Daily cyclical changes of light are brought on by the axial rotation of the Earth while seasonal changes in light are caused by Earth’s tilt as it revolves around the sun. Major life history traits, such as development, which are tied to metabolic processes, have a strong link to the...
Starch is a significant component of the human diet and the glucose produced through its digestion provides a critical source of energy. When starch enters the mouth, salivary α-amylase hydrolyzes it into maltooligosaccharides (MOS, degree of polymerization [DP] 3-20) and maltopolysaccharides (MPS, DP >20). Previous studies have found that humans...
Polyoxometalates (POMs) are anions consisting of three or more early transition metals ™ (Gr V and VI) oxoanions (in their highest oxidation state) linked together by a shared oxygen bond to form a 3D framework. Polyoxometalates (POMs) are a rapidly growing class of metal oxo clusters with a wide range...
The biotransformation of hop aroma via yeast is a prominent topic in the brewing industry with considerable interest placed on how yeast can enhance volatile thiol production during wort fermentation. Three potent thiols are known contributors to tropical qualities in wine and beer aroma, specifically 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),...
Beer brewing, broadly speaking, consists of two stages, a hot side and a cold side. The hot side occurs in the brewhouse and consists of steeping malted grain in hot water to extract sugars, separating the steeping liquid (wort) from the solids, and boiling the wort with an addition of...
In short, the brewing process uses hot water to extract fermentable sugars from malt to make a wort that is bittered by hops and finally fermented by yeast to produce beer. The four key ingredients in brewing are malt, water, hops, and yeast. Malt is perhaps the key ingredient, as...
The production of Cheddar cheese is a complex process with multiple potential sources of undesirable bacteria, including those that have negative impacts on product quality (spoilage organisms) and those that are used to evaluate sanitary conditions in the production environment (indicator organisms). The dairy industry commonly uses coliform bacteria as...
Kilning, which is the drying operation in hop cultivation, is a processing step that can have a tremendous impact on hop quality. Historically, hops have been dried at temperatures ranging from 140-155°F. In the last decade, growers have moved toward kilning hops at lower temperatures averaging between 125-140°F in the...
Hop powdery mildew (Podosphaera macularis) was confirmed in the Pacific Northwest in 1996. Before 2012, the most common race of P. macularis was able to infect plants that possessed powdery mildew resistance based on the R-genes Rb, R3, and R5. Post 2012, two additional races of P. macularis were discovered...
Myxozoans are microscopic parasites, related to corals and jellyfish. Most Myxozoa probably have two-host lifecycles that require a vertebrate (typically fish) and invertebrate (annelid or bryozoan). However no life cycle is known from the Sphaerospora lineage.
I hypothesized that the life cycle of Sphaerospora elegans, a myxozoan parasite of three-spined...