A report in American Chemical Society’s Synthetic Biology describes a way to prepare large quantities of stevia using yeast, which would bluebonnet liquid calciumcut out the plant middleman and could lead to a better tasting product.###In the stevia plant, a series of enzymes turn glucose into molecules called glucosides that retain sugary sweetness wwalgreens calcium citrate d3ithout the calories. ###The plant produces a variety of glucosides, but some have a bitter aftertaste. ###Others are minor glucosides in the plant, but because of their pleasant properties, they could be developed into next-generation sweeteners. ###To make a sweeter sweetener and to make lots of it, Vincent J.J. Martin and colleagues wanted to take the glucoside-making machinery out of the plant and into yeast, where they could more easily tweak enzymes to optimize stevia production.###The researchers cremagnesium citrate for utiated a platform for testing enzyme combinations to see which mixture produced the highest yield of stevia molecules in yeast. ###They started with the enzymes from the stevia plant, but also used some related enzymmagnesium citrate fred meyeres from a plant in the mustard family, which improved yield. ###The authors say that their results represent a step toward the commercial production of a nlifetime liquid calciumew generation of better-tasting no-calorie sweeteners.###The authors acknowledge funding from Concordia University, Canada Foundation for Innovation and Evolva.