Food Technology & Plant Science


Properly applied, Controlled Environment Agriculture can provide protection and maintain optimal growing conditions throughout the development and distribution of a cannabis or other specialty crop. CEA optimizes use of resources such as water, energy, space, capital, and labor, reducing expense and enhancing crop yields while minimizing environmental impacts. This novel system is adaptable to a […]

A new microbiological medium for the detection of Saccharomyces cerevisiae var. diastaticus, a wild yeast contaminant which represents a major and very costly beer spoilage threat.  

Yeast stain GY7B is a novel, lactic-acid producing yeast capable of acidifying beer to pH3.5 in as little as five days with final attenuation at 2-3 weeks. Typical sour beer production relies upon secondary fermentation with bacteria to develop a complex sour beer flavor profile which can take months or years to fully develop.