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[quote:205p8tj8]"Researchers at Boston University have developed a way to predict the behavior or different DNA segments and make synthetic biology a little bit more reliable. James Collins and colleagues have built libraries of component parts and a mathematical modeling system to help them predict the behavior of parts of a gene network. Like any self-respected bunch of grad students, they decided to demonstrate the approach by making beer. They engineered gene promoters to control when flocculation occurs in brewers yeast, which allowed them to finely control the flavor of the resulting beer."[/quote:205p8tj8]

from here[/url:205p8tj8]

Saccharomyces Cerevisiae (brewers yeast) is very commonly used for genetic manipulation. I used it in college, but didn't do anything actually useful with it, like these guys.

My favourite quote form the discussion below that article


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Damn fool BU geeks.
You don't use genes to manipulate beer, you use beer to manipulate jeans.

Kids these days....
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While on about beer science
Beer adds 2.5 years to your life and wine 5 (if drank in really low doses half a glass a day).

[quote:2qq90eew]“This[/url:2qq90eew] suggests that the cardioprotective effect of wine could be due to a protective effect of polyphenol compounds in red wine, but other explanations cannot be ruled out.”

Polyphenols are chemical substances found in plants such as tannins and flavonoids. [/quote:2qq90eew]

can Polyphenol levels of beer be increased? Beer sales are down btw[/url:2qq90eew]

They filter out polyphenols in some commercial beers because they can cause a haze

[quote:teptfquh]Sminleybräu

Polyphenol levels in beer Reply with quote
They filter out polyphenols in some commercial beers because they can cause a haze[/quote:teptfquh]

I presume they are left in in dark beers such as stouts?