The process of creating alcohol seems to beaccompanied humanity throughout its history. However, as they say, modern times require modern solutions. So the scientific community began to apply the acquired knowledge in a non-scientific manner. We by no means advocate the use of alcoholic beverages, but what the group of researchers from Ireland conceived (and why we are not surprised that it is from there) is extremely intriguing. They want to change the genome of the fungi involved in the production of alcohol in order to spur their evolution and create new, now unknown varieties of alcoholic beverages.
How to create new varieties of alcohol
Yeast is a fungus that is crucial forprocess of getting alcohol. Yeast contains enzymes that break down glucose, causing the sugar solution to turn into alcohol. However, not all yeast is “equally useful.” Different types of yeast due to the enzyme composition contribute to the production of different types of drinks. In the alcohol industry, the yeast belonging to the Saccharomyces Stricto Sensu group is a real workhorse, and understanding how they contribute to the different tastes and aromas of beer and wine is essential for improving existing fermentation technology and for developing new drinks. This is exactly what Irish specialists will do as part of the Aromagenesis project.
It is interesting: the "switch" of receiving pleasure from the use of alcohol is found
How to speed up evolution?
The Aromagenesis project is dedicated toexplore the yeast genome in order to breed new species by accelerating their evolution. Evolution in this case is a network of mutations interconnected with each other. “Useful” mutations allow the body to survive, but “harmful” mutations, on the contrary, make it unviable. But unlike “large” organisms, in yeast, this process is easy to control and correct. Scientists want to speed up this process by causing mutations on purpose.
Studies to be conducted as part ofThis project will provide scientific innovation and exciting new opportunities for major industries and enterprises for the production of craft beer and wine. - say the authors of the Aromagenesis project.
Moreover, in order to develop new varietiesyeast, experts will not resort to editing the genome, since even despite the statements of some organizations about the safety of GMO products, a number of countries (and ordinary consumers) treat this product with some caution. How do you feel about GMOs? Do you consider it a threat or not? Write about it in our chat in Telegram.
Although the study of the genome was still required, but itwas purely "theoretical" in nature. Experts investigated the fungal genome in order to identify factors that influence evolution to a greater extent. There are a lot of these factors, but the temperature was recognized as the most “powerful”. It is under the influence of heat that fungi begin to change, rearranging their DNA. Thus, the Aromagenesis team "got out" and came up with a way to change the genome without using CRISPR and other similar elements. Although it will not be so accurate. If the experiments are successful, then very soon it will be possible to try wine or beer, the existence of which until that moment was simply impossible.