336 - Sweet Sake and Spoiled Spores
00:00:00 - Returning guest Jen Gallagher (@yeastychic) has brought along two former students to talk about their continued research into the world of yeast! We’re excited to be joined by Matt Winas, currently the lead scientist at Imperial Yeast Labs, and Postdoctoral Research Apoorva Ravishankar. First up, we chat with Matt about his work on sake yeast hybridization and how yeast respond toxic metallic nanoparticles.
00:28:21 - Yeast make all manner of drinks so let’s talk about that. Apoorva eschews the yeast theme with a hot cup of coffee (with cream and sugar) and the gang reminisces about the coffee shop closest to their lab at WVU. Matt is enjoying a Suss It Out rye IPA from Level Cross Brewing Company, one of the perks of working for a yeast company. Jen is honoring her scientific progeny with a Baby Cakes stout from Tribus Beer Co. Ryan had a different beer lined up but is instead going with a Hop Farmin Miner from Weathered Ground Brewery in WV.
00:37:26 - Next we chat with Apoorva about her research on exactly how yeast responds to glyphosate-based herbicides, which are heavily used in agriculture and gardening and how a chemical designed to control/kill plants can have some dramatic responses on yeast.
01:05:09 - PaleoPOWs are a lot like yeast, you can wake them up with a little bit of warm water and sugar. First up, we thank George H. for being a recurring PayPal donor to the show . Thanks, George! And we wrap up by letting Jen respond to her own feedback regarding the sequencing of mitochondrial DNA mentioned in episode 331. Always good to get extra clarification from an expert!