Good afternoon Chegg, I am doing research on the use of Schizosaccharomyces pombe immobilized on alginate beads as an alternative to Saccharomyces cerevisiae for the deacidification of juices with high acid content and potential improvement of wine production. And my question is? A) Is the use of saccharomyces pobe really profitable for the brewing industry (see large breweries as well as small producers)? b) Is there any research/product that shows that saccharomyces pombe is a better alternative to saccharomyces cerevisiae