IDENTIFYING DIASTATIC YEAST SPOILAGE DETERMINANTS TO REDUCE WASTE IN THE BREWING INDUSTRY

The overall objective of this project is to reveal the genetic and environmental determinants for diastatic activity in STA1+ brewing yeast strains. With more information on genetic variations that control diastatic spoilage between STA1+ strains, we can develop better tools to predict spoilage potential. Additionally, as we characterize environmental triggers for diastatic activity during fermentation and storage, breweries can take preventative measures towards limiting spoilage when STA1+ strains are present. With the goal of reducing waste in the brewing industry, the following aims seek to broaden our understanding of diastatic spoilage: (1) Analyze STA1 gene and promoter sequence variations (2) Determine diastatic spoilage kinetics during fermentation and storage (3) Identify genetic determinants for spoilage potential in STA1+ strains.