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  • Low-calorie sweetener derived from lactose gets manufacturing boost from yeast

    Professor Yong-Su Jin led a team that engineered a strain of yeast to produce the low-calorie natural sweetener tagatose from lactose.

    Professor Yong-Su Jin led a team that engineered a strain of yeast to produce the low-calorie natural sweetener tagatose from lactose.

    Photo by L. Brian Stauffer

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  • Editor’s notes:

    To reach Yong-Su Jin, call 217-333-7981; email ysjin@illinois.edu.

    The paper “Overcoming the thermodynamic equilibrium of an isomerization reaction through oxidoreductive reactions for biotransformation” is available online.  

    DOI: 10.1038/s41467-019-09288-6