The tall cylindrical fermentation tanks used today have replaced the earlier vats that were used in breweries. Taste can be negatively affected of the resulting beer – but now scientists have stepped in to improve the taste of our booze.
These tall tanks can produce more beer for less money – they’re easier to fill, empty and clean – but their widespread adoption also means excess pressure from the carbon dioxide produced during fermentation, and that affects flavor.
Researchers began by identifying the strains of the Saccharomyces cerevisiaeCO-rich yeast2-resistant by focusing on the production isoamyl-acetate which gives beer its banana-like flavor.
The team discovered a very robust strain and performed a whole-genome sequence analysis. This allowed them to discover what was causing it to be so resilient to the pressures of modern fermentation tanks.
“To our surprise we found a single mutation within the MDS3 gene that codes for a regulator believed to be involved in the production of isoamyl Acetate. This regulator was responsible for the most of the yeast strain’s tolerance to pressure. Johan Thevelein, molecular biologist, Katholieke Universiteit Leuven (Belgium).
Researchers were then able use this information after making the discovery. Technique for gene editing using CRISPR/Cas9It is possible to create the same mutation in different yeast strains. These strains are more resistant to CO after being edited.2Pressure and retain their flavour better
Further down the line, other yeast strains may be modified in this way. This will result in beers with a more complex flavor when they are poured.
It doesn’t seem that genetic editing has affected any other characteristics of the yeast strain.
“The mutation is the first step in understanding how high carbon dioxide pressure might affect beer flavor production.” Thevelein.
It wasn’t clear before now exactly how much CO was.2Although the final results of the beer’s fruitiness drop have been obvious, pressure has had an effect on beer flavor at molecular levels.
Future experiments will be conducted with higher levels CO, according to the researchers.2Pressures to identify other genes. Although MDS3 was the dominant gene, there were other genes that showed promise.
This same technology for gene identification has been used in the past. be usedOther important traits of yeast include the production of glucoserol, a sugary alcohol that enhances the taste, and tolerance to increased temperatures.
The authors make it clear that the work was funded by a brewery company. They hope to patent the technology.
Even though other brands may not be able to use the technology, this study does show the potential benefits. CRISPRYou can tweak the yeast’s potential to produce an extraordinary drop.
Researchers write that their work “demonstrates the strong potential for polygenic analysis and targeted gene modification for the creation of cisgenic industrial yeast strains with specific improved traits.” Published paper.
The research was published in Applied and Environmental Microbiology.
