I read about this in my alumni magazine. I have a Food Science degree from NC State and took classes from John Sheppard. Sadly I wasn't there for the yeast, but we grew lactobacillus in lab fermentors. Looking back now as a homebrewer, those classes would make a lot more since then they did back then.
Ironically one of our brewers here at work mentioned this today as well. Must have seen the same thing you did.