Sam Desmond Schulman·Oct 17How Yeast Cells Thicken Up to Handle HeatA paper I’m reading on trehalose, glycogen and a cell’s built-in viscosity dial
Ryoya Tanahshi·Oct 5Yeast Stories №23–1 | The Same Yeast Can Protect an Apple and Rot a PeachPichia fermentans shows why microbes cannot always be labeled simply “useful” or “harmful” — their behavior depends on the strain, the…
Ryoya Tanahshi·Sep 28Yeast Stories №9–1 | How a Methanol Switch Became a Protein FactoryKomagataella phaffii turned an unusual ability to live on methanol into one of biotechnology’s most useful systems for manufacturing…
Ryoya Tanahshi·Sep 28Yeast Stories №8–1 | When a Yeast Becomes an Oil FactoryYarrowia lipolytica can break down fats, store lipids inside its cells, and be engineered to make fuels, food ingredients, organic acids…
Ryoya Tanahshi·Sep 28Yeast Stories №7–1 | How Yeast Prepares a Cheese Rind for RipeningOn a salty cheese surface, Debaryomyces hansenii does more than survive — it changes the environment so an entire ripening community can…
