Food Fermentation: The Good, The Bad & The Infectious
Like wild & sour beers, fermented foods rely on a host of organisms to generate their flavourful and preservative properties.
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bacteria
Yeast v Bacteria
I occasionally get e-mails (and forum posts) asking questions about identifying yeast versus bacteria in microscopy images. I’m just posting
Read morePurifying Yeast from Infected Cultures – Part 1
Mixed Saccharomyces (large ovoid cells) and Brettanomyces (elongated cells) yeast culture contaminated with cocci (top-centre “string”) and rod-shaped bacteria One of
Read moreOne mystery solved…
As I mentioned yesterday I recently developed a persistent infection of part of my brewing setup. Thee batches that passed through
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