Not exact matches
Sourdough cultures contain — along with wild
yeast — one or
more strains
of Lactobacillus, which
produce the acids responsible for the «sour.»
Brettanomyces A type
of yeast and
more specifically a genus
of single - celled
yeasts that ferment sugar and are important to the beer and wine industries due to the sensory flavors they
produce.
In the not too distant past, before cultivated
yeasts and fancy cellar tricks, wines were all
produced with indigenous
yeasts, and you can be sure that
more than a few vats
of ripe Zinfandel or Petite Sirah, with their prodigious sugars, stuck before going dry.
Cutting calories from the diets
of mice, fruit flies, nematode worms and
yeast led all
of the organisms to
produce more hydrogen sulfide, Mitchell and colleagues found.
In Petri dishes,
yeast grown on gel containing 0.5 percent
of the sugar glucose
produced, on average, about four
more daughters than
yeast grown with 2 percent glucose — a life span extension
of about 15 percent.
At MIT, scientists have engineered a new
yeast strain that can survive in high levels
of sugar and ethanol,
producing 50 percent
more ethanol than its natural cousins.
A team
of researchers at Princeton University has developed a way to cause
yeast to
produce more isobutanol, a possible candidate for use as a biofuel.
If malt sugar is put into the rice used to make red
yeast rice, the red
yeast produces about four times
more of the cholesterol - lowering ingredient.
Salsolinol can create apoptosis in the midbrain, where it — it can actually kill off some
of the uhm — substantia nigra cells that
produce dopamine — s,
of course, you know, chronic
yeast issues, severe
yeast issues, but could potentially create
more neurological issues due to all the toxic by - products.
Candida overgrowth and invasion happens when normal bacterial flora is killed by: antibiotics, processed foods, diet high in sugars, alcohol and
yeast, stress, mercury in vaccinations and silver amalgams, pesticides sprayed on non-organic
produce, birth control pills - a woman's natural hormonal pattern has
more oscillating levels
of progesterone and estrogen which is a less desirable environment for
yeast overgrowth.
Not biodiesel, conventional diesel fuel: The plant will have a capacity
of more than 10,000 gallons per year and will, using synthetic biology, reengineer microbes so that
yeast can ferment sugar to
produce hydrocarbons instead
of ethanol.