A microbiologist is troubleshooting a batch of home-brewed ale that did not ferment properly. She noticed that

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A microbiologist is troubleshooting a batch of home-brewed ale that did not ferment properly. She noticed that the alcohol content was only 2%, well below the desired level. Microscopic examination showed numerous yeast cells. Chemical analysis indicated low levels of sugar, high levels of CO2, and large amounts of protein in the liquid. What did the microbiologist conclude as the probable cause of the beer not coming out properly?
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Microbiology A Human Perspective

ISBN: 978-0073375311

7th edition

Authors: Eugene Nester, Denise Anderson, Evans Roberts

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