What if you wanted to make some super interesting new beers and just starting with weird stuff for the yeast to eat wasn't unique enough for you? Maybe you wanted to go out and collect yeast from your surrounding environment, like from parks all over your city?
Would it work?
In the examples in this study some yeast worked great, while others would work in small batches but the yeast couldn't survive the pressures of industrial sized beer preparation.
Weird, right? Why would that even happen?
PROTEOMICS TO THE RESCUE! I need to make a new meme....
They took a bunch of the different yeast populations, digested them all up, ran the peptides on a TripleTOF and analyzed the data with PEAKS. There is also some PCR in there for strain characterizations, but the interesting part is the downstream validation where they used the proteomics data to inform ways to supplement the beer ingredients so that particular strains could grow!
No comments:
Post a Comment