For centuries the same
few yeast strains have been used in the production...
Not exact matches
According to the analysis, the industrial
yeast used today came from only a
few ancestral
strains.
By fiddling with the cellular postal codes that direct proteins to the appropriate destination, they inserted a more efficient mannosidase and engineered a
yeast strain with glycoproteins containing far
fewer mannose groups, they reported earlier this year.
Supermarket kefir has
fewer strains of bacteria and does not contain any
yeast.
The water kefir grains, or the tibicos, have a unique and very stable symbiotic mix of a
few bacteria and
yeasts strains from the following groups: Lactobacillus, Streptococcus, Pediococcus and Leuconostoc bacteria with
yeasts from Saccharomyces, Candida, Kloeckera and others.