Researchers Jennifer Molinet and Franci Cubscoillos from the University of Eto Santiago in Chile weakened the experience of jutsia experimentalism and interspecific hybridization of brewer’s yeast. They use wild yeast strains from Patagonia to trigger the process of solving problems with yeast. Scientists save beneficial mutations and try to consolidate them in order to get These are new effective videos.
The most important thing is to use these tools, which are very expensive, because you need to create new variations of flavors. In the case of specialization, depending on the age of today, there are only two strains: Saccharomyces cerevisiae and its wild tax Saccharomyces eubayanus. In this case, the bottom 90% are constantly looking for ways to add variety to their products.
When researching these stars, their fermentation level names are used. If you don’t have time to change the sentence, many of Sakharov’s videos, however, involve alcohol. Plus about half a dozen new flavor and aroma profiles. Once they were finished, their new stems opened up from wild, cold-tolerant ancestors, not from beer gardens. yeast.
Source: Tech Cult
I am a professional journalist and content creator with extensive experience writing for news websites. I currently work as an author at Gadget Onus, where I specialize in covering hot news topics. My written pieces have been published on some of the biggest media outlets around the world, including The Guardian and BBC News.
