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Green fuels, like bioethanol, produced by yeast fermentation of plant sugars can be used to cut greenhouse gas emissions. Unfortunately, yeasts are naturally metabolically unequipped to make use of a major component of plant matter, the cellulose polymers that make up plant cell walls. But now, with the help of some genetic know-how from a plant-degrading fungus, scientists have succeeded in producing modified yeasts capable of fermenting food that was formerly indigestible.

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