Featured Image Credit: Youtube Screenshot/acrosinus
By Kira Krall
Crucian carp can be found in fresh water as far north as the Arctic Circle. Since it can’t escape from the frozen winters, this carp evolved to outsmart the cold.
Water gets a significant amount of its oxygen from contact with the air. A thick layer of ice prevents that from happening, and there’s no way Arctic plants supply enough oxygen to keep up with the animal’s demands. Surviving in this anaerobic condition for just a couple of hours would be impossible for most vertebrates. The carp’s secret? Alcohol.
As oxygen in the body decreases, lactic acid builds up to fatal levels. Crucian carp have a special enzyme that converts lactic acid into alcohol. That alcohol then diffuses into the surrounding water, with some of it remaining in the fishes’ bloodstream. Regulating lactic acid levels keeps them swimming free ‘til summer.
The enzyme that allows these fish to survive frozen winters is also present in brewer’s yeast. Without the ability to transform toxic levels of lactic acid into alcohol, America wouldn’t be able to enjoy its favorite beverage.
This survival mechanism isn’t exclusive to wild crucian carp. Domestic goldfish share genetics and this water-to-wine ability with carp. But don’t expect Goldie to start a domestic brewing business. We doubt anybody’s goldfish bowl will be freezing over anytime soon.
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