Osaka scientists develop wild yeast that boosts ornithine in craft beer
New yeast strain enables craft brewers to create functional beers with 3x ornithine levels using non-GMO methods—represents emerging biotech trend in value-added beverages that BevTech startups could leverage.
Why does this matter?
New yeast strain enables craft brewers to create functional beers with 3x ornithine levels using non-GMO methods—represents emerging biotech trend in value-added beverages that BevTech startups could leverage.
Highlights
Researchers in Japan say they have developed a naturally derived yeast strain capable of producing significantly higher levels of ornithine, an amino acid commonly used in health supplements, in a bid to tap into the trend for value-added fermented drinks. The post Osaka scientists develop wild yeast that boosts ornithine in craft beer appeared first on The Drinks Business.
Source: The Drinks Business
