Re: [new_distillers] Re: fermentation (lactose)
- I know in beer makeing lactose is add to "milk" stouts (sweet stouts)
becuase yeast will not ferment it. I'd wonder about the chances of sneaking
some "genetically engineered" E. cold out of the lab? Did anyone notice
the following down the page?
"The bacterium Z. mobilis is designed for quicker fermentation, increased
alcohol yields, and fermentations at higher temperatures. " hmmmmmm