From the HBD Archive
From: Darryl Richman <darryl@ism780c.isc.com>
Subject: re: freezing of yeasties
Date: 1989-03-13 14:36:37 GMT

From: Michael Bergman <bergman%odin.m2c.org@RELAY.CS.NET>
"It is my understanding that yeast, in adverse conditions, goes through
"a process-that-I-have-forgotten-the-technical-name-for and becomes
"these little nearly indestructible "thingies" {I want to say
""enspores" and "spores" but suspect that these are the wrong technical
"terms --ah, if only I had saved my 9th grade bio notes :-)}. I think

The word you are so desparately seeking is, I believe, "sporulation."
You're welcome ;-). The results of sporulation are spores. Most yeast,
bacteria, and molds sporulate, and many are resistant to even boiling
temperatures while in spore form. If you suspect contamination by a
sporulating beast, my microbiologist partners say that you can boil the
object, let it cool for a day, and boil again.

Sadly, most brewer's yeast does not form spores. True brewing strains
have been so highly evolved for their purpose and have their needs so
carefully tended that they have mostly lost this ability.

--Darryl Richman

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