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The Microbial Ecology of Kentucky Bourbon Joanne Dobbins (Bellarmine University) & Dawn Anderson (Berea College)

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Presentation on theme: "The Microbial Ecology of Kentucky Bourbon Joanne Dobbins (Bellarmine University) & Dawn Anderson (Berea College)"— Presentation transcript:

1 The Microbial Ecology of Kentucky Bourbon Joanne Dobbins (Bellarmine University) & Dawn Anderson (Berea College)

2 Project aims Student involvement in statewide genomic research project Establish project database Re-establish PUI consortium

3 Target Audience Biology majors (all levels) Other science majors possibly non-majors

4 Bourbon Microbial Ecology Group Bellarmine University (Louisville) Berea College (Berea) Transylvania University (Lexington) Pikeville College (Pikeville) Kentucky Wesleyan University (Owensboro)

5 Bourbon Production Corn (51%) yeast Wheat water heat, cool Mash “Beer” Rye (Sour Mash) Malt barley distillation Stillage Ethanol

6 Projects Bacterial composition (mash, sour mash) Batch composition (progressive) within between Isolation unique KY bacterial isolates Characterization Isolate sequencing project –Genomic (?) –cDNA (?) (acid production; flavor cmpd production)

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