So many comments confused, but the important part is that the yeast survived in the cold.
“Yeasts that are active at very low temperatures can offer advantages in different areas,” Sarhan says in the statement. “If fermentation is possible at room temperature or even at refrigerator temperatures, energy can be saved since no additional heating is required. Furthermore, the yeasts could also be active during transport, meaning they could contribute to fermentation already on their way to the manufacturer.”
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer_public/f8/65/f8659563-b51b-4e24-82f1-4b33d0e3c19f/image_8.jpeg)
So many comments confused, but the important part is that the yeast survived in the cold.
Lemmy lvl 1: What an interesting title, i’ll share my thoughts about it.
Lemmy lvl 10: What an interesting title, i’ll upvote it.
Lemmy lvl 100: What an interesting article, i’ll upvote it.
Lemmy lvl 1,000: What an interesting article, i’ll share my thoughts about it.
Haha thanks. I’ve been making an active effort to jump on threads like these where I can sense the BS.
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