Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production?

For years, Augusti Ntivuguruzwa struggled to perfect his banana wine in Rwanda. As for many traditional wine-makers in the ...

Now, Munezero and his team plan to commercialise the starter culture within six months and are working on developing it in powder form to match other commercial yeasts. Although unclear about the ...