This morning I have mainly been Zotero-ing!

Despite continuing sleep deprivation, I’m feeling much more positive about this assignment than I was yesterday. Its structure sits well with me, I can breakdown a topic that I have limited enthusiasm for in to smaller chunks some of which are reasonably interesting..

The 1500 word component of the assignment can logically be broken down to 5 x 300 word sections and one of those will be about genetic modification of yeast with genes from basil and mint to provide hoppy qualities to beer without the instability attributed to hops.. I’ve only read the abstract on this one so far, so not sure if it focusses entirely on flavour or whether they can also provide the important anti-bacterial properties of hops too.. but my curiosity is engaged.


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J K 🇯🇵🏴󠁧󠁢󠁳󠁣󠁴󠁿 replied to this post here

The most difficult part of trying to decipher papers on genetic engineering is the increasing chains of acronyms and symbols, and the decreasing occurrences of actual words..


J K 🇯🇵🏴󠁧󠁢󠁳󠁣󠁴󠁿 replied to this post here

Binned one paper as the web version lacked formatting, diagrams or symbols (greek alphabet is frequently used).. the PDF version used some sort of comedy font which made reading it exceptionally frustrating.. and that's before the acronym avalanche even starts!

Had a backup for this particular example but soon found out that my university doesn't have access to it.. $30 for one article.. I'm sleep deprived enough to bypass the "Wtf?!?!" biome of my brain but the website wrapped itself in knots so I couldn't buy it..

.. turns out that the university that my wife teaches at DOES have access to the article, so thankfully I have it now for free.. and am wondering if I would have access as alumni of said uni.. will check later.


J K 🇯🇵🏴󠁧󠁢󠁳󠁣󠁴󠁿 replied to this post here

So GM yeasts are essentially non-existent in commercial brewing, regardless of the huge amount of research in the area and the wide variety of modified strains that have been created.. honestly, I can't see that changing despite the apparent advantages and I don't see a place for genetically modified yeasts in my future brewery regardless of how sound the science is and the rich the economic benefits.. though if sustainability gains were abundant enough I'd be more open-minded.

.. i don't really see a situation where someone picks up a receptacle of a beverage and sees the words Escherichia coli (E. coli) and doesn't immediately return said receptacle to the shelf, sanitise their hands and head directly to the nearest hospital.. and from my perspective it would be ethically questionable not to make public the knowledge that their beer was made with GM yeast and the gene cloning and transformation processes were very likely carried out in E. coli before being transported to the yeast cells (after sanitisation, cleaning etc.)..

I don't question the science and understand the reasons for using E. coli but this would have to be transparent.

Also, for me a lot of the use cases for modified yeast take away from the craft element of brewing.. though that idealism might change when I'm relying on income from my own brewery paying my bills..