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Microbiologists improve the taste of beer

 Last Update: 2022-10-12
 Source: Internet
 Author: User

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Belgian researchers improved the taste of modern beer by identifying and modifying a gene that has a big influence on

For centuries, beer has been brewed in open horizontal vats

During fermentation, yeast converts 50% of the sugar in the malt pulp into ethanol and another 50% into carbon dioxide

Dr.

Thevelein said: "To our surprise, we found a single mutation in the MDS3 gene that encodes regulatory factors that are clearly related to the production of isoamyl acetate, which is the source of the

Thevelein and colleagues then used CRISPR/Cas9, a revolutionary gene-editing technique, to design the mutation in other brewing strains, which similarly improved their tolerance to carbon dioxide pressure and made the taste more intense

Thevelein said: "This mutation is the first insight into

The technology also successfully identifies important genetic elements in alcoholic beverages that produce a rose flavor, as well as other important commercial properties such as glycerin production and heat resistance

Journal Reference:

Ben Souffriau, Sylvester Holt, Arne Hagman, Stijn De Graeve, Philippe Malcorps, Maria R.

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