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====''Saccharomyces cerevisiae'' var. ''diastaticus''====
''Saccharomyces cerevisiae'' var. ''diastaticus'' is a variant of ''S. cerevisiae'' that can ferment starches and dextrins, and has been identified as a contaminant in breweries and is responsible for a few large recalls. This variant can produce extracellular glucoamylase that can break down starches into simpler sugars that are then fermented by the yeast and cause over-carbonation. It can grow at 37°C and can also remain viable at refrigeration temperatures <ref>[http://www.ebc2017.com/inhalt/uploads/P095_Begrow.pdf Wade Begrow. "Recent notable microbiological contaminations
of craft beer in the United States". Presentation poster at EBC 2017. Retrieved 11/19/2017.]</ref>. WY3711 saison yeast, which originated from Basserie Thiriez, has been determined to be this subspecies <ref name="preiss_diastaticus" />. In the [[Saccharomyces#Commercial_Farmhouse.2FBelgian_Strains_of_Saccharomyces|commercial culture]] lists below where we believe a lab is selling this strain of yeast or might be selling this strain of yeast, we note that it has been is determined /suspected to be ''diastaticus''. The Belle Saison strain from Lallemand is killer neutral, which means that killer wine strains will not kill it (it is not verified if Belle Saison is the same as WY3711/Thiriez).
See also: