During the identification a fermentation using solely ''Pichia A'' was conducted. The test wort used was at 13.75 Plato and after 5 weeks at 13.61 Plato. The alcohol by weight was found to be 0.02% after fermentation. In addition to this, percentages based on the entire contents of the wort showed that over five weeks, glucose levels dropped from 1.62% to 1.22%. The hybrid may incrementally breakdown maltotriose and fructose, dropping from 1.46% to 1.05% and 0.57% to 0.22% respectively, but did not appear to be able to reduce the levels of maltose. These results indicate that the ''Pichia'' hybrid did not significantly metabolize much of the available carbohydrates into alcohol within this wort environment. <ref name="pichia a"></ref>
===''Debaryomyces ''===
'''Debaryomyces''' is a genus of yeast <ref>[https://en.wikipedia.org/wiki/Debaryomyces Wikipedia. Debaryomyces. Retrieved 09/03/2015.]</ref>. The non-pathogenic species ''D. hansenii'' is commonly found in cheese, and is an osmotolerant, halotolerant, and xerotolerant (tolerant high amounts of salt and sugar, and low amounts of water) <ref>[https://en.wikipedia.org/wiki/Debaryomyces_hansenii Wikipedia. Debaryomyces hansenii. Retrieved 09/03/2015.]</ref>. In cheese, strains of ''D. hansenii'' produces nutty/malty flavors in the form of aldehydes (2-Methylpropanal and 3-Methylbutanal) <ref>[http://onlinelibrary.wiley.com/doi/10.1002/mbo3.11/abstract Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model. Klaus Gori, Louise Marie Sørensen, Mikael Agerlin Petersen, Lene Jespersen, and Nils Arneborg. Blackwell Publishing Ltd. June 2012.]</ref>. ''D. hansenii'' is also found in sake moto, edomiso, rennet, psoriasis, and salmon <ref name="samuel">[https://eurekabrewing.wordpress.com/2014/04/18/hello-my-name-is-debaryomyces-hansenii/ Hello My name Is Debaryomyces hansenii. Eureka Brewing Blog. Samuel Aeschlimann. Retrieved 09/03/2015.]</ref>
==Bacteria==