Title

Spontaneous Fermentation of Malted Barley

Author

Nathan S. Fritzinger, Ursinus CollegeFollow

Submission Date

8-24-2016

Document Type

Paper- Restricted to Campus Access

Department

Biochemistry & Molecular Biology

Faculty Mentor

Anthony Lobo

Comments

Presented during the 18th Annual Summer Fellows Symposium, July 22, 2016 at Ursinus College.

Supported by a Howard Hughes Medical Institute (HHMI) grant.

Project Description

Fermentation is used to preserve foods and make them taste better, such as in wines, beer, yogurt, and most cheeses. We looked at spontaneously fermented foods that contain diverse microbial communities, such as bacteria, yeast, and filamentous fungi to create sour style beers. Sour mash fermentation of malted barley allows for detection of specific microbial populations in the sourdough cultures. We used culture based detection methods, PCR, and next generation sequencing to amplify DNA and identify microbial populations that are present. Microbiomes are extremely useful because they have extremely accessible microbial systems as well as probiotic applications.

Recommended Citation

Fritzinger, Nathan S., "Spontaneous Fermentation of Malted Barley" (2016). Biochemistry and Molecular Biology Summer Fellows. 6.
https://digitalcommons.ursinus.edu/biochem_sum/6