Changes

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>

[[File:D hansenii.jpg|thumb|Debaryomyces Hansenii; photo by [http://www.gettyimages.co.uk/detail/photo/debaryomyces-hanseni-yeast-high-res-stock-photography/128615807].]]