A pair of genetic sleuths from New York City’s Trinity high school discovered a bit of food foul play. Seniors Matt Cost and Brenda Tan collected DNA samples from items around their homes and school, sequenced the fragments and analyzed them with a publicly available database, and found there is little truth in advertising, according to Cosmic Log:
The real detective work came into play when [they] matched the DNA code against a couple of publicly available databases for animal species. They found out that an expensive brand of sheep’s-milk cheese was actually made from cow’s milk, that “sturgeon caviar” was actually Mississippi paddlefish, and that dog treats supposedly made from venison were actually made from beef.
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Have you ever tasted spoiled beer? Twenty-six-year-old Monique Haakensen once did. A few years ago, when the Canadian woman watched her brothers attempt to brew their own beer, the end result smelled like cheese and tasted awful.
To figure out what caused the beer to go bad, Haakensen, a University of Saskatchewan graduate student, bottled the beer and brought it into the lab. Using a technique called polymerase chain reaction, she was able to discover two new genes (hitA and horC) that hastened the growth of bacteria in beer.
Normally, bacteria don’t grow in beer, but when there’s a resistance-associated gene in the brew, certain strains can thrive. The most common bacteria that causes beer spoilage is lactic acid bacteria (LAB). Haakensen looked to see how LAB’s isolates, Lactobacillus and Pediococcus, grew in beer. By using this new form of DNA testing, Haakensen can now tell breweries how quickly their beer will go bad by checking for the presence of either hitA or horC.
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