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Microbiology 562: D. Batch Fermentation Module, Kristen Deangelis, Cecilia Prado

Microbiology Educational Materials

In this module, we set up a fermentation of grains by yeast with hops to brew beer (D1). We make media and pour plates to grow and identify microbial contaminants (D2). Two weeks after setting up the primary fermentation, we prime and condition the fermentation (D3). While we wait for the priming and conditioning to finish, we do a bioinformatics analysis of microbial communities turning ethanol (a product of fermentation) to n-caproic acid, (D4), to illustrate the power of metagenomic sequencing in resolving microorganisms and their potential physiology. Then we identify and examine the microbial contaminants cultured in the primary …