Brewing researchers at Oregon State University (USA) and a team of bioengineers have shown that a genetically modified strain of yeast can alter the fermentation process to create beers with aromatic aromas. “These findings could be extremely useful in creating new beer flavors and increasing the number of tools brewers have at their disposal to produce beers with strong and varied tropical flavors and aromas,” said Tom Shellhammer, professor of fermentation science at the state. from Oregon. The findings also demonstrate how synthetic biology can help protect industries and consumers from the effects of climate change, said Jeremy Roop, a co-author of the paper and a bioengineer at Berkeley Yeast, a company that develops yeast strains with improved fermentation characteristics. “As droughts and wildfires began to harm crops of hops and other beer flavor ingredients, modified yeast offers a means to create those flavors in a way that is unaffected by unpredictable weather events. ...
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