Tag Archives | NCYC

NCYC4000_05colour_250

Yeast treasure-trove goes live

A new project is sequencing the genomes of a collection of yeast strains, to help unlock the great biodiversity within yeasts to produce biofuels and other chemicals more sustainably. The UK National Collection of Yeast Cultures (NCYC) is a world-leading biological resource, maintaining and supplying an extraordinarily diverse array of yeast strains for academia and […]

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biorefinerysign

New project to develop biofuels from paper waste

The Biorefinery Centre at the Institute of Food Research is to launch a new project, to investigate the feasibility of turning waste paper into biofuels. The project is one of 24 announced by the Industrial Biotechnology Catalyst. Funded by Innovate UK, the Biotechnology and Biological Sciences Research Council (BBSRC) and the Engineering and Physical Sciences […]

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S. cerevisiae yeast Image by Kathryn Cross and Carmen Nueno Palop

Yeasts identified that could turn agricultural waste to biofuels

Scientists from the Norwich Research Park have found strains of yeast that look particularly useful for turning agricultural by-products, such as straw, sawdust and corncobs, into bioethanol. It is estimated that more than 400 billion litres of bioethanol could be produced each year from crop wastage. The research team say that their findings could help […]

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The equidistant supertree built by Lasso for the two wheat datasets.

Reining in the Yeast Tree of Life

Members of IFR’s National Collection of Yeast Cultures (NCYC) have joined forces with computer scientists at the University of East Anglia (UEA) to validate novel approaches to constructing a tree of life. Finding evolutionary trees that best describe how species or sub-species are related to one another is a vital part of NCYC’s research, underpinning […]

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NCYC4000_05colour_250

New yeast species marks milestone for collection

The National Collection of Yeast Cultures at the Institute of Food Research has added the 4,000th yeast strain to its publicly-available collection. ‘NCYC 4000’ was found at the bottom of a collapsed magma chamber on Santa Cruz, one of the Galápagos Islands. It was growing on rotten wood collected from a species of tree unique […]

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Wickerhamomyces arborarius false colour image of new yeast species

New yeast species travelled the globe with a little help from the beetles

Researchers from the National Collection of Yeast Cultures (NCYC) at the Institute of Food Research (IFR) have identified a new globe-trotting yeast species that lives on tree-associated beetles. This new species demonstrates the importance of preserving biodiversity, as yeasts like this may help efforts to develop renewable fuel sources in the future. Preserving biodiversity must […]

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This Scanning Electron Microscope image of the ascus (sexual spore-bearing cell) plus ascospores of the yeast Saccharomyces paradoxus was made by Kathryn Cross of the Analytical Sciences Unit in the Institute of Food Research, with additional colouring by Carmen Nueno Palop of the National Collection of Yeast Cultures, Institute of Food Research

Strictly yeast

We all know yeasts make beer and bread but their huge contribution to science, including helping us understand the nuts and bolts of life itself, tends to stay out of the spotlight. Over the past few years, through studies carried out on yeast DNA, biologists have begun to learn that something that looks like a […]

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Saccharomyces cerevisiae -  bakers' yeast

Mysteries of the Yeast

Researchers have turned a decades old problem in genome sequence analysis on its head to uncover hidden information on how yeasts evolved, giving insights into evolutionary processes common to all of life. The National Collection of Yeast Cultures (NCYC) at the Institute of Food Research houses over 4,000 different strains of yeast. This represents a […]

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Saccharomyces cerevisiae -  bakers' yeast

More than bread and beer: the National Collection of Yeast Cultures

A new video looks at the National Collection of Yeast Cultures, a BBSRC-funded National Capability at the Institute of Food Research. Brewers’ yeast, Saccharomyces cerivisae, features widely in products we consume daily in our billions across the world, but these ancient unicellular fungi are poised to become a defining organism of the modern era. Yeast can […]

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Hub of commercial research and development reaches construction milestone

[Norwich Research park press release] A state-of-the art research and development hub moved one step closer to completion today as local councillors, funders and contractors gathered to complete the main structure of the new Centrum building on Norwich Research Park. Richard Bacon MP marked the occasion – known as the ‘topping out ceremony’ – traditionally […]

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biorefinerysign

Process turning waste to biofuels works on paper

Researchers from the Institute of Food Research have successfully produced bioethanol from waste paper, as part of efforts to turn waste into valuable products. To increase their sustainability, there is currently a drive to turn away from deriving biofuels from food crops, such as corn and sugarcane. Bioethanol derived from waste streams from agriculture and […]

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IFR's Chris Bond with Jack Hibberd from Truman's Beer and Roger Protz

NCYC visitors on the yeast trail

The National Collection of Yeast Cultures, the BBSRC-supported National capability based at the IFR recently hosted a visit from leading beer writer Roger Protz as well as a blogger from Spitalfields Life. They were here following the story of how NCYC is helping resurrect Truman’s, the London brewery that closed down in 1988 after hundreds […]

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