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Yeast technology (Paperback, Softcover reprint of the original 1st ed. 1991)
Loot Price: R3,005
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Yeast technology (Paperback, Softcover reprint of the original 1st ed. 1991)
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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."
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