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Microbial Food Cultures
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10,000 years BC) fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch). As of 1995, fermented food represented between one quarter and one third of food consumed in Central Europe. More than 260 different species of microbial food culture are identified and described for their beneficial use in fermented food products globally, showing the importance of their use. The scientific rationale of the function of microbes in fermentation started to be built with the discoveries of Louis Pasteur in the second half of the 19th century. Extensive scientific study continues to characterize microbial food cultures traditionally used in food fermentation taxonomically, physiologically, bio ...
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Bacteria
Bacteria (; : bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of Prokaryote, prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit the air, soil, water, Hot spring, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria play a vital role in many stages of the nutrient cycle by recycling nutrients and the nitrogen fixation, fixation of nitrogen from the Earth's atmosphere, atmosphere. The nutrient cycle includes the decomposition of cadaver, dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, suc ...
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Biochemically
Biochemistry, or biological chemistry, is the study of chemical processes within and relating to living organisms. A sub-discipline of both chemistry and biology, biochemistry may be divided into three fields: structural biology, enzymology, and metabolism. Over the last decades of the 20th century, biochemistry has become successful at explaining living processes through these three disciplines. Almost all areas of the life sciences are being uncovered and developed through biochemical methodology and research. Voet (2005), p. 3. Biochemistry focuses on understanding the chemical basis that allows biological molecules to give rise to the processes that occur within living cells and between cells, Karp (2009), p. 2. in turn relating greatly to the understanding of tissues and organs as well as organism structure and function.Miller (2012). p. 62. Biochemistry is closely related to molecular biology, the study of the molecular mechanisms of biological phenomena.Astbury (196 ...
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Hermann Weigmann
Hermann or Herrmann may refer to: * Hermann (name), list of people with this name * Arminius, chieftain of the Germanic Cherusci tribe in the 1st century, known as Hermann in the German language * Éditions Hermann, French publisher * Hermann, Missouri, a town on the Missouri River in the United States ** Hermann AVA, Missouri wine region * The German SC1000 bomb of World War II was nicknamed the "Hermann" by the British, in reference to Hermann Göring * Herrmann Hall, the former Hotel Del Monte, at the Naval Postgraduate School, Monterey, California * Memorial Hermann Healthcare System, a large health system in Southeast Texas * The Herrmann Brain Dominance Instrument (HBDI), a system to measure and describe thinking preferences in people * Hermann station (other), stations of the name * Hermann (crater), a small lunar impact crater in the western Oceanus Procellarum * Hermann Huppen, a Belgian comic book artist * Hermann 19, an American sailboat design built by Ted Herm ...
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Vilhelm Storch
Vilhelm is a masculine given name, the Scandinavian form of William and Wilhelm. Notable people with the name include: * Vilhelm Ahlmann (1852–1928), Danish-Swedish architect * Vilhelm Andersen (1864–1953), Danish author, literary historian and intellectual * Vilhelm Andersson (1891–1933), Swedish water polo player and freestyle swimmer * Vilhelm Assarsson (1889–1974), Swedish diplomat * Vilhelm Aubert (1922–1988), Norwegian sociologist * Vilhelm Mariboe Aubert (1868–1908), Norwegian jurist * Vilhelm Bjerke-Petersen (1909–1957), Danish painter, writer and art theorist * Vilhelm Bjerknes (1862–1951), Norwegian physicist, founder of modern meteorology * Vilhelm Bissen (1836–1913), Danish sculptor * Vilhelm Frimann Christie Bøgh (1817–1888), Norwegian archivist * Vilhelm Bryde (1888–1974), Swedish actor and art director * Vilhelm Buhl (1881–1954), Prime Minister of Denmark in 1942 and again in 1945 * Vilhelm Carlberg (1880–1970), Swedish Olympic champion sho ...
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Herbert William Conn
Herbert William Conn (January 10, 1859 – April 18, 1917) was an American bacteriologist and educator. Born in Fitchburg, Massachusetts, the son of Reuben Rice Conn and Harriot Elizabeth, he became ill from rheumatic fever during his youth and had to be withdrawn from public school because of his poor health. Instead, he was educated at Cushing Academy, a private school in Ashburnham, Massachusetts, then matriculated to Boston University where he graduated second in his class with an A.B. in 1881. He entered graduate school at Johns Hopkins University in 1881, receiving his Ph.D. on animal morphology, physiology, and histology in 1884 with a thesis titled, "Life-history of Thalassema", for which he received a Walker prize from the Boston Society of Natural History. In August, 1885, he was married to Julia M. Joel; the couple had two children including Harold J. Conn, a soil bacteriologist and stain expert. Following his graduation, Conn joined the staff of Wesleyan University as ...
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Lager Beer
Lager (; ) is a style of beer brewed and conditioned at low temperature. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. The term "''lager''" comes from the German word for "storage", as the beer was stored before drinking, traditionally in the same cool caves in which it was fermented. As well as maturation in cold storage, most lagers are distinguished by the use of ''Saccharomyces pastorianus'', a "bottom-fermenting" yeast that ferments at relatively cold temperatures. Etymology Until the 19th century, the German word ''Lagerbier'' ( de) referred to all types of bottom-fermented, cool-conditioned beer in normal strengths. In Germany today, it mainly refers to beers from southern Germany, either "''Helles''" (pale) or "'' Dunkles''" (dark). Pilsner, a more heavily hopped pale lager, is most often known as "Pilsner", "Pilsener", or "Pils". Other lagers are ''Bock'', ''Märzen'', and ''Schwarzbier''. In ...
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Saccharomyces Carlsbergensis
''Saccharomyces pastorianus'' is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Reess in 1870. This yeast's complicated genome appears to be the result of hybridisation between two pure species in the ''Saccharomyces'' species complex, a factor that led to difficulty in establishing a proper taxonomy of the species. The now-defunct synonym ''Saccharomyces carlsbergensis'' was and continues to be used in scientific literature, but is invalid, as the name ''Saccharomyces pastorianus'' (Reess 1870) has taxonomic precedence. The name ''S. carlsbergensis'' is typically attributed to Emil Christian Hansen from the era when he worked for the Danish brewery Carlsberg in 1883, but in actuality it was not officially described by Hansen as a distinct species until 1908, along with another synonym, ''Saccharomyces monacensis.'' The type strains of both synonyms are currently stored in yeast banks under the taxonomic ...
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Emil Christian Hansen
Emil Christian Hansen (8 May 1842 – 27 August 1909) was a Danish mycologist and fermentation physiologist. Early life and education Hansen was born in Ribe to Joseph Christian Hansen, a house-painter, and his wife Ane Catherina Dyhre. Between 1874 and 1875 he edited and distributed an mycological exsiccata work, namely ''Fungorum fimicolorum exempl. exsiccati'', with 350 numbered specimen units. He was awarded a gold medal in 1876 for an essay on fungi, titled ''De danske Gjødningssvampe''. During his days as a university student in Copenhagen, he worked as an unpaid assistant to zoologist Japetus Steenstrup (1813–1897). Career In 1876, with Alfred Jørgensen (1848–1925), he published a Danish translation of Charles Darwin’s " The Voyage of the Beagle"; ''Rejse om Jorden''. From 1879 to 1909, he was director of the physiological department at Carlsberg Laboratory. Hired by the Carlsberg Laboratory in Copenhagen in 1879, he became the first to isolate a pure c ...
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Ethanol Fermentation
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process. It also takes place in some species of fish (including goldfish and carp) where (along with lactic acid fermentation) it provides energy when oxygen is scarce. Ethanol fermentation is the basis for alcoholic beverages, ethanol fuel and bread dough rising. Biochemical process of fermentation of sucrose The chemical equations below summarize the fermentation of sucrose (C12H22O11) into ethanol (C2H5OH). Alcoholic fermentation converts one mole of glucose into two moles of ethanol and two moles of carbon dioxide, producing two moles of ATP in the process. :C6H12O6 + 2 ADP + 2 Pi → 2 C2H5OH + 2 CO2 + 2 ATP Sucrose is a sugar composed of ...
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Fermentation
Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduced by donating their electrons to other organic molecules (cofactors, coenzymes, etc.). Fermentation is important in several areas of human society. Humans have used fermentation in the production and preservation of food for 13,000 years. It has been associated with health benefits, unique flavor profiles, and making products have better texture. Humans and their livestock also benefit from fermentation from the microbes in the gut that release end products that are subsequently used by the host for energy. Perhaps the most commonly known use for fermentation is at an industrial level to produce commodity chemicals, such as ethanol and lactate. Ethanol is used in a variety of alcoholic beverages (beers, wine, and spirits) while lactate ...
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Leeuwenhoek
Antonie Philips van Leeuwenhoek ( ; ; 24 October 1632 – 26 August 1723) was a Dutch microbiologist and microscopist in the Golden Age of Dutch art, science and technology. A largely self-taught man in science, he is commonly known as " the Father of Microbiology", and one of the first microscopists and microbiologists. Van Leeuwenhoek is best known for his pioneering work in microscopy and for his contributions toward the establishment of microbiology as a scientific discipline. Raised in Delft, Dutch Republic, Van Leeuwenhoek worked as a draper in his youth and founded his own shop in 1654. He became well-recognized in municipal politics and developed an interest in lensmaking. In the 1670s, he started to explore microbial life with his microscope. Using single-lensed microscopes of his own design and make, Van Leeuwenhoek was the first to observe and to experiment with microbes, which he originally referred to as , or . He was the first to relatively determine their ...
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Robert Hooke
Robert Hooke (; 18 July 16353 March 1703) was an English polymath who was active as a physicist ("natural philosopher"), astronomer, geologist, meteorologist, and architect. He is credited as one of the first scientists to investigate living things at microscopic scale in 1665, using a compound microscope that he designed. Hooke was an impoverished scientific inquirer in young adulthood who went on to become one of the most important scientists of his time. After the Great Fire of London in 1666, Hooke (as a surveyor and architect) attained wealth and esteem by performing more than half of the Boundary (real estate), property line surveys and assisting with the city's rapid reconstruction. Often vilified by writers in the centuries after his death, his reputation was restored at the end of the twentieth century and he has been called "England's Leonardo da Vinci, Leonardo [da Vinci]". Hooke was a Fellow of the Royal Society and from 1662, he was its first Curator of Experimen ...
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