The weirdest and most difficult to grow yeast is Ludwig’s Saccharomyces, Anastasia Andreeva, a microbiologist specializing in yeast microorganisms for fermented foods, ITMO employee and Beer Genomics technical director told socialbites.ca.
“This is a non-alcoholic wild yeast strain. Brewer’s yeast do not ferment maltose, they only ferment sucrose. Therefore, they are very, very weak, do not emit alcohol, only taste. They are very peculiar: if another microorganism enters their habitat, it immediately suppresses and destroys Ludwig’s yeast cells. They do not withstand stress, it is impossible to produce them in dry form,” Andreeva explained.
However, the microbiologist notes that almost all yeasts are quite difficult to grow.
“Each yeast needs its own substrate, that is, the product on which they grow. It is not possible to choose a single universal medium. You always have to choose something specific, depending on the metabolism of the yeast cell,” added Andreeva.
What yeast is used to make various alcoholic beverages, which strains are the most difficult to grow, and why Russia lags behind other countries in the production of dry yeast – in report “socialbites.ca”.