Brewing Beer in the Laboratory: Grain Amylases and Yeast’s Sweet Tooth

Gillespie, Blake; Deutschman, W. A.

doi:10.1021/ed100442b

Cited by 27 publications

(27 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The interest in fermentation and fermented foods cuts across cultural and experiential lines, with lively discussions in the lab about beer, wine, cheese, yogurt and culturally traditional fermented foods, promoting multicultural dialogue and inclusivity in the classroom. Lab courses that incorporate fermentation biology in the form of beer and wine analysis provide an opportunity to capture students' interests and offer training in lab techniques, experimental design, and scientific literacy (39,40). Kombucha fermentation has also been used to teach analytical chemistry in a traditional lab setting, though not as an inquiry-based, CURE-style course (41).…”

Section: Fermentation Ecologymentioning

confidence: 99%

Reaching a Large Urban Undergraduate Population through Microbial Ecology Course-Based Research Experiences

Parks

Joyner

Nusnbaum

2020

J Microbiol Biol Educ.

View full text Add to dashboard Cite

Traditional postsecondary education is making progress on embracing the diversity of student backgrounds and experiences while preparing them for the demands of STEM careers. Course-based undergraduate research experiences (CUREs) are effective tools to concurrently achieve many student and faculty goals: facilitating training of students, building career competencies, generating publishable research results and enabling research experiences where students apply their knowledge and interest. Georgia State University is not unique with a high student demand for research experiences and mentors that is greater than traditional research faculty labs can accommodate. Georgia State University is, however, unique in that it is a demographically diverse campus which serves minority and non-traditional students (i.e., second career and veterans) and is also rapidly growing. Therefore, to enhance the microbiology curriculum and facilitate authentic research experiences for the growing number of biology majors, a cluster of course-based research experiences in microbial ecology was developed. A former research lab space was converted to a collaborative teaching lab to serve the growth in course offerings, as well as to accommodate multiple microbial ecology research projects occurring in the same space. The courses offered appeal to students, build on the strengths of faculty experiences, and facilitate collaboration amongst students and with the greater Atlanta community. To ensure that our CUREs are accessible to the diverse students in our department, we addressed a variety of logistical and curricular challenges. Solutions to such challenges align with the goals of the university to offer research and signature experiences to ensure students are included and trained in STEM skills.

show abstract

Section: Fermentation Ecologymentioning

confidence: 99%

Reaching a Large Urban Undergraduate Population through Microbial Ecology Course-Based Research Experiences

Parks

Joyner

Nusnbaum

2020

J Microbiol Biol Educ.

View full text Add to dashboard Cite

show abstract

“…This allows for an enrichment of ideas while permitting students to move from the classroom and traditional books into a hands-on laboratory setting. Gillespie and Deutschman (2010) note that curriculum is a connection between lecture and workshop content that results in flexible teaching and learning environments. Hence, adding innovation through mind mapping shouldn't be a problem in such a complex curriculum.…”

Section: Search Of Literaturementioning

confidence: 99%

Gaining Entrepreneurial Insight through Mind Maps for Innovation

Baumgardner¹

2019

Int J Innov Educ Res

View full text Add to dashboard Cite

A critical component of the entrepreneurial mindset is the ability to be innovative and creative. Often seen as the top soft skill for entrepreneurs, innovation entails far more than brain storming. One of the most useful tools of innovation is the mind map, a simple tool that blends related and unrelated stimuli into generating new ideas. Given the increased emphasis on craft brewing as a major component of the beer industry, many facets of brewing have become quite popular in higher education. Within brewing education, one must consider the process by how students learn how to engage in multiple activities, including innovation. To address innovation in new flavors, a study of students' abilities to create new beer flavors by brainstorming was compared with the same students who used mind maps in a pre-and post-test format. The result of the statistical study is to look at the concept of mapping innovation and the truncated findings with an emphasis on generating new ideas on beer flavors for a market with an expanding number of taste connoisseurs. AbstractA critical component of the entrepreneurial mindset is the ability to be innovative and creative. Often seen as the top soft skill for entrepreneurs, innovation entails far more than brain storming. One of the most useful tools of innovation is the mind map, a simple tool that blends related and unrelated stimuli into generating new ideas. Given the increased emphasis on craft brewing as a major component of the beer industry, many facets of brewing have become quite popular in higher education. Within brewing education, one must consider the process by how students learn how to engage in multiple activities, including innovation. To address innovation in new flavors, a study of students' abilities to create new beer flavors by brainstorming was compared with the same students who used mind maps in a pre-and posttest format. The result of the statistical study is to look at the concept of mapping innovation and the truncated findings with an emphasis on generating new ideas on beer flavors for a market with an expanding number of taste connoisseurs.

show abstract

“…Whereas kimchi is fermented using naturally occurring lactic acid bacteria, makgeolli requires the addition of yeast and amylase enzyme to produce ethanol through fermentation. While other laboratories and courses have been developed around beer production, these procedures often require costly, specialized equipment and can be time intensive ( 3 , 5 – 11 ). The production of makgeolli can be completed in less than two weeks (three two-hour lab periods) with no specialized brewing equipment.…”

Section: Introductionmentioning

confidence: 99%

Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice

Kiefer

Seney

Lambright

et al. 2018

J Microbiol Biol Educ.

View full text Add to dashboard Cite

Undergraduate microbiology courses offer a perfect opportunity to introduce students to historical food preservation processes that are still in use today. Specifically, food fermentation exercises encourage students to consider other cultures and their food and beverage traditions, in addition to teaching students techniques that can be performed in their own kitchens. In previous semesters of an undergraduate microbiology course we have taught a variety of fermentations through the production of yogurt, sauerkraut, kimchi, and cheese. Student enthusiasm for these food labs led us to explore new fermentations, especially those from other cultures. To this end, a laboratory procedure and worksheets for producing the Korean rice wine makgeolli from fermented rice in the presence of amylase enzyme was developed. Students ferment the rice, bottle the ferment, and those of legal drinking age test the product while completing exercises that challenge them to explore the microbiological concepts of fermentation. Underlying themes of this laboratory activity also include basic concepts of food safety and kitchen cleanliness. The laboratory experiment can be completed in less than two weeks and can be modified easily for students of varying scientific backgrounds. Overall, the intersection of metabolism, food science, cultural diversity, and history excited students and enhanced their understanding of the microbial processes at work in fermentation.

show abstract

Brewing Beer in the Laboratory: Grain Amylases and Yeast’s Sweet Tooth

Cited by 27 publications

References 13 publications

Reaching a Large Urban Undergraduate Population through Microbial Ecology Course-Based Research Experiences

Reaching a Large Urban Undergraduate Population through Microbial Ecology Course-Based Research Experiences

Gaining Entrepreneurial Insight through Mind Maps for Innovation

Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice

Contact Info

Product

Resources

About