Re: [DIYbio] Re: saccharomyces cerevisiae potentialities

Actually, pectinases would be directly valuable to brewing as they'd
clarify brews. Pectinases are routinely added to wine brews, for
example, and it was a brand of pectinase designed for home-brew I used
to de-pectinate agar when I experimented way-back-when with making
homebrew agarose.

Also in this vein; anti-bacterial enzymes like lysozyme, which are added
to reduce maltolactic fermentor bacteria which produce off-flavours or
ruin brews entirely. Would probably reduce acetic acid bacteria too,
preventing vinegary brews.

On 29/12/14 10:31, Mega [Andreas Stuermer] wrote:
> Recently a mutation has been found that confers greater ethanol
> tolerance in yeast. I can look it up if that's interesting.
>
> You could add exoenzymes such as cellulase and pektinase and lignin
> degrading(?) and feed your yeast with straw to produce ethanol. pKlac2
> plasmid excretes the protein into the medium.
>
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