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When brewing, the equipment is typically cleaned and sanitized. When preparing a fresh sample for yeast growth, a sterile environment is needed to ensure that unwanted micro-organisms do not propagate alongside. Sterile materials can be achieved with a wet environment for 15m at 121°C or in a dry environment for 2h at 160°C (White and Zainasheff, 2010).
Figure 9- Flow Diagram of a Proposed Laboratory Propagation of Brewing Yeast (Bolton & Quain, 2008)
Craft Beer Yeast Handling (1/3) - Types of Brewery Organisms
Craft Beer Yeast Handling (2/3) - Biological Sampling
Craft Beer Yeast Handling (3/3) - Pilot Batch Propagation
References
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