Department of Yeast Genetics and Fermentation Technology (150f)

The department of Yeast Genetics and Fermentation Technology is all about the production of alcohol. Our area of expertise is very broad, ranging from the production of award-winning fruit brandies and bio-ethanol as fuel to the examination of basic life processes in yeast cells.

A large part of our research activities is dedicated to one of the big topics of the future: namely, the question of how to secure a sustainable energy supply – keyword: second generation bio-fuels. Particular significance is attributed to the genetic optimization of yeast strains for alcohol production.

By modifying strains, the substrate spectrum and consequently the efficiency of production can be increased. Yeast is also an important model system for the examination of cell-biological connections.