Genetically-engineered yeast to shorten beer-making process

From: Emerging Food R&D Report | Date: September 1, 1994 | Copyright information

Brewers of beer will soon call on genetically-engineered yeast to shorten the beer-making process. Researchers in Germany (Berlin University of Technology, Department of Microbiology and Genetics, Seestrasse 13, 13353 Berlin, Germany) and in Japan (Kirin Brewery Co. Ltd., Research Center for Product Safety and Assessment, Miyahara-chu, Takasaki, Japan 370-12) tell us of their success using modified yeast cells.

As you know, yeast is used during beer fermentation to produce alcohol and flavor compounds. But one of these compounds can give the beer an unpleasant taste, so the beer ...

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