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Tibicos
Tibicos, or water kefir, is a traditional fermented drink made with water and water kefir grains held in a polysaccharide biofilm matrix created by the bacteria. It is sometimes consumed as an alternative to milk-based probiotic drinks or tea-cultured products such as kombucha. Water kefir is typically made as a probiotic homebrew beverage. The finished product, if bottled, will produce a carbonated beverage. Origin The origin of tibicos grains is not known exactly. In 1889, Martinus Beijerinck conjectured that the grains from the '' ginger beer plant'' were originally brought by the British soldiers while returning to their country from the Crimean War in 1855. This was later dismissed as unsubstantiated by Harry Marshall Ward in 1892 noting its real origins remain a mystery. As a different theory, Lutz (1899) reported "Tibi grains" which were plucked from the leaves of a Mexican cactus (''Opuntia''). These granules then could be reconstituted in a sugar-water solution for pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Drink
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, Fermentation in food processing, fermentation typically refers to the fermentation of sugar to ethanol, alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are Mass production, mass-produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickling, pickled or souring, soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kefir
Kefir ( ; alternative spellings: kephir or kefier; ; ; ) is a Fermented milk products, fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic SCOBY, symbiotic culture. It is prepared by inoculation, inoculating the milk of Milk#Sources, cows, goat milk, goats, or sheep milk, sheep with kefir grains. Kefir is a common breakfast, lunch or dinner drink consumed in countries of western Eurasia. Kefir is consumed at any time of the day, such as alongside European pastries like zelnik (zeljanica), Börek, burek and banitsa/gibanica, as well as being an ingredient in cold soups. Origin and etymology Kefir has been found in graves in the Bronze Age Xiaohe Cemetery, dating back 3,600 years. The word ''kefir'', which is of North Caucasian origin, became an Internationalism (linguistics), international word, having originally spread to Russia, Central European and Eastern European countries at least by 1884, A Russian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bees Wine
Bees wine, also known as "beeswine", "bee wine" and by a variety of other local names, was a home-brewed "folk" alcoholic drink popular during the late 19th and early 20th century particularly in rural areas of the United States and United Kingdom. It was produced using the fermentation of sugar, treacle or molasses by a symbiotic culture of wild yeasts and bacteria. The cultures were known as "wine bees", "beer seeds", "beer bees", "Californian bees", "Mesopotamia bees", or by a variety of other names, "as bees of almost any locality sufficiently remote to render verification difficult".Rolfe, R. (1925) ''The Romance of the Fungus World: An Account of Fungus Life in Its Numerous Guises Both Real and Legendary'', Chapman & Hall, pp.154–5 History and production "Bees wine" was recorded as far back as the 1850s in America. In 1891 Dr. Charles L. Mix published a paper on "bees wine" in the ''Proceedings of the American Academy of Arts and Sciences'', noting that the cultures used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kombucha
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the Microbiological culture, culture; Latin name ''Medusomyces gisevii'') is a fermented beverage, fermented, effervescent, Sweetened beverage, sweetened black tea drink. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast. Juice, spices, fruit, or other flavorings are often added. Commercial kombucha contains minimal amounts of Alcohol (drug), alcohol. Kombucha is named after the Japanese language, Japanese term for Kelp tea, seaweed tea thought to have originated in China, where the drink is traditional. By the early 20th century it spread to Russia, then other parts of Eastern Europe and Germany. Kombucha is now Homebrewing, homebrewed globally, and also bottled and sold commercially. The global kombucha market was worth approximately billion . Kombucha is produced by symbiotic fermentation of sugared tea using a symbiotic culture of bacteri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ripe Water Kefir (also Known As Tibicos), After 2 Days
Réseaux IP Européens (RIPE, French for "European IP Networks") is a forum open to all parties with an interest in the technical development of the Internet. The RIPE community's objective is to ensure that the administrative and technical coordination necessary to maintain and develop the Internet continues. It is not a standards body like the Internet Engineering Task Force (IETF) and does not deal with domain names like ICANN. RIPE is not a legal entity and has no formal membership. This means that anybody who is interested in the work of RIPE can participate through mailing lists and by attending meetings. RIPE has a chair to keep an eye on work between RIPE meetings and to act as its external liaison. Rob Blokzijl, who was instrumental in the formation of RIPE, was the initial chair and remained in that position until 2014, when he appointed Hans Petter Holen as his successor. The RIPE community interacts via RIPE Mailing Lists, RIPE Working Groups, and RIPE Meetings. A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomyces
''Saccharomyces'' is a genus of fungi that includes many species of yeasts. ''Saccharomyces'' is from Greek σάκχαρον (sugar) and μύκης (fungus) and means ''sugar fungus''. Many members of this genus are considered very important in food production where they are known as brewer's yeast, baker's yeast and sourdough starter among others. They are unicellular and saprotrophic fungi. One example is ''Saccharomyces cerevisiae'', which is used in making bread, wine, and beer, and for human and animal health. Other members of this genus include the wild yeast '' Saccharomyces paradoxus'' that is the closest relative to ''S. cerevisiae'', '' Saccharomyces bayanus'', used in making wine, and ''Saccharomyces cerevisiae'' var. ''boulardii'', used in medicine. Morphology Colonies of ''Saccharomyces'' grow rapidly and mature in three days. They are flat, smooth, moist, glistening or dull, and cream in color. The inability to use nitrate and ability to ferment various carbohydrat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candida (genus)
''Candida'' is a genus of yeasts. It is the most common cause of fungal infections worldwide and the largest genus of medically important yeasts. The genus ''Candida'' encompasses about 200 species. Many species are harmless Commensalism, commensals or endosymbionts of hosts including humans. When Mucous membrane, mucosal barriers are disrupted or the immune system is compromised, however, they can invade and cause disease, known as an opportunistic infection. Candida is located on most mucosal surfaces and mainly the gastrointestinal tract, along with the skin. ''Candida albicans'' is one of the most commonly isolated species and can cause infections (candidiasis or thrush) in humans and other animals. In yeast in winemaking, winemaking, some species of ''Candida'' can potentially wine fault, spoil wines. Many species are found in gut flora, including ''C. albicans'' in mammalian hosts, whereas others live as endosymbionts in insects. Systemic disease, Systemic infections of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kloeckera
''Hanseniaspora'' is a genus of yeasts. The name ''Kloeckera'' is applied to its anamorph form. They are typically apiculate (lemon-shaped) in shape and often found in grape musts pre-fermentation. The genus name ''Hanseniaspora'' honours Emil Christian Hansen (1842–1909), who was a Danish mycologist and fermentation physiologist. It was initially circumscribed by H. Zikes in 1911, but not validly published. Albert Klöcker published the name validly the following year. The genus is notable for its loss of many highly conserved genes responsible for cell cycle regulation and genome integrity, resulting in increased evolution rates and genome size reduction. It can be divided into two lineages: a faster-evolving lineage (FEL) diversifying about 87 mya, and a slower one diversifying about 52 mya. The FEL has more of such gene losses, resulting in more dramatic changes in the genome and inactivation of multiple metabolic pathways. However, it has managed to diversify and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus Brevis
''Levilactobacillus brevis'' is a gram-positive, rod shaped species of lactic acid bacteria which is heterofermentative, creating CO2, lactic acid and acetic acid or ethanol during fermentation. ''L. brevis'' is the type species of the genus ''Levilactobacillus'' (previously ''L. brevis'' group), which comprises 24 specie It can be found in many different environments, such as fermentation (food), fermented foods, and as normal microbiota. ''L. brevis'' is found in food such as and |
Microbes
A microorganism, or microbe, is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells. The possible existence of unseen microbial life was suspected from antiquity, with an early attestation in Jain literature authored in 6th-century BC India. The scientific study of microorganisms began with their observation under the microscope in the 1670s by Anton van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s, Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera, diphtheria, and anthrax. Microorganisms are extremely diverse, representing most unicellular organisms in all three domains of life: two of the three domains, Archaea and Bacteria, only contain microorganisms. The third domain, Eukaryota, includes all multicellular organisms as well as many unicellular protists and protozoans that ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dextran
Dextran is a complex branched glucan (polysaccharide derived from the condensation of glucose), originally derived from wine. IUPAC defines dextrans as "Branched poly-α-d-glucosides of microbial origin having glycosidic bonds predominantly C-1 → C-6". Dextran chains are of varying lengths (from 3 to 2000 kilodaltons). The polymer main chain consists of α-1,6 glycosidic linkages between glucose monomers, with branches from α-1,3 linkages. This characteristic branching distinguishes a dextran from a dextrin, which is a straight chain glucose polymer tethered by α-1,4 or α-1,6 linkages. Occurrence Dextran was discovered by Louis Pasteur as a microbial product in wine, but mass production was only possible after the development by Allene Jeanes of a process using bacteria. Dental plaque is rich in dextrans. Dextran is a complicating contaminant in the refining of sugar because it elevates the viscosity of sucrose solutions and fouls plumbing. Dextran is now produced f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pediococcus
''Pediococcus'' is a genus of gram-positive lactic acid bacteria, placed within the family of Lactobacillaceae. They usually occur in pairs or tetrads, and divide along two planes of symmetry, as do the other lactic acid cocci genera '' Aerococcus'' and '' Tetragenococcus''. They are purely homofermentative. Food processing ''Pediococcus'' is, along with other lactic acid bacteria such as '' Leuconostoc'' and ''Lactobacillus'', responsible for the fermentation of cabbage, making it sauerkraut. In this process, the sugars in fresh cabbage are fermented to lactic acid, which gives sauerkraut a sour flavour and good keeping qualities. ''Pediococcus'' bacteria are usually considered contaminants of beer and wine, although their presence is sometimes desired in beer styles such as lambic and Berliner Weisse. Certain ''Pediococcus'' isolates produce diacetyl which gives a buttery or butterscotch aroma to some wines (such as Chardonnay) and a few styles of beer. ''Pediococcus'' spe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
