Science · Earlier selection
Yeast study identifies a switch in how fungi sense nutrients
Cornell researchers have identified a protein involved in how a yeast responds to sugars, offering a possible route to future biotechnology work.
The university’s 17 September report covers a PLOS Biology paper published on 1 September. The work concerns the yeast Rhodotorula toruloides and the protein Cbr1. Potential industrial or disease-control applications remain research possibilities, rather than demonstrated products or treatments.
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Cornell University ↗ (opens a new tab)Primary institutional report or research paper, independently condensed. Findings and proposals are attributed to the source, with their limitations; no source prose, charts or photography reproduced.
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