Great info and good news for me. I have 3 kinds of oak around our house and will be attempting to get some wild yeast from the leaf litter soon.
@SuiGenerisBrewing
7 жыл бұрын
raiderrob672 if it works please post back on my video to let us know! I'm planning on doing the same this fall.
@viennakowallik8162
7 жыл бұрын
Super nice video, thanks a lot! For isolation of Saccharomyces from natural samples it will help a lot to use an appropriate, selective culture medium. The PIM media of Sniegowski (2002) work great as they are highly selective and will suppress the growth of bacteria and fungi in the decomposing the leaf material. Oak bark can be cultured in more media (like acidified ME) but this did not work that well for leaf litter or decomposing fruit (the other microbes just overgrow the culture). Good luck!
@SuiGenerisBrewing
7 жыл бұрын
@Vienna Kowallik The lead author herself! Congratulations on passing your defence! While selective media is an obvious advantage, for the general audience I target/community I am a part of, the cost of those media is often beyond what we can afford. That said, the selective basis of the PIM media (appears to be ethanol + acidity + antibiotics) may be somewhat reproducible in the home brewing environment.
@viennakowallik8162
7 жыл бұрын
Haha, thank you! Yes, you are right with the cost as well as feasibility point. And if you just want to isolate some strains it doesn´t matter if the method is biased towards higher or lower success from specific natural samples. It is cool anyway to get some wild yeast strains. :)
@SuiGenerisBrewing
7 жыл бұрын
Supplementing our conventional culture media (beer wort) with ethanol and acidifying wouldn't be too hard, nor too costly - and should improve selectivity quite a bit. Accessing antibiotics can be more difficult, and they tend to not be very cheap when people can get them.
@duncanreallyismyname
7 жыл бұрын
My former student, Vienna Kowallik, who did most of this work, sent this video to me. A great review! Thanks for your interest in our work. Please get in touch if we can help you! Cheers, Duncan Greig
@SuiGenerisBrewing
7 жыл бұрын
duncanreallyismyname Cool! And very interesting work!
@TherealAzurel
7 жыл бұрын
excellent video.....and info
@SuiGenerisBrewing
7 жыл бұрын
TherealAzurel Thanks!
@Wuloozzs
5 жыл бұрын
Just collected six samples from oak leaf litter. Last experiment didn't work (just lots of some sort of bacteria)so tried adding some hops to wort this time. It's pretty cold here in Finland atm so I hope there is some living cells left :)
@tube4waldek
4 жыл бұрын
Amazing story, beautifully told!
@14lou
7 жыл бұрын
That was really interesting
@derekfrost8991
6 жыл бұрын
Wow, this is the first yeast video which actually taught me stuff.. :)
@diyhomebrewguy4586
7 жыл бұрын
Really cool stuff. I've watched your home yeast lab videos a while ago and have been wanting to attempt it ever since. Now I'll know where to go looking for those wild yeasts. Thanks!
@SuiGenerisBrewing
7 жыл бұрын
Good luck!
@brisco4072
7 жыл бұрын
I have been to a couple of vineyards that have stated that the only time they add yeast (a break from terroir) is when they have to collect the grapes within a day or two of rain. Their thinking is that all the yeast has been washed of the fruit and spontaneous fermentation from the air would take too long. I wonder why the see such different results? Great videos, all of them. Keep them coming please.
@SuiGenerisBrewing
7 жыл бұрын
Vineyards can be a exception to the general "rules". The reason being that many vineyards dump the lees of their wines (which is mostly yeast) into the fields. This means that they've "artificially" inoculated their fields with yeast, allowing for good cultures to be propagated in the soil and on the plants.
@CasperTheSwapper
6 жыл бұрын
Hello, very interesting video I must say. I learned something new today. Thanks! Is it possible you could make more videos like this? Cheers
@SuiGenerisBrewing
6 жыл бұрын
I'm working on some and an always open to topic suggestions
@MSKChess
7 жыл бұрын
Hi is it possible to do a video on how to make saurgut (sour wort) for acidification purposes, in the mash and kettle - regards Robbie :D
@off-gridlivinginuruguay9582
7 жыл бұрын
Interesting video and papers cited! My question should perhaps be addressed to Kowallik, but I'll post it here anyway if you don't mind? If we don't know much about the distribution of S. cerevisiae, how can we know it is sympatric with S. paradoxus? A big thanks for your great videos!
@SuiGenerisBrewing
7 жыл бұрын
Off-grid living in Uruguay We know a lot of Sm cereveseas distribution...we just don't know what populations are because of human activities versus natural populations.
@cbgremlyn
7 жыл бұрын
Since leaves aren't generally considered sugary, do we think there is something else breaking down the leaves and freeing up sugars for the S. cerevisiae to eat? Some kind of mold, maybe?
@SuiGenerisBrewing
7 жыл бұрын
In all likelihood. As one example, previous working looking at Saccharomyces growth on tree bark found that bacteria belonging to the Mucilaginibacter genus promoted the growth of Sacch. Mucilaginibacter secretes a number of enzymes that break down organic matter, including enzymes that would release sugars that Sacch can metabolise. While there is still a lot of work to be done in the area, in the wild Sacch may very well be nothing more than a scavanger who lives off of sugars & other nutrients freed by other, more industrious, microorganisms.
@mtbjason4
7 жыл бұрын
Inspired by this video, I went out and dropped some samples of dead oak leaves, dead oak bark, and live oak bark into some sterile wort. A couple days later, the sample from the live oak bark has some solid visual signs of fermentation! I plan on streaking the sample out and isolating. Is there any good methodology to follow as a home brewer to isolate Saccharomyces S. for making beer? Should I just take as many isolates as I can, ferment them and do taste tests?
@SuiGenerisBrewing
7 жыл бұрын
mtbjason4 You can do it that way, but many wild yeasts don't taste so great, so it can be an onerous way of doing it. My preferred method is to let the first culture (e.g. the one started from a leaf, bark, etc) ferment out. If it tastes good I then try to isolate pure yeast strains from it, as I know there is a yeast worth finding in the mix. I have a number of videos and blog posts on these topics if you need more info. Just check out my channel and blog: suigenerisbrewing.blogspot.ca
@JGPANDT
7 жыл бұрын
Please make a video on counting yeast?
@SuiGenerisBrewing
7 жыл бұрын
Its on my to-do list.
@duncanreallyismyname
7 жыл бұрын
Ps - if you want to email, please google my name, don't use my KZitem contact email I never read it. Duncan
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