This has cool info, not a lot of general application but good reading for the people wanting to control mutation in their germ lines.
http://www.newscientist.com/article/dn2 ... tants.html
jeffjm wrote:The article says "The researchers found that clumping yeast could consume significantly more sucrose than the free-living variety,
giving them a clear competitive advantage."
So how come the Fuller's strain, which flocculates when you look at it too long, has less attenuation than almost any other strain?
jeffjm wrote:So how come the Fuller's strain, which flocculates when you look at it too long, has less attenuation than almost any other strain?
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