Re: [DIYbio] Re: Anyone Interested in Working With Brewers Yeast?

Clearly the solution is to simply engineer a mammalian integration
plasmid with a toxin-cleanup gene (system)

On Thu, Mar 21, 2013 at 1:39 PM, Cathal Garvey
<cathalgarvey@cathalgarvey.me> wrote:
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> The azeotrope formed by methanol and ethanol is the reason that
> methanol, a highly toxic compound, is used to "denature" ethanol for
> tax-free sale. It's exceptionally hard to remove from the ethanol, so
> it's legally assumed to be practically impossible; you'd buy taxed
> ethanol for cheaper than you would do it DIY.
>
> So yea, don't try to distil methylated alcohols and drink the results. :)
>
> I still think a metabolomic approach might be really useful; try to
> target the precursors of methanol, either by knocking out an enzyme
> needed to make them (hoping thereby not to kill the cell) or by adding
> a new enzyme to convert the precursor to something that won't get
> fermented to methanol.
>
> And yes, this isn't really necessary if you know what you're doing and
> avoid fruit, but wouldn't it be nice to *not* have to know what you're
> doing and still make nonlethal fruit wine? :)
>
> On 03/21/2013 07:45 PM, Ben Hunt wrote:
>> As a commercial distiller I can tell you that the methanol is a
>> bogeyman. We are required by law to not have any in the wash, and
>> we have to get tested regularly.
>>
>> The methanol myth comes from half-educated distillers that think
>> they can distill the methanol out of denatured alcohol. In reality
>> methanol and ethanol form an azeotrope so although you can get the
>> stinky ketones off and a good amount of methanol, it's not possible
>> to get enough out so it's not poisonous. All you do is make the
>> poison taste better.
>>
>> Distillers yeast is a sadly untouched area of yeast manufacture.
>> Most of the good ones keep them to themselves and there isn't a
>> good enough market for home distillers or even microdistilleries to
>> get people generating strains and selling them.
>>
>> two projects I always thought about doing
>>
>> -a yeast that made enough amylase to break down corn or rice
>> starches: bourbon w/o a mash, barley, or enzymes.
>>
>> -gfp yeast for glow in a black light beer
>>
>>
>>
>>
>>
>>
>>
>> On Sunday, March 17, 2013 1:26:14 PM UTC-5, Avery Ashley wrote:
>>
>> I attempt brewing every now and then just because it's an
>> interesting process and its always fun to work with something you
>> can consume. I don't know much about it, so I'm no pro. But I've
>> been trying to think of a long term project and I though maybe
>> engineering/selecting yeast for increased alcohol content and
>> better ethanol to methanol ratios would be a doable, as well as
>> rewarding process. In the end I'd like to end up with a strain that
>> yielded a more potent, but also safer (due to less methanol) brew.
>> The first thing I would focus on is (selecting?) for increased
>> alcohol resistance, so that the yeast can stay alive and ferment
>> longer leading to a higher alcohol content. Next I would work on
>> the particulars of the alcohol produced.
>>
>> Anyone have any advice for a project like this? I suppose the
>> first thing to do would be to find a yeast strain to begin with,
>> does anyone know a good place to look? Also, would anyone be
>> interested in a long distance collaboration?
>>
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>
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--
-Nathan

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