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Date: 09 Nov 2006 16:23:04
From:
Subject: Saccharomyces diastaticus - what is it really?
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I was looking for articles which describe a microbe which can take
starchy foods and convert them directly into ethanol.
I found a few articles on the web which say Saccharomyces diastaticus
does just that.
Then I looked on this newsgroup, and it seems that a lot of Homebrew
Digest articles say that Saccharomyces diastaticus is a beer spoilage
microbe.
So, what is Saccharomyces diastaticus, really? Is it a
super-S.cerevisiae, or does it make chemical byproducts that smell...?
The point of all this: I'm trying to make rice wine, using a method
less smelly than using koji (which, yes, I've tried... ;-)
Thanks,
Michael
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Date: 09 Nov 2006 22:24:24
From:
Subject: Re: Saccharomyces diastaticus - what is it really?
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cain.alan@gmail.com wrote:
> mrdarrett@gmail.com wrote:
> > I was looking for articles which describe a microbe which can take
> > starchy foods and convert them directly into ethanol.
> >
> > I found a few articles on the web which say Saccharomyces diastaticus
> > does just that.
> >
> > Then I looked on this newsgroup, and it seems that a lot of Homebrew
> > Digest articles say that Saccharomyces diastaticus is a beer spoilage
> > microbe.
> >
> > So, what is Saccharomyces diastaticus, really? Is it a
> > super-S.cerevisiae, or does it make chemical byproducts that smell...?
> >
> > The point of all this: I'm trying to make rice wine, using a method
> > less smelly than using koji (which, yes, I've tried... ;-)
> >
> > Thanks,
>
> This won't help much, but for an FYI in any case:
>
> Two species of yeast used to make beer, called brewer's yeast, are
> Saccharomyces cerevisiae and Saccharomyces uvarum.
>
> I don't think you need brewers yeast for wine, you need wine yeast.
>
> see if this link does anything for you:
>
> http://winemaking.jackkeller.net/reques74.asp
>
> sounds almost too simple.
>
>
> >
> > Michael
Looks like I found an answer. It's both...
http://www.ncbe.reading.ac.uk/ncbe/protocols/PRACBIOTECH/PDF/amgprod.pdf
Anyone know where I can purchase a sample of the diastaticus yeast?
Michael
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Date: 09 Nov 2006 17:02:16
From:
Subject: Re: Saccharomyces diastaticus - what is it really?
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mrdarrett@gmail.com wrote:
> I was looking for articles which describe a microbe which can take
> starchy foods and convert them directly into ethanol.
>
> I found a few articles on the web which say Saccharomyces diastaticus
> does just that.
>
> Then I looked on this newsgroup, and it seems that a lot of Homebrew
> Digest articles say that Saccharomyces diastaticus is a beer spoilage
> microbe.
>
> So, what is Saccharomyces diastaticus, really? Is it a
> super-S.cerevisiae, or does it make chemical byproducts that smell...?
>
> The point of all this: I'm trying to make rice wine, using a method
> less smelly than using koji (which, yes, I've tried... ;-)
>
> Thanks,
This won't help much, but for an FYI in any case:
Two species of yeast used to make beer, called brewer's yeast, are
Saccharomyces cerevisiae and Saccharomyces uvarum.
I don't think you need brewers yeast for wine, you need wine yeast.
see if this link does anything for you:
http://winemaking.jackkeller.net/reques74.asp
sounds almost too simple.
>
> Michael
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Date: 10 Nov 2006 13:26:10
From: brian@yahoo.com
Subject: Re: Saccharomyces diastaticus - what is it really?
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On Nov 10, 1:24 am, mrdarr...@gmail.com wrote:
> cain.a...@gmail.com wrote:
> > mrdarr...@gmail.com wrote:
> > > I was looking for articles which describe a microbe which can take
> > > starchy foods and convert them directly into ethanol.
>
> > > I found a few articles on the web which say Saccharomyces diastaticus
> > > does just that.
>
> > > Then I looked on this newsgroup, and it seems that a lot of Homebrew
> > > Digest articles say that Saccharomyces diastaticus is a beer spoilage
> > > microbe.
>
> > > So, what is Saccharomyces diastaticus, really? Is it a
> > > super-S.cerevisiae, or does it make chemical byproducts that smell...?
>
> > > The point of all this: I'm trying to make rice wine, using a method
> > > less smelly than using koji (which, yes, I've tried... ;-)
>
> > > Thanks,
>
> > This won't help much, but for an FYI in any case:
>
> > Two species of yeast used to make beer, called brewer's yeast, are
> > Saccharomyces cerevisiae and Saccharomyces uvarum.
>
> > I don't think you need brewers yeast for wine, you need wine yeast.
>
> > see if this link does anything for you:
>
> >http://winemaking.jackkeller.net/reques74.asp
>
> > sounds almost too simple.
>
> > > MichaelLooks like I found an answer. It's both...
>
> http://www.ncbe.reading.ac.uk/ncbe/protocols/PRACBIOTECH/PDF/amgprod.pdf
>
> Anyone know where I can purchase a sample of the diastaticus yeast?
>
> Michael- Hide quoted text -- Show quoted text -
It sounds to me that it is specifically for ethanol production. It
allows ethanol producers to use unmashed starches and save time, money,
and energy.
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