The latest (27th) International Specialized Symposium on Yeast, held last August at the Pasteur Institute in Paris, had AZTI-Tecnalia researcher Sandra Rainieri as an invited guest.

Yeast is the topic of this yearly congress, both as the principal agent responsible for alcoholic fermentation as well as being an eukaryotic cell model for undertaking basic research in the fields of biology and medicine. This year the focus was on studying the different species of yeasts of interest in the fields of biotechnology and health.

Sandra Rainieri has shown the potential of the biodiversity of natural yeast for the development - at a laboratory level - of initiator microorganisms in the alcoholic of wine and beer. She talked of an alternative strategy for obtaining drinks with new aromatic properties by means of genetic enhancement programmes for yeast, with the creation of this laboratory for hybrid yeasts. Thus, by means of the hybridisation of yeasts normally used in the fermentation of wines and beers with cheese and bread yeasts, wines and beers with new sensorial profiles.

Translation: Basque Research

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