Perhaps this explains the yeast shortage in the supermarkets? MH
From Paul Seaburn at Mysterious Universe:
Because of the coronavirus lockdown, there are people sitting at home making bread for the first time and learning about the wonders of yeast. There are other people sitting at home wishing they had stocked up on magic mushrooms (where they’re legal, of course). Perhaps they should get together – at a safe distance, of course.
Why? A new study finds that good old yeast (preferably fresh, of course, but yeast does last a long time) is an excellent starter (this is beginning to sound like sourdough bread making) for the growth of psilocybin (the active psychedelic ingredient in magic mushrooms) “de novo” – i.e., outside the mushroom box. Is it time to skip the bread and call your neighbor who’s been blasting “Jefferson Airplane” songs for the past few weeks while he stares sadly out of his window at the garden?
Yeast proofing
“It’s infeasible and way too expensive to extract psilocybin from magic mushrooms and the best chemical synthesis methods require expensive and difficult to source starting substrates. Thus, there is a need to bring down the cost of production and to provide a more consistent supply chain.”
In a press release from DTU Biostain (The Novo Nordisk Foundation Center for Biosustainability at Technical University of Denmark) announcing the results of their study, Nick Milne, lead author of the study published this week in the journal Metabolic Engineering, points out why a chemical version of psilocybin, whose list of benefits grows as regulations on testing it are relaxed, is not feasible. Last year, a different study showed how the bacteria E. coli – the intestinal bacteria that can cause serious food poisoning, can also be utilized to consume a modified form of mushroom DNA and poop out psilocybin molecules. Gross? Yes. Effective? On a very small scale. Dangerous? It’s E. coli. There’s got to be another way.
Bring out the baker’s yeast!…READ MORE
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