Matthew L. Bochman

Matthew L. Bochman

Feb 05, 2020

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More data analysis

In sifting through the mountain of sequencing data that we have now, we noticed some discrepancies on the yeast side of things, and Zymo had to rerun their in-house analyses due to some kind of bug. We've got the data for all 20 samples now, and as you can see below, Saccharomyces cerevisiae (green) was the main yeast in many of the mixed cultures. However, Wickerhamomyces anomalus dominated two of the samples, and Issatchenkia orientalis made up a large proportion of the yeast in Samples 3 and 10. Curiously, we've got lots of "blue" reads that correspond to "other" fungi. It's unclear exactly what this means now, but hopefully, another round of communication with Zymo will clear up that mystery. Curiously, there's no signal from Brettanomyces/Dekkera, so perhaps their sequences have been lumped in with some of the otherwise unassigned reads.

The yeast compositions of the samples.


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About This Project

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.

Blast off!

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