So... odd question. But I have a lot of experience as a baker and brewer, working with yeasts. Now that Ivermectin supplies are being restricted is there a way to increase (multiply) the sources we do have to make more ivermectin? I know how to do this with yeast, but perhaps this is not possible to do safely with bacteria...? Anyone have any insights?
So... odd question. But I have a lot of experience as a baker and brewer, working with yeasts. Now that Ivermectin supplies are being restricted is there a way to increase (multiply) the sources we do have to make more ivermectin? I know how to do this with yeast, but perhaps this is not possible to do safely with bacteria...? Anyone have any insights?
Satoshi’s research should help