Saccharomyces is the queen of the Fermented Carnival, and certain microbes are also masters of the frying and fermenting atmosphere.
This type of wild yeast usually has a fruit epidermis, which is mainly used to make Belgian gueuze and ambac beer, which can produce unique taste and sour taste. Beer with fragrant yeast, after a long period of fermentation, has a more salty taste and taste, and can be stored for years, even decades.
Lactobacillus is found everywhere in our living environment. It is mainly used to make cheese and pork pickles. It is one of the oldest fermenting helpers in humans. In the past, people were a bit worried that Lactobacillus would break the flavor of beer, but as the sour beer returned strongly, everyone regained their confidence. No matter how to use Lactobacillus fermentation, be careful. If you lose control, you will get the taste of Parmesan cheese or baby vomit.
AcetobacterAcetobacter often uses fruit flies as a medium of transmission, which causes food to produce vinegar-flavored ethyl acetate, which most of times makes people think that food is lost. In fact, as long as it is well controlled, Acetobacter can give Guz, Rabic and other wooden barrels of beer a very classic flavor.