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History of Brewing and Distilling Yeast

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Brewing and Distilling Yeasts

Part of the book series: The Yeast Handbook ((YEASTHDB))

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Abstract

Yeast cells were first microscopically observed by Antonie van Leeuwenhoek in 1680. In the 1850s and 1860s, yeasts were established as being responsible for alcoholic fermentation. Between 1884 and 1894, Emil Fischer studied sugar utilization by yeast including an understanding of enzymatic specificity and the nature of enzyme-substrate complexes. A number of scientists have played important roles in developing ideas regarding the genus Saccharomyces. These scientists include Meyen, Reese, Pasteur, Cagniard-Latour, Schwann, Buechner, Hansen, Winge and Horace Brown. The notable reputation that yeast (particularly Saccharomyces) enjoys as an experimental eukaryote cannot be overlooked. It has been argued that the combination of recombinant DNA technology and classical biochemistry, enzymology and proteins has created a revolution that has presented scientists access to the biology and application of these organisms.

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Authors and Affiliations

  1. International Centre for Brewing and Distilling, Heriot Watt University, Edinburgh, Scotland, UK

    Graham G. Stewart

  2. GGStewart Associates, Cardiff, Wales, UK

    Graham G. Stewart

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Stewart, G.G. (2017). History of Brewing and Distilling Yeast. In: Brewing and Distilling Yeasts. The Yeast Handbook. Springer, Cham. https://doi.org/10.1007/978-3-319-69126-8_2

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