2009 Science News of the Year: Nutrition | Science News

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2009 Science News of the Year: Nutrition

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5:05pm, December 18, 2009

That yeast smells good

Yeast has long been pressed into service for making beer and bread. Now the fungus has been tapped for a loftier flavor: vanillin, vanilla’s dominant compound (SN: 5/23/09, p. 9). Natural vanilla comes from the pods, or beans, of two orchid species, and the extract can be costly. So the majority of vanillin is synthesized in chemistry labs, a process that often requires expensive starter compounds. Danish scientists skirted these costs by genetically engineering two yeast species, strains of b

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