Nancy Ho, of Purdue University, in Indiana, has already worked out a way to enable yeast cells to ferment the sugars produced by breaking down cellulose—which natural yeast cannot do.

印第安纳州普渡大学（Purdue University）的南希.何（Nancy Ho）已经研制出一种途径，使得酵母细胞能够发酵那些经分解植物纤维素而得的糖，而天然的酵母是不能发酵这些纤维素的。

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