A type of yeast found on bees is the first new yeast in 600 years that can be used to brew a traditional beer. The yeast responsible for this bumblebeer are under study at North Carolina State University in Raleigh. In another quest for better beer, a published high-resolution map of the barley genome opens … Continue reading
Dash Masland was a marine scientist who switched over to beer brewing, using her scientific background to create artworks of the genetic barcodes of the different yeast strains used in various breweries. Over at Vanderbilt University, the Bellan research group is making strides in regenerative medicine using cotton candy and gelatin. Continue reading
Among life’s simplest joys: smelling freshly baked cinnamon rolls wafting through the kitchen, sliding the tray of artfully coiled pastries from a warm oven, and marveling at their golden crust and fluffy interior. An ideal cinnamon roll features a potent cinnamon-sugar mixture oozing in sticky spirals. It’s often topped with a generous smear of tangy … Continue reading
The vanillin (major flavor compound in vanilla beans) found in most food products on the market is derived from a three-step synthetic process that converts the molecule guaiacol to vanillin. Both natural and chemical methods for this conversion has shown to be expensive and environmentally burdensome, but biotech company Gen9 is providing a more promising route to synthesize vanillin that … Continue reading
Researchers at the American Academy of Microbiology answer the FAQs of cheese-making and Carl Friedrich Gauss, a famous 19th century mathematician, explains the best way to hold a pizza slice–using math, of course. Continue reading
Celebrating St. Patrick’s Day with a frosty glass of beer? Before taking that first sip, consider these quick facts about the science behind the many complexities in beer flavors. Now that’s something to raise your glass to! Continue reading
Want beer foam that doesn’t dissipate right away? Microbiologist Tom Villa made a genetic discovery in yeast that could create beers with longer-lasting beer foam. This yeast, however, doesn’t quite affect the taste, so find out where beer flavor comes from. Continue reading
Pampered and happy yeast and the perfect beer foam yields delicious beer (and happy beer drinkers). Continue reading
With all this talk of Human Cheese, we’re thinking—and reading!—a lot about the microorganisms in cheese and in our bodies. In this week’s round-up, researchers discover “secondary flora” that contribute to Stilton’s unique smell, and Michael Pollan investigates our symbiotic relationship with the microbes within us. Continue reading
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