beer it’s all science. From our own production process to choosing the best packaging method, many branches of science such as chemistry or biotechnology, are very present. For this reason, it is not surprising that science has once again solved the problem of taste arising from the use of large cylindrical fermentation tanks.
They have been introduced into the brewing industry in recent years to achieve various improvements over old tanks. First, they are easier to fill and empty; but also, they are much easier to clean. The problem is that when using such long tanks, the carbon dioxide produced during fermentation puts more pressure on the beer. and what CO2 pressure It affects some of the yeast mechanisms that are used in its production.
For example, the pathways by which isoamyl acetate, the compound responsible for fruity tastelike a banana from some beers. In recent years, the problem has been known, but not the solution. However, a group of scientists from Catholic University of Leuvenin Belgium, found a solution and published its results in Applied and environmental microbiology.
Genetic cut and paste to improve the taste of beer
After researching various strains of yeast Saccharomycetes cerevisiaeresponsible for making the beer, these scientists found one that showed greater resistance to high CO2 pressure. Once they found him, they began to analyze his genome in search of those genetic differences that made him so stable compared to others.
They found that it was highly likely due to a mutation located in the MDS3 gene. It contains instructions for protein synthesis, which precisely regulates the production isoamyl acetate. So it made sense that he might be the culprit in yeast resistance.
To verify this, these scientists set about artificially mutating other yeasts using a tool CRISPR-Cas9. It is a kind of genetic short paste, as it can cut DNA in a certain sequence and, when pasted back, include variations of that sequence. It has many uses, from preventing blackening of chiampignons to the deactivation of viral genes such as HIV.
In this case, we are not talking about curing diseases, but about making life tastier. In the end, after trying genetically modified yeast to carry the mutation, they got exactly what they wanted. A beer with a pleasant fruity taste, much better than unmodified yeast.
Now what?
At the moment, it doesn’t look like other beer parameters depend on yeast mutationin addition to beneficially improving the taste of the drink.
However, these scientists want to go even further. For this reason, other genes are now being searched that will help improve its palatability and, by the way, make the process of obtaining beer much more efficient. They believe that there are other mutations that can give good results. However, it is clear to them that the ideal was MDS3. This part is already solved, now it remains to find other tricks to make the beer even better. If possible.
Source: Hiper Textual
