Quote:
Originally Posted by Synovia
, if you're saving 100 million cells, mutations in one isn't a big deal.
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Unless that mutation becomes the dominant strain in the culture, making it impossible to isolate, which you;re essentially taking the same chance on.
According to the resident expert, in the >millions of possible genetic mutations, it's likely only a handful could/would affect the finished product, while most will actually trigger apoptosis (programmed cell death). Those that survive often show visible colony differences in color, shape, growth rate, etc. Therefore, the probability is such that any surviving mutation that also affects growth/regulation/flavor carries an extremely remote probability.
Infection is the thing to be careful of.
As for the question about the infection on the plate in the picture, I believe this likely came from the initial starter lag time of using an older WLP001 vial (straight from White Labs, so I don't think the infection was present prior to my opening the vial) and perhaps some laziness in my sterilization (sample was taken from slow starting culture). But, I grew it out, decanted, and regrew and it has been fine and showed no signs of infection in the slurry prior to pitching and the fermenting batch smells spot-on. You could certainly streak right from yeast bank vial to a plate to determine presence of infection.
and am trying to get a handle on all this stuff.
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