Brewer's yeast

Excellent.

A- a- and Christie, um, your dissertation, metabolic engineering in S. cerevisiae, the production of, uh, benzyl isoquinoline alkaloids, and here you have, you know, a, a, a br- a broad set of, of, of alkaloids, natural products that, you know, normally found in perennial woody crops that further the basis for, you know, a variety of opiates and antimicrobial agents and smooth muscle relaxants and all that.

Um, again, you know, take us, take us back a little bit, uh, to this work because obviously very crucial, uh, in, you know, coming together with what we're, where we're gonna be going with Antheia in a little bit.

Yeah, absolutely.

The beer is fermented at between 9 and 15 Celsius and then is lagered for about three to eight weeks at very low temperatures, between one and five degrees, depending on the strength and the strain of the lager.

But this particular yeast is actually a very close relative of Saccharomyces cerevisiae, which is the one that is typically used for ales, which uses a warmer fermentation of between 18 and 24 degrees Celsius.

And I do believe actually that's where the Spanish Latin term cerveza comes from, which is a term you'll often see on the side of bottles of beer as an alternative name for beer or lager or ale.

And unfortunately, that is about as far as my research took me.

Her name was Dr. Irene Stefani.

And a quote from her paper was, Saccharomyces cerevisiae is not airborne, but requires a vector to move.

We've talked about the vectors.

We've talked about birds and bugs.

Non-saccharomyces yeasts may not necessarily make smoke taint worse, according to new research using smoke-exposed pinotage.

Researchers tested Lachancea thermotolerans, Wickerhamomyces anomalis, and Starmorella bacillaris in sequential fermentations with Saccharomyces cerevisiae.

Early in fermentation, the non-saccharomyces yeasts generally released fewer volatile phenols than S. cerevisiae alone.

By the end of fermentation, however, volatile phenol levels were similar across treatments, suggesting S. cerevisiae dominated their release later in fermentation.

That's the process that gives a nice Neapolitan pizza that perfect chewy crust.

Baker's yeast, or Saccharomyces cerevisiae, feeds on the simple sugars present in wheat flour during fermentation.

As a byproduct, they produce carbon dioxide gas and ethanol.

The expanding carbon dioxide gets trapped in the gluten network, inflating microscopic pockets in the dough.

So, so prevalence of bacteria, lab and yeast, these things are, and there's many, many types of yeast.

I'm talking about Saccharomyces cerevisiae.

Yeast is a form of things.

So you'll find there is, there are forms of yeast that are in completely different families, right? There's Basidiomycota and Ascomycota yeasts, right? So just want to put that out there.

Humans learn to take advantage of those metabolic processes for food production.

For example, bread relies heavily on yeast, especially Saccharomyces cerevisiae, which is the yeast in your lab kit.

As the yeast ferments sugars, it produces carbon dioxide gas.

Those gas bubbles become trapped in the dough and cause the bread to rise, which is called leavening.

Dr. Todd Gunderson, clinical assistant professor of beef production medicine at Kansas State University, discussing restraint physics and flexible scheduling.

And Dr. Matt Dodd, ruminant field technical specialist with Diamond V, discussing Saccharomyces cerevisiae in cattle diets.

I hope you enjoy these conversations.

I'm here with Dr. Sandra Godden.