Renaissance Develops Non-GMO Breeding Platform Technology for Creating Novel Lager Yeast

By Food and Beverages | Monday, February 08, 2021

Renaissance Develops Non-GMO Breeding Platform Technology for Creating Novel Lager Yeast

Renaissance BioScience Corp. officially announced in February 2021 they are releasing the issue of Applied and Environmental Microbiology of a groundbreaking paper on lager yeast production.

FREMONT, CA : Renaissance BioScience Corp., a significant global bioengineering business, officially announced in February 2021 they are releasing the issue of Applied and Environmental Microbiology of a groundbreaking paper on lager yeast production (Volume 87, Issue 3). "Industrially Applicable De Novo Lager Yeast Hybrids with a Unique Genome Architecture: Creation and Characterization," by Turgeon et al, describes how the Renaissance research team has created a revolutionary approach develop new non-GMO lager yeast strains that are effectively useful for the manufacturing of lager beer. It will help increase commercial lager beer strains' diversity for both significant global beer manufacturers and smaller craft breweries.

Lager beer has been developed using strains from two related lager yeast forms for hundreds of years: Group I and Group II. While these groups are genetically distinct, they produce very similar flavor and aroma profiles and therefore play a significant role in commercial lager beer's lack of diversity. To date, techniques aimed at developing new lager yeast have created strains that have unfavorable brewing features that make them commercially unviable. This novel concept eliminates the problem and enables new lager strains to be produced that are specifically appropriate for lager development. The paper suggests that yeast developed using this new method should be listed as the third category of lager strains (Group III).

Renaissance BioScience CEO, Dr. John Husnik, comments, "This Renaissance achievement is one of the most practical innovations in lager yeast strain development. Our paper outlines how this advance was developed and, importantly, explains the potential to create many different novel lager yeast strains, and also to fine-tune and enhance many current proprietary strains used by beer producers around the world. This yeast technology is ready to begin commercial usage and applications. Congratulations to our team on this exciting advance. We're about to enter a whole new world of lager beer innovation."

Zachari Turgeon, Principal Scientist and the paper's lead author, adds, "Our expert research and development team has developed an elegant and highly rigorous approach to developing lager strains that has significant potential to expand flavour profiles and improve the industrial efficiency of beermaking. In addition, the Renaissance platform approach could be combined with our patented hydrogen sulfide-preventing technology to reduce or even eliminate the off-aroma hydrogen sulfide, a common concern for lager beermakers everywhere, and this provides patent protection for any lager yeast innovations produced with our technology. We look forward to discussions with beer producers and master brewers about our paper and the Renaissance approach to yeast strain improvements."

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