Skip to main content

ethanol

The evolution of beer yeasts, seedy pants and vampire bat venom-turned medicine

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 adaptation that would allow them…

Read More

ESA Policy News: October 18, 2010

Here are some highlights from the latest ESA Policy News by ESA’s Science Policy Analyst, Terence Houston.

Read More

ESA Policy News: August 27

Here are some highlights from the latest ESA Policy News by ESA’s Science Policy Analyst, Terence Houston.

Read More

Warning: array_map(): Expected parameter 2 to be an array, null given in /home/esaorg/public_html/wp-content/themes/esa-main/inc/functions/nav_pagination.php on line 49