the Successful Belgian beer as a gueuze or a trappist monk, have of their success is due to the Middelleeuwse the so-called “supergisten”. Who is allowed to ferment and combine the features of a traditional brewer’s yeast with stressresistente “natural” yeast. This discovery, an international team of scientists, under the guidance of professors from the Leuven and Ghent in belgium.
The fusion of two very different types of yeast that are a hybrid of yeast is much stronger than that of the original, sorts, and reports, the Flemish Institute for Biotechnology (VIB). “Think of the lions and the tigers, who have a superbaby-making”, professor Jan Steensels, the VIB-KU Leuven, Center for Microbiology of the equation, in a press release. He has co-ordinated the labowerk of the study.
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now, That “hybridization” is, according to the researchers, are very rare. “In this case is to combine the hybrid and yeast are the major characteristics of the two oudersoorten: the fermentatiecapaciteit that of normal brewer’s yeast and the stress tolerance and the ability to make a special aroma from the old, natural yeast,” according to the MSDS. “This is yeast that came in happened to be in the brewery during the brewing process in the late middle ages.”
as a Professor, Steven Maere, and bio-informaticaexpert in the with the university of Ghent, Centre for Plantensysteembiologie, provided the necessary plantenexpertise of the Leuven-based team, with colleagues in Munich for several years, the yeast was identified with the production of wine, beer, and a loaf of bread. “It’s a fascinating, complex hybrid with doubled genomes are most prevalent in both yeast and plants.”
The study, published in the journal Nature, Ecology, and Evolution.
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