James Sites might have started Funky Science Friday, but MTF milked it (thanks, James)!
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Thread Starter |
Date
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| Overview of a study that showed that 100% Brettanomyces fermentation had more phenol production than when it was co-fermented with the EC1118 wine strain (maybe due to EC1118 being HCDC+), as well as the gene expression difference in EC1118 when co-fermented with B. bruxellensis which made it compete harder for oxygen, and slightly increased the Brettanomyces growth rate in the presence of EC1118. The change in genetic phenotypes of the EC1118 shows that they are involved in interspecies competition between S. cerevisiae and B. bruxellensis. |
Richard Preiss |
07/26/2017
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| Lorenzo Peyer's group publishes the first scientific study on kettle souring in a peer reviewed journal, and discusses it on MTF. |
Dan Pixley |
06/30/2017
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| Bryan of Sui Generis blog and Devin Henry, shares their discovery that White Labs WLP648 Brettanomyces bruxellensis Trois Vrai contains two closely related Brettanomyces bruxellensis strains, but have two very different flavor profiles and morphologies. |
Bryan |
05/12/2017
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| Results of an experiment at Blue Owl Brewing that analyzed populations of microbes and acid formation in wort soured from different grain sources. |
Jeff Young |
04/21/2017
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| A poster presentation of one lab's work to transfer the gene that produces phenols in Brettanomyces to E. coli for the purpose of researching the enzyme (phenolic acid decarboxylase) that produces phenols. |
Mike Lentz |
03/31/2017
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| A review of the role of glycerol in sour beer, with a few answers and many questions. |
Josh Kauffman |
02/17/2017
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| A look at recent studies that show that lactic acid promotes stuck wine fermentations by altering the genetic phenotype of yeast to ferment multiple classes of sugars at the same time (as opposed to preferring glucose first). |
Richard Preiss |
12/07/2017
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| MTF looks at the science behind the claim that StarSan™ (Star San) is not efficient at killing yeast and mold with an expert on microbial cell wall ionic charges. |
Dan Pixley |
10/14/2016
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| Sharing Dr. Roy Ventullo's experiment results comparing Samuel Aeschlimann's "Eureka" Lactobacillus starter versus traditional MRS media. Results: similar growth, however the "Eureka" media appears to be healthier for Lactobacillus for a longer period of time. |
Dan Pixley |
09/23/2016
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| Scientific research on how thiols from hops create aromatic compounds, and how different strains/species of yeast produce them. |
James Sites |
08/12/2016
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| Part 1 and Part 2 of a scientist discussing his findings with Brettanomyces and lactic/acetic acid production: more accurately counting pseudohyphal cells using fluorescence capability of a Cellometer, developing a better way that Titratable Acidity to measure acids using HPLC/UPLC-ELSD (TA measurements can be skewed by the presence of other acids), and an interesting observation that Brettanomyces cultures contaminated with a small cell count of S. cerevisiae responded differently to aeration. By not aerating, the Saccharomyces grew more rapidly and sugar was consumed at a faster rate, and by aerating the Saccharomyces growth was limited which allowed the Brettanomyces to out-compete it (and sugar was consumed at a slower rate). |
Brian Martyniak |
07/29/2016
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| Culturing Brettanomyces from 8 vintage Berliner Weisse courtesy of Mike Marcus at Chorlton Brewing Company. Watch for updates. |
Richard Preiss |
07/15/2016
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| Mark Trent details his method for isolating Brettanomyces from Saccharomyces from dregs or other mixed cultures. |
Mark Trent |
07/01/2016
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| Discussion on a new published study about Brettanomyces evolution based on genome sequencing, vacuole selection that might help Brett survive acidity, and a genetically understood reason for the lack of glycerol production in Brettanomyces. |
Richard Preiss |
06/17/2016
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| Discussion with Lorenzo Peyer, a scientist that studies Lactobacillus flavor production in malt-based drinks; primarily discussed the possibility (or lack of) of butyric acid production by Lactobacillus. |
Dan Pixley |
05/29/2016
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| Hydroxilation of fatty acids by Lacto and then lactonization of the HSA's by Saccharomyces to produce novel lactone esters. |
Dan Pixley |
04/29/2016
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| New scientific data on 100% B. bruxellensis fermentations, including measurements of esters vs phenols, and differences between strains isolated from wines versus those isolated from beer. |
Richard Preiss |
04/15/2016
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| Funky Science... Thursday? Link to a new article on Torulaspora delbruekii in beer fermentation, and discussion of the article, including questions about high acetaldehyde amounts and how dangerous that can be to health. |
Mike Lentz |
03/24/2016
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| Sensory testing of 6 wild caught B. anomalus strains (verified via RFLP analysis of the 5.8S rDNA/ITS region). |
Mike Lentz |
01/15/2016
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| Testing Brettanomyces ester/phenol production based on pitching rate in secondary. See Brettanomyces secondary fermentation experiment for the wiki write up. |
Lance Shaner |
12/04/2015
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| Brettanomyces growth experiment measuring aeration and agitation. See Brettanomyces Propagation Experiment for the wiki write up. |
Mark Trent |
10/23/2015
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| Richard isolates Brettanomyces and Pichia from an 18 year old gueuze. |
Richard Preiss |
10/23/2015
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| Say it with me, Tetrahydropyridine. |
Dan Pixley |
10/02/2015
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| Mark Trent's Back To The Future Machine (a custom vessel that is a boil kettle, fermenter, bottling vessel, bright tank, and sterilizer). |
Mark Trent |
09/04/2015
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| Advice for growing Lacto on plates. |
Mark Trent |
09/04/2015
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| Brett forms a biofilm, which makes it harder to clean. |
Mark Trent |
08/07/2015
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| Richard shows us that refrigerated storage of Brett is better than room temperature storage. See Storing Brett for more information. |
Richard Preiss |
0724/2015
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| Lance Shaner demonstrates why full attenuation and krausen after pitching only a Lacto culture are signs of yeast contamination. |
Lance Shaner |
07/21/2015
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