TY  - BOOK
AU  - Julie T. Millard et al...
TI  - Fermentation Gone Wild: A Biochemistry Laboratory Experiment:  (Journal Article)
T2  - American Chemical Society, Volume 100, Issue 8
SN  - 0021-9584
U1  - 540.7 
PY  - 2023///
CY  - USA
PB  - :American Chemical Society
KW  - Upper-Division Undergraduate
KW  -  Biochemistry Laboratory
KW  - Instruction Collaborative/Cooperative
KW  -  Learning Hands-On Learning
N1  - ***______{For Hard Copy, Please visit Library.}________***
N2  - 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.


UR  - https://pubs.acs.org/doi/epdf/10.1021/acs.jchemed.3c00499
ER  -