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374 Bioengineering Yeast for Better Beer - Dr. Charles Denby

Beer is a beverage derived from the interplay of chemistry within hops and grains, fermented by brewer's yeast. Yeast has been domesticated to perform well in beverage making, imparting it's suite of resident enzymes to convert available substrates into flavors, aromas, and alcohol. But can you control flavors by tweaking the yeast genome? Dr. Charles Denby of Berkeley Yeast describes their efforts to bioengineer yeast to produce novel flavors, remove off flavors, and perform better in the production of beer.

Dec 10, 2022 by Dr. Kevin Folta in Talking Biotech

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Beer is a beverage derived from the fermentation of grain by yeast. Hops impart their specific flavor and aroma notes. Together these ingredients produce a vast array of flavors and aromas that have become extremely popular in modern beer circles. Like any industrial workhorse organism, brewing yeast is significantly different from its wild antecedents. It has been bred to perform in fermentation, while creating metabolites that touch the senses of the consumer. Berkeley Yeast is taking the genetic improvement of yeast one step farther. Using modern biotechnology, their yeast strains are designed to create novel flavor and exciting aromas. Their efforts define a faster way to control the chemistry of fermentation, producing better products for consumers.


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