Yeast bred to bear artificial vanilla
Researchers have co-opted fungi to produce the flavor more efficiently
By Rachel Ehrenberg, 11:29 AM April 23, 2009
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.
“This is absolutely beautiful work,” says John Rosaz...
Source URL: https://www.sciencenews.org/article/yeast-bred-bear-artificial-vanilla