Kirin Discovers Brewer's Yeast Which Halts Oxidation
The yeast was discovered by conducting a thorough analysis of the metabolic products synthesized by brewer's yeast. The study revealed that brewer's yeast strains synthesize large amounts of hydrogen sulfide when processing a tiny number of metabolites of the amino acid asparagine.
Using this information, the research group selected yeast with large amounts of asparagine metabolites. The result was a brewer's yeast that synthesizes around 150% more sulfurous acid without yielding any hydrogen sulfide. Kirin will use this yeast to brew its beers.