Yeast are carb lovers, sustaining themselves by fermenting sugars and starches from sources such as dough, grapes, and grains, with bread, wine, and beer as happy byproducts. Now, researchers have made one type of yeast a little less dependent on carbs by enabling it to use light as energy. The work, reported last week on the preprint server bioRxiv, is “the first step in more complex modes of engineering artificial photosynthesis,” says Magdalena Rose Osburn, a geobiologist at Northwestern University who was not involved in the research. The study's four co-authors are all with the School of Biological Sciences and Georgia Tech's Center for Microbial Dynamics and Infection: Ph.D. student Autumn Peterson, senior scientist and grant writer Carina Baskett; Will Ratcliff, associate professor and co-director of the Interdisciplinary Ph.D. in Quantitative Biosciences; and research scientist Anthony Burnetti.