The beer world: more than just foam and malt
If you thought the beer was just a refreshing drink, think about it again! The Lager, that delicious and soft option that we all know, represents an amazing 90% of the global beer production. The fascinating thing is that behind this ambrosia an intriguing genetic game is hidden between yeasts capable of fermenting at cold temperatures. But what would happen if we had the key to improving its production?
Researchers in action: science to rescue
A varied group of scientific geniuses from different parts of the world has proposed the mission of optimizing the process of making Lager beer. And they have done it through a genetic exploration that glimpse significant transformations in the way the drink is fermented. Their findings have deserved space in two recent articles of the magazine ‘Science Advances’, where they crumble the star paper of the mitochondrial DNA in the adaptation to different temperatures.
The magic of the mitochondria
David Peris, a scientist from the Institute of Agrochemistry and Food Technology (IATA) in Valencia, points out that, although knowledge about the genes involved in this process remains scarce, the importance of the mitochondrial genome is undeniable. This nature laboratory that are mitochondria could be the key to enhancing our beer.
Raising the temperature: a beer revolution?
The team has been experiencing with three types of yeasts: two that are experts in surviving cold temperatures (Saccharomyces Eubayanus and Saccharomyces Uvarum) and one that feels at home among the heat (Saccharomyces cerevisiae). The traditional lager mixes Las Yeasts S. Cerevisiae and S. Eubayanus, while the ALE guy only plays with the second.
A challenge: ferment at higher temperatures
The million -dollar question is: can we adapt to the Lager to ferment at warmer temperatures? This would not only accelerate production, but could also eliminate the need for expensive cooling systems. The answer seems to be a genetic manipulation to ensure that appropriate yeast mitochondrial DNA is selected.
Approaching innovation
The findings reveal that, by mixing two yeasts, the mitochondrial inheritance is crucial. If the hybrid ends ‘inheriting’ the DNA of the S. Cerevisiae, will adapt perfectly to the high temperatures. On the other hand, if priority is given to colder yeasts, heat fermentation will not be your fort.
With these results, researchers have managed to present a patent that promises to revolutionize the production of beers. By increasing process temperature, we can anticipate a future where production is more agile and effective. Imagine a world to enjoy a delicious lager is more accessible and less expensive. Health for that!
