The Phaff Yeast Culture Collection was highlighted in a recent blog piece by Andy Fell of UC Davis News and Media Relations. A recent publication by Phaff collection curator Kyria Boundy-Mills and collaborators demonstrated that yeasts can consume most (but not all) sugars in degraded almond hulls and increase the protein content, for potential use in animal feed. Building on these results, Boundy-Mills and collaborators are currently finding Phaff collection yeasts that can consume more of the sugars in almond hulls, and produce fats that may be alternatives to tropical oils and animal fats because they are solid at room temperature.

Read the full article here: https://www.ucdavis.edu/blog/using-yeast-convert-almond-hulls-animal-feed