Scientists study genome of fungi to create new varieties of alcohol

It seems that the process of creating alcohol has accompanied humanity throughout its history. However, as stated, modern times call for modern solutions. Here and scientific community has begun to apply this knowledge in the most scientific manner. We in any case do not advocate the use of alcoholic beverages, but that’s what a group of researchers from Ireland (and why we are not surprised that there), is extremely intriguing. They want to change the genome of fungi involved in the production of alcohol in order to spur their evolution and to create new, unknown, now varieties of alcoholic beverages.

Why not use science to create new varieties of alcohol?

How to create new varieties of alcohol

Yeast is a fungus that is extremely important for the process of obtaining alcohol. Yeast contain enzymes that break down glucose, resulting in sugar solution turns into alcohol. However, not all yeast is “equally useful”. Different types of yeast thanks to the enzyme composition contribute to the production of different types of drinks. In the alcohol industry yeast belonging to the Saccharomyces Sensu Stricto group, are the real “workhorses”, and understanding how they contribute to the formation of various flavors and aromas of beer and wine, is important for the improvement of existing fermentation technologies for the development of new beverages. That this will and Irish experts, the project Aromagenesis.

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How to speed up evolution?

The project Aromagenesis dedicated to exploring the yeast genome with the aim of breeding new types of by accelerating their evolution. Evolution in this case is a network of interrelated mutations. “Useful” mutations allow the organism to survive, but “harmful”, on the contrary, make it unsustainable. Only here unlike the “big” organisms, in yeast this process is easy to control and adjust. Scientists want to accelerate this process, inducing mutations on purpose.

Researchto be conducted under this project will provide scientific innovations and exciting new opportunities for major industries and enterprises for the production of craft beer and wine. — the authors of the project Aromagenesis.

Thus, in order to breed new varieties of yeast, the experts will not resort to editing the genome, as even despite what some organizations on the safety of GM foods, several countries (and consumers) belong to a similar product with some caution. How do you feel about GMOs? Do you consider him a threat or not? Write about it in our chat in Telegram.

Although genomics is still needed, but it was purely “theoretical” in nature. Experts examined the genome of fungi to determine factors that affect the evolution to a greater extent. These factors quite a lot, but the most “powerful” was recognized as temperature. It was under the influence of heat, the fungi begin to change, rearranging its DNA. Thus the team Aromagenesis “got out” and came up with a way to modify the genome without the use of CRISPR and other similar items. Though it be not so accurate. If experiments will be successful, then it will be possible to try wine or beer, the existence of which until that moment was impossible.

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