Event Title
Characterization of Brewer's Yeast Strains by Carbon Source Utilization and Flow Cytometry
Location
CSU Ballroom
Start Date
11-4-2017 10:00 AM
End Date
11-4-2017 11:30 AM
Student's Major
Biological Sciences
Student's College
Science, Engineering and Technology
Mentor's Name
Timothy Secott
Mentor's Department
Biological Sciences
Mentor's College
Science, Engineering and Technology
Description
Different types of beers are brewed not only due to variations in the malts and the hops but also as a result of the yeast strains that are involved. With brewers handling so many strains of yeast, there is the possibility of cross contamination, which would interfere with the consistency of the product. The purpose of this study was to see if we could establish/distinguish among the strains what biochemical profiles they have with respect to carbon source utilization and what physical properties such as size and surface texture they have so that these may be employed as baseline tools to be used later to see if strains remains pure or if they have become contaminated. Data was measured using BIOLOG plates, which contain 95 unique carbon sources, coupled with flow cytometry to get indirect measurement of size and surface properties or aggregations. Analysis of preliminary BIOLOG and flow cytometry data indicate that while the English ale and Irish ale yeasts could not be distinguished from one another, California common yeast revealed BIOLOG and flow cytometry profiles distinct from the other two strains. Additional work will be needed in order to identify traits that will differentiate between the English ale and Irish ale yeasts.
Characterization of Brewer's Yeast Strains by Carbon Source Utilization and Flow Cytometry
CSU Ballroom
Different types of beers are brewed not only due to variations in the malts and the hops but also as a result of the yeast strains that are involved. With brewers handling so many strains of yeast, there is the possibility of cross contamination, which would interfere with the consistency of the product. The purpose of this study was to see if we could establish/distinguish among the strains what biochemical profiles they have with respect to carbon source utilization and what physical properties such as size and surface texture they have so that these may be employed as baseline tools to be used later to see if strains remains pure or if they have become contaminated. Data was measured using BIOLOG plates, which contain 95 unique carbon sources, coupled with flow cytometry to get indirect measurement of size and surface properties or aggregations. Analysis of preliminary BIOLOG and flow cytometry data indicate that while the English ale and Irish ale yeasts could not be distinguished from one another, California common yeast revealed BIOLOG and flow cytometry profiles distinct from the other two strains. Additional work will be needed in order to identify traits that will differentiate between the English ale and Irish ale yeasts.
Recommended Citation
Ford, Megan. "Characterization of Brewer's Yeast Strains by Carbon Source Utilization and Flow Cytometry." Undergraduate Research Symposium, Mankato, MN, April 11, 2017.
https://cornerstone.lib.mnsu.edu/urs/2017/poster-session-A/6
