Yeast from Poland: Tiny Microbes with Big Potential

In Poland, scientists found something interesting: tiny red yeasts that can break down fats. They tested 130 different types of these yeasts. Out of all of them, 12 stood out because they were really good at breaking down fats. These special yeasts are all from the same family, called Rhodotorula. One yeast, called Rhodotorula babjevae A-110, was the best at making enzymes that break down fats. When they grew this yeast in small flasks, it made between 39. 11 and 50. 35 units of these enzymes per milliliter. That's a lot! But when they grew it in a bigger machine, called a bioreactor, it made even more. After just 48 hours, it made 137. 25 units per milliliter. They used sunflower oil to help it grow. The enzymes worked best in slightly basic conditions, at a pH of 7. 5 to 8. 0, and at a temperature of 37°C.These enzymes were pretty tough. They could handle temperatures up to 40°C, but butanol, a type of alcohol, could completely disable them. When they took the liquid where the yeast grew and added a special salt, they got even more enzymes. They ended up with 352. 52 units per milliliter, which is 2. 5 times more than before. This shows that these tiny yeasts from Poland could be really useful. They make enzymes that can break down fats, which could be helpful in many ways. But we need to study them more to understand how to use them best.