01719nam a22002537a 4500 20231116120039.0 231020b ||||| |||| 00| 0 eng d 0021-9584 RIEBPL Library 540.7 Julie T. Millard et al... Fermentation Gone Wild: A Biochemistry Laboratory Experiment (Journal Article) USA :American Chemical Society August 2023 3076-3080 P. American Chemical Society, Volume 100, Issue 8 ***______{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. Upper-Division Undergraduate Biochemistry Laboratory Instruction Collaborative/Cooperative Learning Hands-On Learning https://pubs.acs.org/doi/epdf/10.1021/acs.jchemed.3c00499 PER 0 0 0 0 RIEBPL RIEBPL 2023-11-16 0 540.7 2023-11-16 00:00:00 2023-11-16 PER 44888 44887