Read the full story at Biocycle.
Brewer’s yeast used to make beer is typically discarded once it’s no longer needed. The yeast, known as Saccharomyces cerevisiae, absorb humolones, lupolones and other compounds from hops that contribute to beer’s flavor and aroma. Humolones and lupolones are both biologically active molecules that inhibit certain bacteria and other microbes, including those that trigger the cow’s release of methane and ammonia.
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