Yeast Technology

Yeast Technology by Gerald Reed

ISBN10: 0870551361
ISBN13: 978-0870551369
Author: Gerald Reed
Title: Yeast Technology
Publisher: Avi Publishing Co Inc.; First Edition (US) First Printing edition (December 1973)
Language: English
Size ePub: 1402 kb
Size PDF: 1613 kb
Rating: 4.2/5
Votes: 479
Pages:
Subcategory: Agricultural Sciences

Yeast Technology by Gerald Reed


Download Free Links

Yeast Technology - Gerald Reed
ePUB version


1613 downloads at 21 mb/s
Yeast Technology - Gerald Reed
PDF version


1402 downloads at 22 mb/s

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.

Other Link: