Brazil’s favourite alcoholic beverage, beer, is expected to get much better soon thanks to molecular biology. Beer is consumed all year round in Brazil.

Researchers at the Mogi das Cruzes, metropolitan São Paulo, Brazil-based startup EasyOmics are developing a system that detects the presence of microorganisms that can taint the flavour and aroma of beer using methods exclusive to this scientific field that studies the physical and chemical structure of macromolecules.

Breweries may utilize the technology at points of sale and throughout the whole beer production process.

“Breweries already watch out for beer spoilage microorganisms not just in the end-product, but also in samples collected at key points along the production line,” said Rene Aduan Junior, a biotechnologist and master brewer at EasyOmics.

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SOURCE: Phys.org
PHOTO CREDIT: EasyOmics