Genetics Use In Beer
Brewing yeast is the microorganism that alter tepid grain water into beer. In genetics laboratories, brewing yeast has been genetically engineered to brew better and stronger brews. Each different brewing yeast has its own genetic limitations. Some are great strong beers, where as others are not alcoholic enough. Brewing yeast is important of genetic research and biology. The ability to change the DNA of brewing yeast has grown tremendously after the long work on the yeast genome and genetic engineering. To get rid of the disgusting taste in beer, people have learned to chop out the gene that created the butter-flavored molecules diacetyl. They have also learned to make better beer by increasing the volume on genes. With the genetic knowledge, people can alter yeast-produced factors such as flavor alcohol tolerance and aroma. They then can find a yeast genetically engineered to match with it.
Some wines in America are made with a genetically modified wine yeast (MLO1) that lacks the genes that produces a chemical that would give the drinker a headache. Genetically modified foods such as beer yeast has the danger of harming the consumer’s health. To prevent this, genetic techniques exist that delete small amounts of genetic data.
There was a study of 17 lager yeast strains from breweries. It was found by using DNA micro arrays that the hybridization occurs twice.
Link 1: http://www.nytimes.com/2014/05/27/science/craft-beer-at-the-genetic-level.html
Link 2:
Brewing A Great Beer: DNA Study Reveals Evolution Of Beer Yeasts
I did not know that yeast had been genetically modified for beer and wine brewing purposes. I think it is interesting that scientist are able to make MLO1 yeast for wine with the absence of the gene that would give the drinker a headache. All different types of foods are being genetically modified now a days, I guess I shouldn't be surprised that our alcoholic beverages are included as well.
ReplyDelete