Hair Removal Handle,Permanent Hair Removal ,Laser Removal ,Body Hair Removal Skin Beauty Equipment Co., Ltd. , http://www.nblaserequipment.com
German scientists brewing beer with genetically modified yeast
Recently, German scientists have developed a genetically modified yeast that can be used to make foam-rich and long-lasting beer. According to a report in the British "New Scientist" magazine in April, Ulfstadt, a scientist at the Technical University of Berlin in Germany, said that the key to beer foaming is the LTP1 gene contained in barley. This gene is responsible for making the lipophilic, water-resistant LTP1 protein. LTP1 protein is pressed into water as barley is ground for brewing. After the bottle was opened, the gas pressure decreased, and the LTP1 protein adhered to the surface of the carbon dioxide gas bubble. The bubbles with the protein film did not immediately burst, but accumulated on the surface of the beer liquor and formed a rich foam. The more LTP1 protein is contained in barley, the more foam the beer becomes and the longer it lasts. However, the content of LTP1 protein in barley will be affected by the climate. For example, if the summer is relatively humid, the protein content will be significantly reduced. Stall et al. implanted the LTP1 gene into yeast for beer to produce a large amount of LTP1 protein, so that even if the quality of barley is not high, foamy beer can be produced. Stall said that he plans to try to make the first batch of genetically modified beer this fall. Some German beer manufacturers have expressed interest in this technology. However, given that many people in Germany are opposed to genetically modified foods, some people think that such beer is unlikely to be put into commercial production in the short term.