Topic :

Beauty and the Yeast

In this session, I will be discussing some lesser-known facts about the wonder fungus- Yeast. Since time immemorial, the word “yeast” has been synonymous with brewing or baking. But these single-celled microbes have a lot more to offer than just bread and wine. Yeasts inhabit most places and can be found all around us; in water, air, plants, soil, food, and even insects! The exceptional diversity of yeasts and their plethora of applications have recently established them as one of the most robust and indispensable microorganisms. From adding flavour to your beer to producing sustainable alternatives of fuel, yeasts have seemingly endless potential. So, let’s dive deeper into the world of fantastic yeasts and where to find them! 

About the speaker :

Snigdha Tiwari, Researcher, Agharkar Research Institute, Pune. 

Snigdha holds a Master’s degree in Microbiology from Savitribai Phule Pune University. She has recently submitted her Ph.D. thesis in Biotechnology at Agharkar Research Institute Pune, where she took an interest in yeast taxonomy and diversity. She studies yeast communities associated with the gut of insects and floral nectars. The aim of her research is to assess the biotechnological potential of yeasts isolated from rare habitats, focusing on the production of bioethanol, xylitol, and value-added enzymes.