Genetic diversity of yeast may accelerate innovation in food, biofuels
Various yeast strain samples from the Chris Todd Hittinger Lab.
WisContext
Yeasts are single-celled organisms whose voracious appetite for sugar serves us well. For more than 10,000 years, humans have harnessed the fermentative power of yeast to create beer, wine, cheese and bread. But yeasts are also critical to the process of generating other important products, including medicines such as penicillin and biofuels such as ethanol.
Sustainable Biomass Conversion