Sampling Local Fruits to Discover Novel Yeast Strains
Major
Biology
Submission Type
Poster
Area of Study or Work
Biology
Expected Graduation Date
2024
Location
CNS Atrium, Easel 8
Start Date
4-15-2023 10:30 AM
End Date
4-15-2023 11:45 AM
Abstract
Within the brewing community, there is always a race to discover new ways to brew beers and create new flavor and smell profiles, and scientists across the globe are searching for novel species to enhance flavors and smells. While most beer is brewed using one of a handful of domesticated yeast strains, finding “wild” yeasts is one way to change the fermentation products. Previous research into wild yeasts has been increasing by homebrewing testers, but still can be explored. New yeasts can use different temperatures, sugars, and pressures for fermentation to produce a wide variety of flavor compounds. To discover new yeasts that might be appropriate for brewing, local fruits were harvested from campus trees and yeast cultures were isolated using protocols based on literature and previous student research. Three samples from local fruit bearing trees were collected and yeast samples harvested from the peel and flesh. YPD solid media was used with chloramphenicol to select for fungi and the cultures were grown for two days at 25°C. Colonies were then analyzed based on colony morphology, cellular morphology, and genetic profiles. Future work will involve characterization of metabolic properties related to brewing. By delving into wild yeast strains, there is hope to find a novel species which could lead to novel beers.
Sampling Local Fruits to Discover Novel Yeast Strains
CNS Atrium, Easel 8
Within the brewing community, there is always a race to discover new ways to brew beers and create new flavor and smell profiles, and scientists across the globe are searching for novel species to enhance flavors and smells. While most beer is brewed using one of a handful of domesticated yeast strains, finding “wild” yeasts is one way to change the fermentation products. Previous research into wild yeasts has been increasing by homebrewing testers, but still can be explored. New yeasts can use different temperatures, sugars, and pressures for fermentation to produce a wide variety of flavor compounds. To discover new yeasts that might be appropriate for brewing, local fruits were harvested from campus trees and yeast cultures were isolated using protocols based on literature and previous student research. Three samples from local fruit bearing trees were collected and yeast samples harvested from the peel and flesh. YPD solid media was used with chloramphenicol to select for fungi and the cultures were grown for two days at 25°C. Colonies were then analyzed based on colony morphology, cellular morphology, and genetic profiles. Future work will involve characterization of metabolic properties related to brewing. By delving into wild yeast strains, there is hope to find a novel species which could lead to novel beers.