Tech
Unlocking Yeast’s Killer Instinct to Save Craft Beer
Killer toxins produced by Saccharomyces strains have been found to inhibit beer-spoiling diastatic yeasts, offering an economical solution for managing beer contamination in craft breweries. Diastatic yeasts can spoil craft beer through hyperattenuation, which boosts the alcohol content and causes bottles to explode. Killer toxins, which are produced by other yeast strains, hint at a […]
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