Search Results

Lactic acid bacteria (LAB) have different ways of metabolizing nutrients depending on species. Homo-fermentation produces lactic acid, and hetero-fermentation makes CO2, ethanol, esters and acids. Fermenting Cabbage to Make Sauerkraut Difference Between Pickling & Fermentation Lactobacillus : Nature of Lactic Acid Bacteria sourdough Leuconostoc mesenteroides, Pediococcus spp.  and Lactobacillus brevis  are known for hetero-fermentative capabilities. These bacteria use different carbon sources and produce a broad spectrum of compounds. They're the unseen workers enhancing the flavors and aromas of fermented foods such as kimchi and sauerkraut . They help ferment sourdough and kefir, a popular grain and milk drink. Soy Sauce: A Cultural Culinary Odyssey Glutamates: Umami Flavors & Brain Cells Milk into Cheese: Lactic Acid Bacteria (LAB) kefir Phosphoketolase Pathway The key distinguishing factor for hetero-fermentation is the enzyme phosphoketolase. This enzyme cleaves xylulose-5-phosphate into two different molecules: glyceraldehyde-3-phosphate and acetyl phosphate. Glyceraldehyde-3-phosphate enters the glycolytic pathway and leads to production of lactic acid, just as in homo-fermentation. Acetyl phosphate takes a different turn. Esters: Nature's Fragrance & Flavor Makers Bacteria & Archaea: Differences & Similarities Oil of Philosophers: Alchemy Health & Beauty It's converted to acetyl-CoA, which can be reduced to either ethanol or oxidized to acetic acid. It's contingent on the specific LAB species and environmental conditions. Carbon dioxide is generated with these products. Airy and mildly acidic, this gas contributes to the characteristic effervescence and acidity in certain fermented foods. Pyrococcus furiosus : Extremophile of Vulcano Hildegard von Bingen: Nature, Music & Beer Ancient Greek Discovery & Use of Mercury Examples of Hetero-fermentation Sauerkraut: This traditional fermented cabbage dish relies heavily on Leuconostoc mesenteroides , a prime example of a hetero-fermentative LAB. The carbon dioxide produced contributes to the desirable crunch and the slight acidity that balances the sourness. Sourdough Bread: Complex flavors of sourdough come from a symbiotic relationship of yeasts and hetero-fermentative LAB, such as Lactobacillus sanfranciscensis . This bacterium produces both lactic and acetic acid, contributing to the zingy sourdough flavor. Salmonella Bacteria: Science & Health Acetic Acid: Food, Health & Science Black Hellebore: Toxins, Health & Lore Kefir: This fermented milk beverage, originating from the Caucasus region, is a complex ecosystem of bacteria and yeasts. Hetero-fermentative LAB contribute to the slightly fizzy texture and complex flavor profile. Production of unique organic acids and alcohols not only affects taste but can also extend shelf life and improve safety. In dairy, byproducts from hetero-fermentation can inhibit unwanted microbial growth. ATP: Nature of Energy & Vital Functions Glycolysis: Biochemistry of Holistic Health Starch-Loving Bacteria: Nature, Science, Nutrition Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Yeast is a single-celled organism, multiplying rapidly in the presence of sugar. Its products differ in aerobic and anaerobic conditions. Yeast and human cells share similar aerobic processes. Fermentation Energy: Yeast & Lactic Acid Bacteria Glycolysis: Biochemistry of Holistic Health Saccharomyces cerevisiae : Queen of Yeasts In bread and beer making, yeast prospers in oxygen then switches to anaerobic fermentation This makes yeast a 'model' for functions in human cells. In aerobic respiration, yeast generate energy in the presence of oxygen. Their fundamental metabolic pathways are shared by the cells of all eukaryotic organisms. A eukaryote cell has a true nucleus. Bacteria and archaea lack this development, though they have many traits of their own. Aerobic respiration is the process by which cells convert glucose into energy ( ATP ) in the presence of oxygen. Occurring in the mitochondria, or cell organelles, it starts with oxygen and glucose. Glucose in Nature: Ecology & Environment Beer: Malting & Mashing in Grain Fermentation Three Types of Amylase in Digestion & Fermentation Sugar! From this the cell creates carbon dioxide (CO2), water (H2O), and ATP energy. The chemical equation is C6H12O6 + 6O2 → 6CO2 + 6H2O (glucose + oxygen -> carbon dioxide + water) Yeast uses the energy for growth, reproduction and other metabolic functions. The aerobic respiration process in yeast can be divided into main stages including glycolysis , the Krebs cycle and the electron transport chain. Wort: Sweet Temptation for Beer-Making Yeast Pyrococcus furiosus : Extremophile of Vulcano Prokaryotes & Eukaryotes: Life Forms on Earth yeast cell budding - cytoplasm is the clear fluid around the organelles etc. Glycolysis Glycolysis occurs in the cytoplasm of yeast cells as the initial step in the aerobic respiration process. It doesn't specifically need oxygen and happens also in anaerobic environments. Glucose is broken down into two molecules of pyruvate. A small amount of ATP and NADH (an electron carrier) are produced. Yeast Fermentation: Nature, Brewing & Food Ancient Grains: Wheat, Barley, Millet, Rice German House Spirits: Beer Donkey (Bieresel) Human cells have similar parts (but don't bud) Pyruvate Decarboxylation: Preparing for the Krebs Cycle Each pyruvate molecule from glycolysis is transported into the mitochondria. Here it undergoes decarboxylation, releasing a molecule of carbon dioxide and forming acetyl-CoA. This process also generates NADH. Acetyl-CoA is the link between glycolysis and the Krebs stage. Mannose: Simple Sugar of Nature & Health Feed the Yeast: Nutrients for Microbe Health Cherish the Chocolate: Sweet Fermentation The Krebs Cycle (Citric Acid Cycle) In the mitochondrial matrix, the acetyl-CoA combines with oxaloacetate to form citric acid, starting a cycle of reactions. These regenerate oxaloacetate, allowing the cycle to continue. More NADH and FADH2 (another electron carrier) are produced, along with ATP and carbon dioxide as byproducts. Energy Production : The Krebs cycle turns twice for each glucose molecule, leading to the production of three NADH, one FADH2, and one ATP per cycle. The Probiotic Yeast: Saccharomyces boulardii Women Brewers: Brewing History of Europe Esters & Phenols in Brewing, Perfumes, Food Making Electron Transport Chain (ETC) The final stage of aerobic respiration in yeast occurs in the inner mitochondrial membrane, where the electron transport chain is located. Electron Transfer : NADH and FADH2 produced in previous stages donate their electrons to a series of protein complexes in the electron transport chain. As electrons move through these complexes, protons (H+) are pumped into the intermembrane space, creating an electrochemical gradient. ATP Synthesis : Protons flow back into the mitochondrial matrix through ATP synthase, driving the conversion of ADP (adenosine diphosphate ) and inorganic phosphate into ATP, a process known as oxidative phosphorylation. Water Formation : At the end of the electron transport chain, electrons are transferred to molecular oxygen, the final electron acceptor, forming water as a byproduct. The yeast needs a certain amount of H2O to live. Krausen (Kräusen): Bubbles of Brewing Success Seven Probiotics: Human Digestive Health Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose While yeast enjoy anaerobic conditions, powering fermentation, aerobic respiration offers advantages. Higher ATP Yield: Aerobic respiration generates significantly more ATP per glucose molecule compared to fermentation (around 36-38 ATP vs. 2 ATP). This provides cells with more energy for growth, reproduction and other activities. Efficient Energy Use: Yeast can completely oxidize glucose to carbon dioxide and water, extracting the maximum amount of energy possible. Yeast: Microbiology of Bread & Food Making How Yeast Transforms Sugars to Booze Ethyl Acetate: Scent of Flowers, Wine & Fruits Factors Affecting Aerobic Respiration in Yeast Oxygen Availability: Oxygen is essential for the final electron acceptor in the ETC; its absence will cause yeast to switch to fermentation. Glucose Concentration: High glucose concentrations can suppress aerobic respiration, even in the presence of oxygen, a phenomenon known as the "Crabtree effect." Temperature: Optimal temperatures are required for the proper functioning of enzymes involved in respiration. Hanseniaspora : Wild Lovers of Sweet Grapes Terroir in Wine & Food: Expression of Place Fermentable & Non-Fermentable Sugars beware of over-sugaring Nutrient Availability: The presence of essential nutrients like nitrogen and phosphorus is crucial for supporting the growth and metabolism required for respiration. Fermentation While yeast is famous for anaerobic respiration (fermentation), the presence of oxygen when it's added to the wort allows it to produce more energy, strengthen and grow for the upcoming task. The fermentation processes in humans produce lactic acid . Wild Yeast: Microbes Acting Naturally Killer Yeast: Assassins of the Microworld Song of the Loreley - Lethal Attraction beer froth Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Kimchi, a Korean fermented delicacy, is popular throughout the world, made by activity of billions of microbes. Ingredients vary but usually include napa cabbage, Korean radish and a range of spices. Fruit Breakdown: Decomposition of an Apple Difference Between Pickling & Fermentation Lactic Acid Fermentation: Beneficial Bacteria A traditional vegetable dish of Korea, its origins trace back over 2,000 years. Many regional varieties exist. Flavors vary widely, from tangy and spicy to sweet and sour. Often eaten as a side dish, it can also be incorporated into stews, soups, stir-fries and pancakes. Kimchi is a symbol of Korean identity and heritage. In many households it's a daily basic. Creation of kimchi is often a communal effort. This happens especially during kimjang , when families and communities prepare large batches for winter. Clay vessels can be used; glass is popular today. Acetic Acid: Vinegar 🜊 in Ancient Alchemy 4 Infused Wines of Ancient Medicine Lactic Acid: Natural Process & Human Health Kimchi is fermented using wild cultures naturally found on the vegetables. Microorganisms of kimchi production are lactic acid bacteria (LAB), acetic acid bacteria and yeast . These three microbe types often travel together. LAB dominate the process, developing in the initial phases of kimchi fermentation. Yeast appears during the intermediate stages, and may form a harmless thin whitish skin on top. Further LAB flourish later in the process. Lactobacillus : Nature of Lactic Acid Bacteria Kahm Yeast: the Wild Ones Flavors of Coffee: From Harvest to Homestead Streptococcus  beneficial LAB show up later in fermentation In anerobic fermentation, yeast consume sugars to produce CO2, hence some of the outgassing, and a small amount of ethanol. In finished kimchi alcohol is fundamentally non-existent. It's transformed to acetic acid by the acetic acid bacteria. The acidity and salt eliminate pathogens like the botulism bacteria Clostridium botulinum , which can't survive pH below 4.6; and Salmonella (pH 6.5 - 7.5). Acetobacter species continue to oxidize the acetic acid they produce into CO2 and H2O, in a process of acetate oxidation or overoxidation. This can cause higher levels of sourness. Gluconobacter spp lack this ability. Compost Heat: Microbes & Decomposition Cherish the Chocolate: Sweet Fermentation Women Scientists of the Ancient World Acetobacter acetic acid bacteria In aerobic or oxygen-based fermentation the yeast produce CO2 and water. Acetic acid bacteria are aerobic, as opposed to LAB and yeast who prosper in anaerobic conditions. The lid of the kimchi fermentation jar should not be tight. Screw-on lids can be left loose to allow gases to escape and promote conditions for AAB. Glass vessels with tight lids can explode. Production of organic acids, mainly lactic and acetic acid, creates an ideal kimchi pH of 4.2. While ingredients can vary, a few components are essential to the kimchi-making process. Acetic Acid: Nature, Microbes & Health Lactase: Nutrition & the Milk Sugar Enzyme Pasteurization: Microbial Dominance & Destruction These include: Napa Cabbage (Baechu) Brassica rapa: This is the most common base for kimchi, providing a crisp texture and a mild sweetness that balances the other flavors. Korean Radish (Mu): Longer and thicker than the commonly found radish, the Korean radish offers a refreshing, slightly peppery bite. Gochugaru (Korean Chili Powder): This vibrant red chili powder gives kimchi its characteristic color and heat. Gochugaru comes in varying degrees of coarseness and spice levels. Yeast: Microbiology of Bread & Food Making How Yeast Transforms Sugars to Booze Gum Arabic, Guar, Xanthan: Guide for Artists & Artisans chili powder Salt: Salt draws out moisture from the vegetables, creating an environment conducive to fermentation. Aromatic Vegetables: Garlic, ginger, and scallions are essential for adding depth and complexity to the flavor. Fermentation Starters: Ingredients like jeotgal (fermented seafood sauce) or saeujeot (fermented shrimp) may be used to kickstart the fermentation process and add umami richness. Lactic Acid: Nature & the Human Body Acetate in Nature: Vital Functions & Health Acetic Acid Bacteria for Vinegar Artisans: Acetobacter salted shrimp are fermented to make saeujeot The Kimchi-Making Process Making kimchi is a tradition passed down through generations. The first step is choosing a high-quality napa cabbage. Poor quality, limp or old cabbage is a sure fail. Cabbage is washed and cut it into quarters. Salting the Cabbage: The napa cabbage is heavily salted, covered and left to sit for several hours or overnight. Salt draws out moisture, softens the leaves, and inhibits growth of undesirable bacteria. Preparing Kimchi Paste: While cabbage is salting, the other ingredients are prepared. The radish, garlic, ginger, and scallions are chopped or grated. The gochugaru, jeotgal or saeujeot, and other spices are combined to create a paste. Glucose in Nature: Ecology & Environment Structures of Starch: Amylose & Amylopectin Nitrogen Fixation & Evolution of Plant Life Korean Radish (Mu) is a type of daikon Rinsing and Draining: After the salting period, cabbage is thoroughly rinsed to remove salt. It's then drained completely. Mixing It Together: The kimchi paste is rubbed into each leaf of the cabbage, ensuring every part is coated. Packing and Fermenting: The kimchi is packed tightly into jars or fermentation containers, leaving some space at the top to allow expansion. Digestive Enzymes: Amylase, Lipase & Protease Starch: Power of Plants & Human Energy How Lactic Acid Bacteria Make Yogurt kimchi paste The mix ferments at room temperature (20°C or 68°F) for a few days, contingent on desired sourness. Fermentation transforms the raw ingredients into the complex and flavorful kimchi. During fermentation, lactic acid bacteria like Lactobacillus spp . break down carbohydrates in the vegetables, producing lactic acid. Along with acetic acid, this contributes to the sourness of kimchi. Saccharomyces cerevisiae : Queen of Yeasts Fermenting Green Beans: Salt, Brine & Bacteria Flavonoids: Sensory Compounds of Nature Lactobacillus sp . Lactobacillus also produces many of enzymes associated with humans. Primary enzymes identified include lactase , proteases , fructanases, amylases , bile salt hydrolases, phytases, and esterases. Lactobacilli occur naturally in soil and organic matter, as well as in the human digestive system. In the body and environment, Lactobacilli suppress harmful enzymes released by pathogens. Compost: Heart of Sustainable Gardening Phytochemicals: Natural Chemicals of Plants Streptococcus  LAB: Lactic Acid Bacteria LAB and AAB are common composting microbes Kimchi can ferment at room temperature for 1 to 5 days. Fermentation length influences flavor. Warm temperatures stimulate activity of microbes to accelerate the process, but too much warmth can spoil the food. After a few days, kimchi is put in a cold place like the fridge. This slows fermentation and allows the flavors to mature gradually. Even in the fridge the process cannot fully be stopped. Over-sour kimchi is often used as a tangy flavoring. Glucose in Nature: Ecology & Environment Cyanobacteria: Nutrients & Bacterial Blooms Microbe pH Levels: Acidophiles, Neutrophiles & Alkaliphiles Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Pathogens of food include Bacillus cereus , Salmonella typhimurium , Aeromonas hydrophila , and Pseudomonas fragi . Each of these microorganisms has unique traits and health implications in food safety. Knowing potential food dangers helps protect home and family. Iodine (I): Origin, Properties, Uses & Facts Cornstarch: Cuisine, Beauty, Cleaning Uses Scheele's Green: History's Most Toxic Pigment Bacillus cereus Bacillus cereus is a gram-positive, rod-shaped bacterium commonly found in soil and food. It's a major pathogen, producing the toxins of food poisoning, with two main types of illnesses associated with it: emetic and diarrheal syndromes. The emetic syndrome is often linked to the consumption of fried rice kept warm for long periods, while the diarrheal syndrome is associated with a variety of foods, including meats, dairy products, and vegetables. Bacillus cereus is particularly resilient and can form spores that survive cooking and food processing. This makes it a significant concern in the food industry, emphasizing importance of proper food handling and storage practices to mitigate the risk of contamination. Carl Wilhelm Scheele: Poisonous Chemistry Copper(II) Sulfate: Blue Vitriol, Chalcanthite Chlorine (Cl): Properties, Hazards & Uses Bacillus cereus under electron microscope Salmonella typhimurium Salmonella typhimurium is a gram-negative bacterium, a common cause of foodborne illness worldwide. The bacterium lives in intestines of animals, especially poultry and livestock, and is transmitted to humans through undercooked meat, eggs, and unpasteurized dairy products. Infection with Salmonella typhimurium can lead to salmonellosis, which manifests as diarrhea, fever, and abdominal cramps. In healthy people, the illness is typically self-limiting, but it can pose severe risks to young children, the elderly, and immunocompromised individuals. Prevention strategies focus on proper cooking practices, hygienic food handling, and food safety awareness. According to the CDC, Salmonella causes about 1.35 million infections in the United States each year, 26,500 hospitalizations and 420 deaths. Tanning Hides - Ancient Techniques Galls & Gall Nuts: Black Ink, Dye, Medicine Red & White Tartar: Wine Salts of Alchemy Salmonella bacteria sp. Aeromonas hydrophila Aeromonas hydrophila is a gram-negative bacterium found in fresh and saltwater. An opportunistic pathogen, it typically affects individuals with pre-existing health conditions or compromised immune systems. Aeromonas hydrophila is associated with gastrointestinal illnesses, wound infections, and more severe infections like septicemia. Ingestion of contaminated water or food, especially undercooked or raw seafood, can transmit Aeromonas infections. Symptoms of gastrointestinal infection include diarrhea (which may be bloody), abdominal pain, nausea, and vomiting. Due to its environmental prevalence, it serves as a reminder of the importance of food hygiene and safe water practices. Lye (NaOH): Caustic Soda for Soap & Glass Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Honey Mead: Most Ancient Ambrosia Aeromonas hydrophila colonies on blood agar. Pseudomonas fragi Pseudomonas fragi is a gram-negative bacterium commonly found in soil and water. Not typically associated with human diseases, it can spoil food, especially refrigerated items. In German folklore this spoilage is associated with an angry Kobold peeing in the milk. Pseudomonas fragi can thrive in cool temperatures and is often associated with dairy and meat products. In a laboratory setting, Pseudomonas fragi is important in the degradation of compounds, and has applications in bioremediation. However, its presence in foods highlights the need for stringent refrigeration and storage practices to prevent spoilage and maintain product quality. It can cause foodborne infections in those with compromised immune systems, especially in healthcare settings. Care and Feeding of Your German Kobold Song of the Loreley - Lethal Beauty Poison Pigments of Painters: Renaissance Pseudomonas fragi is often responsible for dairy food spoilage If working with food wash hands, keep food work and storage areas clean, check fridge and freezer temperatures. Refrigerate uneaten food. If food smells bad throw it out. Mold spores like to travel, so any such science projects should be promptly removed. Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Lactic acid bacteria (LAB) are industrious microbes working to transform ingredients such as milk into cheese and cabbage into sauerkraut through fermentation. These hardy bacteria also live in the human gastrointestinal (GI) tract, in symbiotic harmony with their host. Binary Fission: Speedy Microbe Reproduction Bdellovibrio: Lifestyles of Predatory Bacteria Acid-Producing Bacteria in Sulfuric Acid Creation LAB are prolific. Most commercial yogurt contains about five different LAB cultures, some may be added. In one ml of yogurt, up to ten million lactic acid bacteria can exist unseen. Lactic acid bacteria include Lactobacillus , Streptococcus , Lactococcus , Leuconostoc , and Pediococcus spp , a diverse group of Gram-positive bacteria. They're prized for their ability to convert sugars into lactic acid through carbohydrate fermentation. This characteristic helps preserve food by lowering pH thus creating a more acidic environment, and inhibiting growth of spoilage organisms. Lactic acid contributes to the distinct flavors and textures in fermented foods such as yogurt, salami, cheese and sauerkraut. Ethyl Alcohol: Science of Solvents & Booze Prokaryotes & Eukaryotes: Life Forms on Earth Xanthan Gum & Plant Blight: Xanthomonas Campestris They're often found together with yeast, especially in yogurt, and other bacteria. Lactic acid bacteria consume sugars found in fruits, vegetables, grains, and dairy products. They ferment these carbohydrates through the process of glycolysis . As homo-fermenting LAB ferment sugars, they excrete lactic acid as the main metabolic byproduct. Hetero-fermenting LAB can cause outgassing in fermented products as they generate other metabolites such as carbon dioxide, ethanol and flavor compounds, depending on the species and fermentation conditions. Lactic Acid Bacteria: Nature to Modern Uses Yeast: Microbiology of Bread & Food Making Amazing Yeast: Feeding, Breeding & Biofilms Tzatziki sauce, a delicious Greek specialty made with yogurt Reproduction Lactic acid bacteria primarily reproduce asexually through binary fission. During this process, a single bacterial cell divides into two identical daughter cells, promoting rapid population growth in favorable environments rich in carbohydrates. Some LAB also form spores, which can withstand harsh conditions and enable survival until favorable conditions return. Under optimal conditions, LAB can multiply quickly; some can double population in just 20 to 30 minutes. In fermentation, this rapid growth allows LAB to dominate and efficiently transform ingredients. In yogurt production, a few bacterial cells can grow into billions, resulting in rich, thick yogurt within hours. Yeast & Mold: Ancient Fungi, Modern World Mother of Vinegar & Microbial Life in a Bottle Bacteria & Archaea: Differences & Similarities Lactobacillus sp . some reproducing by binary fission Habitat Lactic acid bacteria can be found in a variety of environments including: Gastrointestinal tracts of humans and animals, where they contribute to digestive health. Dairy products, like milk and cheese, enabling their transformation into fermented foods. Surfaces of fruits and vegetables, aiding in natural fermentation processes. Yeast is also typically found on ripe fruit such as grapes and plums. Marine environments, present in some seafood products. Lactobacilli are part of the native intestinal microbiota of some fish. These include Atlantic cod, Atlantic salmon, rainbow trout, wolffish and Arctic char. Microbial Reproduction: Mitosis & Meiosis Human Methane: Meet the Microbes of Flatulence Microbial Alchemy: Fermentation, Digestion, Putrefaction Canadian West Coast fisherman with Chinook salmon Fermentation Process of Lactic Acid Bacteria The fermentation process of lactic acid bacteria begins with uptake of sugars from the environment. Through glycolysis, LAB break down glucose into pyruvate, which is then converted to lactic acid. The process can be classified into two main types: homofermentative and heterofermentative fermentation. Homofermentative Fermentation : This primarily produces lactic acid from glucose, with little to no other byproducts. LAB like Lactobacillus and Lactococcus are known for this type of fermentation, commonly used in yogurt and cheese production. Heterofermentative Fermentation : In this process, LAB produce lactic acid, carbon dioxide, and ethanol from glucose. This is characteristic of LAB like Leuconostoc and some strains involved in sauerkraut and sourdough fermentation. Acetic Acid: Vinegar 🜊 in Ancient Alchemy 4 Infused Wines of Ancient Medicine Fungal Biofilms: Ecology of Biofilm-Producing Molds & Yeasts Sauerkraut The fermentation process of lactic acid bacteria begins when they encounter available sugars. Through a series of enzymatic reactions, LAB begin converting carbohydrates into lactic acid. An anaerobic process, it does not require oxygen. This immediately rules out competition from microbes who do. As lactic acid concentration increases, it lowers the pH of the environment and creates an acidic medium. This acidic condition helps inhibit spoilage bacteria, promoting the desired fermentation. Products like sourdough bread see a significant change in flavor and texture due to the specific LAB used. The final taste varies widely, depending on the LAB strain and substrates. Honey Mead: Most Ancient Ambrosia Cupriavidus metallidurans : Metal Eating Gold Making Bacterium Glycerin (Glycerol): Darling of Cosmetics, Health & Science Yeast and lactic acid work together to create sourdough Facts About Lactic Acid Bacteria Health Benefits : Certain strains of LAB, particularly Lactobacillus and Bifidobacterium , are considered probiotics offering health benefits such as improved digestion, enhanced immune function, and prevention of digestive disorders. Fermented Foods : LAB are integral to the production of yogurt, sauerkraut, kimchi, kefir, pickles and certain cheeses. The unique flavor profile of each food comes from the specific LAB involved in fermentation. Industrial Use : LAB are common in the food industry, not only for fermentation but also as starter cultures. Their ability to produce lactic acid and other metabolites is used to improve food safety and shelf life. Research Focus : Ongoing research into LAB focuses on their potential applications in biotechnology, such as bio-preservation, bioprocessing, and the production of natural preservatives. Diversity : The LAB group encompasses over 100 species across different genera, each with unique traits and applications in food production. Thermal Resistance : Some LAB can survive high cooking temperatures, remaining active and beneficial even in processed foods. For example, Lactococcus lactis  is often present in both raw and cooked dairy products. Lactic acid bacteria are an essential component of food microbiology and biotechnology, with significant roles in fermentation, health, and food preservation. Their specific traits and functions are applied in food production and preservation especially by artisan creators. Rotten Egg Sulfur Smell: Microbial Processes Silent Destroyers: Microbial Corrosion of Concrete German Romanticism: Nature & Emotion preserves Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Lactobacillus is a genus of bacteria significant in food fermentation and human health. Members of the beneficial lactic acid bacteria (LAB) group, these microorganisms first emerge 2 billion years ago, and are essential for life. Create Artisan Apple Cider Vinegar Green Coffee: Consumer Facts & Information Cherish the Chocolate: Sweet Fermentation What is Lactobacillus ? Lactobacillus ferment sugars into lactic acid, breaking down carbohydrates like lactose in milk. With over 200 species, Lactobacillus is ubiquitous in many environments. It's used in many fermented foods, classic examples being yogurt, cucumbers, beans and sauerkraut. Well-known species include Lactobacillus acidophilus,  often added to probiotic supplements ; Lactobacillus bulgaricus  and Lactobacillus plantarum . During fermentation, these bacteria excrete lactic acid. Lower environmental pH inhibits growth of pathogens. Honey Mead: Most Ancient Ambrosia Pan: Wild Rustic God of Music & Flocks Turmeric (Curcuma longa): Ancient Uses & Medicine During vigorous physical activity, muscle cells have an oxygen deficit because of heightened energy demand. Lactic acid fermentation enables these cells to transform glucose into ATP in without the need for oxygen. In laboratory studies, researchers focus on the probiotic qualities of Lactobacillus , because that's where the money is. Scientists explain its importance to gastrointestinal (GI) health by helping to balance the microbiome. Killer Yeast: Assassins of the Microworld Women Scientists of the Ancient World Herbs & Natural Remedies - Ancient Egypt Lactobacillus species are found in diverse environments, including: Human Body:   Lactobacillus helps influence digestive health, accounting for about 1-5% of the digestive system microbiota, and influencing immune function. Fermentation by Lactobacillus and the resulting acid production create a protective vaginal microbiome to guard against growth of harmful organisms. As LAB may not consider yeast harmful, under some conditions overgrowth can happen. Fermented foods:   Lactobacillus species are purposefully added to foods to initiate fermentation. Plants and soil:  These bacteria help decompose organic matter, isolating themselves in plant materials and enriching soil health. Microfungi: Mysterious Web of Life & Death Gingerbread Houses: German Folklore Great Advances in Chemistry 1600-1800 Green beans contain Lactobacillus fermentum and are a favorite for food preservation When these industrious bacteria metabolize organic materials, they recycle nutrients and improve soil fertility. In the GI tracts of animals, including humans, Lactobacillus compete with pathogenic bacteria. Probiotics achieve beneficial effects on the gastrointestinal tract and other host organs through competitive exclusion, enhancing their adhesion abilities and ousting pathogens by competing for the host's binding sites on a highly acidic battleground. Isabella Cortese: Renaissance Writer, Alchemist, Entrepreneur Arsenic Trioxide: Paris Green Paint Pigment & Pesticide The Microscope: Antonie van Leeuwenhoek Applications in Agriculture and Dairy Lactobacillus is widely used in both agricultural and dairy industries. In agriculture, specific Lactobacillus species are used as probiotics to enhance animal health, improve digestion, and increase nutrient absorption. In dairy, Lactobacillus is used in production of yogurt, cheese, and other fermented foods. It helps develop desired texture, flavor, and nutritional profiles. These bacteria catalyze the fermentation process. The demand for probiotic-enriched dairy products continues to rise, with probiotic yogurt sales growing by 12% annually. In agriculture, Lactobacillus spp. are active in silage fermentation and composting. They help in animal feed preservation and nutrient retention. Pyruvate (Pyruvic Acid): Key to Life's Energy How Lactic Acid Bacteria Make Yogurt 10 Wise Plants & Herbs for the Elixir of Life yogurt Facts about Lactobacillus spp. Probiotic Properties: Certain Lactobacillus strains are recognized for their probiotic qualities, contributing to GI and immune system health, potentially preventing gastrointestinal disorders. Fermentation Efficiency: Lactobacillus species are proficient fermenters, making them essential in the food industry for creating a wide range of fermented products with distinct flavors and textures. Acid Tolerance: Their love of acidic environments allows Lactobacillus to survive in the GI tract, where they help maintain a healthy balance of microbe behavior. Antimicrobial Activity: Some Lactobacillus species produce bacteriocins, or antimicrobial peptides inhibiting growth of pathogenic bacteria. Biotechnological Applications: Research is ongoing into the use of Lactobacillus in bioengineering and biotechnology, including potential use in producing biofuels and bioplastics. Microbial Alchemy: Fermentation, Digestion, Putrefaction Seven Deadly Diseases of the Renaissance Great Women Artists - Käthe Kollwitz Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Soy sauce has a rich umami taste and complex traditional production process taking time and skill. Originating in Asian cuisine, it's a zesty creation of fermented soybeans popular throughout the world. Kimchi: Microbes, Acids & Fermentation Reishi or Lingzhi - Mushroom Magic Glutamates: Umami Flavors & Brain Cells The history of soy sauce goes back over 2000 years. This savory condiment originates in East Asia, specifically in China during the Western Han Dynasty (206 BC – 220 AD). As centuries pass it becomes integrated into to the culinary traditions of Japan, Korea and other regions. Each add unique flavors to the mix. Soy sauce is also valued for its preservative qualities. Umami the Fifth Taste: Science & Cuisine Fermenting Green Beans: Salt, Brine & Bacteria Seven Probiotics: Human Digestive Health It's a classic for dipping dumplings Soy sauce is created from just four core ingredients: soybeans, wheat, salt, and water. The quality of these ingredients affects the final flavor of the soy sauce. Soybeans:  These provide a robust umami flavor. A typical batch uses around 60% soybeans for protein and taste.    Wheat:  Added for sweetness, grains like wheat balance the salty profile. Wheat constitutes about 30% of the mixture.    Salt:  Essential in fermentation, salt preserves food and enhances the flavor, accounting for nearly 10% of the ingredients.    Water:  Clean water in the production process helps maintain flavor integrity. Maillard Reaction: Science & Flavor in Browning Food Flavonoids: Sensory Compounds of Nature Esters & Phenols in Brewing, Perfumes, Food Making From these basic components soy sauce can appear in infinite variety. Soy sauce is a liquid condiment made by fermenting soybeans and grains with a mold culture, usually Aspergillus species. Fermentation breaks down complex proteins and carbohydrates in grains and soybeans into simple, more flavorful components. The result is a salty, savory sauce with complex aroma and wide range of culinary applications. Flavors of Coffee: From Harvest to Homestead Algae: Evolution, Science & Environment Photosynthesis: Nature's Energy Production soybeans In Japanese culture, pouring soy sauce on white rice is poor etiquette, as it implies the rice lacks flavor. This practice is rooted in deep respect for the natural delicate taste of rice, meant to complement flavors of other dishes. Similar to many salty condiments, soy sauce is initially a method to extend use of salt, a costly commodity. In ancient China during the Zhou dynasty (1050 - 221 BCE), a condiment made of fermented fish with salt is popular. Nucleic Acids: Nature, Environment & Health Why Apples Turn Brown: Science & Nature Science of Onion Tears: Demystifying Acids salt fish It includes soybeans in the fermentation process. By the Han dynasty several centuries later, it's evolved to a recipe for soy paste and a by-product, soy sauce, using soybeans as the main ingredient. Meanwhile, fermented fish-based blends take a culinary swerve. They develop separately into the various fish sauces known today. Elixir of Life: Alchemy & the Emperor Shennong Primordial Farmer & Healer Nüwa: Chinese Primordial Snake Goddess fish sauce Soy sauce has natural antibacterial properties against Salmonella , pathogenic E. coli and other harmful microbes. Fermented foods like soy sauce help improve digestive balance. The Traditional Method: A Time-Honored Tradition The traditional method of soy sauce production is a lengthy and labor-intensive process. It can take several months, even years. This method is often referred to as naturally brewed or fermented soy sauce. Lactobacillus : Nature of Lactic Acid Bacteria Amazing Yeast: Feeding, Breeding & Biofilms Acetic Acid Bacteria for Vinegar Artisans: Acetobacter it's not ready yet ... Preparation of Koji: Koji is a mix of cooked soybeans and roast wheat inoculated with Aspergillus mold spores. These are usually Aspergillus oryzae or Aspergillus sojae . The mixture is cultivated in a temperature and humidity-controlled environment for several days. The mold grows, producing enzymes. These later break down the proteins and carbohydrates. Mold: Cultivation & Use in Food Fermentation Milk into Cheese: Lactic Acid Bacteria (LAB) Polysaccharides: Starch, Glycogen, Cellulose Aspergillus oryzae microfungus Brewing the Moromi: Koji is then mixed with brine to create a mash called moromi. This mix is transferred to large fermentation tanks, often made of cedarwood, and allowed to ferment. Fermentation: Fermentation takes months or years. Enzymes from koji break down proteins and carbohydrates into amino acids, sugars and other flavorful compounds. Moromi is regularly stirred for even fermentation and to prevent growth of unwanted bacteria. How to Make a Sourdough Starter Difference Between Oxidation & Fermentation Esters: Nature's Fragrance & Flavor Makers soy sauce moromi Pressing and Pasteurization: Once fermentation is complete, moromi is pressed to extract the raw soy sauce. This liquid is then pasteurized to kill any remaining microorganisms and stabilize the flavor and color. Filtration and Bottling: Finally, the soy sauce is filtered to remove any sediment, and bottled as a true work of art. Soy sauce comes in many types, each with distinct characteristics tailored to different culinary uses. Black Tea ( Camellia sinensis ): Harvest to Cup Polyphenols: Plants & the Environment Vinegar Cures of Physician Dioscorides Popular varieties include: Shoyu:  The soy sauce of Japanese cuisine, shoyu has a balanced flavor and moderate saltiness. It's brought to Japan from China by vegetarian Buddhists in the 7th century    Tamari:  Typically gluten-free, tamari contains little or no wheat. It's more robust and less salty than shoyu. Light Soy Sauce:  Used frequently in Chinese cooking, this variety is salty and light in color. Light soy sauce compliments dressings, cold dishes, stir-fries, braising, steaming, marinating, in seasoning dumpling fillings and in dipping sauces. Dark Soy Sauce:  Known for its thicker consistency and sweeter flavor, it's often used for braises and stews. It's favored in red cooking, a traditional Chinese slow braising technique. Sweet Soy Sauce (Kecap Manis):  Made in Indonesia, this thick, syrupy sauce tends toward sweetness and is frequently used in marinades and dipping. Wine Making Process: Grape to Glass Compost Heat: Microbes & Decomposition Fruit Breakdown: Decomposition of an Apple Modern Methods: Speeding Up the Process To meet the growing global demand, modern soy sauce production often uses faster and cheaper methods. Hydrolyzed Vegetable Protein (HVP) Soy Sauce: This method is a chemical process using hydrochloric acid to break down soybeans into amino acids. The resulting liquid is neutralized with sodium carbonate, filtered, and colored with caramel. This process is significantly faster than fermentation and can produce soy sauce in a matter of hours. However, the flavor is considered inferior to naturally brewed soy sauce. Fructose (Fruit Sugar): Sweetest Saccharide Quorum Sensing: Microbial Coordination Hormones in Microbes, Plants & Animals Accelerated Fermentation: This method combines elements of both traditional and HVP processes. It uses a shorter fermentation period, often with added enzymes, to speed up the breakdown of soybeans and wheat. This method results in a soy sauce that is more similar in flavor to naturally brewed soy sauce through it lacks the depth and complexity of the traditional process. Homeostasis: Internal Balance of the Body Ancient Grains: Wheat, Barley, Millet, Rice How Yeast Transforms Sugars to Booze Culinary Uses of Soy Sauce Marinades:  A fundamental ingredient in marinades, soy sauce enhances meat and vegetable flavors. Soups and Broths:  Soy sauce deepens and enriches flavors. Dressing: Good with basic oil and vinegar. Pairing it with sesame oil brings in a nutty, aromatic flair. Dipping Sauce:  Soy sauce can be used on its own or mixed with wasabi, chili, or garlic. Sucrose: Double Sugar of Science & Cuisine Krausen (Kräusen): Bubbles of Brewing Success Mother of Vinegar & Microbial Life in a Bottle Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Candida yeasts are prevalent in nature, environment, food, fermentation and human health. Over 200 Candida species are identified, most of them beneficial. Candida albicans is the microbe responsible for yeast infections. Fermentation: Yeast & the Active Microworld The Probiotic Yeast: Saccharomyces boulardii Saccharomyces cerevisiae : Queen of Yeasts Candida spp . are a varied group of yeasts found in many settings, including soil, plants, and the human body. They contribute to ecosystem health, in vital processes like nutrient cycling and decomposition. Candida species are instrumental in food and beverage fermentation, such as producing beer and wine. Yeasts convert sugars into alcohol and carbon dioxide, and are considered domesticated since Neolithic times. Yeasts interact with other microorganisms, for example lactic acid bacteria in fermented milk products. A 2019 study of traditional yogurt isolates 16 species of Candida and Saccharomyces from Pakistan yogurt samples. Amazing Yeast: Feeding, Breeding & Biofilms Hanseniaspora : Wild Lovers of Sweet Grapes Homeostasis: Internal Balance of the Body It's also friendly with acetic acid bacteria, who consume the alcohol it produces to make acetic acid, the prime factor in vinegar. Apple cider vinegar is made in two ferment stages: yeast in anaerobic conditions, and acetic acid bacteria in aerobic. In nature, yeasts like Candida help break down organic matter, releasing nutrients to plants and other organisms. Decomposition is necessary for soil health and prolific crop and garden yields. Not surprisingly Candida is a common inhabitant of the compost heap. Without these microorganisms, waste accumulates and plants receive no nourishment. Compost: Heart of Sustainable Gardening Feed the Yeast: Nutrients for Microbe Health Ammonium (NH+4): Nitrogen Needs of Plants Soil: Many Candida species contribute to the decomposition of organic matter in soil, breaking down complex compounds and releasing nutrients that are essential for plant growth. This recycling process is fundamental to healthy ecosystems. Plants: Some Candida species live harmoniously on plant surfaces, such as leaves and fruits, participating in fermentation of sugars and contributing to aroma and flavor development. Insects: Candida yeasts are frequently found in the innards of insects, where they help digestion and improve uptake of essential nutrients. This symbiotic relationship is important to survival of many insect species. Microfungi: Mysterious Web of Life & Death Fruit Breakdown: Decomposition of an Apple Photosynthesis: Nature's Energy Production insects like crickets depend on Candida to break down food Aquatic Environments: From freshwater lakes to marine ecosystems, Candida yeasts are active in nutrient cycling and the breakdown of organic pollutants. Certain Candida species can inhabit extreme environments, such as highly acidic soils and areas contaminated by heavy metals. Bioremediation: Candida species are explored for their potential in environmental cleanup, or bioremediation. Like the popular Saccharomyces cerevisiae , these yeasts may be engineered for certain skills. Biometallurgy: Microbes Mining Metals Hildegard von Bingen: Nature, Music & Beer Cupriavidus metallidurans : Metal Eating Gold Making Bacterium Scientists modify Candida strains with enhanced bioremediation abilities, in hopes of finding efficient and sustainable solutions for environmental destruction. Pollutant Degradation: Some Candida species can break down harmful pollutants, such as petroleum hydrocarbons and pesticides, transforming them into less toxic substances. Heavy Metal Removal: Certain Candida strains can bind to heavy metals, effectively removing them from contaminated water and soil. This helps reduce the risk of these toxic metals entering the food chain. Foodborne Fungi and Mold: Facts & Dangers Honey Mead: Most Ancient Ambrosia Song of the Loreley - Lethal Beauty Waste Management: Candida yeasts are used to treat organic waste, reducing its volume and converting it into products like biofuels or animal feed. Candida and Human Health Digestive Microbiota: Some Candida species are naturally present in the human GI tract. Experts believe a healthy population of Candida contributes to production of B vitamins. Competitive Exclusion: Some non-albicans Candida species may compete with C. albicans for resources, potentially helping to prevent overgrowth. Probiotic Potential: Research explores probiotic potential of some Candida species. Seven Probiotics: Human Digestive Health Glutamates: Umami Flavors & Brain Cells How to Make a Sourdough Starter Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Salmonella is an opportunistic bacterium. Known for its effects on health, it can cause serious foodborne illnesses. All Salmonella  strains are potentially pathogenic in humans. They exist in the environment, plants and animals. Botulism: Causes, Symptoms & Prevention Food Pathogens: Family Health & Safety Listeria Bacteria: Health and Environment Salmonella bacteria Salmonella is a genus of rod-shaped bacteria. It belongs to the Enterobacteriaceae family and is best known for causing salmonellosis or salmonella food poisoning. A large family of bacteria, its two main species are Salmonella enterica  and S. bongori . Over 2,500 serotypes or groupings are identified, each with unique traits. Severity of the infection varies. Influencing factors include bacterial strain, amount of bacteria ingested and response of the host's immune system. Compost Heat: Microbes & Decomposition Treponema pallidum : About the Syphilis Bacteria Quorum Sensing: Microbial Coordination Some strains, like Salmonella enterica  serovar Typhi, the cause of typhoid fever, are highly virulent and cause severe illness. Other strains might cause symptoms like gastroenteritis (stomach flu). Salmonella can be found in various environments. It’s common in intestinal tracts of many animals. Like E. coli , Salmonella  is continuously released into the environment from infected humans, livestock, pets and wildlife. From there, it enters soil, water and plants. It's found in compost. An opportunistic organism, it thrives where conditions are favorable. It can live in both land and water environments. Bdellovibrio : Lifestyles of Predatory Bacteria Seven Deadly Diseases of the Renaissance Killer Yeast: Assassins of the Microworld Soil is a long-term reservoir for Salmonella . In pig manure, salmonella bacteria remain a minimum of 21 days. Originating from poultry droppings they can live in soil as long as a year. Salmonella bacteria get nutrients from organic matter. In the environment, they eat sugars, amino acids and other compounds in decaying matter. In intestines of animals or humans, it uses nutrients from digested food. While Salmonella can occur naturally in the intestinal tracts of many animals without causing illness, it's not a natural inhabitant of humans. Its presence indicates infection, even if symptoms are mild or absent. Malaria: Roman Fever & Renaissance Plague Pasteurization: Microbial Dominance & Destruction Song of the Loreley - Lethal Attraction animals carry the bacteria without illness; people may show no obvious symptoms but still be infected Once ingested, Salmonella  must survive the toxic acidity of the stomach to reach more alkaline conditions in the small intestine. Not all succeed, but if it does, it multiplies and invades intestinal cells. The invasion triggers an inflammatory response in the host. Salmonella can enter the bloodstream, causing systemic infection. Salmonella has the endotoxin Lipopolysaccharide (LPS) in its membrane. When bacteria die and break down, LPS is released. This further stimulates the host's immune system and contributes to inflammation and fever. Renaissance Purgatives & Ancient Remedies Rabbit Fever Plague & Warfare: Hittites Fermenting Cabbage to Make Sauerkraut Salmonella uses sophisticated secretion systems, such as the Type III secretion system, to inject effector proteins directly into host cells. These proteins manipulate the host cell's internal machinery. This causes changes in cell structure and function. The changes promote bacterial uptake, survival, and replication within the host cell. Salmonella can also attach to surfaces in the food industry and form biofilms. A biofilm is an organized group cells attached to a surface and each other with the glue of Extracellular Polymeric Substances (EPS). It protects the bacteria, modifies their habitat and increases resistance to antibiotics. Compost: Heart of Sustainable Gardening Kahm Yeast: the Wild Ones Lactic Acid Bacteria: Team Players of Fermentation Salmonella (red) invading human cells Salmonella infection in humans most often occurs through consumption of contaminated food or water. Common sources include: Raw or undercooked meat, poultry, and eggs: These products can be contaminated during slaughter or processing and if not cooked sufficiently, Salmonella can survive. Unpasteurized milk and dairy products: Pasteurization kills Salmonella, so unpasteurized products pose a risk. Raw fruits and vegetables: These can become contaminated through contact with contaminated water or animal feces. Cross-contamination: Salmonella from raw foods can easily spread to other foods through contaminated surfaces, cutting boards, and utensils. Contact with animals: Handling reptiles, poultry, and other animals can lead to Salmonella exposure. Bacterial Communication: Autoinducers Vibrio Cholerae : the Cholera Bacteria Methane (CH4): Science of Microbial Gas Common symptoms of Salmonella infection include diarrhea, abdominal cramps, fever, nausea and vomiting. Symptoms appear 6-72 hours after infection and last for 4-7 days. In severe cases, Salmonella can spread from the intestines to the bloodstream and other organs. The best way to prevent Salmonella infection is to use and enforce good food safety habits. Acetic Acid: Food, Health & Science Kombucha: Ancient Brew & DIY Health Tea Sugars D-Galactose & L-Galactose: Nutrition Basic Food Safety Cook foods thoroughly, especially meat, poultry, and eggs. Internal temperature of meat should reach 74 ° C ( 165°F). Wash hands frequently with soap and water, especially before preparing food, after handling raw meat or poultry, other animals like reptiles, and after using the bathroom. Prevent cross-contamination by using separate cutting boards and utensils for raw and cooked foods. Refrigerate perishable foods promptly. Avoid unpasteurized milk and dairy products. Wash raw fruits and vegetables thoroughly. Ethyl Acetate: Scent of Flowers, Wine & Fruits Glycolysis: Biochemistry of Holistic Health Starch-Loving Bacteria: Nature, Science, Nutrition raw chicken Most Salmonella infections are self-limiting and resolve within a few days. Treatment focuses on managing symptoms and preventing dehydration. Drinking plenty of fluids is important. In severe cases, or when the infection spreads beyond the intestines, antibiotics may be necessary. Secret Life of Rust: Power of Bacteria Five Food Acids: Citric, Acetic, Malic, Tartaric & Lactic Pectin: Nature's Polysaccharide Gelatin antibiotic overuse can also destroy digestive health Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

On Dec 13 the Lutzelfrau comes to bring candy, fruit, nuts and gifts of light to children and households. While Lutzelfrau has pagan origins, her tradition is now the feast day of a martyr, as she slowly fades into obscurity. READ: Plight of the Lutzelfrau: a Lora Ley novella Witches' Night - Hexennacht Butzemann, Witches & Nyx - Scare 'em Good Song of the Loreley - Lethal Beauty Art Nouveau Witch by Ida Rentoul Outhwaite - tap to see postcard December 13 is a significant day. In the Julian calendar (before 1582 AD). It marks the Winter Solstice, when day and night are equal length. On this day light returns to the Northern Hemisphere. With the advent of the Gregorian calendar, the date of the solstice falls on Dec 21, a week later. READ: Plight of the Lutzelfrau: a Lora Ley novella   The visit of the Lutzelfrau and the feast of Frau Holle (Dec 25 to Jan 5-6), one of Germania's ancient deities, both occur in winter, a time of roaming spirits and darkness. The relationship between Holle and Lutzelfrau is not clear. Although both have dark and light sides they're considered to be separate entities. The Many Faces of Frau Holle A Viking Christmas Yule Hags in German Myth & Folklore Gifts of Light Strong magic surrounds number thirteen. It's a prime number, divisible only by 1 and itself. Thirteen is considered the ideal number of witches for a coven. In numerology, 13 brings good luck and prosperity, and heralds a change. It's also a number of division or duality, relating to the awareness of the 'dark' and 'light' sides of an issue or the Self. Drude: Germanic Demon of Darkness Night Raven (Nachtkrapp) Germania German Myth & Folklore: Elves In the 4th century AD, the Romans invent Christmas, and an influx of Christianity changes the Dec 13 celebration from the visit of the Lutzelfrau to the feast day of St. Lucy or Lucia, a Sicilian martyr whose name is derived from Latin lux  for Light. READ: Plight of the Lutzelfrau: a Lora Ley novella   Lucy is martyred in Syracuse, when a spurned suitor outs her as Christian. Lucy's eyes are torn out, either by torture or self-mutilation. In depictions she often carries them on a plate. Nimrod: Lord of Chaos & Creation Yahweh: Warrior Origins, Name & Lore Witches & Witchcraft: Ancient World Saint Lucy by Domenico Beccafumi, 1521 She's also connected with light through her name (root: Latin luz  or lux ). In parts of Europe the Lutzelfrau tradition remains to present a contrast to Lucy. In this context the Lutzelfrau is called the Dark Luz. Lucy is the patron saint of authors, cutlers, glaziers, laborers, martyrs, peasants, saddlers, salesmen, stained glass workers, the blind, and of Perugia, Italy. She is invoked against hemorrhage, dysentery, eye diseases and throat infections. With the advent of the Gregorian calendar, the solstice date changes to the 21st. Although this relocates many traditions, Lucy's feast day remains the same. As it was in the time of the Lutzelfrau, it's a celebration of light. Jimson Weed, Witches & Zombies Baba Yaga - Slavic Forest Witch Gold - Precious Metal of the Sun Winter Solstice Sun, Northern Hemisphere Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

In anthology form  or one at a time, these four fun thrilling novellas all have themes of winter, seasonal traditions and folklore. Join Lora Ley, her life-mate Wolf, Krogg the Salamander Goblin, Skoldt the vegan Norwegian Brook Horse and Reiker from homicide as they adventure their way through time and trouble. Song of the Loreley - Lethal Attraction Night Raven (Nachtkrapp) Germania Nature Spirits of German Mythology Winter Tales - Four Novellas Hit any cover picture below to go to the novella's home page and read a free sample. They're about 22,000 words each. My stories, novellas and books are always free to libraries and during sales. Get the Anthology - Winter Tales In Plight of the Lutzelfrau , a strange old lady is missing her other half, but who can it be? The eye candy hottie who's after her money, the comfortable old geezer or all of the above? And the kids are definitely not amused. Plight of the Lutzelfrau: German Myth Witches' Night - Hexennacht Goats in German Myth: Erntebock  & Habergeiß Plight of the Lutzelfrau by Sylvia Rose This fun quirky story takes place in early December around the town of Darmstadt in southwest Germany, in the area of Odenwald or Forest of Odes, at the time of Karnival festivities. It's here Castle Frankenstein provided inspiration for Mary Shelley's 1812 novel "Frankenstein - or, the Modern Prometheus". All four stories take place in the 1890's, the Victorian era in Germany. Lora and Wolf are both half-Nyx or nixies , who live in hidden demesnes on a bay of the Mittelstadt River. Lora has an enchanting voice and Wolf also plays guitar and sings. Nyx are musical nature spirits especially known for luring unwitting victims into the river with their songs or beauty. Butzemann, Witches & Nyx - Scare 'em Good Steam & Coal in Victorian Germany 19th Century: Home Gym, Bicycles, Antiseptic Reiker For Hire - prelude to the trilogy In the novella Reiker For Hire , Reiker opens a private detective office after thirty years with the police. Lora and Wolf help him crack a diamond caper at a seedy nightclub, and Krogg the Salamander Goblin hires him to find out who shot Ratzel. It's an action-packed ride as Lora gets a job, Wolf gets jealous, double-crosses abound and family matters come to a head as people drop dead. And, Krogg has some concerns about the sewer ecology. Get the Anthology - Winter Tales In Feast of Fools , Lora and Wolf go back in time to the period of the Second Crusade to recover a missing vessel. Pursued by hunters they arrive just as the Feast of Fools erupts into its usual mayhem. Nibelung - Stories of Heroes and Worms Chicken Soup: Chickens in German Folklore German Traditions - the Linden Tree Feast of Fools by Sylvia Rose A rowdy medieval celebration, the Feast took place in Germany and other parts of Europe. An English version is the Lord of Misrule. Roles of rich and poor, high and low reverse, with much drinking, carousing and mockery of authority figures. For one greedy Bishop, it's disaster. The Lora Ley series brings characters and events from Germany mythology to life. Lora grows from a rebellious school girl to a strong warrior woman as she explores her true nature. She and her friends visit the Realm of the Undead, attend a ball at the Enchanted Castle, travel to the time of heroes and dragons and battle the forces of evil. Germanic Mythology - Brook Horses Schrat: German Nightmare Forest Elf Lora Ley Adventures - Feast of Fools The Wild Hunt - a novella by Sylvia Rose The Wild Hunt , final novella in the Winter Tales series takes place as winter slowly gives way to spring. It's Fat Thursday in the farms and towns, and people feast on perishable food stored over the winter, as the earth starts to warm up and natural refrigeration fails. At the same time, a mysterious storm grows ever more furious on the horizon. Skoldt gets a summons from his kin, a Roman goddess appears, trickster energies unite and a coveted golden box holds the key to success. Get the Anthology - Winter Tales   Pioneering German Women - Bertha Benz German Herbology - Edelweiss German Myth - Father Rhine River God Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Enki is an ancient Sumerian primary god worshiped for over 3000 years. He's among the first deities to emerge in Sumerian myth. Enki is a god of water, music, artisans, craftspeople, wisdom, creation, medicine and sometimes mischief. Ereshkigal & the Mesopotamian Underworld Immortal - Quest for the Elixir of Life Bull of Heaven - Inanna vs Gilgamesh Enki (Ea) God of Water, Wisdom, Creation, Craftspeople Enki (Ea) is the God of Water, specifically groundwater or subterranean fresh water. Despite his connection with water his name means "Lord of the Earth." He dwells in the Abzu , the waters of Creation. I n Sumerian and Akkadian myth the Abzu is the primeval freshwater sea from which all life emerges. It exists between the Underworld and the realm of mortals. The Abzu is personified only once. In the Sumerian creation story Abzu is the consort of the Chaos Sea Queen, Tiamat . At his death through the betrayal of their children, the enraged Tiamat gives birth to several monsters who are battled by Marduk in the Enuma Elish . Inanna (Ishtar) - Goddess of Ancients Pazuzu - Demon God of Mesopotamia Mushussu - Snake Dragon Animal of Marduk Marduk, mythical hero god warrior king of Babylonia Enki is the son of the oldest known god Anu , who appears in Sumerian mythology c. 4000 BCE. This makes Enki a member of the Annunaki, a generation of the Old Gods, the primordial pantheon of Mesopotamian mythology. The Annunaki are descendants of An (Sky) and Ki (Earth). They include the Great Mountain Goddess Ninhursag . The oldest of the Annunaki is Enlil , Lord of the Winds. Pagan Pantheon - Anu, Oldest of the Gods Lamashtu, Baby-Eating Demon of Mesopotamia Sukkals - Mythic Viziers to the Gods Earth, Wind and Water The children of Enki are Marduk, hero god king; some suggest Marduk is initially of the Igigi Dumuzid , vegetation deity, consort of Inanna Ninsar, goddess associated with preparation of meat Ninkurra, goddess(es) of the arts, as one or a group Uttu, goddess of weaving Nintl, goddess of Lagash; healing goddess Adapa, a divine sage Nanshe , goddess of nature, marshes, dream interpretation, justice Isimud: Two-Faced Sukkal of Enki Wine God Liber: Liberty & Liberal Libation Nanaya: Goddess of Erotic Love Nanshe, Mesopotamian goddess of marshes, nature, dream interpretation and justice He has a spousal connection to Great Mountain Mother Ninhursag in the city of Lagash, but not elsewhere. Her usual consort is the Disease Demon Deity Shulpae . The sukkal or attendant of Enki is the two-faced messenger god Isimud . Divine benefactor of humanity, Enki helps humans survive the Great Flood. The Flood itself is caused by the God Enlil, who can't sleep because the humans make too much noise. Care & Feeding of Ancient Gods - Enlil Inara & the Dragon - Purulliya Festival Lammašaga: Sumerian Angel Goddess Enlil cannot sleep Several myths surround his activities. In Enki and the World Order , he organizes "in detail every feature of the civilized world." In Inanna and Enki , he's the holder of the sacred mes , tablets of divine power, concerning all aspects of human life. Enki relates the planet Mercury. His day is Wednesday. His sacred number, a number accorded each god in writing, is 40. Enki is an ancestor of scribe god  Nabu . Enki is associated with the stone jasper . His symbols include the goat, fish, goat-fish and chimera. A chimera has the front of a lion, the middle of a goat, including head and horns, and tail of a snake ending in the serpent's head. Sphinx - Mythical Monster of Ancients Kamrushepa: Hittite Goddess of Magic Kulullu - Fish Man Monster of Tiamat Chimera of Arezzo - Etruscan c 400 BCE Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top