Scientists discover gene that can make beer taste SWEET

New Delhi: There is a news for all the people who drink beer. It is up to you to decide whether it is a good or a bad news. A Belgian scientist has found a way to do-away with the bitter taste of the beer. The research done by the scientist of the Leuven Catholic University has been published in a journal on Tuesday. The research has been published in the journal of Applied & Environmental biology. This is being looked as a new revolution in the brewing industry.

What does THIS research say?

In this research, scientists told how they have made some changes by isolating a gene that gives taste to wine or beer. Scientists claim that by changing that gene, bitter-tasting beer and other liquors can also be made more sweet. This change will see a new revolution in the beer and wine related industries. because of this many new products can also come in the market.

This is how beer becomes tasteless

It was found in research that beer is made by culturing yeast with water, grains and other ingredients. Large containers are used for this. During the fermentation period, a large amount of carbon dioxide (CO2) gas is produced. This creates pressure inside the closed container, which makes the beer taste less. However, this will no longer be the case. To enhance the taste of beer, a team of scientists has discovered a gene that revives its taste during the process of making beer.

Genes that retain taste under pressure

The research team analyzed other genes in a variety of yeasts to see which genes retain flavor even under the pressure of the container. Dr. Johan Thevelin, who is leading the research team, said that we focused most on the banana-flavor gene because it is the initial touch in most beers and wines. They found a single gene, dubbed MDS3, that was helping to create this taste. After this, with the help of gene editing technology CRISPT/Cas9, changes were started in it. With the help of mutations, there was a lot of help in increasing the taste of beer.

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