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Delicious, low-alcohol beer thanks to CRISPR-Cas


Shouldn’t low-alcohol beer taste just as good as normal beer? In a recent publication, Richard Notebaart of Wageningen University & Research and Rodolphe Barrangou of North Carolina State University describe their research into CRISPR-Cas techniques in order to improve the fermentation processes of foods as well as the food safety of dairy products.

Source: Wageningen University & Research
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