Fermentation Performance of Epigenetically Modified Yeast

This study investigates the impact of epigenetic modification on Saccharomyces cerevisiae using sodium butyrate (SB), a histone deacetylase inhibitor (HDACi), to enhance sensory characteristics in beer fermentation. Epigenetics offers a non-GMO approach to modifying gene expression, with potential for cost-effective strain development in brewing. A commercial ale yeast was cultured under different SB exposure regimes and used to ferment wort. Sensory evaluation was conducted with untrained participants, alongside GC-MS and enzymatic assays for ethanol, glycerol, and residual sugars. While no significant differences were found in ethanol production or smoothness and creaminess—likely due to uniform wort composition—flavor and taste scores varied between treatments. Notably, yeast pre-treated with SB but fermented without additional SB (1G W/O) received the highest flavor acceptability. Treatments involving SB during fermentation showed reduced sensory scores, likely due to butyric off-notes. Higher alcohol levels remained within acceptable thresholds and were more likely influenced by wort amino acid content than epigenetic modification. Though SB had a limited impact on metabolic pathways, this study highlights the feasibility of using dietary epigenetic modifiers to develop novel yeast strains with improved sensory profiles in beer or other fermented beverages and warrants further investigation with alternative compounds.