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Diastatic yeast is a variant of Saccharomyces cerevisiae that has evolved the ability to ferment starch and dextrin. Testing for the presence of diastaticus is recommended if you are troubleshooting a fermentation that reached a lower terminal gravity than you expected or continued fermenting after packaging resulting in hyperattenuation and, potentially, package failure. The QC2 Lab uses polymerase chain reaction (PCR) to target the Sta1 gene, which gives diastatic yeast its ability to ferment complex sugars. Results are qualitative: positive-high level, positive-low level, or negative. 

  • Required sample volume: 25 mL | 2 oz
  • Turnaround time: 1-2 business days
  • Method: PCR and Invisible Sentinel Veriflow system

New to QC2? Please see our FAQ page for information on submitting samples to the lab. 

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Diastaticus Detection by PCR