Changes

In beer, this might explain other observations as well. For example, Yakobson reported higher attenuation with some strains of ''Brettanomyces bruxellensis'' (WLP650, BSI Drie, CMY001, and WY5526) and one strain of ''B. anomalus'' (WY5151) demonstrated a trend of increased attenuation with increasing concentrations of lactic acid <ref>[http://brettanomycesproject.com/dissertation/pure-culture-fermentation/impact-of-initial-concentration-of-lactic-acid/ "The Brettanomyces Project". Chad Yakobson. 2011. Retrieved 12/7/2016.]</ref>. In mixed fermentations of beers such as lambic and American sour ales, attenuation is often slower, but typically eventually reaches a high degree of attenuation. Some strains of ''S. cerevisiae'' are more tolerant of acidic conditions than others. Although this might answer some questions, mixed fermentation is a complex thing with many other variables and more work needs to be done to identify whether all or just some strains of yeast/bacteria have the effect of inducing <nowiki>[</nowiki>GAR⁺<nowiki>]</nowiki>, and how that might effect the fermentation profile of various types of beers <ref name="preiss"/>.

==See Also==