A Wild Yeast Laboratory Activity: From Isolation to Brewing

ABSTRACT Microbial fermentation is a common form of metabolism that has been exploited by humans to great benefit. Industrial fermentation currently produces a myriad of products ranging from biofuels to pharmaceuticals. About one-third of the world’s food is fermented, and the brewing of fermented...

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Autores principales:	Amanda N. Scholes, Erik D. Pollock, Jeffrey A. Lewis
Formato:	article
Lenguaje:	EN
Publicado:	American Society for Microbiology 2021
Materias:	guided inquiry laboratory exercise microbial fermentation wild yeast brewing science Special aspects of education LC8-6691 Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/64a502859f8e42b0a436b4191b397f96
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spelling	oai:doaj.org-article:64a502859f8e42b0a436b4191b397f962021-11-15T15:04:51ZA Wild Yeast Laboratory Activity: From Isolation to Brewing10.1128/jmbe.00186-211935-78851935-7877https://doaj.org/article/64a502859f8e42b0a436b4191b397f962021-09-01T00:00:00Zhttps://journals.asm.org/doi/10.1128/jmbe.00186-21https://doaj.org/toc/1935-7877https://doaj.org/toc/1935-7885ABSTRACT Microbial fermentation is a common form of metabolism that has been exploited by humans to great benefit. Industrial fermentation currently produces a myriad of products ranging from biofuels to pharmaceuticals. About one-third of the world’s food is fermented, and the brewing of fermented beverages in particular has an ancient and storied history. Because fermentation is so intertwined with our daily lives, the topic is easily relatable to students interested in real-world applications for microbiology. Here, we describe the curriculum for a guided inquiry-based laboratory course that combines yeast molecular ecology and brewing. The rationale for the course is to compare commercial Saccharomyces cerevisiae yeast strains, which have been domesticated through thousands of generations of selection, with wild yeast, where there is growing interest in their potentially unique brewing characteristics. Because wild yeasts are so easy to isolate, identify, and characterize, this is a great opportunity to present key concepts in molecular ecology and genetics in a way that is relevant and accessible to students. We organized the course around three main modules: isolation and identification of wild yeast, phenotypic characterization of wild and commercial ale yeast strains, and scientific design of a brewing recipe and head-to-head comparison of the performance of a commercial and wild yeast strain in the brewing process. Pre- and postassessment showed that students made significant gains in the learning objectives for the course, and students enjoyed connecting microbiology to a real-world application.Amanda N. ScholesErik D. PollockJeffrey A. LewisAmerican Society for Microbiologyarticleguided inquirylaboratory exercisemicrobial fermentationwild yeastbrewing scienceSpecial aspects of educationLC8-6691Biology (General)QH301-705.5ENJournal of Microbiology & Biology Education, Vol 22, Iss 2 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	guided inquiry laboratory exercise microbial fermentation wild yeast brewing science Special aspects of education LC8-6691 Biology (General) QH301-705.5
spellingShingle	guided inquiry laboratory exercise microbial fermentation wild yeast brewing science Special aspects of education LC8-6691 Biology (General) QH301-705.5 Amanda N. Scholes Erik D. Pollock Jeffrey A. Lewis A Wild Yeast Laboratory Activity: From Isolation to Brewing
description	ABSTRACT Microbial fermentation is a common form of metabolism that has been exploited by humans to great benefit. Industrial fermentation currently produces a myriad of products ranging from biofuels to pharmaceuticals. About one-third of the world’s food is fermented, and the brewing of fermented beverages in particular has an ancient and storied history. Because fermentation is so intertwined with our daily lives, the topic is easily relatable to students interested in real-world applications for microbiology. Here, we describe the curriculum for a guided inquiry-based laboratory course that combines yeast molecular ecology and brewing. The rationale for the course is to compare commercial Saccharomyces cerevisiae yeast strains, which have been domesticated through thousands of generations of selection, with wild yeast, where there is growing interest in their potentially unique brewing characteristics. Because wild yeasts are so easy to isolate, identify, and characterize, this is a great opportunity to present key concepts in molecular ecology and genetics in a way that is relevant and accessible to students. We organized the course around three main modules: isolation and identification of wild yeast, phenotypic characterization of wild and commercial ale yeast strains, and scientific design of a brewing recipe and head-to-head comparison of the performance of a commercial and wild yeast strain in the brewing process. Pre- and postassessment showed that students made significant gains in the learning objectives for the course, and students enjoyed connecting microbiology to a real-world application.
format	article
author	Amanda N. Scholes Erik D. Pollock Jeffrey A. Lewis
author_facet	Amanda N. Scholes Erik D. Pollock Jeffrey A. Lewis
author_sort	Amanda N. Scholes
title	A Wild Yeast Laboratory Activity: From Isolation to Brewing
title_short	A Wild Yeast Laboratory Activity: From Isolation to Brewing
title_full	A Wild Yeast Laboratory Activity: From Isolation to Brewing
title_fullStr	A Wild Yeast Laboratory Activity: From Isolation to Brewing
title_full_unstemmed	A Wild Yeast Laboratory Activity: From Isolation to Brewing
title_sort	wild yeast laboratory activity: from isolation to brewing
publisher	American Society for Microbiology
publishDate	2021
url	https://doaj.org/article/64a502859f8e42b0a436b4191b397f96
work_keys_str_mv	AT amandanscholes awildyeastlaboratoryactivityfromisolationtobrewing AT erikdpollock awildyeastlaboratoryactivityfromisolationtobrewing AT jeffreyalewis awildyeastlaboratoryactivityfromisolationtobrewing AT amandanscholes wildyeastlaboratoryactivityfromisolationtobrewing AT erikdpollock wildyeastlaboratoryactivityfromisolationtobrewing AT jeffreyalewis wildyeastlaboratoryactivityfromisolationtobrewing
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A Wild Yeast Laboratory Activity: From Isolation to Brewing

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