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…
Ryoya Tanahshi·Sep 28Yeast Stories №6–1 | Why Salt Preserves Food — and Still Lets Fermentation HappenZygosaccharomyces rouxii survives where many microbes cannot, helping create the aroma of soy sauce and miso — while causing trouble in…
Ryoya Tanahshi·Sep 28Yeast Stories №5-1 | When a Red Pigment Becomes a Survival StrategyOn flowers and fruit, Metschnikowia pulcherrima turns iron chemistry into microbial competition — and that same strategy may help us…
Ryoya Tanahshi·Sep 25Yeast Stories №3–1 | When Sugar Becomes a Stress for YeastTorulaspora delbrueckii shows why a sugary environment can be both a feast and a physiological challenge — and why that matters for bread…
Ryoya Tanahshi·Sep 25Yeast Stories №2–1 | Can Yeast Help Wine Adapt to a Warming Climate?Lachancea thermotolerans can turn part of grape sugar into lactic acid, giving winemakers a biological way to reshape acidity during…
Ryoya Tanahshi·Sep 25Yeast Stories №1-3 | What Cold Forests Gave to Lager BeerSaccharomyces eubayanus reveals how an adaptation that evolved in the wild became part of one of the world’s largest fermentation…
