Katie Kline May 13, 2011 No Comments
Beer yeasts: Researchers at Lund University in Sweden tracked the history of two yeasts—Saccharomyces cerevisiae and Dekkera bruxellensis—used in alcohol fermentation to pinpoint their role in ethanol production. They found that, around 150 million years ago, competition with other microbes, and the overall increase in sugar-rich fruits, encouraged the yeasts to withstand high ethanol concentrations—an [...]
Read more...Terence Houston Oct 19, 2010 One Comment
Here are some highlights from the latest ESA Policy News by ESA’s Science Policy Analyst, Terence Houston.
Read more...Terence Houston Aug 27, 2010 One Comment
Here are some highlights from the latest ESA Policy News by ESA’s Science Policy Analyst, Terence Houston.
Read more...