Changes

Some species of fungi and bacteria can form spores. Fungi form spores in order to reproduce sexually. Their sporulated forms are not a mode of protection from disinfectants and are therefore killed by normal sanitation methods. Bacteria form spores as a mode of survival. For example, some dangerous types ''Clostridium botulinum'' spores require 250°F (121°C) for 3 minutes to be killed, which is the requirement for canned goods <ref>[http://www.jfoodprotection.org/doi/abs/10.4315/0362-028X-45.5.466?code=fopr-site Differences and Similarities Among Proteolytic and Nonproteolytic Strains of Clostridium botulinum Types A, B, E and F: A Review. RICHARD K. LYNT*, DONALD A. KAUTTER and HAIM M. SOLOMON. 1982.]</ref><ref>[http://beerandwinejournal.com/botulism/ Chris Colby. "Storing Wort Runs the Risk of Botulism". Beer and Wine Journal Blog. 04/17/2014. Retrieved 04/04/2018.]</ref>. Spore-forming species of bacteria, however, are not considered beer spoilers <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2047716495256554/?comment_id=2047776558583881&reply_comment_id=2048688798492657&comment_tracking=%7B%22tn%22%3A%22R%22%7D Bryan Heit. Milk The Funk Facebook thread on yeast and bacteria spores and brewery hygiene. 04/04/2018.]</ref>. Thus, the challenge of killing yeast or bacteria spores is irrelevant in most beer and wine production. There are some extraneous brewing methods where bacteria spores should be considered, for example [[Wild_Yeast_Isolation#Safety|wild yeast isolation safety]], [[mold]] formation during fruit fermentation or barrel aging, and the long storage of wort produced by the [http://beerandwinejournal.com/botulism/ "No Chill" homebrewing methodlong storage of unfermented wort].