BSI Blog

LMDA – Lee’s Multi-Differential Agar

LMDA – Lee’s Multi-Differential Agar By Carli Severson Microtechnologist The Brewing Science Institute In a perfect world, a brewer would only have one organism, the culture yeast, present during fermentation.…
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PCR Fundamentals

PCR FUNDAMENTALS By Kory Davis QC & Propagation Specialist The Brewing Science Institute PCR, Polymerase chain reaction, is a molecular testing technique that amplifies genetic material so that it can…
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Saccharomyces cerevisiae var. diastaticus.

Saccharomyces cerevisiae var. diastaticus Saccharomyces cerevisiae var. diastaticus is a widely known contaminant in the brewing industry that can have devastating effects on product. The primary issues it causes are…
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