SC - To the Ladies of the List-OT-OOP

[Seton1355@aol.com]

> > The reaction does not occur with S. cerevisiae (regular bread yeast).
> 
> Whose name, ironically, suggests it is, or was, in fact a brewer's
> yeast, which might help account for the phenomenon.
>  
> Adamantius
> -- 
> Phil & Susan Troy
> 
> troy at asan.com
> 
Saccharomyces cerevisiae is the yeast found in ale barm.  Today's baker's
yeast is a variant of S. cerevisiae, so if you use compressed yeast or dry
active yeast to leaven your bread, you are using the equivalent of ale barm.
Most, if not all, of the top fermenting brewer's yeasts are variants of S.
cerevisiae.  

Just to add to the confusion, variants of S. cerevisiae have been bred to be
bottom fermenting and these are replacing the variants of S. carlsbergensis
which were previously used in beer making.

The symbiosis between C. milleri and L.sanfrancisco occurs because C.
milleri can not use maltose, but can use all of the other sugars released by
the amylase reaction.  This leaves the maltose free to be used by L.
sanfrancisco.  Additionally, C. milleri is more resistant to the acidic
environment created by the lactobacilli than many other yeasts.  This
fortuitous combination optomizes fermentation and sourness.

Apparently, S. cerevisiae is a little wimpy in high acid environments.

Bear
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