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As climates change, prepare for more mosquitoes in winter, new study shows

As climates change, prepare for more mosquitoes in winter, new study shows
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United statesUniversity of floridaBrunno oliveiraPeter jiangBrett scheffersDaniel hahnUniversity of california davisFrench national institute for agricultureNorth central floridaSwisher biological stationFrench national instituteMosquito controlஒன்றுபட்டது மாநிலங்களில்பல்கலைக்கழகம் ஆஃப் புளோரிடாபீட்டர் ஜியாங்டேனியல் ஹான்

Rusija registrovala prvi slučaj prenosa soja ptičjeg gripa na ljude, obavestila SZO

Rusija registrovala prvi slučaj prenosa soja ptičjeg gripa na ljude, obavestila SZO
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Vladimir putinFrench national institute for agricultureFrench national centerRussian state centerSouth russiaFrench national instituteSoviet ageSoviet allianceForce russiaSputnik augustவிளாடிமிர் புட்டின்பிரஞ்சு தேசிய மையம்ரஷ்ய நிலை மையம்தெற்கு ரஷ்யாபிரஞ்சு தேசிய நிறுவனம்சோவியத் கூட்டணி

Godinama pokušava da pomogne onima narušenog zdravlja : Danica Ćirić radi na prestižnim svetskim projektima, istraživač je u službi bolesnih, a sada je njoj potrebna pomoć

Godinama pokušava da pomogne onima narušenog zdravlja : Danica Ćirić radi na prestižnim svetskim projektima, istraživač je u službi bolesnih, a sada je njoj potrebna pomoć
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France generalSerbia generalPierre maryInstitute louis parisFrench national institute for agricultureInstitute louisMorning starFrench national instituteField medicalOncology germanCourse januaryClinic germanJanuary morning star startபிரான்ஸ் ஜநரல்செர்பியா ஜநரல்பியர் மேரி

Humans Domesticated Yeast Through Bread-Making: Study

Y east is not typically considered a domesticated organism. Dogs, cats, and cows might come to mind first, but humans have nonetheless played an important role in the fungus’s evolution. A study in published yesterday (December 9) reports that humans have caused most bread yeast strains, Saccharomyces cerevisiae, to diverge into two distinct groups: one used in large-scale, industrial bread-making and one used in artisanal sourdough bread. While industrial strains start fermenting more quickly, sourdough yeasts have more copies of the genes responsible for metabolizing maltose, a process that typically happens later in the fermentation process and helps leaven the dough.

Jedward louisDelphine sicardUniversity of leicesterFrench national institute for agricultureFrench national research institute for agriculturePacific northwest research instituteCentre for genetic architecture of complex traitsCurrent biologypublishedNational research instituteFrench national instituteGenetic architectureComplex traitsஎட்வர்ட் லூயிஸ்டெல்பின் சிககர்த்பல்கலைக்கழகம் ஆஃப் லெய்செஸ்டர்பெஸிஃபிக் வடமேற்கு ஆராய்ச்சி நிறுவனம்