Dr. Riddhiman Garge, post-doctoral researcher at the University of Washington in the Department of Genome Sciences, joins Cade in the lab to discuss how brewer’s yeast responds to fermentation and re-pitching. They explore the molecular changes in yeast proteins during fermentation, the impacts of re-pitching, and the importance of understanding model organisms. They also discuss the practical reasons for studying yeast proteins, the shifts in protein production during fermentation, and the potential for genetic engineering in yeast strains to enhance flavors.
