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The Microbial Ecology of Kentucky Bourbon

The Microbial Ecology of Kentucky Bourbon. Joanne Dobbins (Bellarmine University) & Dawn Anderson (Berea College). Project aims. Student involvement in statewide genomic research project Establish project database Re-establish PUI consortium. Target Audience. Biology majors (all levels)

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The Microbial Ecology of Kentucky Bourbon

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  1. The Microbial Ecologyof Kentucky Bourbon Joanne Dobbins (Bellarmine University) & Dawn Anderson (Berea College)

  2. Project aims • Student involvement in statewide genomic research project • Establish project database • Re-establish PUI consortium

  3. Target Audience • Biology majors (all levels) • Other science majors • possibly non-majors

  4. Bourbon MicrobialEcology Group • Bellarmine University (Louisville) • Berea College (Berea) • Transylvania University (Lexington) • Pikeville College (Pikeville) • Kentucky Wesleyan University (Owensboro)

  5. Bourbon Production Corn (51%) yeast Wheat water heat, coolMash “Beer” Rye (Sour Mash) Malt barley distillation Stillage Ethanol

  6. Projects • Bacterial composition (mash, sour mash) • Batch composition (progressive) • within • between • Isolation • unique KY bacterial isolates • Characterization • Isolate sequencing project • Genomic (?) • cDNA (?) (acid production; flavor cmpd production)

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