Ever on the lookout for new ways to improve the fermentation of corn sugars into ethanol fuel, the U.S. Department of Agriculture's Agricultural Research Service scientists have devised an approach for using genetically modified baker’s yeast to prevent a top cause of costly ethanol plant shutdowns -- namely, contamination by unwelcome bacteria.
Formidable yeasts stop bacterial bullying in ethanol plants
Post-doctoral researcher Maulik Patel prepares for yeast for corn mash fermentation experiment.
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