date:Apr 26, 2019
A strain of yeast that can metabolise lactose into a natural sweetener with less than half the calories of table sugar has been developed by researchers in the US.
Yong-Su Jin, a University of Illinois professor of food science and human nutrition, led the research team that engineered the yeast strain, which produces the natural sweetener tagatose in much larger quantities than traditional enzymatic manufacturing techniques and could help make tagatose a cost-effective alternative to sugar or