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Yeast is a vital component of the microbial world, involved in diverse ecological processes. This amazing fungal organism is essential for baking and brewing, and also involved in countless biological functions affecting the environment, health and human culture. Fermentation: Yeast & the Active Microworld How to Cultivate Green Algae for Science & Health Invisible World: Prokaryotes & Animalcules Fermentation created by action of yeast Yeast in History The term "yeast" originates from the Old English words gist and gyst , and from the Indo-European root yes-, which means "boil," "foam," or "bubble." Yeast microorganisms are considered to be among the first domesticated organisms. Archaeologists excavating Egyptian ruins have discovered ancient grinding stones and baking chambers used for making yeast-leavened bread. Illustrations of bakeries and breweries are found to go back c. 4000 years. Honey Mead: Most Ancient Ambrosia Diatoms: Glass-Making Algae Crucial to Life Xanthan Gum & Plant Blight: Xanthomonas Campestris Brewer's yeast (Saccharomyces pastorianus) under the microscope, budding Vessels found in archaeological sites in Israel from up to 5000 years ago, thought to once contain the alcoholic drinks beer and mead, reveal surviving yeast colonies. This is the first direct biological evidence of yeast use in ancient cultures. Evidence of intentional fermentation is found in China c. 7000 BCE. Lactic acid bacteria are also major fermenters, associated with cheese and yogurt. Lactic acid bacteria fermented beverages are popular today especially in Japan. Yarrow (Achillea) Magic & Medicine Vorticella: Mysterious Microscopic Pond Life B. Linens Bacterium: Big Cheese of B.O. Fermentation of lactic acid makes many cheeses In 1680, self-taught Dutch naturalist Antonie van Leeuwenhoek first observes yeast under his microscope. Although he coins the term animalcules for the various creatures he sees, he doesn't consider yeasts living organisms. Theodor Schwann identifies them as fungi in 1837. About Yeast Yeast is a unicellular fungus, with Saccharomyces cerevisiae  being the most well-known type. Commonly used as baker's or brewer's yeast, it drives many important chemical reactions. When added to dough, yeast ferments sugars and produces carbon dioxide, causing dough to rise and creating the airiness of bread. In brewing, yeast converts sugars from grains into alcohol, making beverages like beer and wine. Wild yeast helps create natural honey mead . Human Methane: Meet the Microbes of Flatulence Spirit of Wine of the Wise: Alchemy Recipe Ethyl Alcohol: Science of Solvents & Booze Swedish honey wine As a eukaryotic organism, a yeast cell has a defined nucleus. It also contains organelles enabling the cell to perform metabolic functions. Yeasts are considered living entities as they grow, reproduce, and respond to environmental stimuli, demonstrating characteristics of life. Scientists believe yeasts first appear on Earth over 500 million years ago. Fossil evidence suggests yeasts evolve from a common ancestor shared with other fungi. As a result of their long evolutionary history, yeasts are diverse, with over 1500 species identified to date. Red & White Tartar: Wine Salts of Alchemy Ancient Grains: Wheat, Barley, Millet, Rice Ninkasi: Beer Goddess Mesopotamia Yeast makes bread rise by metabolizing sugars and releasing carbon dioxide Yeast in Nature Yeasts are found in many environments, including soil, plant surfaces, and intestinal tracts of animals. They're important to nutrient cycling, contributing to the decomposition of organic matter. Yeasts can also form symbiotic relationships with plants, aiding in nutrient absorption. Yeast can be found in soil, on rotting fruits, and tree bark. It flourishes in sugary environments, and is important to breaking down complex carbohydrates into simpler sugars, which in turn support other microorganisms. It's found in rotten fruit releasing nutrients back into the soil. Ardent Spirits Alchemy: the Fiery Elixirs of Life Beer Goddess Siris of Mesopotamia 4 Infused Wines of Ancient Medicine Yeast loves apples. It's a decomposer, and a primary component in "hard" apple cider How Yeast Lives Yeasts primarily obtain nutrients through anaerobic fermentation and aerobic respiration. They absorb sugars from their environment, metabolizing them into energy, carbon dioxide, and alcohol. Waste products, like water, ethanol or carbon dioxide, are expelled into their surroundings. One gram of yeast can produce up to 2 milliliters of carbon dioxide in a few minutes. Yeasts reproduce through asexual budding, where a new cell forms off the parent cell. Some species can also reproduce sexually through the formation of spores, primarily under adverse conditions. Spores are resilient and some can survive thousands of years before gemination. Song of the Loreley - Lethal Beauty Sugar Beets, Altbier & First Newspaper Women Brewers: Brewing History of Europe Budding and reproduction of a yeast cell Lacking a motility apparatus, a yeast cell cannot move on its own. Yeasts can form organized populations by means of cell division and the subsequent differentiation of dividing and non-dividing cells, or by aggregating planktonic cells. Yeast Colonies and Biofilms Yeast colonies are groups of connected individuals arising from a single parent cell. The colonies can be seen as visible masses on solid growth media. They're often found on fruit surfaces and can be grown in a petri dish. Certain yeast species can also form biofilms . Biofilms are complex structures composed of clusters of yeast cells encased in a matrix of extracellular substances. Biofilms can offer protection from environmental stresses and enhance survival chances. Fungal Biofilms: Ecology of Biofilm-Producing Molds Biofilm Communities: Metropolitan Microbes Cupriavidus metallidurans : Metal Eating Gold Making Bacterium microscopic fungal filaments or hyphae Certain yeast species can even develop multicellular traits. They do this by creating chains of connected budding cells called pseudohyphae or false hyphae. Hyphae are the filaments of fungi. Yeast can rapidly evolve into multicellular clusters with specialized organelle functions. Optimal Yeast Thriving Conditions Yeasts prefer warm, moist environments rich in sugar and other organic compounds. They thrive at temperatures between 20°C to 30°C (68°F to 86°F) and can become inactive or die in extreme conditions. Additionally, yeast likes specific pH levels. Most of the yeasts enjoy pH between 4.5-6.5, but many species can grow in more alkaline or acidic environments. Low or high pH values can cause chemical stress on yeast cells. German House Spirits: Beer Donkey (Bieresel) Biometallurgy: Microbes Mining Metals Foodborne Fungi and Mold: Facts & Dangers Litmus paper measures pH Oxygen is needed for aerobic fermentation, while anaerobic conditions are ideal for other types of fermentation processes. Yeast can survive with or without oxygen. Ironically, yeast is sensitive to alcohol, which inhibits its growth or makes it go dormant. Ideal temperature for its growth ranges from 25°C to 30°C (77°F to 86°F). Yeast can double its population in just 90 minutes under optimal conditions. High heat however is deadly. In baking, when dough temperature reaches 140 ºF or 60 ºC, the yeast perishes. Glycerin (Glycerol): Darling of Cosmetics, Health & Science Arsenic Trioxide: Paris Green Paint Pigment & Pesticide Microbial Alchemy: Fermentation, Digestion, Putrefaction Bread recipe with yeast It's light-sensitive and prefers dark habitats. Too much light can break apart cell membranes and destroy the yeast. Visible light of moderate intensity inhibits growth, respiration, protein synthesis, and membrane transport and has a diminishment effect on membrane integrity. Yeasts have natural predators in the microbial community. Bacteria, protozoa and even other fungi eat yeast cells. For example specific bacteria produce enzymes to break down yeast cell walls, allowing the bacteria to digest the yeast. The Unseen World: Protozoans in Nature Microbes: Bacteria, Actinomycetes, Protozoa, Fungi & Viruses Glauber: Preparation of a Golden Spirit of Wine Protozoa such as paramecium enjoy a snack of yeast. Here the paramecium are being consumed by an amoeba. Hazards to Humans While yeasts are generally safe and beneficial, some species can pose health risks. Candida species can lead to infections in immunocompromised individuals. Yeast overgrowth can also cause health issues, such as thrush or invasive candidiasis. Candida albicans  is a common yeast in the human digestive system, but in some individuals, it can overgrow and cause infections. Poor hygienic practices in food production promote contamination by harmful yeast strains. Spoilage and foodborne illness are ongoing concerns. Best Mortar & Pestles for Artists, Chefs, Scientists Ammonia: Formation, Hazards & Reactions Indigo: Extract Dye from Indigofera Tinctoria Colonies of Candida albicans on glucose-enriched blood agar in petri dish, showing pseudohyphae Facts About Yeast Yeasts make up about 1% of all fungi in the world. There are over 1500 known species with more constantly being discovered. Yeasts are capable of anaerobic respiration, allowing them to survive in environments without oxygen. An estimated 75% of the world's beer production uses S. cerevisiae . The Spanish word cerveza is derived from the Latin "cerevisia," with both terms meaning "beer." The yeast name, Saccharomyces cerevisiae , translates to "sugar-fungus of beer." Certain yeasts are used in the production of probiotics to treat digestive issues. Yeast can convert up to 20% of its weight into carbon dioxide or alcohol in one fermentation cycle. Yeasts can be genetically engineered for applications in medicine and environmental cleanup and waste treatment. The study of yeast genetics contributes to understanding biological processes, including aging and cell division. For more than fifty years S. cerevisiae has been researched as a model organism to study the way humans get older. Yeast is a crucial model organism for scientists, especially in genetics and cellular biology due to its simplicity and rapid reproduction. Making Lixivium: Alchemy of Lixiviation 10 Wise Plants & Herbs for the Elixir of Life Science of Alchemy: Simple Distillation Process Hanseniaspora wild yeast Yeast is a remarkable organism occupying vital niches in wild and civilized life. Scientists continue to explore the capabilities and functions of this tiny but powerful life form. 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

Long-chain fatty acids (LCFAs) are nutritional components of human and environmental health. From supporting brain function to regulating climate, these molecules manifest in plenty of processes. Fatty Acids: Environment & Human Health Short Chain Fatty Acids: Form & Function Five Food Acids: Citric, Acetic, Malic, Tartaric & Lactic What are Long-Chain Fatty Acids? Long-chain fatty acids are defined by hydrocarbon chains of 12 or more carbon atoms. These fatty acids can be saturated, without double bonds, or unsaturated, containing one or more double bonds. Examples of long chain fatty acids incudes palmitic acid (16 carbon atoms), stearic acid (18 carbon atoms), and omega-3 fatty acids like EPA (eicosapentaenoic acid - 20 carbon atoms) and docosahexaenoic acid (DHA - 22 carbon atoms). Pectin: Nature's Polysaccharide Gelatin Amygdalin: Bitter Almonds & the Cyanogenic Compound Lactic Acidosis: Harmful Levels of Lactic Acid Long-Chain Fatty Acids in Human Health LCFAs provide more than twice the calories per gram compared to carbohydrates or proteins. They're stored as triglycerides in adipose tissue, an available reserve in times of food deprivation or extreme energy needs. Long-chain fatty acids are used for cell structures, membrane integrity and function. They also act as precursors for significant bioactive compounds, including hormones and signaling molecules, which regulate numerous bodily functions. Proteins: Macronutrients of Nature & Health Power of Pepsin: Potent Digestive Enzymes SCOBY & Mother of Vinegar: Cultured Cuisine Long-chain fatty acids have several functions in maintaining health. They support activities like brain function and heart health. Certain LCFAs, particularly the omega-3 and omega-6 fatty acids, are precursors to eicosanoids. These hormone-like substances regulate inflammation, blood clotting, and immune responses.  LCFAs help absorb fat-soluble vitamins (A, D, E, and K) from the digestive tract. Some LCFAs, like docosahexaenoic acid (DHA), work in brain development and function. DHA is a component of brain cell membranes. Five Food Acids: Citric, Acetic, Malic, Tartaric & Lactic Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Lectins & Phytates: Nature of Plants + Human Health Long-chain fatty acids are linked to cardiovascular health. Anti-inflammatory properties of long-chain fatty acids help manage chronic diseases like arthritis and metabolic syndrome. LCFAs are components of cell membranes, contributing to their fluidity and stability. They are also vital components of myelin, the protective sheath surrounding nerve fibers, ensuring efficient nerve impulse transmission. Create Artisan Apple Cider Vinegar Talc (Magnesium Silicate): Beauty, Art & Industry Arcanum Joviale: Alchemy of Sudorific Sweat Sources of Long-Chain Fatty Acids Humans obtain LCFAs primarily through dietary sources, including: Animal Products:  Meat, poultry, fish, and dairy products; fatty fish like salmon, tuna, and mackerel. Plant-Based Oils:  Vegetable oils like olive, sunflower and soybean oil. Nuts and Seeds:  Walnuts and chia seeds. Avocados:  source of monounsaturated fatty acids. Yeast Enzymes: Maltase, Invertase & Zymase The Probiotic Yeast: Saccharomyces boulardii Carbon Fixation: Environmental Heath & Ecology Avocado Humans & Environment Pollution:  Industrial and agricultural run-off can introduce pollutants that interfere with the synthesis and degradation of LCFAs in aquatic ecosystems, disrupting food webs. Climate Change:  Changes in temperature and ocean acidification can affect the composition of phytoplankton communities, altering the production and distribution of LCFAs. Aquaculture:  The release of uneaten feed and fish waste from aquaculture farms can introduce excess LCFAs into the environment, potentially leading to eutrophication and related ecological problems. Maillard Reaction: Science & Flavor in Browning Food Glycolysis: Biochemistry of Holistic Health Listeria  Bacteria: Health and Environment In marine habitats long-chain fatty acids are created by phytoplankton. They convert sunlight into energy by photosynthesis, producing LCFAs to support nutrient cycling and energy flow through aquatic ecosystems. LCFAs are major components of sedimentary organic matter, contributing to the carbon cycle and long-term carbon storage. These fatty acids are biomarkers to trace the source and fate of organic matter in aquasystems. Maltose: Sweet Delight of Brewing & Energy Women of the Wild Hunt: Holle, Diana, Frigg Five Types of Resistant Starch: Fiber & Health Long-chain fatty acids can accumulate in marine species. LCFAs in the tissues of fish and other marine life causes higher concentrations in predatory species. Long-chain fatty acids also contribute to carbon cycling. Phytoplankton absorb carbon dioxide and release oxygen, and their production of LCFAs is a crucial part of this process. Structures of Starch: Amylose & Amylopectin Starch-Loving Bacteria: Nature, Science, Nutrition Ancient Grains: Wheat, Barley, Millet, Rice phytoplankton 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

Acidithiobacillus ferrooxidans is only one of the amazing bacteria used in biometallurgy. In an age of environmental concerns, innovative methods for metal extraction today include using the natural talents of busy microbes like bacteria and fungi. Catalase: Unseen Enzymes Essential to Life Lactic Acid Bacteria: Nature to Modern Uses Invisible World: Prokaryotes & Animalcules Acidithiobacillus ferrooxidans Some fungi and bacteria are happily at home in toxic environments. Known as extremophiles , they can survive severe acidic or toxic conditions. Some miraculously produce more than their weight in gold, like Cupriavidus metallidurans bacterium. Biometallurgy: Bioleaching and Biomining Bioleaching specifically refers to the process of using microorganisms to extract metals from their ores or concentrates. The bacteria oxidize ferrous iron or sulfide minerals, which solubilizes the metals in solution. Bioleaching solubilizes metals using microbes. It specifically involves microorganisms who dissolve metals from ores. Bacteria and archaea are important in breaking down minerals containing valuable metals such as copper, gold, and uranium. Bioleaching recovers more than 90% of copper from low-grade ores. Foodborne Fungi and Mold: Facts & Dangers Predators of the Microworld: Vampirovibrio  & Lysobacter Alchemical Salt: Essential Salts of Alchemy Bio extraction works well for copper - enlarged nugget, native copper There are two main types of bioleaching. The first involves utilizing microorganisms to oxidize refractory minerals in order to extract valuable metals like gold and silver. Typically, the minerals targeted for oxidation are pyrite and arsenopyrite. The second type involves leaching sulfide minerals to extract the corresponding metal, such as extracting nickel by leaching pentlandite, or extracting copper by leaching chalcocite, covellite, or chalcopyrite . Diana's Tree: Silver Crystals of Lunar Caustic Copper (Cu) Effects on Human & Plant Health Glycerin (Glycerol): Darling of Cosmetics, Health & Science chalcopyrite, the main ore of copper Biomining covers bioleaching and broader application of biological processes in mining, including introduction of microorganisms for ore beneficiation and metal recovery. While prokaryotes are commonly used, fungi and plants work in phytoextraction or phytomining. Biomining methods are applied in ore processing, recovery of metals and environmental cleanup. Current application of biomining is in treating mining waste containing iron, copper, zinc, and gold to recover valuable metals. Arsenic Trioxide: Paris Green Paint Pigment & Pesticide Xanthan Gum & Plant Blight: Xanthomonas Campestris Vinegar Cures of Physician Dioscorides C. metallidurans, metal-eating gold-making bacteria in petri dish. It's invisible to the eye, but its 24k gold is not. Acidithiobacillus ferrooxidans Acidithiobacillus ferrooxidans is a chemolithoautotrophic bacterium, or microbe which can get energy by oxidizing inorganic substrates. It's known primarily for its role in the bioleaching of metals, especially copper and gold. Acidithiobacillus ferrooxidans  is the first biometallurgical bacteria discovered, in 1951. This bacterium is an extremophile, thriving in highly acidic environments. Its ability to oxidize iron and sulfur compounds enables extraction of metals from ores. Characteristics Morphology : A. ferrooxidans is rod-shaped and can be found in varied cellular morphologies, from single cells to more filamentous forms. It can form colonies and biofilms on mineral surfaces. Acidity : It enjoys acidic conditions, with an optimum pH range of 1.5 to 2.5, making it adept at surviving in environments too harsh for many other organisms. Oxygen Requirement : As an aerobic organism, it requires oxygen for its metabolic processes, contributing to its efficiency in oxidizing metal sulfides. Autotrophy is a unique form of metabolism found only in bacteria. Inorganic compounds are oxidized directly (without using sunlight) to yield energy. The bacterium derives energy from oxidation of iron and sulfur compounds. Women Brewers: Brewing History of Europe Yarrow (Achillea) Magic & Medicine Vorticella: Mysterious Microscopic Pond Life sulfur deposit A. ferrooxidans  mainly feeds on ferrous iron (Fe2+) and reduced sulfur compounds, such as thiosulfate. Acidithiobacillus ferrooxidans is commonly found in extreme environments, including: Sulfidic mineral deposits. Acidic mine drainage sites (AMD). Hot springs with acidic waters. Natural mineral deposits. Reproduction This bacterium reproduces asexually through binary fission, allowing it to multiply rapidly in favorable conditions. Under optimal circumstances, A. ferrooxidans can double its population every 12 to 24 hours, making it highly effective for ongoing bioleaching processes. Microbial Alchemy: Fermentation, Digestion, Putrefaction The Unseen World: Protozoans in Nature Microbes: Bacteria, Actinomycetes, Protozoa, Fungi & Viruses Acidithiobacillus ferrooxidans B&W Acidithiobacillus ferrooxidans in Biometallurgy A. ferrooxidans catalyzes oxidation of pyrite (FeS₂) and other metal sulfides. It extracts metals like copper, gold, and uranium from low-grade or waste ores. Here is a typical process: Crushed Ores : The ore is crushed and then mixed with water to create a slurry. Microbial Activity : A. ferrooxidans is introduced to oxidize the ferrous iron and sulfur from the ore. Solution Extraction : As the microorganism works, it generates ferric iron, which further helps extraction of metals into the solution. Metal Recovery : The metals can then be recovered from the solution through various methods, including precipitation and solvent extraction. In biometallurgy, Acidithiobacillus ferrooxidans  is crucial for biotechnological extraction of valuable metals. Through its unique metabolic pathways, this bacterium transforms insoluble metal compounds into soluble forms. Alchemy: How to Make Rosaceum Oil Seven Deadly Diseases of the Renaissance Malaria: Roman Fever & Renaissance Plague When applied in mining operations, A. ferrooxidans  is often introduced to heap leach piles, where mineralized rock is stacked and sprayed with nutrient solutions. The bacterium colonizes the metal-containing minerals. It oxidizes ferrous iron and promotes solubilization of metals like copper and gold. Using A. ferrooxidans  increases gold recovery rates by up to 80%. This process extracts valuable materials and also mitigates environmental impact compared to traditional mining techniques. Aspergillus Flavus Mold: Origins, Behavior, Dangers Food Pathogens: Family Health & Safety Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Examples of Biometallurgy or Biomining Using Microbes Microbial biometallurgy is not solely confined to Acidithiobacillus ferrooxidans . Other bacteria and fungi include: 1. Fungi in Gold Recovery Certain fungi, such as Fusarium oxysporum , can effectively recover gold from ores. They use biolomic processes to selectively dissolve gold using organic acids, which can boost recovery rates from low-grade ores significantly. Aspergillus niger can solubilize metals like gold and uranium through acid production and biosorption. 2. Cyanobacteria and Uranium Extraction Cyanobacteria, often called blue-green algae, can bioleach uranium from contaminated sites. These organisms produce byproducts that help solubilize uranium, aiding cleaner extraction technologies. Leptospirillum ferrooxidans  is another iron-oxidizing bacterium utilized in copper bioleaching, similarly to A. ferrooxidans . Rhodococcus sp.  are known for their ability to recover valuable metals from electronic waste through biosorption. 3. Leptospirillum and Copper Biomining Leptospirillum  species are bacteria thriving in acidic conditions. They contribute to copper extraction via bioleaching. By oxidizing ferrous iron, they enhance the solubilization of copper minerals, for effective metal recovery. Copper (Cu): Ruddy Metal of Myth & Magic Myth & Metallurgy - Metals of Antiquity Sulfur (Sulphur): Underworld Treasures of Ancients 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

Fermentation is a vital step in brewing, transforming sweet wort into beer. While the initial stages of malting, mashing and making the wort start the process, yeast fermentation is the optimal phase of creation. Fermentation: Yeast & the Active Microworld Maltose: Sweet Delight of Brewing & Energy Saccharomyces cerevisiae : Queen of Yeasts Saccharomyces cerevisiae yeast Yeast is a single-celled fungus who multiplies in vast numbers to dine on sugars. In nature yeast are decomposers of sugary organic matter like fruit, which contains mainly glucose and fructose . In beer brewing yeast usually consume sugars from malt, specifically maltose, and excrete ethanol (alcohol) and carbon dioxide. CO2 adds the bubbles to beer, fizz to soda pop and sparkle to champagne. Women Brewers: Brewing History of Europe Ninkasi: Beer Goddess Mesopotamia Hildegard von Bingen: Nature, Music & Beer yeasts decompose rotting fruit The Windup Cooling and Aerating the Wort: After boiling and chilling the wort, it needs to be cooled to the ideal temperature range for the chosen yeast strain. Ale yeasts do best between 15-24°C ( 60-75°F ). Lager yeasts prefer a cooler 9-14°C (48-58°F). Aeration provides the yeast with oxygen it needs to reproduce and build healthy cell walls before the anaerobic fermentation process truly begins. The three main methods to oxygenate wort are agitation, splashing, and injecting either air or pure oxygen. Yeasts can live with or without oxygen. When oxygen is available, they perform aerobic respiration, transforming carbohydrates (sugar source) into carbon dioxide and water. Without oxygen, yeasts begin fermentation, converting carbohydrates into carbon dioxide and alcohol. Krausen (Kräusen): Bubbles of Brewing Success Ethyl Alcohol: Science of Solvents & Booze Wild Yeast: Microbes Acting Naturally The Pitch Pitching the Yeast Introduce the yeast to the wort. Dried yeast (rehydrated according to package instructions) or liquid yeast starters are both viable. The amount of yeast used, known as the pitching rate, can make a difference. Under-pitching can lead to off-flavors and sluggish fermentation. Over-pitching can shorten fermentation time and potentially suppress the development of desirable esters . Esters & Phenols in Brewing, Perfumes, Food Making GI Yeast Hunter: Bacteroides thetaiotomicron Spores & Yeast: Saccharomyces cerevisiae First Base Primary Fermentation: This is the most active phase of fermentation. The yeast rapidly consumes sugars, producing alcohol, carbon dioxide, and a variety of other compounds that contribute to the beer's flavor profile. Vigorous bubbling happens in the airlock as CO2 escapes. This phase typically lasts for 1-3 weeks, depending on the beer style, yeast strain, and temperature. Wort: Sweet Temptation for Beer-Making Yeast Yeast & Vineyard Microbes: Flavors of Wine ATP: Nature of Energy & Vital Functions fermentation bubbles - CO2 A well-balanced mix of nutrients optimizes yeast health. Yeast needs nitrogen, phosphates, and other minerals. Yeast nutrient additives are available. Primary fermentation phase lasts from a few days to two weeks, depending on yeast strain and wort characteristics. Second Base Secondary Fermentation Once the primary fermentation slows down, transferring the beer to a secondary vessel promotes clarification and flavor development. This step can help remove sediment (trub) and allow settling. Brettanomyces : Favorite Artisan Wild Yeast Honey Mead: Most Ancient Ambrosia Wild Women and Winter Tales   copper is used for its antibacterial properites It can prevent beer from developing off-flavors from prolonged contact with the yeast cake. It can also be used for adding dry hops or other flavorings. Typically, this stage lasts one to two weeks. Some brewers choose to extend it longer, up to four weeks, to allow flavors to develop further. Third Base Determining when fermentation is complete is one of the most crucial aspects of brewing. Measure specific gravity using a hydrometer. When gravity readings remain stable for two to three consecutive days, fermentation is usually complete. Yeast: Process from Culture to Consumer Amazing Yeast: Feeding, Breeding & Biofilms Ancient Grains: Wheat, Barley, Millet, Rice Back before such measuring devices, beer is judged finished when the krausen falls. Krausen is the rich froth which may form on fermenting beer. It's sometimes beheld with joy, and sometimes skimmed off. Another sign of completion is the transformation of aroma and flavor. The beer should have shed its initial "green" flavors from yeast activity, resulting in a smoother, more refined taste. Fermentation time can vary significantly. Ales might be ready for packaging in just one week, while lagers typically require several weeks, sometimes up to three months, to reach a smooth, refined character. Yeast: Microbiology of Bread & Food Making Escherichia coli (E. coli): The Good Bacteria Glycolysis: Biochemistry of Holistic Health Home Run! Taste Test:  After several days of stable gravity readings sample the beer. It should taste clean and not sweet. Conditioning   Additional time for fermentation can improve the final product. Allowing the beer to condition, in the secondary fermenter or bottles/kegs, lets flavors mellow and blend. This phase can provide natural carbonation. Pyruvate (Pyruvic Acid): Key to Life's Energy Radioactive Gas: Radon (Rn) Noble & Deadly Fermentation Energy: Yeast & Lactic Acid Bacteria For Successful Fermentation Temperature Control:  Temperature fluctuations can cause off-flavors and stalled fermentation. Brewers may use fermentation chambers or temperature controllers. Temperature around 21°C (70°F) can benefit flavor. Yeast Health and Nourishment:  Consider adding yeast nutrient to the wort, especially for high gravity beers or those lacking sufficient nutrients. Sanitation:  Contaminants can ruin beer. Sanitize all equipment in contact with the boiled wort. Time:  Rushing the fermentation process can lead to incomplete fermentation and undesirable flavors. German House Spirits: Beer Donkey (Bieresel) Science of Onion Tears: Demystifying Acids Acetic Acid Bacteria for Vinegar Artisans:  Acetobacter Oxygen Exposure:  After yeast is pitched, too much oxygen can cause bacterial growth, hindering fermentation or turning booze to vinegar. Sugar Levels:  The amount of fermentable sugars directly influences alcohol content. High sugar levels can overwhelm the yeast, leading to stuck fermentation. For example, high original gravity worts above 1.070 can be problematic. pH Levels:  An ideal pH for fermentation ranges from 4.0 to 5.0. Extremes in pH can corrupt yeast activity. Pectin: Nature's Polysaccharide Gelatin Long & Short-Chain Fatty Acids: the Human Environment Cherish the Chocolate: Sweet Fermentation High alcohol concentration: Yeast goes dormant and sinks to the bottom at a certain alcohol level, between 8-20%. Different strains vary in tolerance. Fermentation produces alcohol and compounds contributing to the aroma and flavor, including esters, phenols , fusel alcohols, and organic acids. Sour beers rely on wild fermentation. These are intentionally fermented with wild yeast and bacteria for tart complex flavors. Wild yeasts can be unpredictable. As in wine, a batch may be started with wild, and a more stable S. cerevisiae added later. Sugars D-Galactose & L-Galactose: Nutrition Yeast Fermentation: Nature, Brewing & Food Potash: Agriculture, Plant & Garden 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

Wort is the sweet liquid forming the basis of yeast fermentation in brewing. Made from malt grains, the sugary wort gives yeast a delicious incentive to create alcohol and carbon dioxide, a process used for thousands of years. Beer: Malting & Mashing in Grain Fermentation Glucose in Nature: Ecology & Environment Maltose: Sweet Delight of Brewing & Energy About Wort in Brewing Wort is the liquid extracted from the mashing process during brewing, primarily composed of water, malt sugars, and various nutrients. It's the foundation of beer before fermentation takes place. A sweet, sticky substance, wort is created when malted barley or other grain is steeped with hot water, which softens and swells the starches. This facilitates enzymatic conversion of starch into fermentable sugars. The quality and composition of the wort directly influence the beer's flavor, color, and aroma. It also has an effect on alcohol content. Saccharomyces cerevisiae: Queen of Yeasts Yeast & Vineyard Microbes: Flavors of Wine ATP: Nature of Energy & Vital Functions Saccharomyces cerevisiae , aka brewer's or baker's yeast Brewing Process: Creation of Wort Milling: The brewing process begins with milling, where grains are crushed to expose their starches. This increases the surface area available for enzymes to work on during mashing. Mashing: In mashing, the crushed grains are mixed with hot water in a mash tun. The heat activates enzymes in the malt to convert starches into simple sugars. Temperature is closely monitored to optimize enzyme effectiveness. Ideal temperatures range from 65°-70°C (150°-158°F) to convert starch to sugars efficiently. Wild yeast dies at 60°C (140°F). Three Types of Amylase in Digestion & Fermentation Women Brewers: Brewing History of Europe Fermentation: Yeast & the Active Microworld mashing Lautering: The wort is separated from the solid grain particles in lautering.  It creates thick, sweet liquid with solid grain husks filtered out. The liquid is collected and further boiled to sterilize it and extract flavors from hops. Boiling & Hopping: When the wort is boiled, hops are added for flavor, bitterness and aroma. The boiling process helps extract essential oils from the hops and kills unwanted microorganisms. Cooling and Fermentation: After boiling, the wort is rapidly cooled and transferred to a fermentation vessel before yeast is added. Yeast ferments sugars in the wort to produce alcohol, carbon dioxide, and flavor esters, transforming it into beer. Esters & Phenols in Brewing, Perfumes, Food Making Krausen (Kräusen): Bubbles of Brewing Success How Lactic Acid Bacteria Make Yogurt frothy krausen of yeast fermentation Brewers might also add hops during fermentation to enhance the beer's flavor profile. Some wait until after fermentation to minimize losses in case of beer spoilage, as the hops can have an off-tasting bitterness. Different hops provide bittering and aromatic characteristics, enriching the final product. For example, adding Cascade hops can impart floral notes, while Simcoe hops can add a more piney flavor. Ethyl Alcohol: Science of Solvents & Booze Nitrogen Fixation & Evolution of Plant Life Red & White Tartar: Wine Salts of Alchemy Hops are introduced by Hildegard von Bingen in medieval Germany. Effect of Wort in Brewing Flavor and Aroma The types of grains used in mashing significantly influence the taste of the wort. The selection of hops during the boiling process can impart floral, fruity, or herbal aromas to the wort. Sugar Content and Alcohol Production The sugar concentration in the wort directly affects the resultant beer’s alcohol content. Breweries often measure the specific gravity, or density, of the wort before fermentation. Higher sugar levels lead to greater alcohol production during fermentation, allowing brewers to tailor the beer’s strength. Color Wort color varies based on the malts used. The color is often an indicator of the beer’s style; for instance, a pale ale will have a lighter wort compared to a stout or porter, which are dark due to the use of highly roasted malts. Glucose: Essential Functions in Human Health Cherish the Chocolate: Sweet Fermentation Malaria: Roman Fever & Renaissance Plague Common wort types: 1. Pale Ale Wort Pale ales primarily use pale malt, resulting in a light, amber-colored wort with moderate sweetness. This foundation is key in beers like Sierra Nevada Pale Ale, which has an alcohol content of around 5.6% and a balanced, hoppy flavor. 2. Stout Wort In stouts, darker malts, such as roasted barley, create a rich, complex wort. This type of wort often features deeper colors and flavors that evoke coffee and chocolate. Guinness Draught has about 4.2% alcohol and is known for its rich and creamy texture (common buzzword "mouthfeel"). Fermentable & Non-Fermentable Sugars Hanseniaspora : Wild Lovers of Sweet Grapes Arcanum Joviale: Alchemy of Sudorific Sweat 3. Wheat Beer Wort Wheat beers use a predominant amount of wheat malt, leading to a hazy and fruity wort. In Belgian-style wheat beers like Blue Moon, adding coriander and orange peel enhances the flavor profile, resulting in a refreshing beverage that is light and flavorful. 4. Specialty Wort Craft brewers frequently experiment with specialty grains to create unique wort combinations. This approach yields diverse beers, such as a rye IPA, with more spiciness and flavor complexity than traditional IPAs. Song of the Loreley - Lethal Attraction Sugar Beets, Altbier & First Newspaper Seven Trace Minerals: Nature's Little Helpers Facts About Wort Historical Significance: The word "wort" has Old English roots, derived from the term "wyrt," meaning "plant" or "herb." Historically, "wort" refers to any plant used for medicinal or culinary purposes, including the plants in early brewing practices. Wort Chilling: After boiling, wort must be cooled rapidly to about 70°F (21°C) for ale fermentation or lower for lagers. Cooling prevents contamination and achieves favorable fermentation temperatures. Wort Composition: The average wort used for brewing usually contains approximately 10-15% fermentable sugars. On average, 1 pound of malt can yield about 0.1-0.2 gallons of wort. Yeast: Process from Culture to Consumer Seven Probiotics: Human Digestive Health Power of Pepsin: Potent Digestive Enzymes wort affects beer taste Sugar Content Measurement:  The sugar content in wort is measured by specific gravity, an essential metric for brewers to predicts potential alcohol content. A wort with specific gravity of 1.050 can yield beer with about 5% alcohol by volume after fermentation. Innovative Brews: Some breweries experiment with unique ingredients to create specialty worts, incorporating fruits, herbs and spices to redefine traditional styles and develop distinctive flavors. Potassium (K): Human Health & Environment Lectins & Phytates: Nature of Plants + Human Health Hildegard von Bingen: Nature, Music & Beer Wort in Homebrewing: Homebrewing enthusiasts often start with pre-made extract worts, simplifying the brewing process. This allows beginners to focus on fermentation and flavoring without dealing with the complexities of mashing. Easy Homebrewing: For homebrewers, pre-packaged wort kits are available, allowing hobbyists to explore brewing with minimal equipment. These kits simplify the process by providing a pre-mixed wort for brewing. Magnesium (Mg): Ecology & Human Health Women of the Wild Hunt: Holle, Diana, Frigg 10 Wise Plants & Herbs for the Elixir of Life 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

Digestion is the alchemical process of applying steady heat to a substance in a flask or container. Digestion can last hours or days. The favorite heat source for this process is fresh horse manure, due to the action of unseen bacteria. Alchemy: Science, Philosophy, Magic Alchemy & Heat: Decomposition of Horse Manure Vinegar Eels: Life Cycle & Survival in Vinegar Digestion might be part of several processes or a process in itself. It's commonly quoted on lists of necessary processes to discover / make the philosopher's stone, written by people who haven't achieved it but somehow know how. Processes for attaining the Philosophers' Stone, appearing as lapis philosophorum in medieval writings, can range from three to a dozen and several in between. They are ultimately based on teachings of Maria the Jewess c. 100 AD in Alexandria, Greco-Roman Egypt. Alchemy & the Magnum Opus - Black White Yellow Red Women Scientists of the Ancient World Alexandria: Jewel of Ancient History Digestion is a process used by alchemists since the early days. The practitioner applies gentle steady heat to a substance over a certain time period. Digestion can be used for several purposes: separation of substances liquification or blending of substances heat decomposition acid decomposition gradual addition of other materials (where flask neck or opening protrudes - opening is otherwise corked unless for special purpose) color or texture changes in substances It's historically done by sealing a substance in a flask and keeping the flask in horse dung. Direct sunlight might also do the job. Maria the Jewess mentions full sunlight in descriptions of iosis or ios , sometimes called the reddening or rust. Later Latin refers to this stage as rubedo . Literature: Great Literary Patrons in History Glauber: Preparation of a Golden Spirit of Wine Alchemical Salt: Essential Salts of Alchemy Digestion is a core alchemical process, along with simple distillation and fermentation. In some later practices it's associated with the zodiac sign Leo due to a series of lists published in the late Renaissance. Astrology is considered a science at the time. For example it's part of the fundamental knowledge of physicians such as Paracelsus . The doctor does a horoscope reading to discover the nature of the person's disease. This is in combination with other methods such as uroscopy to examination the patient's urine. 5 Waters of Ancient Alchemy: Aqua Caustic Aluminum(III) Oxide: Secrets of Precious Gemstones Roger Bacon: Medieval Science & Alchemy Paracelsus The process of digestion involves decomposition of manure, usually that of horses. During this event the flask can heat up between 130°F to 155°F. At this temperature impurities such as ungerminated seeds and disease pathogens die. Fresh horse manure heats up quickly due to busy microbes who break down components and generate heat. It's a readily available material. A horse of 1,000 lb (454 k) produces 40-50 lb (18-23 k) of manure every day. This comes to about a ton of manure a month. Verdigris: Creation of Coveted Blue Green Pigment Horses, Alps & Amazons: the Caucasus Steppe Trade Routes: Before the Silk Road s Horse Poop Slow warming is less shocking to the substance in the flask and even the integrity of the flask itself. The vessel can be made of iron, copper or lead, depending on the level of heat and effects desired. Glass is also an option as contents can be seen without opening the vessel. It can have hidden weaknesses and break due to heat-driven expansion of its molecules. If heated quickly, glass can have both hot and cool spots which encourage breakage. Best Mortar & Pestles for Artists, Chefs, Scientists Glass & Arts of Ancient Glass Making Nitric Acid: Aqua Fortis the Acid Queen The manure maintains temperature for several days to a week or longer. Elements in horse manure include nitrogen (N), carbon (C) phosphorus (P) and potassium (K). To heat through bacterial action the manure needs oxygen, moisture, and a proper carbon:nitrogen ratio. Nitrogen and carbon are plentiful in horse manure. The practitioner need only place the bottle or flask in the manure and let the heat-producing bacteria do their work. The flask is set with the neck above the manure , or completely buried. It often has a very long neck. One style is oval, known as the " philosophers' egg ". In the initial stages of decomposition (< 40°C), mesophilic bacteria are the main types present, many from topsoil. Once the temperature of the dung rises over 40°C, thermophilic bacteria become dominant. At this stage, the microbes are largely Bacillus genus. Meet the Microbes - History of Microbiology Bacteria: Unseen Driving Force Behind All Life The Alembic: Essential Alchemy Equipment metal flasks Acid digestion is significant in the recovery of different analyte contents in complex matrices, like herb and plant materials. In dissolving herbal product samples acid digestion methods are favorable. Nitric acid is a popular solvent. Wet/acid digestion offers the advantage of effectively acting on both organic and inorganic substances by disintegrating the sample matrix to reduce interference. Acid digestion can be a critical phase in the overall process. Finding the Philosophers' Egg Alchemy: Philosophers' Stone History & Lore Ammit - Eater of the Heavy Heart 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

Fermentation is a natural process for generating energy in anaerobic environments. Microorganisms like yeast and lactic acid bacteria (LAB) are known for their fermentation flair. Glycolysis: Biochemistry of Holistic Health Streptococcus LAB: Lactic Acid Bacteria Saccharomyces cerevisiae : Queen of Yeasts sugar content intensifies in ripe or over-ripe fruit, a delight for insects & microbes About Fermentation Fermentation is essential in environments where oxygen is scarce. It can be deep in soil, in muscle tissue or sealed vats used for food production. Organisms like yeast and lactic acid bacteria use fermentation to prosper in anaerobic environments. Their abilities are used in production of food and beverages for millennia. Catalase: Unseen Enzymes Essential to Life Cyanobacteria: Nutrients & Bacterial Blooms Fermenting Cabbage to Make Sauerkraut yeast fermentation in wine making Yeast Fermentation Yeast transforms sugar into energy through alcoholic fermentation. The process begins as yeast cells consume glucose, a simple sugar sourced from carbohydrates. Glucose is the fundamental monosaccharide. The first step is glycolysis . Glycolysis is a common metabolic pathway shared by aerobic and anaerobic organisms. Glucose, a six-carbon sugar, reduces to two three-carbon molecules of pyruvate . Brettanomyces : Favorite Artisan Wild Yeast Sugars D-Galactose & L-Galactose: Nutrition Yeast Fermentation: Nature, Brewing & Food In beer making, yeast reduces the disaccharide maltose with help from enzyme maltase These produce a small amount of ATP (adenosine triphosphate) . ATP molecules are energy units of the cell. Glycolysis also produces NADH (nicotinamide adenine dinucleotide), an energy-carrying molecule. A single cell uses about 10 million ATP molecules per second. It recycles all its ATP molecules every 20-30 seconds. After glycolysis, yeast cells convert the pyruvate into ethanol , carbon dioxide and esters . This conversion generates energy and contributes to well-known flavors and aromas. How Yeast Transforms Sugars to Booze Mannose: Simple Sugar of Nature & Health Ancient Grains: Wheat, Barley, Millet, Rice Lactic Acid Fermentation Lactic acid bacteria like Lactobacillus  and Streptococcus spp partake in lactic acid fermentation. They convert sugars into lactic acid, producing different flavors and textures. Pyruvate is directly reduced to lactic acid (lactate) by the enzyme lactate dehydrogenase, again regenerating NAD+. This type of fermentation is valued for its tangy flavor, crunchy texture and preservation potential. Lactic acid lowers pH, preserving food products while intensifying flavor. Yogurt has a pH of around 4.0, acidic enough to inhibit harmful bacteria and extend shelf life. Lactic Acidosis: Harmful Levels of Lactic Acid Ethyl Alcohol: Science of Solvents & Booze Wort: Sweet Temptation for Beer-Making Yeast 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

Cyanobacteria, also called blue-green algae, are historically entwined with the evolution of Earth. They convert sunlight, water, and carbon dioxide into oxygen and organic matter. When nutrients abound, they bloom. Phosphorus: Element of Fatal Fascination ATP: Nature of Energy & Vital Functions Nitrogen Fixation & Evolution of Plant Life About Cyanobacteria Cyanobacteria are believed to have originated over 3.5 billion years ago. These microorganisms are among the first photosynthetic life forms. Fossil evidence shows tiny microscopic colonies to intricate layered structures. Although called algae, these are bacteria. Their ability for photosynthesis is major factor of change. By converting sunlight into energy, cyanobacteria expel oxygen as a byproduct and transform Earth's anaerobic atmosphere. Phytoplankton: Environment & Human Health Methane (CH4): Science of Microbial Gas Bacteria & Archaea: Differences & Similarities Great Oxidation Event As cyanobacteria proliferate, they gradually increase Earth's oxygen levels, leading to the Great Oxidation Event about 2.4 billion years ago. This sends evolution into a tailspin as up to 90% of all species die. Cyanobacteria live in diverse aquatic environments, from freshwater to marine, and extreme habitats like hot springs and hypersaline lakes. The earliest cyanobacteria enjoy warm, shallow waters with plenty of sunlight and nutrients. Stromatolites are among the oldest known formations linked to these organisms. The layered structures give insight about early microbial life and significant changes in the atmosphere. Methanogenesis: Microbial Methane Production Pyrococcus furiosus : Extremophile of Vulcano Mannose: Simple Sugar of Nature & Health Living Stromatolites, Shark Bay Australia Red Tides and Brevetoxin Some cyanobacteria such as Karenia brevis can form harmful algal blooms (HABs), also known as red tides due to the reddish-brown color they impart to the water. These blooms occur when cyanobacteria grow rapidly. They consume available nutrients and creating dead zones in the water. During red tides, some cyanobacteria produce toxins, such as brevetoxin, which can poison marine life and humans. In 2018, Florida red tides cause fish kills and tourist decline. Pasteurization: Microbial Dominance & Destruction The Probiotic Yeast: Saccharomyces boulardii Lactase: Nature's Milk Digestion Enzyme red tide - microorganisms change the water color Causes of Blooms Cyanobacteria bloom is caused by various factors. These include increased nutrient loads from agricultural runoff, sewage and other human activities in mass industry. Changes in water temperature, salinity, and light conditions also trigger blooms. More frequent and intense cyanobacteria explosions are expected in the future. Global warming is cited as a factor. Nutrients most linked to runaway blooms are nitrogen and phosphorus . Nitrogen (N) is in all living organisms, mainly amino acids, thus proteins; in nucleic acids and energy transfer molecule adenosine triphosphate (ATP) . Glycolysis: Biochemistry of Holistic Health Pyruvate (Pyruvic Acid): Key to Life's Energy Xanthan Gum & Plant Blight: Xanthomonas Campestris green cyanobacteria Prochlorococcus Phosphorus (P) interacts primarily through phosphates, compounds containing the phosphate ion, PO43−. Phosphates are integral to DNA, RNA, ATP and phospholipids, fortifying cellular structures. These are two of the most important nutrients in fertilizers for agriculture, industry and backyard gardening. Cattle manure contains both and more, used for thousands of years for its plant vitalizing properties. Microbe pH Levels: Acidophiles, Neutrophiles & Alkaliphiles Mahaleb Cherry: Spice, Nature & Myth Potassium (K): Human Health & Environment Facts About Cyanobacteria Some cyanobacteria evolve symbiotic relationships with plants and fungi. These associations enable cyanobacteria to fix nitrogen into ammonia , making it available to hosts in exchange for carbohydrates. They increase nutrient uptake to plants, especially legumes. Cyanobacteria are most prolific when environmental nitrogen and phosphorus content increases, for example in industrial leakage. Cyanobacteria are considered a valuable source of bioproducts, including biofuels, pigments, and pharmaceuticals. Chamomile - Herbology & Folklore Phytic Acid: Mother Nature's Nutrient Secrets Seven Probiotics: Human Digestive Health cyanobacteria Cylindrospermum sp 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

Acidosis is a medical condition characterized by increased acidity in body fluids like mucus, sweat, tears and urine and sometimes blood. Acidosis affects vital bodily functions and physiological reactions. Sugars D-Galactose & L-Galactose: Nutrition Lactic Acidosis: Harmful Levels of Lactic Acid Five Food Acids: Citric, Acetic, Malic, Tartaric & Lactic balance is always shifting Body fluids include: Interstitial fluid (cells) Synovial fluid (joints) Mucus Saliva Semen Blood Gastric Fluid Pus Bile Phlegm Lymph fluid The proper pH level in bodily fluids helps balance countless functions of the body such as oxygen delivery and cell health. When it tips too far towards acidity, it prompts acidosis. Whey & Whey Products: Health & Science Starch: Power of Plants & Human Energy Vinegar Cures of Physician Dioscorides Brazil nuts, cashews, walnuts, pecans and peanuts are acidic - chestnuts & almonds are alkaline pH is on a scale from 0 to 14, with 7 as neutral. Below 7 is acidic, and above is alkaline (or basic). In human blood, normal pH range is tightly controlled between 7.35 and 7.45. A pH below 7.35 can be a sign of acidosis. The human blood is rarely acidic. It's on its own system. Under normal conditions the body is able to regulate blood pH. Saliva and mouth pH hovers at 6.2 - 7.8. Urine pH levels are good indicators of body fluid acidity. They can fluctuate normally from 4.5 to 8, between acid and alkaline. Microbe pH Levels: Acidophiles, Neutrophiles & Alkaliphiles 4 Infused Wines of Ancient Medicine How to Cultivate Green Algae for Science & Health matula: medieval glass flask to collect urine & diagnose illness - doctors would often define acidity by taste Causes of Acidosis Acidosis can emerge from various sources. It can cause both physical and mental health problems and is broadly categorized into two types: metabolic acidosis and respiratory acidosis. Metabolic Acidosis Metabolic acidosis happens when the body produces too much acid or the kidneys are unable to remove enough from the body. This type of acidosis arises from a loss of bicarbonate, a base helping neutralize acids. Bicarbonate has functions in the physiological pH buffering system. Chamomile - Herbology & Folklore Phytic Acid: Mother Nature's Nutrient Secrets Potassium (K): Human Health & Environment baking soda is a famous alkalinizer and can easily change water pH Common causes include: Diabetic Ketoacidosis (DKA):  Often seen in poorly controlled diabetes, this condition results from the breakdown of fatty acids into ketones, leading to an increase in blood acidity and sugar level. This is a serious complication of diabetes. The body produces excessive ketones, acidic byproducts, due to lack of insulin. Acetogenesis in Nature & Human Health Nitric Acid: Aqua Fortis the Acid Queen Acetate in Nature: Vital Functions & Health Renal Failure:  When the kidneys fail to excrete acids efficiently, it can lead to an accumulation of metabolic acids in the body fluids. Diarrhea:  Excessive loss of bicarbonate through the gastrointestinal tract during bouts of diarrhea can contribute to metabolic acidosis. Lactic Acidosis:  This form of acidosis can occur due to inadequate oxygenation of tissues and the body produces too much lactic acid. This may be due to intense exercise, shock, sepsis or medical stressors. Short Chain Fatty Acids: Form & Function Homeostasis: Internal Balance of the Body Mannose: Simple Sugar of Nature & Health Severe Dehydration:  Loss of fluids raise concentration of acids in the body. Certain Poisons or Toxins:  Ingesting substances like methanol or ethylene glycol (antifreeze) can cause metabolic acidosis. Respiratory Acidosis This occurs when the lungs can't remove enough carbon dioxide (CO2) from the body. CO2 is a waste product of metabolism. When it builds up in the fluids, it increases acidity. The Probiotic Yeast: Saccharomyces boulardii Phenols: Powerful Compounds of Nature Sugar Beets, Altbier & First Newspaper CO2 is the fizz in carbonated beverages like sparkling water, soda pop & champagne Accumulation of carbon dioxide causes increased carbonic acid levels. Factors include: Chronic Obstructive Pulmonary Disease (COPD):  Patients with COPD may struggle to expel carbon dioxide, resulting in respiratory acidosis over time. Asthma Attacks:  Severe asthma attacks reduce the ability to ventilate effectively, trapping carbon dioxide in the lungs. Neuromuscular Disorders:  Conditions affecting muscle control, like ALS or muscular dystrophy, can impair effective breathing. Pneumonia, sleep apnea and overdose of narcotics or sedatives which depress breathing can also trigger acidosis. Methane (CH4): Science of Microbial Gas Ammonium (NH+4): Nitrogen Needs of Plants Amino Acids: Optimal Body Health & Energy Symptoms of Acidosis The symptoms of acidosis can vary depending on the type and severity of the condition. Some common signs and symptoms include: Rapid and shallow breathing: the body's attempt to expel excess CO2. Confusion and disorientation Fatigue and weakness Headache Nausea and vomiting Sleepiness Lack of appetite Seizures (in severe cases) Pasteurization: Microbial Dominance & Destruction Song of the Loreley - Lethal Attraction Lignans: Nature's Weapons of Defense Diagnosis and Treatment Diagnosing acidosis includes blood tests to measure pH, CO2 levels and electrolyte balance. Additional tests may be needed. Treatment focuses on the root cause of the acidosis and restoring the body's pH balance with methods such as:. Oxygen therapy: For respiratory acidosis. Acetic Acid Bacteria for Vinegar Artisans:  Acetobacter Divine Water: Sulfuric Acid in Alchemy Esters & Phenols in Brewing, Perfumes, Food Making acidity test Mechanical ventilation: To help breathing in severe respiratory acidosis. Intravenous fluids and electrolytes: To correct dehydration and electrolyte imbalances. Insulin: For diabetic ketoacidosis. Bicarbonate therapy: To neutralize excess acid (used cautiously). Dialysis: In severe cases of metabolic acidosis caused by kidney failure. Uric Acid: Kidney Stones & Peeing on Plants Rotten Egg Sulfur Smell: Microbial Processes Hair Loss: 9 Natural Cures of Physician Dioscorides kidney Prevention of Acidosis Manage underlying conditions: Properly managing diabetes, lung disease, and kidney disease is necessary. Living in denial makes things worse and possibly untreatable. Stay hydrated: Drink plenty of fluids, especially during exercise and in hot weather. Don't drink athletic sports drinks if not sweating. It can cause heart palpitations and other problems. Water is life's elixir. Avoid alcohol and toxic substances: Limit alcohol consumption and don't ingest any other poisonous substances. Cannabis lovers: cannabinoids are acidic, and edibles may increase acidity of body fluids. Get medical help if symptoms of acidosis appear. Proteins: Macronutrients of Nature & Health Peptides & Effects: Science of Human Health Seven Probiotics: Human Digestive Health Blood pH changes bespeak serious underlying illness 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

Phytoplankton are microscopic plants of the waters. Phytoplankton support marine life, influence climate and health. A diverse group of single-celled algae and bacteria, they live in sunlit surface of water bodies. Long-Chain Fatty Acids: Humans & Environment Escherichia coli (E. coli): The Good Bacteria Proteins: Macronutrients of Nature & Health About Phytoplankton Use sunlight to photosynthesize, they convert carbon dioxide and water into energy. They release oxygen as a byproduct. Phytoplankton produce over 50% of the world’s oxygen. Changes in phytoplankton communities can mean a shift in water quality or climate conditions. Peptides & Effects: Science of Human Health Polysaccharides: Starch, Glycogen, Cellulose Carbon Fixation: Environmental Heath & Ecology Common types include: Diatoms: These single-celled algae are encased in intricate, glass-like shells made of silica. They're abundant and beautiful under a microscope. Dinoflagellates: These organisms use two flagella or whip-like tails for movement. Some are bioluminescent to form displays of glowing water at night. Cyanobacteria: Also known as blue-green algae, these are among the oldest forms of photosynthetic life on Earth. Ammonium (NH+4): Nitrogen Needs of Plants Lignans: Nature's Weapons of Defense Diatoms: Glass-Making Algae Crucial to Life diatom Many other types of phytoplankton exist, each with adaptations in the ecosystem. Their internal composition varies, but they all require nutrients like nitrogen, phosphorus and iron. The composition of phytoplankton is diverse. They're rich in chlorophyll, the green pigment needed for photosynthesis, as well as other pigments that help them efficiently capture light. Structures of Starch: Amylose & Amylopectin Fermentable & Non-Fermentable Sugars Amazing Yeast: Feeding, Breeding & Biofilms sunflower demonstrates photosynthesis Evolution Cyanobacteria may be the oldest of the phytoplankton, appearing around 3.5 billion years ago. They branch off from anaerobic bacteria. Their evolution is a pivotal moment in the history of life. They're the first organisms with the ability for oxygenic photosynthesis. This devastates the anaerobic populations and makes the planet's atmosphere abundant in oxygen. Methane (CH4): Science of Microbial Gas Acetogenesis in Nature & Human Health Nitrogen Fixation & Evolution of Plant Life Prochlorococcus , a type of cyanobacteria The evolution of eukaryotic algae like diatoms and dinoflagellates occurs later. They further contribute to the oxygenation of our planet and incite the evolution of complex aquatic life. Phytoplankton exist in both marine and freshwater ecosystems. They form the foundation of the food web, feeding aquatic animals like zooplankton, small fish, and (through krill) whales. In the carbon cycle, during photosynthesis phytoplankton absorb up to 30% of the carbon dioxide emitted by human activities. When they die, their remains sink to the ocean floor, trapping carbon for a while. Ammonium Carbonate: Sal Volatile Smelling Salts Yeast: Microbiology of Bread & Food Making Starch-Loving Bacteria: Nature, Science, Nutrition sedimentary rocks Habitat and Ecosystem Support Certain types of phytoplankton, like coccolithophores, form vast blooms. These reflect sunlight back into space, potentially cooling local climate. They also influence water clarity and nutrient availability, shaping aquatic ecosystems. Coral reefs, for example, rely on specific types of phytoplankton for food and nutrient cycling. First Life on Earth: Microbes & Stromatolites Homeostasis: Internal Balance of the Body Electrolytes: Vital Minerals of Human & Environmental Health Harmful Algal Blooms (HABs) Certain types of phytoplankton can form harmful algal blooms (HABs). Their toxins contaminate seafood, harm marine life and human health through contaminated water or air. "Red tides," caused by dinoflagellates like Karenia brevis , are a well-known example. K. brevis  produces brevetoxins. These can cause neurotoxic shellfish poisoning in humans who eat contaminated shellfish. Brevetoxin poisoning often happens due to recreational shellfish harvesting during or after blooms. It can be fatal and often involves an emergency hospital trip. How Yeast Transforms Sugars to Booze Cellulose: Plant Fibers of Structure & Strength Cupriavidus metallidurans : Metal Eating Gold Making Bacterium Satellite imagery is used to monitor phytoplankton blooms in the oceans. Scientists can track distribution and abundance of phytoplankton by the changes in ocean color. Coastal Dead Zones: Excessive nutrient runoff from agricultural and urban areas can deplete aquatic oxygen due to decomposing phytoplankton blooms. It creates "dead zones" where aquatic life can't survive. Saccharomyces cerevisiae : Queen of Yeasts Pectin: Nature's Polysaccharide Gelatin Glucose in Nature: Ecology & Environment Whale shark sucking in phytoplankton

Diatoms, while invisible to the naked eye, are essential to the ecosystem and human survival. These tiny microalgae prolifically generate oxygen and are famous for their shining silica shells of many forms. They're the main ingredient in the product diatomaceous earth. Sodium Silicate: Alchemy of Water Glass Pyrometallurgy: Ancient Processes of Modern Alchemy Microbes: Bacteria, Actinomycetes, Protozoa, Fungi & Viruses 1904 drawings of diatom shapes Crucial to the health of people and planet, these tiny, single-celled organisms belong to the group Bacillariophyta . They're a significant part of Earth's biomass. Diatom shells are found up to 800 meters deep on the ocean floor. Each year, the Amazon basin receives 27 million tons of diatom shell dust carried by transatlantic winds from the African Bodélé Depression, once a region of freshwater lakes. The Unseen World: Protozoans in Nature Biometallurgy: Microbes Mining Metals Lactic Acid Bacteria: Nature to Modern Uses It's a moment of amazement when one of these glides by beneath the microscope What are Diatoms? Diatoms are a diverse group of microalgae characterized by their unique silica-based cell walls, known as frustules. These intricate shells come in various shapes and sizes as Nature flexes her architectural finesse. The shells of diatoms are called jewels of the sea. With over 100,000 species, diatoms are essential to aquatic ecosystems as primary producers. As a eukaryotic organism, a diatom has a defined nucleus and specialized cellular structures. Its ability to photosynthesize enables it to convert sunlight into energy. Approximately 20 to 50 percent of the Earth’s oxygen supply each year comes from diatoms. These microscopic beings, invisible to the eye as individuals, are essential for sustaining life on our planet. Catalase: Unseen Enzymes Essential to Life Pyrometallurgy: Ancient Processes of Modern Alchemy Chalcopyrite (CuFeS₂): Shining Copper Ore many shapes of diatoms Habitats of Diatoms Diatoms enjoy diverse environments from oceans and freshwater lakes to wetlands and soil. They reproduce prolifically in nutrient-rich waters, often forming dense populations in the photic zone where sunlight penetrates. Here they photosynthesize solar light. Factors such as light, temperature, and nutrient supply significantly influence their distribution. Depending on the species, diatoms can be found in both pelagic (open water) and benthic (bottom-dwelling) habitats. Some diatoms attach themselves to surfaces such as rocks and aquatic plants, creating vibrant communities seen as glowing layers of biofilm . Diana's Tree: Silver Crystals of Lunar Caustic B. Linens Bacterium: Big Cheese of B.O. Glass & Arts of Ancient Glass Making rectangular shaped diatoms forming a colony Diatoms exist as single cells or form colonies, depending on environmental conditions and species. Colonial behavior includes forming aggregates to improve buoyancy or increase nutrient uptake. Colonies can manifest as chains, clusters, or form biofilms. Chains help them stay buoyant and closer to sunlight. Cooperative behavior like biofilm formation aids survival, enhances nutrient availability and protects the diatoms from predatory grazers. 10 Ancient Spices of Trade, Health & Beauty Fungal Biofilms: Ecology of Biofilm-Producing Molds Red Ocher (Ochre) Ancient Pigments these are very sociable How Diatoms Eat Diatoms are autotrophic, meaning they produce their own food through photosynthesis. Using chlorophyll and other pigments, they convert carbon dioxide and sunlight into organic compounds. This process not only sustains the diatoms but also forms the base of many aquatic food webs. As primary producers, diatoms play a significant role in regulating carbon cycling in Earth's ecosystems. They also absorb vital nutrients from their surroundings, including silica, nitrates, and phosphates. In nutrient-rich waters, diatoms can show explosive growth, sometimes resulting in algal blooms that dramatically affect local ecosystems. Rhinestones: Treasures of the Rhine German Myth: Father Rhine River God Dnieper (Dnipro) River: Early Humans Diatoms are also a source of nourishment in aquatic food webs, consumed by organisms like zooplankton and small fish. A single species of diatom, Thalassiosira pseudonana , can support populations of krill, a crucial food source for larger marine animals such as whales. Diatom Reproduction Diatoms usually reproduce asexually via binary fission or mitosis. A single diatom divides into two identical daughter cells. Each daughter cell inherits one of the parent’s frustules while producing a new half. This leads to decreases in size over generations. Due to the constraints of their silica shells, diatoms eventually undergo sexual reproduction, forming gametes to ensure genetic diversity. Sexual reproduction occurs less frequently. Aspergillus Flavus Mold: Origins, Behavior, Dangers Lye (NaOH): Caustic Soda for Soap & Glass Acetic Acid Bacteria for Vinegar Artisans: Acetobacter When two diatoms meet they exchange genetic material, creating a zygote. This grows into a larger diatom, creating a large-small cycle prevalent among diatoms. It helps diatoms adapt to changing environments, vital for their survival. Making Silica and Creating Silica Shells Diatoms are unique in their ability to assimilate silica from their environment, which they use to construct their characteristic frustules. This process involves the uptake of dissolved silica through their cell membranes. Inside the cell, a diatom absorbs silica, which is transported to vesicles known as silicalemma. Silicic acid is polymerized to make silica, which then forms intricate shell structures. The elaborate designs of their frustules appear in different geometric shapes. Alchemy & Renaissance Glass: Antonio Neri Shennong Primordial Farmer & Healer Scheele's Green: History's Most Toxic Pigment fossilized diatom shell - miraculous Functions in Nature and Environment Diatoms are essential to nutrient cycling. They're a food source for numerous aquatic organisms, including zooplankton and small fish. They generate up to 50 percent of the Earth's oxygen supply each year. Diatoms, like rotifers and other microbial life, are indicators of water quality and ecosystem health. Their presence and diversity reflect environmental conditions. In carbon fixation diatoms are natural carbon sinks. By absorbing carbon dioxide during photosynthesis and storing it in their biomass, they help mitigate climate change. Potash: Agriculture, Plant & Garden Health Lead White & Minium Red: Colors to Die For Metal Salts: Ancient History to Modern DIY Diatoms help create a healthy ecology Diatoms help cycle essential nutrients throughout aquatic ecosystems. In coastal ecosystems, they contribute to sediment formation and stabilization, creating habitats for marine organisms and promoting rich biodiversity. Human Uses of Diatoms Beyond their ecological significance, diatoms have various applications in human industry. Their silica shells are harvested and processed for use in products such as filters, abrasives and toothpaste. Diatomaceous earth, a natural product derived from fossilized diatom shells, is popular in home pest control and agriculture. It's a food additive due to its high absorbent properties and also used to filter water. Cornstarch: Cuisine, Beauty, Cleaning Uses Potash: Agriculture, Plant & Garden Health Xanthan Gum & Plant Blight: Xanthomonas Campestris Diatomite made of diatom skeletons The fine particles of diatomaceous earth are used in household cleaners, polishes, and personal care products as mild abrasives or exfoliants. Diatomaceous earth, diatomite, celite or kieselguhr is found in natural state as a soft, siliceous sedimentary rock. It's easily crumbled into a fine white to off-white powder. Diatomaceous earth consists of the fossilized remains of diatoms accumulated over millions of years. Colorful World of Bacteria - Color Producers Rotifers (Rotifera): Animalcules Under the Microscope Lye (NaOH): Caustic Soda for Soap & Glass electron microscope scan of diatomaceous earth showing Diatom skeletons Hazards Associated with Diatoms While diatoms are generally harmless, some species can produce toxins dangerousl to aquatic life and humans. Harmful algal blooms (HABs) can occur when certain diatom populations explode in number, leading to declines in oxygen levels. At the same time, toxin release affects marine life and human health.  These blooms are often triggered by nutrient runoff. Monitoring diatom populations is crucial in maintaining balanced ecosystems. Talc (Magnesium Silicate): Beauty, Art & Industry Arcanum Joviale: Alchemy of Sudorific Sweat Women of the Wild Hunt: Holle, Diana, Frigg It's all about healthy balance In humans and other animals, diatomaceous earth can endanger respiratory health. Wear a mask when using it and keep pets and children away from the area. Facts about Diatoms Microscopic Diversity : Diatoms exhibit incredible diversity, with thousands of species ranging from tiny diatom cells to larger, visible colonies. Oldest Silica Structures : Some diatoms have a fossil record dating back to the Jurassic period, making them among the oldest organisms on Earth. Their shells are found in sedimentary rocks, with some deposits reaching depths of several kilometers. Movement: A few diatom species can move using tiny hair-like structures, despite most being primarily stationary. Bioindicators : Scientists use diatom populations to assess the health of freshwater and marine ecosystems, as changes in their communities can signal environmental shifts. Oxygen Production : Just one cubic meter of water in certain conditions can contain millions of diatom cells, producing significant amounts of oxygen in a short time. Bacteria: Unseen Driving Force Behind All Life Science of Rust Earth Pigments & Colors Living Metals & Genders in Ancient Alchemy Diatoms and other fascinating microbes live here 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 fermentation is a natural process. It transforms simple sugars into energy, producing alcohol and carbon dioxide as byproducts. This biochemical reaction is vital to ecosystems and human activities. Yeast: Microbiology of Bread & Food Making How Yeast Transforms Sugars to Booze Saccharomyces cerevisiae : Queen of Yeasts yeast fermenting apples for apple cider vinegar About Yeast Fermentation Yeast are powerhouses of fermentation, a process at the heart of natural phenomena, culinary marvels and industry. Fermentation is a system of enzyme action and amazing feats of production. Yeast fermentation is primarily an anaerobic process, occurring without oxygen. Yeast cells such as Saccharomyces cerevisiae consume sugars and turn them into energy through a series of metabolic pathways. Byproducts are ethanol or ethyl alcohol and carbon dioxide (CO2). While humans produce lactic acid during anaerobic exercise, yeast produce ethanol (alcohol) and carbon dioxide as fermentation byproducts. Yeast Enzymes: Maltase, Invertase & Zymase Killer Yeast: Assassins of the Microworld Hanseniaspora : Wild Lovers of Sweet Grapes carbon dioxide creates the bubbles in bread Fermentation process happens in three main steps: Glycolysis : It begins with the breakdown of glucose into pyruvate. This happens in the cytoplasm of the yeast cell and generates a small amount of ATP (adenosine triphosphate) , essential energy for the cell. Alcoholic Fermentation : When there's no oxygen available, pyruvate enters fermentation. Here, it transforms into ethanol and carbon dioxide in the yeast’s mitochondria. This step is essential for regenerating NAD+ (nicotinamide adenine dinucleotide), necessary for glycolysis to continue. Esters & Phenols in Brewing, Perfumes, Food Making Calcium (Ca): Earth Metal of Structure & Strength Spores & Yeast: Saccharomyces cerevisiae parts of a yeast cell Production of Byproducts : In addition to ethanol and carbon dioxide, yeast fermentation also creates esters, higher alcohols, and organic acids. These byproducts significantly contribute to the diverse flavors found in drinks like beer and wine. In nature, yeast fermentation is important to the decomposition of organic matter. Yeast appears on ripe or rotting fruit to dine on sugars, producing ethanol and carbon dioxide. Phenols: Nature's Creations in Daily Life Whey & Whey Products: Health & Science Yeast & Vineyard Microbes: Flavors of Wine wild yeast forms a whitish film on ripe grapes This process contributes to the breakdown of the fruit, enriching the soil and providing nutrients for other organisms. Ethanol produced during fermentation may inhibit growth of competing microorganisms. Often, however, it's slurped up by acetic acid bacteria like Acetobacter , who have a strong friendship with yeast. Vintners want to discourage this because it turns the booze to vinegar. Vinegar Cures of Physician Dioscorides Acetic Acid: Food, Health & Science Noble Rot: Secret of Sumptuous Sweet Wines apple cider vinegar In artisan vinegar making the best results come from first fermenting with yeast, then allowing aerobic acetic acid bacteria, naturally present, to take over. Specialty vinegars like raspberry and apple cider are made this way. In nature it allows yeasts to carry on feeding without being overwhelmed by their own alcohol. Yeast has a fairly low alcohol tolerance. Acetic acid decomposes in the environment. Dissolved in water it breaks down to hydrogen and acetate, an important component for biosynthesis in nature. Acetic Acid Bacteria for Vinegar Artisans: Acetobacter The Probiotic Yeast: Saccharomyces boulardii Cherish the Chocolate: Sweet Fermentation Yeast fermentation has several ecological benefits: Nutrient Recycling : Yeast helps decompose organic matter, returning vital nutrients to the soil and enriching the nutrient cycle. Biodiversity : The byproducts from yeast fermentation support a diverse assortment of microorganisms, enhancing ecosystem health. Fruit Ripening : Yeast fermentation accelerates sugar breakdown, helping fruits ripen, which attracts animals for seed dispersal or grape-pressing. It's thought wine is first made by the action of wild yeast on grape juice. Galactose: Simple Sugar of Nature & Health Candida albicans : Nature of the Yeast Three Types of Amylase in Digestion & Fermentation wine fermenting - Pinot Noir Brewing Process in Brief: Preparation: A sugary liquid, called wort in beer making, is prepared from grains, fruits, or other sources. Inoculation: Yeast is introduced to the wort. Fermentation: The yeast consumes the sugars, producing ethanol and carbon dioxide. Different strains of yeast produce different flavor profiles, leading to the vast variety of beers and wines we enjoy today. Aging & Bottling: The fermented beverage is often aged to further develop flavors and then bottled or kegged. The carbon dioxide produced during fermentation contributes to the characteristic fizz in beer and sparkling wines. Seven Probiotics: Human Digestive Health Peptides: Science of Human Health Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Yeast type affects the beer's style and flavor. Brewing yeasts can be grouped into two categories: Ale Yeasts (Top Fermenters) : Saccharomyces cerevisiae  ferments at warmer temperatures, producing beers with complex flavors. For instance, American pale ales get their fruity notes from these yeasts. Lager Yeasts (Bottom Fermenters) : Saccharomyces pastorianus  ferments at cooler temperatures, leading to clean, crisp lagers. Light lagers are smooth and refreshing, making them popular worldwide. Homeostasis: Internal Balance of the Body Escherichia coli (E. coli): The Good Bacteria Amygdalin: Bitter Almonds & the Cyanogenic Compound Saccharomyces cerevisiae Food The carbon dioxide produced by yeast during fermentation makes bread rise, creating its light and airy texture. The alcohol largely evaporates during baking and the yeast dies over 60°C (140°F). Yeast is also used in the production of certain cheeses, such as Canastra from Brazil and Pecarino Romano of Italy. It's used in making soy sauce. Yeast also appears in some fermented vegetables. For instance it's active during the first stages of sauerkraut making. Ancient Grains: Wheat, Barley, Millet, Rice German House Spirits: Beer Donkey (Bieresel) Mannose: Simple Sugar of Nature & Health sauerkraut Facts About Yeast Fermentation Diverse Yeast Species : While Saccharomyces cerevisiae is the most recognized, over 1,500 different yeast species are known, some with massive numbers of strains. 9,000 S. cerevisiae strains and 4,800 S. pombe strains are listed at the Yeast Genetic Resource Center (YGRC). Carbon Dioxide in Fermentation : The carbon dioxide generated can be used to carbonate beverages and even in greenhouses where it boosts plant growth. Wild Fermentation : Some artisanal brewers and winemakers use local wild yeast strains to create distinct flavors and profiles. Favorite wild yeast species include Brettanomyces  and Hanseniaspora . Power of Pepsin: Potent Digestive Enzymes SCOBY & Mother of Vinegar: Cultured Cuisine 10 Wise Plants & Herbs for the Elixir of Life Hanseniaspora 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