Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas -- giving the beer both its alcohol content and its carbonation. To begin the fermentation process, the cooled wort is transferred into a fermentation vessel to which the yeast has already been added.
The main advantage of phages is their specificity for target bacteria which reduces the damage to normal flora of the host greatly. The bacteria to be targeted must be identified first or otherwise a cocktail of phages should be used
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