"Food Science: Baking Self-Healing Bread and Brewing..." Topic

…Probiotic Beer

"Scientists from ITMO University's School of Biotechnology and Cryogenic Systems actively focus on making everyday foods better, safer and more accessible. By replacing just one ingredient in a bread formulation, the researchers managed to make this product more resistant to microorganisms that cause it to spoil. Now, they are experimenting with replacing the same ingredient in beer. If this goes well, the drink will be less strong and will acquire probiotic properties. ITMO.NEWS contacted the scientists to find out how beer's properties depend on yeast, and also how bread can fall victim to rope spoilage.

Everyone who has ever cooked even a single dish knows that replacing one ingredient can lead to significant changes in its taste, color, and other characteristics. This is especially pertinent for products made from a small number of ingredients…"
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