Wild Yeast: Isolation to Fermentation

Catalog description

An introduction to yeast biology and microbiological techniques used in fermentation. Students will isolate an unknown yeast from the environment and characterize the growth behavior of the wild strains; use molecular biology and bioinformatics to determine the yeast species they have isolated; use the wild yeast to prepare a fermentation and characterize the finished 'wild' ferment. Prereq: Biology 1110 or 1113, and Chem 1110, 1210, or 1610; or permission of instructor.