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There are anaerobic and aerobic bacteria. Aerobic bacteria thrive in oxygen rich environments. Oxygen is potentially lethal to anaerobic bacteria. If the system is set up to use anaerobic bacteria, you want to keep out the air which brings in oxygen to maintain the best environment for the desired bacteria.

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13y ago
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11y ago

Because Saccharomyces which involve in fermentation respire both aerobically and non aerobically.If Oxygen enters to mixture Saccharomyces respire aerobically and fermentation process would be stopped

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Q: Why must brewers take special care to prevent air from entering fermentation tanks?
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