Nutritional components of yeast Q: How do we test what it grows to identify the nutritional output? Can we do this at home? What do we need for a setup?
Current science of brewing Q: How is the yeast being harvested? How difficult is brewing? What do we need?
The best way to test the nutritional output of the yeast is to have it sent into a lab that specializes in nutritional analysis. The results of the output would be compared to the control (what was before the yeast was added) to understand how the yeast output has changed the control. This is best tested at the lab for accuracy and cost efficiency. It is more cost efficient to send samples of the product then it is to purchase the expensive laboratory equipment needed to accurately measure nutrition. It could be possible to open a free lab on campus where students can test protein levels as a part of their required science labs.
Yeast is extremely easy to harvest and keep for a long time. A perfect example is a sourdough starter, there are starters that are over 100 years old. All that is needed is to keep some of the beer (or bread) leftover after the yeast was fed and grew, this process can be repeated as many times as you wish and even able to multiply how much yeast you have. To multiply how much yeast you have you can basically grow the yeast as you would in order to brew or bake and instead of actually adding the other ingredients that aren’t needed for the growing of the yeast until you have the amount needed. Brewing is simple and has been done for thousands of years with no special equipment. The hardest part of brewing is sterilization, if the brewing environment and all the equipment isn’t sterile the yeast can die or cause adverse effects. Kits can be found all over the internet and in a lot of stores, but brewers yeast turns liquid into alcohol and would not be applicable to this project.
Art & Sustainability 