Rowley earned his B.A. at the University of Warwick in England, which introduced him to the fascinating aspects of microbiology and biochemistry. After working in the food safety industry, he began a doctorate program studying the biology of bacterial viruses and the molecular mechanisms of the phiC31 integrase protein at the University of Aberdeen in Scotland.
Upon relocating to Texas, he studied the molecular mechanisms of a recombinase from a parasitic yeast plasmid and the replication of viruses that infect fungi and primates. He continued this work as a postdoc at the Biofrontiers Institute at Colorado University Boulder, CO. These projects gave Rowley a broad base of expertise used techniques from molecular biology, biochemistry and evolution, that are applied in his current research projects.
A potential solution to a common beer-spoiling menace could be bubbling up from an unexpected source, thanks to research led by Paul Rowley, an associate professor of microbiology at University of Idaho. The culprit? Diastatic yeasts — pesky microorganisms that can wreak havoc in brewing by over-fermenting beer, boosting alcohol content, altering flavors and, worst of all, causing bottles to explode.
07-Nov-2024 05:35:09 PM EST
Question: Have you ever tried baking or brewing with yeast?
24-Oct-2024 10:35:14 PM EDT