Talk:Saccharomyces

DanABA (talk) 20:10, 23 December 2022 (MST) Regarding study heat resistance in diastatic strains: https://www.sciencedirect.com/science/article/pii/S0362028X22000321 - Bryan Heit says:

"While interesting, I don't think this would affect breweries much: 1) While brewers yeast can sporulate, it rarely does so on its own. This paper used special medium to force sporulation, so without showing sporulation under brewery-relevant conditions, it's not clear whether this is at all relevant outside of the lab. 2) this doesn't tell us much about diastaticus; it's the only strain they tested, and it's hard to imagine a non-diastaticus strain wouldn't do the same if put under the same conditions. 3) even if sporulation happens in a brewery, I have trouble seeing how this specific situation would arise. It would require sporulation conditions to form, followed by pasturization, followed by the yeast getting back into a growth permissive environment...only to sporulate again and somehow move through the same process. Unless a brewery is dumping pasturized beer back into fresh wort (or running finished beer through their wort chiller), I don't see how such a cyclical process could occur."

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