Potential of Yeast Hybrids for the Production of Alcoholic Beverages
PI: James Steele, PhD
Graduate Student: Kara Hulce
This research aims to evaluate Saccharomyces interspecies hybrids created by a novel hybridization process. This process was created by Dr. Chris Hittinger’s Lab for use in beer production. Small fermentations at two different temperatures (lager temperature of 10oC and ale temperature of 20oC) will be monitored between the hybrids and parental strains of yeast. High performance liquid chromatography (HPLC) and gas chromatography with mass spectrophotometry (GC-MS), along with sensory analysis, will be used to characterize the beers. Using this data, the capability of the yeast hybrids for use in industry will be determined.
Funding Source: Robert Draper Technology Innovation Fund