Millard Julie T, Peck Ronald F, Beachy Tina M, Hepburn Victoria L
Departments of Chemistry and Biology, Colby College, Waterville, Maine 04901, United States.
J Chem Educ. 2023 Jul 26;100(8):3076-3080. doi: 10.1021/acs.jchemed.3c00499. eCollection 2023 Aug 8.
An experiment for the upper-level biochemistry laboratory is described in which students isolate a wild yeast from environmental sources and characterize the strain for its potential in the brewing industry. In addition to providing valuable experience in important biochemical techniques, this study also illustrates key principles of bioprospecting, the search for new biological sources with potential commercial or scientific value. By foraging for yeast in the wild, students explore the microbial diversity of their local environment and potentially find untapped sources of yeast that produce novel flavors and aromas. Overall, students engage with hands-on experience in bioprospecting, allowing them to appreciate the value of exploring biological diversity and its potential applications in the brewing industry.
本文描述了一个针对高年级生物化学实验室的实验，学生们从环境来源中分离出野生酵母，并对该菌株在酿造工业中的潜力进行表征。除了在重要的生化技术方面提供宝贵经验外，本研究还阐述了生物勘探的关键原则，即寻找具有潜在商业或科学价值的新生物来源。通过在野外寻找酵母，学生们探索当地环境的微生物多样性，并有可能发现尚未开发的酵母来源，这些酵母能产生新颖的风味和香气。总体而言，学生们通过亲身体验参与生物勘探，从而能够认识到探索生物多样性的价值及其在酿造工业中的潜在应用。
