Research on enhancing the efficacy of active compounds through fermentation technology is undergoing a transformation from empirical approaches to rational ...

A research team led by the Leibniz-HKI in Jena has uncovered a new way in which the yeast Candida albicans can damage human ...

The future of fermented foods lies at the intersection of ancient wisdom and modern science. From beer brewing and sourdough ...

Lac insects carry a yeast-like symbiont that produces a commercially important bright red pigment, revealing insights about ...

Alterations in metabolic pathways are gaining attention as important environmental factors affecting life span, but the determination of specific metabolic pathways and enzymes involved in life span ...

The α-factor receptor of the yeast Saccharomyces cerevisiae encoded by the STE2 gene is a member of the large family of G protein-coupled receptors (GPCRs) that mediate multiple signal transduction ...

Scientists have developed an innovative method to produce and rapidly analyze a vast array of macrocyclic peptides, molecules increasingly used in modern medicine. The research, published in ...

In new research published by scientists studying fission yeast —a single-celled organism surprisingly similar to human cells—researchers found that caffeine affects aging by tapping into an ancient ...

In yeast, the CDK and cyclin proteins that drive cell division activate first in the nucleus — a different location in the cell from where was previously thought.