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added FSF: Discussion on a new published study about Brettanomyces evolution based on genome sequencing, vacuole selection that might help Brett survive acidity, and a genetically understood reason for the lack of glycerol production in ''Brettanomyces''.
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1331799600181584/ Discussion on a new published study about Brettanomyces evolution based on genome sequencing, vacuole selection that might help Brett survive acidity, and a genetically understood reason for the lack of glycerol production in ''Brettanomyces''.] || Richard Preiss || 06/17/2016
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1312193318808879/ Discussion with Lorenzo Peyer, a scientist that studies ''Lactobacillus'' flavor production in malt-based drinks; primarily discussed the possibility (or lack of) of butyric acid production by ''Lactobacillus''.] || Dan Pixley || 05/29/2016