Presentation Title

Stress Biology of Brewing Strains

Faculty Mentor

Hugo Tapia

Start Date

23-11-2019 8:45 AM

End Date

23-11-2019 9:30 AM

Location

88

Session

poster 2

Type of Presentation

Poster

Subject Area

biological_agricultural_sciences

Abstract

Recently yeast has been extensively used as a model organism for high stress biology because of its unique genome set. Through yeast, Nobel prize winning researchers have discovered vital cellular functions like cell division, vesicular trafficking in the cell, and many different stress genes. For our experiment, we are using many different brewing strains from Omega Yeast© Company in our approach. All that is known about theses strains are the specific types of beer they produce, and none of their genetics and physiology. So far, we have determined its physiology through the logarithmic growth stage, trehalose and glycogen concentrations and other various stresses on the yeast cells (23*C/30*C/37*C, glycerol, desiccation and freezing). We have noticed that different brewing strains are affected by different stresses, for example British Ale Ⅴ, has shown reduced tolerance to many types of stresses we have exposed it to such as osmotic and desiccation sensitivity. This observation correlates with low levels of intracellular trehalose, a known stress protectant. Additionally, we are doing behavioral assays with C. elegans to determine if the worms prefer the yeast cells or its specific byproducts that is produces through metabolism. In the future, after determining the physiology of these strains we plan to conduct competition assays to see which strains produce more or more preferable byproducts when introduced in the same environment.

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Nov 23rd, 8:45 AM Nov 23rd, 9:30 AM

Stress Biology of Brewing Strains

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Recently yeast has been extensively used as a model organism for high stress biology because of its unique genome set. Through yeast, Nobel prize winning researchers have discovered vital cellular functions like cell division, vesicular trafficking in the cell, and many different stress genes. For our experiment, we are using many different brewing strains from Omega Yeast© Company in our approach. All that is known about theses strains are the specific types of beer they produce, and none of their genetics and physiology. So far, we have determined its physiology through the logarithmic growth stage, trehalose and glycogen concentrations and other various stresses on the yeast cells (23*C/30*C/37*C, glycerol, desiccation and freezing). We have noticed that different brewing strains are affected by different stresses, for example British Ale Ⅴ, has shown reduced tolerance to many types of stresses we have exposed it to such as osmotic and desiccation sensitivity. This observation correlates with low levels of intracellular trehalose, a known stress protectant. Additionally, we are doing behavioral assays with C. elegans to determine if the worms prefer the yeast cells or its specific byproducts that is produces through metabolism. In the future, after determining the physiology of these strains we plan to conduct competition assays to see which strains produce more or more preferable byproducts when introduced in the same environment.