Yeast is an important ingredient in the production of various food products such as wine, beer cheese and sausage. In the past many different species of yeast were used in food production, in a process known as spontaneous fermentation, but nowadays only a small number of species are used.
In both the beer and wine industries, there is now a growing interest in making use of the variety of species of yeast. Different yeast species can give a different character to drinks and food products.
“For example, there is a great interest in producing light beer with more flavour, and we hope that new species of yeast can contribute to this”, says Professor Jure Piskur from the Department of Biology at Lund University in Sweden.
Yeast can also be useful in the creation of probiotic food products that have health benefits. There is high demand in this area from Europe’s increasingly health-conscious consumers.
Jure Piskur will coordinate the activities of the new consortium, Cornucopia, which has received EUR 3.4 million from the EU. A total of 11 partners are involved in the consortium – both universities and companies. In addition to Lund University, researchers from Denmark, Belgium, Italy, Spain, the Czech Republic and the Netherlands are also participating.
Business sector partners include the Danish brewer Carlsberg. The project will begin in January 2011 and continue for four years. Besides new facts about which yeasts may be of value to the food industry, the consortium will also run a research school that will produce a number of new researchers with expertise in the field.
Yeasts can be found everywhere in nature; on humans, animals, fruit – anywhere they have access to sugar. In total there are around 1 000 identified species in the world, but at least 10 000 new species are expected to be identified within the near future. Tens of species of yeast live on grapes alone.
As a molecular biologist, Jure Piskur has spent a long time studying yeast’s many millions of years of history. This group of organisms is very old and has therefore managed to develop a very large genetic variation between different species. It is this genetic wealth that gives such exciting potential for the food industry to explore.
“The difference in genetic make-up between different yeast species is actually larger than the difference between fish and humans”, says Jure Piskur.
For more information, please contact Professor Jure Piskur, Department of Biology, Lund University Tel. +386 5 9232 940 Jure.Piskur@cob.lu.se
Pressofficer Lena Björk Blixt; Lena.Bjork_Blixt@kanslin.lu.se, +46-46 222 7186
Lena Björk Blixt | idw
The birth of a new protein
20.10.2017 | University of Arizona
Building New Moss Factories
20.10.2017 | Albert-Ludwigs-Universität Freiburg im Breisgau
University of Maryland researchers contribute to historic detection of gravitational waves and light created by event
On August 17, 2017, at 12:41:04 UTC, scientists made the first direct observation of a merger between two neutron stars--the dense, collapsed cores that remain...
Seven new papers describe the first-ever detection of light from a gravitational wave source. The event, caused by two neutron stars colliding and merging together, was dubbed GW170817 because it sent ripples through space-time that reached Earth on 2017 August 17. Around the world, hundreds of excited astronomers mobilized quickly and were able to observe the event using numerous telescopes, providing a wealth of new data.
Previous detections of gravitational waves have all involved the merger of two black holes, a feat that won the 2017 Nobel Prize in Physics earlier this month....
Material defects in end products can quickly result in failures in many areas of industry, and have a massive impact on the safe use of their products. This is why, in the field of quality assurance, intelligent, nondestructive sensor systems play a key role. They allow testing components and parts in a rapid and cost-efficient manner without destroying the actual product or changing its surface. Experts from the Fraunhofer IZFP in Saarbrücken will be presenting two exhibits at the Blechexpo in Stuttgart from 7–10 November 2017 that allow fast, reliable, and automated characterization of materials and detection of defects (Hall 5, Booth 5306).
When quality testing uses time-consuming destructive test methods, it can result in enormous costs due to damaging or destroying the products. And given that...
Using a new cooling technique MPQ scientists succeed at observing collisions in a dense beam of cold and slow dipolar molecules.
How do chemical reactions proceed at extremely low temperatures? The answer requires the investigation of molecular samples that are cold, dense, and slow at...
Scientists from the Max Planck Institute of Quantum Optics, using high precision laser spectroscopy of atomic hydrogen, confirm the surprisingly small value of the proton radius determined from muonic hydrogen.
It was one of the breakthroughs of the year 2010: Laser spectroscopy of muonic hydrogen resulted in a value for the proton charge radius that was significantly...
17.10.2017 | Event News
10.10.2017 | Event News
10.10.2017 | Event News
20.10.2017 | Information Technology
20.10.2017 | Materials Sciences
20.10.2017 | Interdisciplinary Research