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.

Kyria Boundy-Mills, curator of the Phaff Yeast Culture Collection, said Canadian bioengineering company Renaissance BioScience purchased strains of yeast species, Saccharomyces cerevisiae, from the university to develop a non-GMO dried yeast that reduces the formation of acrylamide in commonly consumed cooked foods.

Read the full article here: https://caes.ucdavis.edu/news/yeast-strain-uc-davis-phaff-yeast-culture-collection-being-used-improve-food-safety