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Yeasts

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  • Red yeast from deep-sea sediment shows anticancer and antibacterial properties

    Numerous natural products are awaiting discovery in all kinds of natural habitats. Especially microorganisms such as bacteria or fungi are able to produce diverse natural products with high biomedical application potential in particular as antibiotics and anticancer agents. This includes the so-call more

  • New membranes for cellular recycling

    There is a constant spring-cleaning in our cells: The cell’s own recycling system, so-called autophagy, fills garbage bags with cellular waste, transports them to the recycling yard and makes the decomposed material available again. Researchers from the Max Planck Institute for Biology of Ageing hav more

  • Investigating cell stress for better health - and better beer

    Human beings are not the only ones who suffer from stress - even microorganisms can be affected. Now, researchers from Chalmers University of Technology, Sweden, have devised a new method to study how single biological cells react to stressful situations. Understanding these responses could help dev more

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The Chemistry of Cider

Having looked at the chemistry behind beer previously, it seemed only fair to also take a look at cider for all the cider drinkers out there. On a hot summer’s day, the cool, refreshing taste of cider is hard to beat. But what are the chemicals behind this flavour? Before we look at the chemistry, l more

The Chemistry of Rum

For the latest in the alcohol chemistry series, we’re looking at a pirate’s favourite spirit: rum. It’s actually hard to describe what constitutes a rum, because there’s not really a fixed definition; different countries have different standards that rums have to meet. Still, despite the differences more

What Gives Beer its Bitterness & Flavour?

There are few things better than an ice cold beer on a hot day. Chances are, when you crack open a beer this summer, you probably won’t be thinking much about chemistry – but it’s the particular chemicals in beer, produced in the brewing process, that give beer both its bitterness and flavour. It’s more

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