Changes

It has been demonstrated that wild yeast can adapt to brewing conditions if they are exposed to a repeated and in a consistent environment 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 for a summary of [https://elifesciences.org/articles/63910 "Phenotypic and molecular evolution across 10,000 generations in laboratory budding yeast populations"].