Craft Beer can have microbes unknown to Science

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A team of scientists identified a type of yeast that was never known to Science

In the year 2014, a group of scientists went to a small brewery that is situated in an old warehouse in Seattle,Washington.They were actually searching some of the yeasts to sequence and also for tasting some of the beer. But they actually came across with a microbe which they had never seen before. In a wild beer variety, the team of scientists identified a type of yeast that belongs to the genus Pichia. This unknown yeast turned out to be a hybrid variety of the species P. membranifaciens and the Pichia species.

This newly discovered hybrid made the beer smell better

Some of the other species of Pichia are known for spoiling the beer but this newly discovered hybrid made the beer smell better. The group of scientists who took their trip to the microbrewery situated in Seattle claim that they have discovered a microbe which has never been documented by science. The former brew master Cody Morris has introduced these researchers to a bubbling brew and this was filled with the microorganisms who were actually feasting on the sugars present in the mixture.

The Geneticist Maitreya Dunham claimed that his group discovered the microbe in the actively fermenting mixture

The Geneticist Maitreya Dunham claimed that they discovered the microbe in the actively fermenting mixture. The former brew master Morris was not knowing the actually biology behind that brewing process. He was just expecting that this group of researchers would help him to make the beer better. All those varieties of yeasts which are indigenous to the United States have not been studied in a thorough way. Even the study of yeasts can be quite challenging at certain times as there are so many species that grow and it is difficult to separate their respective DNAs.

The scientists were trying to develop a technique that will allow sorting of otherwise mingled yeast

Now Dunham and his associates have been developing a new process which will be allowing the sorting of the otherwise mingled yeast. This technique would be utilizing the formaldehyde for linking all the like pieces together but the condition is they must have arisen from the same cell. The brewing mixture had many of the well known species of yeasts but also had the one that were never seen before which is the hybrid variety belonging to the genus Pichia.

Sour and wild beers are difficult to brew consistently

Although the Pichia variety spoils the beer but this newly discovered hybrid Pichia improved its flavour. This research paper provided a proof of concept for utilizing the technique for studying other kinds of the fermented beers in a spontaneous manner. Sour and the wild beers are difficult to brew consistently and this has actually hampered their acceptance in the beer culture too. But if the researchers could isolate and can master exactly same strains that are known for creating these special brews, this problem would come to an end.

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