Brewer's yeast
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Search complete. 29 mentions across 23 episodes found for "Brewer's yeast".
Oct 28, 2026
Lauren VogelbaumHOST
The microbes also produce heat, which can reach 122 Fahrenheit or 50 Celsius, and is enough to kill the plant embryo and basically any unwanted microorganisms.
Lauren VogelbaumHOST
Among the wanted microorganisms are Saccharomyces cerevisiae, which is the same species that brewers and bakers use for beer and bread, and various species of Lactobacillus, aka lactic acid bacteria.
Lauren VogelbaumHOST
The yeasts help break down the pectin covering the seeds, which lets two bitter compounds leak out and allows the alcohol created by the yeasts to seep in, along with all kinds of flavor compounds that are also excreted by the microbes.
Lauren VogelbaumHOST
You want to stop the process before microbes begin growing in or on the beans instead of just the pulp, because those bacteria and fungi can break down some of the fats in the beans and cause weird, off flavors.
William DavisHOST
Several Candida species and even Saccharomyces species.
William DavisHOST
Now Saccharomyces should come as no surprise because Saccharomyces cerevisiae is the fungus, the yeast used to make wine and beer.
William DavisHOST
So that should come as no surprise.
William DavisHOST
But these people who have auto-intoxication have an overabundance of those proteobacteria species, as well as fungal species, probably both in most cases.
Kimberly WellmanGUEST
How can we optimize the animal system without providing them some kind of external chemical component, if you will? And so that got us into things like yeast products, as well as direct fed microbials.
Kimberly WellmanGUEST
So that's where my research has been since I've been here at Tarleton, is looking at things like Saccharomyces cerevisiae, which is a strain of yeast and then yeast cell wall products, beta-glucans and things like that, and how that impacts ruminal health and then the downstream effect on things like lactation, digestibility, etc.
Kimberly WellmanGUEST
We
Lauren MoylanHOST
also have some ongoing
Joe WagnerHOST
And so this tells you that none of us were formally trained in fermentation science so much because we don't know the fucking words.
Joe WagnerHOST
So it was the sequential fermentation starting with Hensinia spora uvarum and then inoculating with Saccharomyces cerevisiae to finish, which is what we commonly use for... for yeast but yeah so that the the the point is that we need to do some experimentation to figure out what it is how you use that um at what point do you do you inoculate with saccharomyces cerevisiae like that's kind of where we'll figure it out you just i wasn't sure if you wanted to bring in
ChrisHOST
someone from davis to maybe come in and they could help you with the
Joe WagnerHOST
i mean with the with the entomology hey fuck you chris you just call yeast sack yeah no okay but like i'll just say
Matt PowersGUEST
Okay.
Matt PowersGUEST
And then it has yeast, Saccharomyces cerevisiae, so beer, cerveza.
Matt PowersGUEST
So it's beer yeast, bread yeast.
Matt PowersGUEST
And then it's purple non-sulfur bacteria, rhodosodium andus palustris.
Tim SpectorSOUNDBITE_SPEAKER
And the other interesting area is whether you've got any yeasts or anything around.
Tim SpectorSOUNDBITE_SPEAKER
And there is some very new data showing that sometimes Saccharomyces cerevisiae is the beer yeast, which, even when it's dead, might have some beneficial properties.
Tim SpectorSOUNDBITE_SPEAKER
on our gut wall.
Tim SpectorSOUNDBITE_SPEAKER
And so if that's true for other microbes used in wine, then you might actually want a sort of more sedimentous wine with lots of dead microbes at the bottom.
Patrick QuillinGUEST
One of the most complex chemicals on the planet Earth is red wine.
Patrick QuillinGUEST
'Cause what you have is Saccharomyces cerevisiae.
Patrick QuillinGUEST
So the yeast goes in, and you give it a grape.
Patrick QuillinGUEST
You squash the grape, and you put yeast in there and have it start fermenting.
Daniel J. GuerraHOST
Do you understand that those are concepts? based on a series of observations or insights that may not necessarily cohere with what we see in such organisms as C.
Daniel J. GuerraHOST
elegans or in Saccharomyces cerevisiae or Pompe.
Daniel J. GuerraHOST
And even though those concepts seem to be sort of loosely regulated and therefore are involved in the potential for lifespan improvement, increase.
Daniel J. GuerraHOST
Remember that it's a totally different series of events in these lower organisms as compared to the mammal.
Momo VuyisichGUEST
[laughs] Right? [laughs] So to make beer, which is ethanol and specific set of chemicals that taste like beer- Yeah ...
Momo VuyisichGUEST
you want to employ a specific yeast called Saccharomyces cerevisiae, or brewer's yeast, and you want to give it the right food, which is malted barley.
Momo VuyisichGUEST
And when it eats that food- You're literally feeding the yeast.
Momo VuyisichGUEST
Like, you're feeding a goat some greens, you're feeding the yeast.
Ryan MaloneyHOST
so I'm gonna, I'm gonna touch on this a little bit and, and hopefully it's, it's, it's, it, it's, uh, it's not too bad.
Ryan MaloneyHOST
One of, there's a couple of approaches, because your yeast can have a big effect, and ultimately it all breaks down to saccha- Saccharomyces cerevisiae is the wine-making yeast.
Ryan MaloneyHOST
And most, most cuvées will, excuse me, most, uh, fermentations will, um-
Joel MessierGUEST
um-... ultimately end up with that yeast strain because it's the one that survives the longest in an alcoholic environment.
Joel MessierGUEST
Eventually, around 15, 16%, it's gonna die off anyway, even Saccharomyces cerevisiae.
Ryan MaloneyHOST
So it dies on its own.
Joel MessierGUEST
Yeah.
13 more episodes mention Brewer's yeast.
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