> Korean Fermented Foods >Stories of Microorganisms > Drinks and Microorganisms
Mostly the microorganisms to make drinks are yeast.
The beer is manufactured by putting hop in wort for savor
and adding beer yeast to it for the alcohol fermentation.
There are two kinds of beer yeast, and one is top fermenting
yeast and the other is bottom fermenting yeast. The top
fermenting yeast (Saccharomyces cerevisiae) that
comes on top during fermentation is used in England, some
regions of America, Canada, or Belgium. The beer that uses
the bottom fermenting yeast (Saccharomyces carlsvergensis)
going down during fermentation is the Lager Beer, and the
method is used in Europe, North American continent, or Japan.
Yeast is generally used in the wine making as well, and
purely cultured Sccharomyces cerevisiae or ellipsoideus
can be used for producing wine, or wild yeast adhered to
the grape skin can be also used for naturally fermenting