Issue Date: April 14, 2008
Yeast Gets A Protective Coating
Chinese researchers have devised a way to protect yeast cells with a mineral coating similar to an eggshell (Angew. Chem. Int. Ed., DOI: 10.1002/anie.200704718). Such a coating can extend the shelf life of cells during storage. Ruikang Tang and coworkers at Zhejiang University altered the surface properties of the yeast cell with a mixture of polyelectrolytes. The high density of carboxylate groups in one of the polyelectrolytes provides active nucleation sites for the precipitation . . .
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