Faculty Advisor

Kmiotek, Stephen J.

Faculty Advisor

Young, Eric Mosher

Abstract

This project worked in collaboration with North Country Hard Cider Company to investigate the yeast, bacteria, and fungi present at different stages of the brewing process. These organisms were identified through DNA isolation, amplification, purification, and sequencing. The yeasts found in this study are not known to have an ill-effect on the cider brewing process and any inconsistencies in brewing likely rise from bacteria present in samples. This information can be used for further process development and improving product consistency at North Country Hard Cider Company.

Publisher

Worcester Polytechnic Institute

Date Accepted

March 2018

Major

Chemical Engineering

Project Type

Major Qualifying Project

Accessibility

Unrestricted

Advisor Department

Chemical Engineering

Share

COinS