Participation Type

Poster

Title of Poster or Paper

Isolation and Characterization of "Wild" Microbes for Brewing

Mentor/s

Dr. Kirk Bartholomew and Dr. Geffrey Stopper

Location

University Commons

Start Day/Time

4-20-2018 1:00 PM

End Day/Time

4-20-2018 3:00 PM

Abstract

The craft brewing industry in the United States has enjoyed explosive growth over the past decade and as component of this expansion interest in the production of “wild” or spontaneously fermented alcoholic beers and ales has increased dramatically. We report here isolation of a number of species of yeast from various environmental sources and evaluation of their potential use in the craft brewing industry. Isolated strains have been characterized by metabolic profiling, large-subunit ribosomal RNA gene sequencing and sensory analysis. Based on our results, we have developed a standardized methodology to predict the usefulness of isolated yeast based on their carbohydrate utilization, attenuation, and sensory profile. To date two of the strains described here have been used in commercial production by a local brewery.

College

College of Arts and Sciences

College and Major available

Biology

Creative Commons License

Creative Commons Attribution-Noncommercial 4.0 License
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Apr 20th, 1:00 PM Apr 20th, 3:00 PM

Isolation and Characterization of "Wild" Microbes for Brewing

University Commons

The craft brewing industry in the United States has enjoyed explosive growth over the past decade and as component of this expansion interest in the production of “wild” or spontaneously fermented alcoholic beers and ales has increased dramatically. We report here isolation of a number of species of yeast from various environmental sources and evaluation of their potential use in the craft brewing industry. Isolated strains have been characterized by metabolic profiling, large-subunit ribosomal RNA gene sequencing and sensory analysis. Based on our results, we have developed a standardized methodology to predict the usefulness of isolated yeast based on their carbohydrate utilization, attenuation, and sensory profile. To date two of the strains described here have been used in commercial production by a local brewery.