Changes

It has been demonstrated that wild yeast can adapt to brewing conditions if they are exposed to repeated and constant conditions in as little as 200 generations. The average beer fermentation produces 3-5 generations, and the average starter for growth produces around 10 generations. For more information, see this [https://www.facebook.com/groups/MilkTheFunk/permalink/4374738789220968/ MTF thread] by Dr. Bryan Heit and summary of [https://elifesciences.org/articles/63910 "Phenotypic and molecular evolution across 10,000 generations in laboratory budding yeast populations"].  See also:* [[Saccharomyces#History_of_Domestication|History of Domestication]]