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
Seeing on the Quick: New Insights into Active Vision in the Brain
15.08.2018 | Eberhard Karls Universität Tübingen
New Approach to Treating Chronic Itch
15.08.2018 | Universität Zürich
Scientists at the University of California, Los Angeles present new research on a curious cosmic phenomenon known as "whistlers" -- very low frequency packets...
Scientists develop first tool to use machine learning methods to compute flow around interactively designable 3D objects. Tool will be presented at this year’s prestigious SIGGRAPH conference.
When engineers or designers want to test the aerodynamic properties of the newly designed shape of a car, airplane, or other object, they would normally model...
Researchers from TU Graz and their industry partners have unveiled a world first: the prototype of a robot-controlled, high-speed combined charging system (CCS) for electric vehicles that enables series charging of cars in various parking positions.
Global demand for electric vehicles is forecast to rise sharply: by 2025, the number of new vehicle registrations is expected to reach 25 million per year....
Proteins must be folded correctly to fulfill their molecular functions in cells. Molecular assistants called chaperones help proteins exploit their inbuilt folding potential and reach the correct three-dimensional structure. Researchers at the Max Planck Institute of Biochemistry (MPIB) have demonstrated that actin, the most abundant protein in higher developed cells, does not have the inbuilt potential to fold and instead requires special assistance to fold into its active state. The chaperone TRiC uses a previously undescribed mechanism to perform actin folding. The study was recently published in the journal Cell.
Actin is the most abundant protein in highly developed cells and has diverse functions in processes like cell stabilization, cell division and muscle...
Scientists have discovered that the electrical resistance of a copper-oxide compound depends on the magnetic field in a very unusual way -- a finding that could help direct the search for materials that can perfectly conduct electricity at room temperatur
What happens when really powerful magnets--capable of producing magnetic fields nearly two million times stronger than Earth's--are applied to materials that...
08.08.2018 | Event News
27.07.2018 | Event News
25.07.2018 | Event News
15.08.2018 | Physics and Astronomy
15.08.2018 | Earth Sciences
15.08.2018 | Physics and Astronomy