A jug of wine, a loaf of bread and now, vanilla.
Yeast has long been pressed into service for making food and drink, and now scientists have recruited the fungus for a loftier flavor: vanillin, vanilla’s dominant compound. Scientists report in an upcoming Applied and Environmental Microbiology that they have engineered strains of beer and baker’s yeast to produce vanillin from glucose, a greener and cheaper route than previous methods.
Note: To comment, Science News subscribing members must now establish a separate login relationship with Disqus. Click the Disqus icon below, enter your e-mail and click “forgot password” to reset your password. You may also log into Disqus using Facebook, Twitter or Google.