Discovery of oil-forming yeast species boosts hope for reducing carbon dioxide emissions

Kyoto, Japan — Not all yeasts are created equally. Unlike the yeast used by bakers and beer brewers for converting sugars to carbon dioxide and fermentation, oleaginous yeasts convert sugars in inedible biomass into fats and oils.

A research group jointly led by Kyoto University and Ryukoku University has discovered two new species of oil-forming yeast in the soil of Shiga prefecture, adjacent to Kyoto. Their study also examines the relationship between the area’s diverse climate and microbial ecology.

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