The baker’s yeast (Saccharomyces cerevisiae) is today regarded as one of the most promising organisms to be used for the fermentation-based production of sustainable fuels and chemicals. In a recent review paper, Dr. Yongjin Zhou and colleagues explore the most recent scientific developments on the production of fatty acid-derived biofuels and chemicals in Saccharomyces cerevisiae.
Read the original article from Frontiers in Bioengineering and Biotechnology