Ancient Yeast Used To Brew Modern Beer
Kozar_The_Malignant writes "Yeast trapped inside a 45 million year old weevil, trapped inside amber has been extracted, activated, and used to brew beer. According to the report, the beer has 'a weird spiciness at the finish.' The brewer, Raul Cano, a scientist at the California Polytechnic State University, attributes this to the yeast's unusual metabolism. 'The ancient yeast is restricted to a narrow band of carbohydrates, unlike more modern yeasts, which can consume just about any kind of sugar,' said Cano. Cano brews barrels of Pale Ale and German Wheat Beer under the Fossil Fuels Brewing Co. label."
http://www.fossilfuelsbrewingco.com/
If you want to try it looks like you're going to have to go to California.
.sdrawkcab si gis siht
If we can do this with other multimillion-year-old spores, seeds, and other "deep freeze"-states of living creatures, we might be able to bring back some of Jurassic Park without resorting to cloning.
I suspect we'd be limited primarily to species that have a spore state. Bringing back old yeast is nowhere near as difficult as bringing back old vertebrates - yeast form spores to be able to sit out starvation indefinitely - I don't know many vertebrates that can do the same.
Without a spore stage, the degradation of DNA and cellular machinery could be severe, and even bringing back a vertebrate encased in amber could be excruciatingly difficult (if possible at all).
Damn_registrars has no butt-hole. Damn_registrars has no use for a butt-hole.
You don't need to be a microbiologist to understand the spore state.
For large sets, this will be our guide even unto death, for the LORD will work for each type of data it is applied to...
So apparently the news is that it doesn't taste as bad anymore for some strange reason? marketing? ;)
http://www.newscientist.com/article/mg14619792.500-they-came-from-40-million-bc.html
The beer has a different taste because they can't digest as many sugars, thus can't make as much alcohol from the sugars present; also because the yeast emits other intricate alcoholic esters not output by today's yeast. In effect, the beer has more full body; you need to use more sugar to make more alcohol, but the body will be far fuller than another beer of equivalent ABV.
Support my political activism on Patreon.
Million year old diseases are not going to be adapted to attack humans.
Actually the risk is worse for diseases that have just "made the hop" from another species and haven't yet adapted to keep the infected organism living. There's selection pressure to keep the victim alive, or alive longer, so as to spread more effectively, and becoming a long-term parasite or symbiont is better yet.
But I'm not particularly concerned: Current organisms have had millions of years to improve their defenses against all the pathological processes to which they've been exposed in the intervening times. I would not expect any useful biological attack strategy to have been completely lost and not "reinvented" over that time. Resurrected diseases are almost certain to be wimpybug, not superbug.
Bantam Dominique roosters crow a four-note song. Once you've heard it as "Happy BIRTHday" you can't NOT hear it that way
When people say Cal Poly it usually refers to the one in SLO because that was the first one and it is more prestigious.
It's not a seed. It's an endospore. Seeds are multicellular, these are single cells that have been biochemically altered to survive extremely harsh conditions (immense radiation, intense heat, extremely low humidity, vacuum, etc). Seeds and other organisms do not have this mechanism, only microorganisms do (AFAIK). The cell forms protective layers around some special proteins and the DNA, which is stabilized with calcium and dipicolinic acid, and dehydrates immensely. Without water and access to the DNA (since it is sort of cemented into place by the calcium and dipicolinic acid) the reactions that would degrade the DNA (like UV or X-ray light) cannot occur.
From wikipedia:
"Up to 15% of the dry weight of the endospore consists of calcium dipicolinate within the core, which is thought to stabilize the DNA. Dipicolinic acid could be responsible for the heat resistance of the spore, and calcium may aid in resistance to heat and oxidizing agents."