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Scientists firm up origin of cold-adapted yeasts that make cold beer


April 9, 2014

patagonian galls As one of the most widely consumed and commercially important beverages on the planet, one would expect the experts to know everything there is to know about lager beer. Now, however, scientists are beginning to color in the margins of yeast ecology and genetics, identifying new strains in new environments and using the tools of molecular biology to ferret out traits that could aid industrial fermentation technologies. Full Story

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University of Wisconsin-Madison

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