WebWater. Hops. Malted barley. Yeast. Put them together and you have a delicious beer — usually. But as IU molecular biologist Matthew Bochman shares on this week’s podcast, conditions common to the production of certain craft beers can sometimes inhibit their production, risking a growing segment of a nearly $55 billion industry. WebMatthew L. Bochman , Indiana University Bloomington, Bloomington, USA 2. Kristoffer Krogerus , VTT Technical Research Centre of Finland Ltd., Espoo, Finland 3. Any reports and responses or comments on the article can be found at the end of the article. Page 1 of 17 F1000Research 2024, 6:1676 Last updated: 30 MAR 2024
Matthew Bochman (0000-0002-2807-0452) - ORCID
WebSour beer has allowed microbiologists an opportunity to find new microbes with applications that could extend beyond simply beer. Image: Matt Bochman, Indiana University WebMatthew L. Bochman , Indiana University Bloomington, USA 2 Kristoffer Krogerus , VTT Technical Research Centre of Finland Ltd., Finland 3 First published: 11 Sep 2024, 6:1676 (doi: 10.12688/f1000research.12564.1) Latest published: 20 Oct 2024, 6:1676 (doi: 10.12688/f1000research.12564.2) v2 Page 1 of ... chad richard stetson
Bochman Lab - Indiana University - IU
WebAssoxiate Professor at Indiana University, Co-founder of Wild Pitch Yeast, yeast whisperer, and beer lover. Is this you? As a journalist, you can create a free Muck Rack account to … Web2 okt. 2024 · Whether it's food production, medical microbiology or alcohol-fermentation, one yeast genus holds a near monopoly on research: Saccharomyces. It's "the most well-studied organism in history," according to Indiana University's Matthew Bochman, a microbiologist specializing in the research of new bacteria and yeast for beer-brewing. chad richard md