Unlike some pretty metal plants that thrive in the darkness, yeast generally doesn’t function well in the light. This fungi turns carbohydrates into ingredients for beer or bread when left to ferment in the dark. It must be stored in dark dry places, as exposure to light can keep fermentation from happening all together. However, a group of School of Biological Sciences researchers have engineered a strain of yeast that may actually work better with light that could give these fungi an evolutionary boost in a simple way. The findings are described in a study published January 12 in the journal Current Biology. Co-authors are Research Scientist Anthony Burnetti, Ph.D. Scholar Autumn Peterson, Associate Professor and Co-Director of the Interdisciplinary Ph.D. in Quantitative Biosciences William Ratcliff, and Carina Baskett, Head of Grant Writing and Trainee Development for Georgia Tech's Center for Microbial Dynamics and Infection. (This research was also covered at Technology Networks, New Atlas, ScienceDaily, Interesting Engineering, Biofuels Digest, Infobae, and Phys.org.)