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Beer is one of the oldest alcoholic drinks in the world, the most widely consumed, and the third most popular drink after water and tea. It is produced by the brewing and fermentation of starches from cereal grains—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The fermentation of the starch sugars in the wort produces ethanol and carbonation in the beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation.
The olive, botanical name Olea europaea, meaning 'European olive', is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as Olea europaea'Montra', dwarf olive, or little olive. The species is cultivated in all the countries of the Mediterranean, as well as in Australia, New Zealand, North and South America and South Africa. It is the type species for its genus, Olea. The tree and its fruit give their name to the Oleaceae plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree.
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar.
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species.
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, and is the same species as the kind commonly used in alcoholic fermentation, which is called brewer's yeast or the deactivated form nutritional yeast. Baker's yeast is also a single-cell microorganism found on and around the human body.
Chhaang or chhyang is a Nepalese and Tibetan alcoholic beverage also popular in parts of the eastern Himalayas, Yakkha, Limbu, Dura, Newar, Sunuwar, Rai, Gurung, Magar, Sherpa, Tamang and Lepcha communities. Among the Lepcha, it is called Chi. It is also known as jaarh in Nepal.
A ferment is a fermentation starter used in indirect methods of bread making. It may also be called mother dough.
Torulaspora delbrueckii is a ubiquitous yeast species with both wild and anthropic habitats. The type strain of T. delbrueckii is CBS 1146T, equivalent to CLIB 230 or ATCC 10662, etc.. The type strain of T. delbrueckii CBS 1146 T was sequenced in 2009, and is composed of 8 chromosomes in addition to a mitochondrial genome.
Pichia is a genus of yeasts in the family Pichiaceae with spherical, elliptical, or oblong acuminate cells. Pichia is a teleomorph, and forms hat-shaped, hemispherical, or round ascospores during sexual reproduction. The anamorphs of some Pichia species are Candida species. The asexual reproduction is by multilateral budding.
Nakazawaea is a genus of yeast in the order Saccharomycetales. The relationship of this taxon to other taxa within the order is not fully unknown.
Brettanomyces claussenii is a wild yeast of the genus Brettanomyces which has a negative Pasteur effect. It and Brettanomyces anomalus share identical mtDNA. In the wild, it is found on the skins of fruit. It has been shown to be useful for wine and beer fermentation as well as ethanol production.
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds. Vines store sugar in grapes through photosynthesis, and acids break down as grapes ripen. Secondary compounds are also stored in the course of the season. Anthocyanins give grapes a red color and protection against ultraviolet light. Tannins add bitterness and astringency which acts to defend vines against pests and grazing animals.
Lachancea thermotolerans is a species of yeast.
Fungal DNA barcoding is the process of identifying species of the biological kingdom Fungi through the amplification and sequencing of specific DNA sequences and their comparison with sequences deposited in a DNA barcode database such as the ISHAM reference database, or the Barcode of Life Data System (BOLD). In this attempt, DNA barcoding relies on universal genes that are ideally present in all fungi with the same degree of sequence variation. The interspecific variation, i.e., the variation between species, in the chosen DNA barcode gene should exceed the intraspecific (within-species) variation.
Ogataea is a genus of ascomycetous yeasts in the family Saccharomycetaceae. It was separated from the former genus Hansenula via an examination of their 18S and 26S rRNA partial base sequencings by Yamada et al. 1994.
The Wickerhamomycetaceae are a family of yeasts in the order Saccharomycetales that reproduce by budding. Species in the family have a widespread distribution.
Hanseniaspora opuntiae is a species of yeast in the family Saccharomycetaceae. It has been isolated from locations worldwide, on grape berries and on prickly pear cacti.
Ramesh Chandra Ray is an agriculture and food microbiologist, author, and editor. He is the former Principal Scientist (Microbiology), and Head of the Regional Centre at Indian Council of Agricultural Research ICAR - Central Tuber Crops Research Institute in Bhubaneswar, India.
Cyberlindnera is a genus of yeasts in the Phaffomycetaceae family. Its name is derived from the Latin word “Ciber,” which originates from “Cibus,” meaning “food” and "sustenance". Early German mycologist Paul Lindner, honored for his contributions to descriptions of Schizosaccharomyces pombe, Saccharomycopsis (Endomyces) fibuligera and other notable species of Saccharomyces and Pichia, is the source of the "-lindnera" portion of the name. The genus has gone through many trials, reevaluations, and verifications to become the organized assortment of species it is today. Species under this genus interact with other organisms in a wide variety of ways and can be found across the globe. They are used by humans for their toxicity, fermentation abilities, and capacity to assimilate many organic compounds.
Zygosaccharomyces rouxii is a species of yeast in the genus Zygosaccharomyces. Initially described as Saccharomyces rouxii by Boutroux in 1883, it was then moved to the genus Zygosaccharomyces in the work of Barnett et al. It is remarkably tolerant of high concentrations of sugar or salt, making it a spoilage agent of otherwise stable foods, but also present in fermentation of products such as soy sauce or balsamic vinegar.
References
- 1 2 3 4 Kurtzman, Cletus P. (2011). "80 - Wickerhamomyces Kurtzman, Robnett & Basehoar-Powers (2008)". The Yeasts (5th ed.). pp. 899–917.
- 1 2 "Wickerhamomyces Kurtzman, Robnett & Bas.-Powers". www.gbif.org. Retrieved 29 July 2022.
- ↑ Burkhardt, Lotte (2022). Eine Enzyklopädie zu eponymischen Pflanzennamen [Encyclopedia of eponymic plant names](pdf) (in German). Berlin: Botanic Garden and Botanical Museum, Freie Universität Berlin. doi:10.3372/epolist2022. ISBN 978-3-946292-41-8 . Retrieved January 27, 2022.
- ↑ Sérgio Luiz Alves Júnior, Helen Treichel, Thiago Olitta Basso and Boris Ugarte Stambuk (Editors) Yeasts: From Nature to Bioprocesses (2022) , p. 170, at Google Books
- 1 2 Adelman, Zach N., ed. (2016). "15 - Employing the Mosquito Microflora for Disease Control - Benjamin J.Blumberg, Sarah M. Short and George Dimopoulos". Genetic Control of Malaria and Dengue , Pages Genetic Control of Malaria and Dengue. pp. 335–362.
- ↑ Pietro Buzzini, Marc-André Lachance and Andrey Yurkov (Editors) Yeasts in Natural Ecosystems: Diversity (2017) , p. 241, at Google Books
- ↑ Jyoti Prakash Tamang, Patricia Lappe-Oliveras and Baltasar Mayo (editors) Insights of Fermented Foods and Beverages: Microbiology and Health-Promoting ... (2022) , p. 49, at Google Books
- ↑ J. David Owens (Editor) Indigenous Fermented Foods of Southeast Asia (2014) , p. 142, at Google Books
- ↑ Padilla, Beatriz; Gil, Jose V.; Manzanares, Paloma. "Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking". Fermentation. 4 (3). doi: 10.3390/fermentation4030068 . hdl: 10261/169958 .
- ↑ Yan, Shoubao; Xiangsong, Chen; Xiang, Xingben (2019). "Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006". AMB Express. 9 (89).
- ↑ Pietro Buzzini, Marc-André Lachance and Andrey Yurkov (Editors) Yeasts in Natural Ecosystems: Diversity (2017) , p. 50, at Google Books
- ↑ Pietro Buzzini, Marc-André Lachance and Andrey Yurkov (Editors) Yeasts in Natural Ecosystems: Diversity (2017) , p. 60, at Google Books
- ↑ Pietro Buzzini, Marc-André Lachance and Andrey Yurkov (Editors) Yeasts in Natural Ecosystems: Diversity (2017) , p. 446, at Google Books
- ↑ Mishra, Shikha; Aeri, Vidhu (2016). "Fermentation process of traditional Asokarista using Wickerhamomyces anomalus and its optimization using three-factor, three-level Box–Behnken design". Separation Science and Technology. 51 (9).