German researchers are working on a genetically modified beer yeast that produces a long-lasting froth,reports the New Scientist magazine.
Ulf Stahl and a team of scientists at the Technical University in Berlin have genetically modified Saccharomyces cerevisiae to insert a gene from barley called LTP1 so as to produces a "better" froth.
As we know, beer froth is made by the proteins in barley, `The basis of foaming in beer is the LTP1 gene,' quoth Stahl.
The barley's proteins are released during the mash. More LTP1 in the barley produces more proteins, which in turn create a more stable froth.
But amounts of LTP1 protein vary widely in barley, partially due to weather: crops of barley grown during dry summers have more LTP1 than those crops grown in wet summers. So Stahl inserted that gene into the yeast, and plans to make his first beer using this yeast in the fall.
The genetically modified brewer's yeast secretes so much of the froth-making protein the beer will produce the same amount of foam regardless of the quality of the barley.
Stahl said German brewers had expressed "unofficial" interest in his work but at the moment they don't think there is much of a market for the beer because of the German public's opposition to GM food. (Thank goodness)
So attention brewers, the days of the protein rest are not over! Vas is los?