What makes kveik a super-yeast

larsga@garshol.priv.no (Lars Marius Garshol)
2021-08-01 13:49:00 CET

When Richard Preiss first started studying kveik his former thesis advisor at the University of Guelph, George van der Merwe, told him that it was a "super-yeast" because of its speed and stress resistance. The lab that van der Merwe heads at the university has been investigating how yeast responds to stress for many years, and that made them extra excited about kveik. Since kveik was so robust, maybe it knew some special tricks for handling stress?