The crucial part of the process is to ensure the safety of our product. During isolation, the material is examined for the absence of other bacteria and viruses. These procedures prevent other bacteria and viruses from surviving, thus allowing only the lactobacillus bacteria to grow. Once again, in terms of assurance and safety, is the final examination of the multiplied lyophilized bacteria before use in the preparation of the material. Lyophilized bacteria is examined for the presence of foreign DNA and/or RNA. This assures that only lactobacillus bacteria is used and is completely safe and healthy.
Once the bacteria is isolated, cleaned, and identified. It is then multiplied to the quantity that allows for the preparation of culture starter kits that are used in the brewery during beer fermentation. The Yoni Lactobacillus is used in the production of limited edition sour ales, lambics, flanker ales and sour stouts.