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Yeast Technology

  • Gerald Reed
  • Tilak W. Nagodawithana

Table of contents

  1. Front Matter
    Pages i-ix
  2. Gerald Reed, Tilak W. Nagodawithana
    Pages 1-5
  3. Gerald Reed, Tilak W. Nagodawithana
    Pages 7-36
  4. Gerald Reed, Tilak W. Nagodawithana
    Pages 37-87
  5. Gerald Reed, Tilak W. Nagodawithana
    Pages 89-149
  6. Gerald Reed, Tilak W. Nagodawithana
    Pages 151-224
  7. Gerald Reed, Tilak W. Nagodawithana
    Pages 225-259
  8. Gerald Reed, Tilak W. Nagodawithana
    Pages 261-314
  9. Gerald Reed, Tilak W. Nagodawithana
    Pages 315-368
  10. Gerald Reed, Tilak W. Nagodawithana
    Pages 369-412
  11. Gerald Reed, Tilak W. Nagodawithana
    Pages 413-440
  12. Gerald Reed, Tilak W. Nagodawithana
    Pages 441-445
  13. Back Matter
    Pages 446-454

About this book

Introduction

Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col­ lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con­ centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.

Keywords

beer biochemistry bread brewing chemistry ecology eggs food genetics growth lactose microorganism milk nutrition

Authors and affiliations

  • Gerald Reed
    • 1
  • Tilak W. Nagodawithana
    • 1
  1. 1.Universal Foods CorporationMilwaukeeUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-011-9771-7
  • Copyright Information Springer Science+Business Media B.V. 1990
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-011-9773-1
  • Online ISBN 978-94-011-9771-7
  • Buy this book on publisher's site