|
Zymology
Zymology, also known as zymurgy, is an applied science that studies the biochemical process of fermentation and its practical uses. Common topics include the selection of fermenting yeast and bacteria species and their use in brewing, wine making, fermenting milk, and the making of other fermented foods. Fermentation Fermentation can be simply defined, in the context of brewing, as the conversion of sugar molecules into ethanol and carbon dioxide by yeast. : Fermentation practices have led to the discovery of ample microbial and antimicrobial cultures on fermented foods and products. History French chemist Louis Pasteur was the first 'zymologist' when in 1857 he connected yeast to fermentation. Pasteur originally defined fermentation as "respiration without air". Pasteur performed careful research and concluded: The German Eduard Buchner, winner of the 1907 Nobel Prize in chemistry, later determined that fermentation was actually caused by a yeast secretion, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molecular Biology
Molecular biology is a branch of biology that seeks to understand the molecule, molecular basis of biological activity in and between Cell (biology), cells, including biomolecule, biomolecular synthesis, modification, mechanisms, and interactions. Though cells and other microscopic structures had been observed in living organisms as early as the 18th century, a detailed understanding of the mechanisms and interactions governing their behavior did not emerge until the 20th century, when technologies used in physics and chemistry had advanced sufficiently to permit their application in the biological sciences. The term 'molecular biology' was first used in 1945 by the English physicist William Astbury, who described it as an approach focused on discerning the underpinnings of biological phenomena—i.e. uncovering the physical and chemical structures and properties of biological molecules, as well as their interactions with other molecules and how these interactions explain observ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Fermented Foods
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to 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-produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or 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 fruits and vegetables Fermented meat and seafood Fermented drinks and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eduard Buchner
Eduard Buchner (; 20 May 1860 – 13 August 1917) was a German chemist and Zymurgy, zymologist, awarded the 1907 Nobel Prize in Chemistry for his work on fermentation (biochemistry), fermentation. Biography Early years Buchner was born in Munich to a physician and Doctor Extraordinary of Forensic Medicine. His older brother was the bacteriologist Hans Ernst August Buchner. In 1884, he began studies of chemistry with Adolf von Baeyer and of botany with Carl Nägeli, at the Botanic Institute in Munich. After a period working with Otto Fischer (cousin of Emil Fischer) at the University of Erlangen–Nuremberg, University of Erlangen, Buchner was awarded a doctorate from the Ludwig Maximilian University of Munich, University of Munich in 1888 under Theodor Curtius. Academics Buchner was appointed assistant lecturer in the organic laboratory of Adolf von Baeyer in 1889 at the University of Munich. In 1891, he was promoted to lecturer at the same university. In the autumn of 1893, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wye Valley Fermenter
Wye may refer to: Place names Australia *Wye, South Australia, a locality on South Australia's Limestone Coast Britain *Wye, Kent, a village in the parish of Wye with Hinxhill, Kent **Wye College, agricultural college, part of University of London before closure in 2009 ** Wye School, a free school **Wye railway station, with station code WYE ** Wye Racecourse, a former horse racing venue ** RAF Wye, a former aerodrome * Wye Head, an area near Buxton, Derbyshire and a major rising of the Derbyshire Wye Canada * Wye Marsh, a wetland area on the south shores of Georgian Bay in Ontario * Wye Road, Strathcona County, Alberta United States *Wye, Montana, a town in Missoula County, Montana *Wye Mills, Maryland, an unincorporated community in Talbot County, Maryland ** Wye Mill, the oldest grist mill in the United States **The Wye Oak was the largest white oak tree in the United States * Wye House, a large Southern frame plantation house in Talbot County, Maryland *Wye Hall, a histori ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denmark
Denmark is a Nordic countries, Nordic country in Northern Europe. It is the metropole and most populous constituent of the Kingdom of Denmark,, . also known as the Danish Realm, a constitutionally unitary state that includes the Autonomous administrative division, autonomous territories of the Faroe Islands and Greenland in the north Atlantic Ocean.* * * Metropolitan Denmark, also called "continental Denmark" or "Denmark proper", consists of the northern Jutland peninsula and an archipelago of 406 islands. It is the southernmost of the Scandinavian countries, lying southwest of Sweden, south of Norway, and north of Germany, with which it shares a short border. Denmark proper is situated between the North Sea to the west and the Baltic Sea to the east.The island of Bornholm is offset to the east of the rest of the country, in the Baltic Sea. The Kingdom of Denmark, including the Faroe Islands and Greenland, has roughly List of islands of Denmark, 1,400 islands greater than in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pulque
Pulque (; ), occasionally known as octli or agave wine, is an alcoholic beverage made from the fermented sap of the maguey (agave) plant. It is traditional in central Mexico, where it has been produced for millennia. It has the color of milk, a rather viscous consistency and a sour yeast-like taste. The drink's history extends far back into the Mesoamerican period, when it was considered sacred, and its use was limited to certain classes of people. After the Spanish conquest of the Aztec Empire, the drink became secular and its consumption rose. The consumption of pulque reached its peak in the late 19th century. In the 20th century, the drink fell into decline, mostly because of competition from beer, which became more prevalent with the arrival of European immigrants, but pulque remains popular in many parts of Central Mexico, however, and there have been some efforts to revive the drink's popularity elsewhere through tourism. Similar drinks exist elsewhere in Latin Ameri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be made fruit wine, from a variety of fruit crops, including plum, cherry, pomegranate, blueberry, Ribes, currant, and Sambucus, elderberry. Different varieties of grapes and Strain (biology), strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the Biochemistry, biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Perry
Perry or pear cider is an alcoholic beverage made from fermented pears, traditionally in England (particularly Gloucestershire, Herefordshire, and Worcestershire), parts of South Wales, France (especially Normandy and Anjou), Canada, Australia, and New Zealand. There is growing interest in artisanal perry production in the fruit-growing regions of the northwest United States. Perry typically has an alcohol content ranging from 5% to 9% ABV. Production Fruit The pears used to make perry are typically not the large, sweet varieties eaten as fresh fruit. Perry pears tend to be small and relatively the distinction between table pears and perry pears is similar to the distinction between table apples and cider apples. Perry pears are thought to be descended from wild hybrids, known as ''wildings'', between the cultivated pear ''Pyrus communis'' subsp. ''communis'' and the now-rare wild pear ''Pyrus communis'' subsp. ''pyraster''. The cultivated pear ''P. communis'' was brought t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mead
Mead (), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. Possibly the most ancient alcoholic drink, the defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling, and despite a common misconception that mead is exclusively sweet, it can also be dry or semi-sweet. Mead that also contains spices is called (), and mead that contains fruit is called melomel. The term honey wine is sometimes used as a synonym for mead, although wine is typically defined to be the product of fermented grapes or certain other fruits, and some cultures have honey wines that are distinct from mead. The honey wine of Hungary, for example, is the fermentation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kvass
Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and sweet-sour taste. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. The first written mention of kvass is found in ''Primary Chronicle'', describing the celebration of Vladimir the Great's baptism in 988. In the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. It is a drink known in Belarus, Estonia, Latvia, Lithuania, Moldova, Georgia, Poland, Russia, and Ukraine. Kvass (or beverages similar to it) are also popular in some parts of China, Finland, Kazakhstan, and Uzbekistan. Terminology The word ''kvass'' is ultimately from Proto-Indo-European bas ... [...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] |
