The quest to satisfy the sweet tooth without adding to the waistline has a new weapon in its arsenal: a strain of yeast that can metabolize lactose, the sugar in dairy products, into tagatose, a natural sweetener with less than half the calories of table sugar.
Much like human society, microbial communities have a division of labor. In these complex groups of microorganisms, different microbes are responsible for different tasks, such as the organization or delivery of cell functions.
The CRISPR-Cas9 system has given researchers the power to precisely edit selected genes. Now, researchers have used it to develop a technology that can target any gene in the yeast Saccharomyces cerevisiae and turn it off by deleting single letters from its DNA sequence.
Scientists report in Nature Communications that they have engineered yeast to consume acetic acid, a previously unwanted byproduct of the process of converting plant leaves, stems and other tissues into biofuels. The innovation increases ethanol yield from lignocellulosic sources by about 10 percent.
