June 28, 2004. Purdue yeast makes ethanol from agricultural waste more effectively. WEST LAFAYETTE, Ind. – A strain of yeast developed at Purdue University more effectively makes ethanol from ...

Thus, when the yeast is fed lactose, its own metabolism drives it to produce a solution that is 90 percent tagatose - much higher than the 30 percent yield from traditional manufacturing.

"We constructed an artificial microbial community consisting of two engineered yeast strains: a glucose specialist and a xylose specialist," said Yong-Su Jin, a professor of food science and human ...

Glucose and xylose are the most abundant sugars derived from plant biomass breakdown. While the commonly used yeast strain Saccharomyces cerevisiae prefers glucose and struggles with xylose, the ...

The quest to satisfy the sweet tooth without adding to the waistline has a new weapon in its arsenal: a strain of yeast that can metabolize lactose, the sugar in dairy products, into tagatose, a ...

Without yeast, bread wouldn't rise and beer wouldn't foam. As Nicholas Money's new book, The Rise of Yeast, points out, it leaves its mark on other foods, too, including coffee, and even chocolate.

Forestry waste can be turned into a high-value fatty acid, thanks to a bright red yeast engineered by University of Alberta researchers. Using wood-derived sugar as a feedstock, the strain ...

Please use one of the following formats to cite this article in your essay, paper or report: APA. Ingenza Ltd. (2025, January 09). Ingenza and Phibro Ethanol accelerate the green fuel transition.