Yeast, beer and fermentation: an opportunity to involve young students in biotechnology

被引：0
|
作者：
Mendez Viera, Javier [1 ]
Guinovart, Joan J. [2 ,3 ]
Fernandez-Novell, Josep M. [3 ]
机构：
[1] Univ Barcelona, Fermentat Unit, Barcelona, Spain
[2] IRB Barcelona, Barcelona, Spain
[3] Univ Barcelona, Dept Biochem & Mol Biol, Barcelona, Spain
来源：
MICROORGANISMS IN INDUSTRY AND ENVIRONMENT: FROM SCIENTIFIC AND INDUSTRIAL RESEARCH TO CONSUMER PRODUCTS | 2011年
关键词：
fermentation; yeast; secondary school students;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
We have developed a 2-day lab-practice to present microbiology and biotechnology to science secondary school students. This initiative seeks to familiarize students with microbial physiology and fermentation technology and to stimulate debate between students and researchers. This project has strengthened the relationship between secondary school science (students and teachers) and university teachers and researchers.
引用
收藏
页码：451 / 454
页数：4
相关论文
共 50 条
  • [31] Continuous primary beer fermentation with brewing yeast immobilized on spent grains
    Brányik, T
    Vicente, A
    Cruz, JM
    Teixeira, J
    JOURNAL OF THE INSTITUTE OF BREWING, 2002, 108 (04) : 410 - 415
  • [32] Influence of fungicide residues on the primary fermentation of young lager beer
    Navarro, Simon
    Perez, Gabriel
    Navarro, Gines
    Mena, Luis
    Vela, Nuria
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (04) : 1295 - 1300
  • [33] Manipulation of rumen fermentation by yeast:: The effects of dried beer yeast on the in vitro degradability of forages and methane production
    Ando, S
    Khan, RI
    Takahasi, J
    Gamo, Y
    Morikawa, R
    Nishiguchi, Y
    Hayasaka, K
    ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 2004, 17 (01): : 68 - 72
  • [34] Impedance technology reduces the enumeration time of Brettanomyces yeast during beer fermentation
    van Wyk, Sanelle
    Silva, Filipa V. M.
    BIOTECHNOLOGY JOURNAL, 2016, 11 (12) : 1667 - 1672
  • [35] High gravity primary continuous beer fermentation using flocculent yeast biomass
    Pires, Eduardo J.
    Teixeira, Jose A.
    Branyik, Tomas
    Corte-Real, Manuela
    Brandao, Tiago
    Vicente, Antonio A.
    JOURNAL OF THE INSTITUTE OF BREWING, 2014, 120 (04) : 486 - 494
  • [36] Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider
    Tyakht, Alexander
    Kopeliovich, Anna
    Klimenko, Natalia
    Efimova, Daria
    Dovidchenko, Nikita
    Odintsova, Vera
    Kleimenov, Mikhail
    Toshchakov, Stepan
    Popova, Alexandra
    Khomyakova, Maria
    Merkel, Alexander
    FOOD MICROBIOLOGY, 2021, 94
  • [37] YEAST TECHNOLOGY AND FURTHER FACTORS OF INFLUENCE ON FERMENTATION AND MATURING OF BEER .2.
    ACKERMANN, R
    GRUTZMACHER, J
    LEBENSMITTELINDUSTRIE, 1989, 36 (06): : 270 - 272
  • [38] Primary fermentation with immobilized yeast:: Some effects of carrier materials on the flavour of the beer
    Virkajärvi, I
    Pohjala, N
    JOURNAL OF THE INSTITUTE OF BREWING, 2000, 106 (05) : 311 - 318
  • [39] Evaluation of the Potential Production of Ethanol by Candida zemplinina Yeast with Regard to Beer Fermentation
    Estela-Escalante, Waldir D.
    Moscosa-Santillan, Mario
    Gonzalez-Ramirez, Jose E.
    Rosales-Mendoza, Sergio
    JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, 2017, 75 (02) : 130 - 135
  • [40] Wild Yeast for the Future: Exploring the Use of Wild Strains for Wine and Beer Fermentation
    Molinet, Jennifer
    Cubillos, Francisco A.
    FRONTIERS IN GENETICS, 2020, 11
12345