Streptomyces Carlsbergenesis

Manubolu ashok chowdary wrote:

> Fermentation of beer by using naturally occuring microorganisms

I have read that in olden times lactic acid fermatation was

applied prior to alcohol fermentation (in the same beer).

That made the beer more sour, but prevented unwanted

microorganisms.

At another place I have read that before systematically cultivated

yeast was available beer often was brewed by the baker, since

the environment of a bakery provided desired bacteria

(probably from the sourdough).

Regards,

Joachim

Sir

We can use any standard strains such as ATCC,MTCC