The data are in!

Jan 30, 2020

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The data are in!We finally got the sequencing data back from Zymo, and it looks like we've got good coverage for bacteria and yeasts in all samples.  It's going to take us a while to unpack all of this stuff and then decide how to best analyze it.  If any of you have any suggetions for what you'd like to see (e.g., commercial vs. amateur cultures), please let us know.  As a bit of a teaser, you can see that our 20 samples cluster into three distinct groups based on their bacterial profiles.  WIs this the sour, wild, and funky triumvirate?  I have no idea right now, but let's find out!
 
Principle component analysis of the diversity of the mixed culture samples indicates that these cultures fall into three broadly similar groups.

Renan E. A. Piraine, Peter, and 8 others like this.

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Sean RooneyBacker

Is there a list of samples with ID so we can tell which one is ours?

Jan 30, 20200

Matthew L. BochmanResearcher

Ahh, good question! Yours is Sample #20. We'll get data back to individuals soon (hopefully) and then start to get into the comparisons.

Jan 30, 20201

About This Project

Mixed culture metagenomics of the microbes making sour beer

Indiana University Bloomington

Mixed cultures create sour beers, but many brewers don't know which microbes are in their cultures. We will identify the species in 21 or more samples from pro/homebrewers using deep sequencing. We will also combine the cultures and follow the evolution of that population over the course of fermentation to determine which species are dominant. This work will highlight the similarities and differences between souring cultures, guiding the development of custom cultures for sour beer production.