News Chemistry Yeast bred to bear artificial vanilla Researchers have co-opted fungi to produce the flavor more efficiently By Rachel Ehrenberg April 23, 2009 at 11:41 am - More than 2 years ago Share this:Share Share via email (Opens in new window) Email Click to share on Facebook (Opens in new window) Facebook Click to share on Reddit (Opens in new window) Reddit Click to share on X (Opens in new window) X Click to print (Opens in new window) Print A jug of wine, a loaf of bread and now, vanilla. True vanilla is an extract from the seed-bearing pods of Vanilla planifolia (above) or Vanilla tahitensis. National Park Service Photo Scientists have engineered two species of yeast to make vanillin (above), the dominant flavor compound in vanilla.
