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Fermentation Gone Wild: A Biochemistry Laboratory Experiment (Journal Article)

By:

Julie T. Millard et al

Material type: Text

TextSeries: American Chemical Society, Volume 100, Issue 8Publication details: USA :American Chemical Society August 2023Description: 3076-3080 PISSN:

0021-9584

Subject(s):

DDC classification:

540.7

Online resources:

Click here to access online

Contents:

***______{For Hard Copy, Please visit Library.}________***

Summary: Abstract An experiment for the upper-level biochemistry laboratory is described in which students isolate a wild yeast from environmental sources and characterize the strain for its potential in the brewing industry. In addition to providing valuable experience in important biochemical techniques, this study also illustrates key principles of bioprospecting, the search for new biological sources with potential commercial or scientific value. By foraging for yeast in the wild, students explore the microbial diversity of their local environment and potentially find untapped sources of yeast that produce novel flavors and aromas. Overall, students engage with hands-on experience in bioprospecting, allowing them to appreciate the value of exploring biological diversity and its potential applications in the brewing industry.

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Item type	Current library	Call number	Status	Date due	Barcode
Periodicals	RIE BPL Library	540.7 (Browse shelf(Opens below))	Not for loan

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***______{For Hard Copy, Please visit Library.}________***

Abstract

An experiment for the upper-level biochemistry laboratory is described in which students isolate a wild yeast from environmental sources and characterize the strain for its potential in the brewing industry. In addition to providing valuable experience in important biochemical techniques, this study also illustrates key principles of bioprospecting, the search for new biological sources with potential commercial or scientific value. By foraging for yeast in the wild, students explore the microbial diversity of their local environment and potentially find untapped sources of yeast that produce novel flavors and aromas. Overall, students engage with hands-on experience in bioprospecting, allowing them to appreciate the value of exploring biological diversity and its potential applications in the brewing industry.

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Fermentation Gone Wild: A Biochemistry Laboratory Experiment (Journal Article)

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