Usual process conditions of beer fermentation include temperature control which represents a major spending during brewing, limits nominal plant capacity by extending fermentation time, affects fermentation vessel filling volumes, and exerts an environmental stress on yeast cells that greatly influences volatile production. This paper will present a novel strategy to unveil yeast genes that become limiting for growth at low temperatures. Furthermore, we will propose a new concept on how to apply molecular biology techniques to hasten and direct the constant genomic evolution process in order to select, in a short period of time, specific genetic variations previously designed at molecular level and leading to yeast strains having certain features of industrial interest like, for example, cold tolerance.
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