Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits.

Ever on the lookout for new ways to improve the fermentation of corn sugars into ethanol fuel, Agricultural Research Service (ARS) scientists have devised an approach for using genetically modified ...

Ethanol fermentation remains the cornerstone of bioethanol production, converting fermentable sugars from first‐generation (cane, beet, grain) and second‐generation (lignocellulosic, agricultural ...

Scientists have found a way to boost ethanol production via yeast fermentation, a standard method for converting plant sugars into biofuels. Their approach relies on careful timing and a tight ...

A new review outlines how lactic acid, alcoholic, and mixed-culture fermentation can break down algal cell walls, soften ...

Flowers gathered in the forests of India, agave roasted in Mexico, and cassava grown in South America. When the raw materials ...

Fermenting mare's milk, sharing camel's milk, and distilling fermented cow's milk. Tracing a white cup reveals that brewing ...

This toughness includes heat tolerance, fast growth and an ability to detoxify harmful byproducts like furfural while producing ethanol. The yeast strain also makes its own beta-glucosidase, an enzyme ...

A Brazilian study paves the way to increased efficiency of second-generation (2G) ethanol production based on the discovery of novel targets for metabolic engineering in a more robust strain of ...

Zachary Bean, a master’s student in the department of food science for the University of Arkansas Division of Agriculture, conducts research on reducing alcohol in wines. He will carry on his research ...