Changes

This subspecies of ''S. cerevisiae'' can ferment dextrinsstarches, and has been identified as a contaminant in many breweriesand is responsible for a few large recalls. This subspecies can produce extracellular glucoamylase that can break down starches into simpler sugars that are then fermented by the yeast, and cause over-carbonation. It can grow at 37°C and can also remain viable at refrigeration temperatures <ref>[http://www.ebc2017.com/inhalt/uploads/P095_Begrow.pdf Wade Begrow. "Recent notable microbiological contaminationsof craft beer in the United States". Presentation poster at EBC 2017. Retrieved 11/19/2017.]</ref>. WY3711 saison yeast, which originated from Basserie Thiriez, has been determined to be this subspecies <ref name="preiss_diastaticus" />. In the commercial culture lists below where we believe a lab is selling this strain of yeast, we note that it has been determined to be ''diastaticus''.