BradTheGeek
Well-Known Member
- Joined
- Aug 7, 2013
- Messages
- 169
- Reaction score
- 11
It seems some scientists have genetically modified a bakers yeast to live longer, essentially by changing a gene that stabilizes its rDNA. Damaged rDNA causes sells to stop dividing and has been linked to ageing. Interesting inits own right as research into ageing but I had a thought.
If living in high concentrations of its wastes kills off yeast, might not some percentage of that death be caused by ageing/rDNA damage from it's living conditions? If so, then making the same changes to other yeasts could increase things like temperature and alcohol tolerance, allowing for higher ABV brews.
Not being a scientist of any strip, I have no idea at all if it would work, but it is an interesting line of thought. Of course if it did, the yeast would be GMO and perhaps not good.
Would anyone here try to use a yeast like that?
The relevant link: http://www.businessinsider.com.au/g...ment-that-could-help-slow-human-ageing-2013-9
If living in high concentrations of its wastes kills off yeast, might not some percentage of that death be caused by ageing/rDNA damage from it's living conditions? If so, then making the same changes to other yeasts could increase things like temperature and alcohol tolerance, allowing for higher ABV brews.
Not being a scientist of any strip, I have no idea at all if it would work, but it is an interesting line of thought. Of course if it did, the yeast would be GMO and perhaps not good.
Would anyone here try to use a yeast like that?
The relevant link: http://www.businessinsider.com.au/g...ment-that-could-help-slow-human-ageing-2013-9