10/07/2022
"The mutation is the first insight into understanding the mechanism by which high carbon dioxide pressure may compromise beer flavor production," says Thevelein.
Before now, it hasn't been clear exactly how high CO2 pressure has been having an impact on beer flavor at the molecular level, even though the end results in terms of the drop in fruitiness have been easy to taste.
While other brands of brew might miss out on the technology, the study does demonstrate the potential benefits in applying CRISPR to tweaking yeast's talents for making an exceptional drop.
"This work shows the strong potential of polygenic analysis and targeted genetic modification for creation of cisgenic industrial brewer's yeast strains with specifically improved traits,"
The upscaling of fermentation to very tall cylindroconical tanks is known to negatively impact beer flavor. Most notably, the increased CO2 pressure in such tanks compromises production by the yeast of the desirable fruity “banana” flavor (isoamyl acetate)...
