Isolation and Characterization of "Wild" Microbes for Brewing
Mentor/s
Dr. Kirk Bartholomew and Dr. Geffrey Stopper
Participation Type
Poster
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 and Major available
Biology
Location
University Commons
Start Day/Time
4-20-2018 1:00 PM
End Day/Time
4-20-2018 3:00 PM
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License.
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.
