Faculty Advisor

Young, Eric Mosher

Abstract

This project investigated the microorganisms that naturally grow on apples, focusing specifically on yeast. The type of yeast cultivated were identified through DNA isolation, amplification, and sequencing. This report provides an overview of the methods that are used for yeast isolation and culture growth, which then allows for easier DNA identification. Upon yeast species identification, further research could then be conducted to provide insight on the potential benefits and uses in the cider brewing industry. The yeast was not found to have any harmful effects and may be further researched to determine potential uses downstream in cider brewing processes.

Publisher

Worcester Polytechnic Institute

Date Accepted

December 2018

Major

Chemical Engineering

Project Type

Major Qualifying Project

Accessibility

Unrestricted

Advisor Department

Chemical Engineering

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