(CHASSY) ... Yeast is already the powerhouse behind many food flavourings, the anti-aging compound Resveratrol, the malaria drug Artemisinin, the grapefruit extract Nootkatone, insulin, bioethanol, bioplastics, and there is potential for many more industrial applications.
To better exploit the potential of yeast fermentations, microbiologists in ireland have joined forces with scientists in Germany, Sweden, Switzerland, The Netherlands and France. They will apply a mixture of engineering and mathematical principles to the biology of several yeast species so that the cell metabolism creates valuable compounds (instead of alcohol and CO2). They will then speed up the production process so that these compounds are commercially viable. This joint project will result in safe, renewable sources for oils that will be used in cosmetics, and for nutritional health promotion products. READ MORE
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