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."
I'm proud that slashdotters have avoided the obvious Bea Arthur joke.
Kwisatz Haderach
Sell the spice to CHOAM
This Mahdi took Shaddam's Throne
Even more interesting is we now have successfully ressurrected a life form that was presumably dormant for 45 million years.
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.
Knowledge is how to play a game, intelligence is how to win, wisdom is knowing what game to play.
Apparently they are having some difficulty with the beer, having broken out of its electric fences, it's been chasing around the lab technicians.
Hopefully they won't figure out how to open the doors.
If you can read this, I forgot to post anonymously.
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
Man, that's going to be one malty beer!
I'm wondering what this yeast's brewing profile is. Could it lager? What's it attenuation?
An interesting achievement and a even neater application of science!
import system.cool.Sig;
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.
I feel a great disturbance in the Keg. As if millions of ancient yeast suddenly produced vast amounts of alcohol, and were suddenly consumed. I fear something terrible has happened.
*burp*
It depends on how many you can convince her to drink.
Learning HOW to think is more important than learning WHAT to think.
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
Nothing in that article explains how a spore can last 45 million years then become active.
There are two California Polytechnic State Universities, one in San Luis Obispo and one in Pomona. Dr. Raul Cano is at CalPoly SLO. I guess their new slogan can be "Learn by brewing"...
I think you mean EPOCH ALE
Why does my coffee mug smell like trout?
I think they used the biological testing technique of the "Double dog dare". ..besides undergrads will drink anything with alcohol in it and it's not like you'll ever run out.
Unwanted yeasts and bacteria can get easily out of hand. And being that this particular yeast strain might thrive in environments different from those of modern yeasts, it could very well grow more populous in the intervening period between brews. And if it's that disruptive to brewing, who's to say how it would impact the rest of life around it. Now apply that to 'other multimillion-year-old spores, seeds, and other "deep freeze"-states of living creatures'.
Evolution doesn't reward "better" anything except "better suited to particular circumstances." That could be wildly unpredictable for species that fell by the wayside, as it's not always predictable how they fell by the wayside in the first place.
Any species with a dependence on another will die off when that other species does, but that doesn't mean it wouldn't be better suited to species that have thrived since that time.
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."