may create variations in wine grapes
Choosing the perfect wine may soon involve more than just knowing the perfect vintage and chateau. Differences in the microbes present on grapes even in different parts of the same vineyard may...
View ArticleScientists develop 'green' pretreatment of Miscanthus for biofuels
Two University of Illinois scientists have developed an environmentally friendly and more economical way of pretreating Miscanthus in the biofuel production process.
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