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"Post 1 and Post 2 on a yeast called Lachancea thermotolerans that can produce significant lactic acid without modification."
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! Overview !! Thread Starter !! Date
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1366829093345301/ Post 1] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1380004022027808/ Post 2] on a yeast called ''Lachancea thermotolerans'' that can produce significant lactic acid without modification. || Richard Preiss and Devin Henry || 08/04/2016 and 08/18/2016
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1363048380390039/ The ''L. acetotolerans'' that contaminated Goose Island's Bourbon County brand beers, including notes from Brett Porter's MBAA presentation on the issue and microbiological information.] || Richard Sigesmund || 08/04/2016