An invisible universe full of life and surprises
It seems that yeasts are much more than simple microorganisms that ferment. In fact, its variety and presence in almost all the planet’s ecosystems make it clear that they are an essential part of the framework of life on earth. From tools in the kitchen to protagonists in large -scale industries, these tiny beings have a role that goes far beyond what we imagine.
Why all this talk about yeasts in the world of drinks and food?
Among its multiple functions, yeasts process ingredients in the production of soy sauce, act as food additives and manufacture antioxidant compounds that benefit our health. But perhaps the best known is his work in the fermentation of wines, beers and breads, activities that have been part of our culinary traditions. However, there is a species that has given much to talk about its history and its global impact: Saccharomyces Cerevisiae, or as many call it, the undisputed queen of the beer world and baker.
From ancient history to modern science: the enigma of the lager
Long before Lager beers flooded the shelves of supermarkets and bars around the world, their origin remained in the shadows, wrapped in an enigma that lasted almost five centuries. The popularity of this beer, especially in its most refreshing and clear version, revealed a genetic mystery that kept intrigued scientists and brewers.
DNA reveals a complex past
Genetic investigations showed that Lager yeast is not a pure species, but a hybrid formed by the union of two different types: one of the Ale and another, enigmatic type, which provided key features to adapt to cold temperatures. The mixture of these two genetic worlds, comparable to the relationship between a human and a chicken in terms of DNA, was the key to creating the modern strain that we all enjoy.
The discovery that changed the history of beer
Scientists, with a joint effort of researchers in Argentina, Portugal and the United States, launched themselves in search of the whereabouts of the mysterious parental yeast. The key was in the Patagonian forests, where, in the midst of extreme cold and intact nature, they found a way of life that seemed out of a fictional story: Saccharomyces Eubayanus. The finding represented a giant step to understand how these species joined centuries ago and how that biological marriage managed to conquer the palates of the world.
Of remote forest for global consciousness
The complete genetic analysis of this Patagonian yeast not only confirmed its role in the formation of Lager hybrid, but also opened a window to the evolutionary mechanisms that allowed these species to adapt and improve under the gaze of man. The history of how agriculture and fermentation shaped these yeasts reveals a deep link between our civilizations and the microcosm that surrounds us.
What does this mean for the future brewer and beyond?
With the ability to identify and modify these organisms, scientists and producers now have a golden opportunity to perfect yeasts, improve flavors, reduce fermentation processes and develop new more efficient beer and biofuel varieties. The evolutionary history of these yeasts shows us that, with each innovation, we are rediscovering our own past and opening the door to more sustainable and fun technologies.
Perhaps, in the not too distant future, the world’s laboratories and breweries build new legends, from the microbes that, although tiny, carry in their genes an epic story of adaptation, innovation and flavor.
