According tomedia, there’s nothing more damaging to the atmosphere of a weekend party than realizing that the beer you’re offering your guests isn’t fresh, but it seems to be a common problem. Now, researchers from Jiangnan University have discovered a way to keep beer more durable — by genetically engineering beer yeast to produce specific compounds to prevent it from becoming fresh.
Unless it’s taken directly from the beer-conditioning barrel, people’s beer has been on for weeks. Now, people buy beer need to be packaged, transported, stored, sold and purchased, and throughout the process, beer will continue to have certain chemical reactions, and light and heat will accelerate the occurrence of these chemical reactions.
The end result is that people can only drink less fresh beer, which has a richer paper flavor and fewer bubbles than fresh beer. Previous studies have found that these flavors are associated with an increase in aldehyde sins, which are produced during fermentation and whose content only increases over time.
A molecule called NADH, which is thought to break down the aldehydes by increasing the activity of enzymes, may be one of the ways in fighting beer “aging.” So in the new study, the researchers plan to genetically engineer to produce more NADH through yeast.
They found four genes associated with NADH production, and then they edited the yeast to allow them to over-express. Sure enough, the result was more NADH than the control beer.
The researchers found that the experimental beer group, edited by yeast, was 26.3%-47.3% less acetaldehyde than the control beer group brewed with ordinary yeast. In addition, the content of other aldehydesubstances has been reduced, while the content of sulfur dioxide has increased. Sulfur dioxide is known to be an antioxidant that helps slow aging.
Perhaps more importantly, the researchers also found that the ingredients that provided flavor and aromas changed only slightly after the experiment. That’s good news for beer connoisseurs.
The team says the genetically engineered yeast not only improves the shelf life of beer but also ensures that it stays delicious for longer periods of time.
The study was published in Journal of Agricultural and Food Chemistry.