The yeast researcher motivated by environmental protection

Ever since she started working on her doctorate, Elke Nevoigt has been studying yeasts. They are robust, easy to handle, and versatile: “simply a wonderful organism for laboratory research,” the scientist enthuses. Her working group at Jacobs University is playing an international leading role in yeast research. The 52-year-old scientist is also keen on these microorganisms because they provide a bridge between the traditional use of baker’s yeast for generating products such as bread, wine, and beer, and modern “white” biotechnology for the sustainable industrial production of chemicals and fuels from renewable raw materials.

Quelle: IDW Informationsdienst Wissenschaft