Can you brew a hoppy beer without hops? Beer purists might regard the idea with suspicion, but researchers at UC Berkeley, with some help from UC Davis’ “Pope of Foam,” have shown that you can brew a tasty hoppy beer using gene-edited yeast to replace hop flavors.
According to Charles Denby, a former postdoctoral researcher at UC Berkeley, growing hops uses a lot of water – 50 pints of water to grow enough hops (the crumbly flowers of the hop vine) for a pint of craft beer.
By Greg Watry
Your body plays host to a microbial ecosystem that’s ever-evolving, and its composition has implications for your overall health. The same holds true for plants and their microbiomes and the relationship is of pivotal importance to agriculture.
In a paper appearing in PLOS Biology, Joseph Edwards, ’17 Ph.D. in Plant Biology, Professor Venkatesan Sundaresan, Departments of Plant Biology and Plant Sciences and their colleagues tracked root microbiome shifts throughout the life-cycle of rice plants (Oryza sativa). The research could help inform the design of agricultural probiotics by introducing age-appropriate microbes that promote traits like nutrient efficiency, strong roots and increased growth rates in the plants.
By Karen Nikos-Rose
Access to healthy food does not always relate to the presence of a nearby supermarket, but instead requires a deeper look at poverty, race and other factors in a community, a UC Davis study suggests.
Lack of a supermarket does not necessarily make a county a “food desert,” argues Catherine Brinkley, who studies food systems and community development.
The study shifts the conversation begun in the 1990s, in which “food deserts” were described as communities that were either sparsely populated or had too many low-income residents to support a supermarket. The past research said this lack of access led to health problems such as obesity and diabetes. The popular policy response then was to leverage public funds to establish a supermarket.
Glass and wine have gone together for thousands of years. A new book, “The Glass of Wine,” delves into the science, history and artistry of this pairing. The book is by Jim Shackelford, distinguished professor emeritus of materials science and engineering in the College of Engineering, and writer and blogger Penelope Shackelford.
Glass scientist Jim Shackelford and blogger Penelope Shackelford are the authors of a new book, “The Glass of Wine” that explores the relationship between the drink and its perfect host. Photo by Daniela Wood.
By Kat Kerlin
Did you ever pass an orchard with branches bursting with flowers and wonder how the trees “know” when to blossom or bear fruit all at the same time? Or perhaps you’ve walked through the woods, crunching loads of acorns underfoot one year but almost none the next year.
A new study shows why pistachio trees are like magnets, mathematically speaking.
Scientists from the University of California, Davis, have given such synchronicity considerable thought. In 2015, they developed a computer model showing that one of the most famous models in statistical physics, the Ising model, could be used to understand why events occur at the same time over long distances.
By Heidi Meier and Ann Filmer
The U.S. Centers for Disease Control and Prevention (CDC) released a media statement in late December profiling a multi-state outbreak of food poisoning caused by the bacteria E. coli O157:H7 with 17 reported illnesses. Romaine and leafy greens are among the suspected sources of contamination, but no definitive source or location has been confirmed at this time, according to the CDC.
A lettuce field in California (photo by Trevor Suslow, UC Davis)
by Greg Watry
Nearly 47 million people worldwide live with dementia, according to the Alzheimer’s Association. That number is expected to rise to 76 million by 2030. While there is no cure for dementia, scientists are investigating various drugs to help mitigate cognition loss associated with the condition.
UC Davis researchers propose that foods provide signals that influence the brain and other body systems.
When it comes to understanding and preventing age-related cognitive dysfunction, Professor Raymond Rodriguez, Department of Molecular and Cellular Biology in the College of Biological Sciences at UC Davis, looks to food for answers.
By Diane Nelson
About 22,000 years ago, as the ice sheets that consumed much of North America and Europe began retreating, humans started to eat a fruit that today brings joy to millions of wine drinkers around the world: grapes.
People have been making wine from grapes for at least 8,000 years, but genetic evidence shows that humans influenced grape vines long before that (Gregory Urquiaga/UC Davis).
Mars, Inc., UC Davis and partners have launched a crowdsourcing initiative to solve the problem of aflatoxin contamination of crops. A series of aflatoxin puzzles will go online on Foldit, a platform that allows gamers to explore how amino acids are folded together to create proteins. The puzzles provide gamers with a starting enzyme that has the potential to degrade aflatoxin. Gamers from around the world then battle it out to redesign and improve the enzyme so that it can neutralize aflatoxin. Successful candidates from the computer game will be tested in the laboratory of Justin Siegel, assistant professor of chemistry, biochemistry and molecular medicine at UC Davis.
By Kat Kerlin
The National Science Foundation has awarded $1.6M to the University of California, Davis to analyze the complex relationships between surface water and groundwater supply, agricultural land use and the economic wellbeing of rural, disadvantaged communities.
The project is led by principal investigator Helen Dahlke, an associate professor in the UC Davis Department of Land, Air and Water Resources. The team will develop models to help guide decision-making regarding water management and land use in the state.
Helen Dahlke studies how groundwater is used and replenished in California. (Tiffany Kocis/UC Davis)