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This method was developed by David Thornton of [[SouthYeast Labs]] and [https://carolinabauernhaus.com/ Carolina Bauernhaus] for collecting wild ''Saccharomyces'' yeast and lactic acid bacteria. David described his method in detail on [https://www.milkthefunk.live/podcast/2018/6/28/episode-005-bio-prospecting-with-david-thornton-and-keston-helfrich-of-southyeast-labs-and-carolina-bauernhaus the Milk The Funk "The Podcast" episode #005]. The following is a summary of this process:
# Start with 75 mL of 6° Plato wort with yeast nutrient in a 250 mL flask. Add the sample (fruit, flower, bee, etc). If it's fruit, squish it up. Set the flask on a shaker or stirplate at 80-90F with a [https://www.facebook.com/groups/MilkTheFunk/permalink/1034954619866085/ foam stopper ] (the foam stoppers can be autoclaved/boiled and create an aerobicenvironment; aluminum foil should work tooas a substitute) for 12-48 hours. Look for frothing and as soon as that happens put an airlock on the flask, but keep on stirplate to assist fermentation.
# After the 24-48 hours, decant the liquid and leave the biomass at the bottom. Add new starter media that is 8-10* Plato with yeast nutrient, and purge the flask with CO2. Put an airlock on it on a stirplate and grow until the sugars have fermented.
# Again, decant the liquid and leave the biomass at the bottom of the flask. Purge with CO2, and add 20° Plato wort with yeast nutrient and an airlock, and place on a stirplate or shaker. Look for the wort to ferment down to around 2 Plato or so.