Changes

==="Ropy" or "Sick" Beer===

[[File:Ropy example.jpg|thumb|300|Example of ropy beer brewed with The Yeast Bay Melange and dregs from Boon Mariage Parfait 2010. Photo is courtesy of Stuart Grant <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1148859311808948/ Conversation with Stuart Grant on MTF. 09/16/2015.]</ref>]]

Some strains of ''P. damnosus'' can cause a beer (or wine) to go "ropy", also known as "sick" by [[lambic]] brewers (or more specifically as the fat sickness, “la maladie de la graisse” in French <ref>[https://beerbybart.com/2011/04/03/true-lambic-jean-van-roy-cantillon-sick-beer/ True Lambic: Sick beers and the magic of Cantillon. Beer By Bart blog. Gail Ann Williams. 04/03/2011. Retrieved 04/23/2016.]</ref>). Reportedly, ropiness in beer that also has ''Brettanomyces'' (which is traditionally credited with breaking down the ropiness after a period of rest) usually lasts anywhere from 1 week to 3 months, although fewer reports claim that it has lasted as long as 7 months (see reference for different experiences of brewers) <ref name="ropy_time">[https://www.facebook.com/groups/MilkTheFunk/permalink/1132030550158491/ Poll on Milk The Funk regarding how long ropy beer has been observed. 08/20/2015.]</ref>. Some species of ''Pediococcus'' and other lactic acid bacteria have been reported to also be able to break down ropiness <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1670311836330357/?comment_id=1670331339661740&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Matt Humbard and Joe Idoni. Milk The Funk Facebook group. 04/29/2017.]</ref>.

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1813022388725967/ Videos on MTF of ropy beer.]

===Bacteriocins===