[bcatanzaro]

“The team looked for a fermenting agent that could remain reactive in substances with a temperature of up to 370 degrees Celsius and alcohol of the recommended 16 percent per volume.”

My guess is that the reporter forgot a decimal point and meant 37.0 degrees Celsius. Because finding a yeast that actively metabolizes sugar at 370 degrees Celsius might be somewhat challenging.

[johnofthesea]

Optimal temperature for yeast in general is between 25-30C, for grape wine optimal fermentation is usually between 15-20C (white) 20-25C (red).

So 35C is interesting. 350 would be too much even if it was Kelvin.

[throw-qqqqq]

Kveik beer yeast often works well far above 35C. Some reportedly tolerate into low 40s.

I don’t know of other yeasts that can do this though.

[giantg2]

I was going to say, just throw some kiveik in it. That stuff is practically fool-proof

[aDyslecticCrow]

Yiest that could survive in volcanic geysers is a bit terrifying to think about.

[tmoertel]

It turns out that the Yellowstone Supervolcano is actually over-risen bread...

[codesnik]

free kombucha!

[interludead]

Still, the research itself is pretty exciting. It’s cool to see traditional methods getting scientific backing

[piuantiderp]

This made me snort my coffee, what backing was needed or lacking? Need peer-review to validate them?

[nxobject]

Consistency and reproducibility is important part of scientific backing, too.

[jojobas]

Especially given glucose decomposes under 200C.

[xattt]

New fermentothermal electricity power source discovered!

[nxobject]

Mmm, caramel sweet wine, perhaps?