BIOLOGY 11

Beers, lagers, and ales generally rely on the yeast Saccharomyces cerevisiae, although lager yeasts will probably always be known as Saccaromyces carlsbergensis. Sauerkraut-making requires the bacteria Leuconostoc mesenteroides and Lactobacillus brevis to ferment sugars that provide a variety of such organic products as lactic acid, acetic acid ... ................
................