The key to tastier beer might be mutant yeast—with notes of banana

Adding a gene for banana-like flavor to yeast can punch up a beer's taste and make the organisms hardier.

, which codes for a regulator apparently involved in production of isoamyl acetate, the source of the banana-like flavor that was responsible for most of the pressure tolerance in this specific yeast strain.”, the groundbreaking gene editing technology, to create this gene mutation in other brewing strains. The genetic engineering improved the strains’ ability to tolerate carbon dioxide pressure and enriched the beer’s flavor.

“The mutation is the first insight into understanding the mechanism by which high carbon dioxide pressure may compromise beer flavor production,”He noted that the MDS3 protein is likely part of an important regulatory pathway that might inhibit carbon dioxide in banana flavor production, but the team is not sure how it does so. The same technology has also identified the genetic elements that are important for rose flavor production by yeast in alcoholic drinks.

This specific beer isn’t on the market just yet, but it is not out of the realm of possibility, as the world becomes more interested in the future of genetically modified foods. A

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