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Yeast are classified based on “kill factor” One can start with a weak yeast and as Bryan said inoculate a high kill factor yeast some place in the fermentation. It will then take over and dominate. This is part of the logic behind using commercial yeast instead of wild yeast. Commercial yeast are selected in part by their ability to dominate the fermentation. Microbial colonies grow in waves. example, if the sugar is all consumed, a new family which was sitting dormant that can metabolize alcohol (Acetobacter) or malic acid (Oneococcus) can dominate the population. This is part of the logic when we advise sanitation. Keeping populations of infection species low reduces the risk.
Yeast are classified based on “kill factor” One can start with a weak yeast and as Bryan said inoculate a high kill factor yeast some place in the fermentation. It will then take over and dominate. This is part of the logic behind using commercial yeast instead of wild yeast. Commercial yeast are selected in part by their ability to dominate the fermentation.
Microbial colonies grow in waves. example, if the sugar is all consumed, a new family which was sitting dormant that can metabolize alcohol (Acetobacter) or malic acid (Oneococcus) can dominate the population. This is part of the logic when we advise sanitation. Keeping populations of infection species low reduces the risk.
