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Having said that, pH reduction associated with the acid washing from 2.0 to 1.5 allowed 4 log reduction of L. brevis DSM 6235) becoming obtained in under 50 min, without destroying brewer's yeast viability. Acid washing in pH 1.5 is a possible way for the inactivation of bacterial pollutants of brewing yeasts. Recycling of brewing yeasts through this process may donate to an even more renewable and environmental-friendly industry.Poland is amongst the largest meals producers in Euro
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