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---category: - brewing - B99BM - 'recombinant DNA' - genetics - yeastdate: '2020-12-05 11:35:57'draft: falseposttype: notesensitive: 'false'slug: 5fcb709dvisibility: publictitle: note---This morning I have mainly been Zotero-ing!
Despite continuing sleep deprivation, I'm feeling much more positive about this assignment than I was yesterday. Its structure sits well with me, I can breakdown a topic that I have limited enthusiasm for in to smaller chunks some of which are reasonably interesting..
The 1500 word component of the assignment can logically be broken down to 5 x 300 word sections and one of those will be about genetic modification of yeast with genes from basil and mint to provide hoppy qualities to beer without the instability attributed to hops.. I've only read the abstract on this one so far, so not sure if it focusses entirely on flavour or whether they can also provide the important anti-bacterial properties of hops too.. but my curiosity is engaged.
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