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Biochemistry & Molecular Biology
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.
Fritzinger, Nathan S., "Spontaneous Fermentation of Malted Barley" (2016). Biochemistry and Molecular Biology Summer Fellows. 6.
Available to Ursinus community only.
Presented during the 18th Annual Summer Fellows Symposium, July 22, 2016 at Ursinus College.
Supported by a Howard Hughes Medical Institute (HHMI) grant.