New strains of yeast for brewing lager beers, created by hybridizing wild strains of yeast from Patagonia with brewer's yeast, can yield novel flavors and aromas, reports a new study by Jennifer Molinet and Francisco Cubillos of the Universidad de Santiago de Chile, published June 20 in the journal PLOS Genetics.
source https://phys.org/news/2024-06-wild-yeasts-patagonia-yield-flavors.html
Friday, 21 June 2024
Previous Post
Exploring the roots of the Anthropocene
Related Posts
Ant stings can be painful—here's how to avoid getting stung this summer (and what to do if you do)
Geospatial mapping study shows drought trend in ag-dominated Arkansas Delta
Greenland's meltwater will slow Atlantic circulation, climate model suggests
New organic molecule design can lead to long-lasting, durable OLEDs for displays
Quack-like underwater sounds off the coast of New Zealand in the '80s may have been a conversation, researcher says
I've studied organizational failure for decades—the Church of England needs more than a new leader
0 comments: