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Hold on to your rolling pins, pizza restaurateurs — things are about to get a little weird. That's because today the world's first 3D pizza printing company, BeeHex, Inc. announced it has teamed up with Ribalta Neopolitan Restaurant Executive Chef Pasquale Cozzolino to make a 3D printed pie. Cozzolino, who also owns the New York City and Atlanta restaurants, is the pizza pro behind the venture, in charge of devising the right dough, sauce and cheese to work in the printer. He is working with a team of people at BeeHex, including Anjan Contractor, to create the best recipes for...

Orange-colored galls, such as these pictured in 2010, from the beech tree forests of Patagonia have been found to harbor the yeast that makes lager beer possible. Five hundred years ago, in the age of sail and when the trans-Atlantic trade was just beginning, the yeast somehow made its way from Patagonia to the caves and monastery cellars of Bavaria where the first lager beers were fermented. University of Wisconsin-Madison Genetics Professor Chris Todd Hittinger and colleagues have discovered a quick and efficient way to fuse different strains of yeast to make hybrids similar to the lager beer hybrid, an...

Unlike ales, lager beers differ little in flavor. But now, by creating new crosses among the relevant yeasts, Kevin Verstrepen, PhD, Stijn Mertens, and their collaborators have opened up new horizons of taste. The research is published in the September 25 Applied and Environmental Microbiology, a journal of the American Society for Microbiology. The relative uniformity of flavor among lagers turned out to result in significant part from a lack of genetic diversity among the yeasts. Genetic studies showed that lager yeasts had resulted from just two crosses between the parent yeasts, Saccharomyces cerevisiae, and S. eubayanus. The problem was...

Fans of homebrewed beer and backyard distilleries already know how to employ yeast to convert sugar into alcohol. But a research team led by bioengineers at the University of California, Berkeley, has gone much further by completing key steps needed to turn sugar-fed yeast into a microbial factory for producing morphine and potentially other drugs, including antibiotics and anti-cancer therapeutics. Over the past decade, a handful of synthetic-biology labs have been working on replicating in microbes a complex, 15-step chemical pathway in the poppy plant to enable production of therapeutic drugs. Research teams have independently recreated different sections of the...

Researchers have figured out how to get yeast to produce morphine, codeine and other similar drugs and have immediately urged regulators to control these drug-brewing yeasts before people start trying to make them at home. They genetically engineered simple brewer's yeast, Saccharomyces cerevisiae, and came up with a strain that can make very complicated plant compounds that include opioid drugs such as morphine, as well as some antibiotics and muscle relaxants. It's an important technical step, because now these drugs have to be synthesized directly from plants—an inefficient process. The yeast process isn't that efficient yet, either, but once it's...

The beer will be called Bone Dusters Paleo Ale (Hardy har har [Okay, actually, "paleo ale" is pretty good]). The yeast come from the surface of one of the oldest marine mammal fossils ever discovered in the western hemisphere. The idea for the beer came from Jason Osborne, who co-directs a nonprofit dedicated to advancing paleontology and geology. A paleo beer, Osborne thought, would be a great hook to interest non-scientists in fossils. I think many non-scientists are quite interested in fossils already, but I cannot argue against a paleo beer. Will whale-fossil beer really taste that different from other...

Hot, cheesy and fresh out of the oven — exactly how a girl wants to smell, right? Demeter’s new Pizza perfume re-creates the sensation of diving into a slice of ’za, with a strong scent of dough mixed with notes of tomato sauce, mozzarella and oregano. In testing, Daily News olfactory workers deemed it “intoxicating and a little off-putting,”“as romantic as a cheese slice at 2 a.m.” and “great, if you want to smell like garlic.” The most dangerous side effect for your diet: “It makes you constantly think about pizza,” said one tester. The good news: The fragrance isn’t...

By watching evolution in progress, scientists reveal key developments in the evolution of complex life and put evolutionary theories to the testThe transition from single-celled to multicellular organisms was one of the most significant developments in the history of life on Earth. Without it, all living things would still be microscopic and simple; there would be no such thing as a plant or a brain or a human. How exactly multicellularity arose is still a mystery, but a new study, published January 16 in Proceedings of the National Academy of Sciences, found that it may have been quicker and...

Enlarge Image Bottoms up. Lager, as we know it, is likely a hybrid of S. cerevisiae and a newly discovered yeast from Patagonia. Credit: Stephan Zabel/iStockphoto Lager may have its roots in Bavaria, but a key ingredient arrived from halfway around the world. Scientists have discovered that the yeast used to brew this light-colored beer may hail from Argentina. Apparently, yeast cells growing in Patagonian trees made their way to Europe and into the barrels of brewers. Through the ages, brewers have tried to make their beers better, for instance, by improving on taste or color or making them...

So many people have the ideas of the breed of dogs called "pittbulls". This bread had a very bad rap and who gives it to them is the people who poorly raise them and poeple who judge. I have been an american terrier owner all my life and they are the best dogs. They scored higher then little yap dogs and german sheapards are temparment test 82%. People need to stop being ignorate and just let them be. They get used for fighting and are torchered beyond belief. Look on Bad Rap web site and read the stories of this...

Ancient ale Prehistoric yeast takes beer drinkers back millions of yearsBy Suzanne Bohan Contra Costa Times Sep 24, 2009‎ GUERNEVILLE, Calif. - Inside a stainless-steel tank at a brew pub here overlooking the redwood-rimmed Russian River, a 45-million-year-old yeast proves its mettle. And the remarkably resilient prehistoric microbe hasn't just garnered a devoted pack of Fossil Fuels Beer fans, it's also providing palpable proof of the tenacity of life on this planet. When the Australian-born owner of Stumptown Brewery, Peter Hackett, first learned of the ancient yeast, he doubted this long-extinct strain would ferment anything drinkable. It took the urging...

One of Japan's largest sake manufacturers, Gekkeikan, has announced the development of a new "super yeast" able to produce cellulosic ethanol from non-edible parts of plants, such as paddy straw and chaff. The super yeast that produces alcohol was created with genetic engineering, by integrating koji mold genes that produce cellulolytic enzymes into sake yeast. These enzymes become densely displayed on the surfaces of the yeast cells. Since this super yeast has the functions of the standard koji mold, it achieves one-step production of ethanol from pretreated cellulose. The company claims the whole process is completed with a new easier...

Newswise — Scientists from Whitehead Institute and MIT have engineered yeast that can improve the speed and efficiency of ethanol production, a key component to making biofuels a significant part of the U.S. energy supply. Currently used as a fuel additive to improve gasoline combustibility, ethanol is often touted as a potential solution to the growing oil-driven energy crisis. But there are significant obstacles to producing ethanol. One is that high ethanol levels are toxic to the yeast that ferments corn and other plant material into ethanol. By manipulating the yeast genome, the researchers have engineered a new strain of...