Explore the industrial applications of yeast in brewing and distilling processes in this 28-minute virtual lecture by renowned brewing scientist Dr. Graham Stewart. Delve into the economic significance of yeast in ethanol production, particularly for potable alcohol. Learn about the main features of Saccharomyces yeast cells, the objectives of wort fermentations, and the differences between brewing and distilling processes. Discover the intricacies of sugar and amino acid uptake by yeast cells, mitochondrial structure, and the importance of respiratory sufficient and deficient mutants. Examine yeast flocculation, including dominant FLO genes and other flocculation types, as well as bacterial-induced flocculation. Gain insights from recent publications on brewing and distilling yeasts to enhance your understanding of industrial microbiology.
Overview
Syllabus
Intro
American Society of Microbiology Virtual Speaker Program 2014
A Saccharomyces Cell with Multiple Bud Scars
Main Features of a Typical Yeast (Saccharomyces) Budding Cell
Relationship of Saccharomyces species
The Objectives of Brewer's and Distiller's Wort Fermentations
The Brewing Process
Differences between the Brewing and Distilling (Whisk(e)y) Processes
Uptake of Wort Sugars by a Yeast Cell
The Order of Wort Amino Acids by a Brewing Yeast Strain
Structure of the Mitochondrion
Respiratory Sufficient (RS) and Respiratory Deficient (RD) Mutants - Triphenyl Tetrezolum Chloride (TTC) Overlay Method
Growth of Respiratory Sufficient (RS) and Respiratory Deficient (RD) Cultures on Fermentable (Glucose) and Non-fermentable (Lactate) Carbon Sources
Effects of Centrifugation and Temperature on Respiratory Deficient (RD) Levels and Viability of an Ale Production Yeast Strain.
What is Yeast Flocculation?
Dominant Flocculation FLO Genes
Other Types of Yeast Flocculation
Co-flocculation between Two Ale Yeast Strains
Bacterial-induced Flocculation - Bacteria
Recent Yeast Publications considering Brewing and Distilling Yeasts
Taught by
American Society for Microbiology
