A popular species of yeast that’s used to make beer, bread and wine is also contributing to the food industry in a different way – improving food safety. A yeast strain from the UC Davis Phaff Yeast Culture Collection is being used commercially to remove a toxic compound from fried and baked foods.

The Phaff Yeast Culture Collection is participating in the 11th annual UC Davis Biodiversity Museum Day on Saturday February 18, 2023. The yeast displays and activities will be open from 10AM to 2 PM at the Robert Mondavi Institute Brewery, Winery and Food Processing facility. Come explore the exhibits about yeast, hear about the latest discoveries from the Phaff collection, and tour the teaching winery and brewery.

GREAT NEWS: The National Science Foundation is funding the transfer of a collection of 6,000 yeast strains from the University of Western Ontario to UC Davis! This will ensure preservation of this endangered yeast collection, expand the range of yeast species and strains in the Phaff collection catalog, and will make these yeasts and decades of characterization data available to the scientific community for the first time.