Jeff Young

Jeff Young

Apr 19, 2017

Group 6 Copy 408
3

Sample Preparation

Attached is the sample preparation sheet.

3 comments

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  • Klara Junker
    Klara JunkerBacker
    What's the control? Just DME!?
    Apr 19, 2017
  • Matthew L. Bochman
    Matthew L. BochmanResearcher
    We unfortunately didn't have a proper "uninoculated control" throughout the whole thing because we did this over 3 rounds of experimenting with slightly different reagents (different lots and vendors of DME for example). It would have been expensive to sequence a dozen DME samples. That said, we did verify prior to the experiment that we wouldn't pick up an overwhelming amount of barley DNA in the study, so we know we're not just getting swamped out with malt DNA. Plant sequences did show up in our eukaryotic microbiomics, but that was unavoidable. I'm sort of amazed we didn't see a big signal for chloroplast and/or mitochondrial DNA in the bacterial analysis.
    Apr 20, 2017
  • Jeff Young
    Jeff YoungResearcher
    Also, since the sequencing doesn't discriminate between dead cells and living cells, a type of control we put in to place was before anything was inoculated, we plated a portion of the nutrient-rich buffered starter (basically just LME, CaCO3, and yeast nutrient) after autoclaving to ensure nothing grew. All the samples came back negative (no growth). And yes, that would be good to note in our results :)
    Apr 20, 2017
  • Jeff Young
    Jeff YoungResearcher
    Thanks, updated. Except for QS. Here's a link for that: https://en.wikipedia.org/wiki/Quantum_satis
    Apr 19, 2017
  • Debbie Cerda
    Debbie CerdaBacker
    Looking good -- can you perhaps clarify some of the acronyms?
    Apr 19, 2017

About This Project

Sour beers are likely the original beer style and have made a recent comeback in terms of popularity among craft beer enthusiasts. They are made with a bacterial and fungal mix rather than pure cultures of Saccharomyces. yeast as in typical ales and lagers. However, the suite of different microbes and their relative abundances during the course of souring and fermentation remain a mystery. We aim to map part of the sour beer microbiome and identify the organic acids these microbes produce.

Blast off!

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