I was re-slanting a slant of Chico yeast today that appeared a little pink instead of white/gray. My wife who is a Ph.D. that spent some time in a yeast lab said it looked like an adenine mutation...the yeast cannot manufacture adenine, and turn pink when they consume the available adenine in the medium. She said it is pretty common, but did not affect what they did in the lab so they ignore it. Does anyone know if the Chico strain is an adenine mutant (or is it just my slant), and does that mutation affect taste?
