Changes

| [https://www.facebook.com/groups/MilkTheFunk/permalink/1366829093345301/ Post 1] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1380004022027808/ Post 2] on a yeast called ''Lachancea thermotolerans'' that can produce significant lactic acid without modification. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1746164415411765/ this thread] on a lab's application to patent pitching this yeast into wort. A [https://www.facebook.com/groups/MilkTheFunk/permalink/1808645679163638/ follow up post on 09/01/2017] discusses Sheppard and Madden opening a business that claims patent on this yeast, and restricts competing breweries from using it. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1933990046629200/ Brewing Science Certificate - University of the Sciences in Philadelphia] seeking a patent on another lactic acid yeast, and a discussion on a [https://www.facebook.com/groups/MilkTheFunk/permalink/3557228167638705/ new patent from this university] for a product that is being sold through Lallemand.

|| Richard Preiss, Devin Henry, Tom Savage, Nick Impelliterri || 08/04/2016, 08/18/2016, 12/28/2017, 07/08/2020

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