By a News Reporter-Staff News Editor at Food Weekly News -- Investigators discuss new findings in Food Technology. According to news reporting from Freising Weihenstephan, Germany, by VerticalNews journalists, research stated, "Since the mid-1990s, biotechnology has advanced, and there has been an increased focus on using genetically modified yeast in the production of fermented beverages and the manufacturing of bioethanol. Yeast is the primary microorganism for fermented beverages such as beer, wine and sake."
The news correspondents obtained a quote from the research from Technical University, "However, existing individual strains will not completely fulfill future demands for an efficient and high-quality fermentation. In this case, several research groups have been working on genetic modifications of yeast to create an up-to-date application. Genetically modified organisms (GMO) such as yeast, crops and plants in the food and beverage production are not desired by the consumer. A possible solution to overcome the consumer distaste of products labeled as containing GMO could be the application of self-cloning yeasts. Thus, connotated, the modification of the genome occurs without heterologous DNA. This review is an overview of current research regarding the use of self-cloning yeast in brewing, wine making, baked goods and sake production."
According to the news reporters, the research concluded: "The main focus of this paper concerns the possibilities of promoter usage and the construction of self-cloning yeast and the monitoring of self-cloning yeast."
For more information on this research see: Self-cloning brewing yeast: a new dimension in beverage production. European Food Research and Technology, 2013;237(6):851-863. European Food Research and Technology can be contacted at: Springer, 233 Spring St, New York, NY 10013, USA. (Springer - www.springer.com; European Food Research and Technology - www.springerlink.com/content/1438-2377/)
Our news journalists report that additional information may be obtained by contacting S. Fischer, Technical University of Munich, Lehrstuhl Brau & Getranketechnol, D-85354 Freising Weihenstephan, Weihenstephan, Germany. Additional authors for this research include S. Procopio and T. Becker.
Keywords for this news article include: Europe, Germany, Beverage, Food Technology, Freising Weihenstephan
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