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The Symbiotic Culture of Bacteria and Yeast, or SCOBY, and Mother of Vinegar ( Mycoderma aceti ) both create delicious unique fermented foods and drinks. Here are the basics of SCOBY and the Mother. Mother of Vinegar & Microbial Life in a Bottle Vinegar Cures of Physician Dioscorides Fermentation: Yeast & the Active Microworld they both look like gelatinous blobs Fermented foods have a long history. Kombucha originates in NE China more than 2000 years ago, praised for health benefits. Vinegar goes back to ancient Babylon, used as a condiment and preservative. About SCOBY SCOBY is essentially a gelatinous mass and fermentation hub. It's a thick, cellulose-based biofilm made up of a symbiotic community composed of lactic acid bacteria (LAB), acetic acid bacteria (AAB) and yeast. 4 Infused Wines of Ancient Medicine Hair Loss: 9 Natural Cures of Physician Dioscorides Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Kombucha SCOBYs The microbial community works together to convert sugars into substances like organic acids, gases and alcohols. In production of sour foods and beverages, they create tangy flavors and have health benefits. SCOBY floats at the air-liquid interface in fermenting fluids. It protects the fermentation process from contaminants while providing a healthy, stable habitat for beneficial bacteria and yeast. They like it slightly acidic. Yeast like Saccharomyces   spp . consume sugars and produce alcohol. Bacteria such as Acetobacter   convert the alcohol into acetic acid, giving products a characteristic tangy flavor and numerous health benefits. Vinegar Cures of Physician Dioscorides Vinegar Eels: Life Cycle & Survival in Vinegar Yeast & Vineyard Microbes: Flavors of Wine Acetobacter bacteria Fermentation Examples Using SCOBY 1. Kombucha: The most well-known application of SCOBY is in the production of kombucha, a popular fermented tea. The yeast in SCOBY converts sugar into alcohol, while the acetic acid bacteria convert the alcohol into acetic acid. The tangy, effervescent drink is rich in probiotics. 2. Fermented Vegetables: While SCOBY is often highlighted for beverage fermentation, it can also influence other areas. Using a SCOBY starter in sauerkraut can introduce beneficial bacteria to enhance flavor. Difference Between Pickling & Fermentation Nigella Sativa: Black Seed of Healers Whey & Whey Products: Health & Science Sauerkraut Lactic acid bacteria help break down foods like cabbage and beans. This in turn aids digestion and electrolyte uptake. 3. Specialty Beer or Wine: Beer and wine rely on yeast for fermentation and can be refined with SCOBY components. Introduction of LAB creates sour ales. Lambic beers use wild yeast and bacteria to attain the diversity of a SCOBY's fermentation process. Magnesium (Mg): Ecology & Human Health Electrolytes: Vital Minerals of Human & Environmental Health Natural Anti-Spasmodic Treatments for Muscle Spasms & Pain Lambic beer of Belgium Mother of Vinegar Mother of Vinegar (MoV) is a fermentation phenomenon. The Mother is a biofilm of acetic acid bacteria, extracellular cellulose and yeast. It's similar to SCOBY but exclusive to vinegar production. In vinegar-making, the bacteria convert alcohol produced by yeast into acetic acid. The Mother forms as a viscous, gelatinous texture in organic vinegar over time. Like SCOBY, Mother of Vinegar makes a home for beneficial microbes. It's often used as a starter culture to catalyze fermentation in new batches. Tannins: Complex Astringents of Nature Rosemary: Immortal Essence & Balm of Kings Giant Cinnamon Birds of Arabia Mother of Vinegar forming Differences Function: While SCOBY is primarily used in fermentation of sugary liquids like tea (ie kombucha), Mother of Vinegar is actively involved turning alcohol to vinegar. Microbial Composition - Similar but Different: SCOBY contains yeasts, acetic acid bacteria and lactic acid bacteria, and their excretions. Mother of Vinegar consists of acetic acid bacteria, cellulose they produce, and yeasts. Phenols: Powerful Compounds of Nature Ethyl Acetate: Scent of Flowers, Wine & Fruits Calcium (Ca): Earth Metal of Structure & Strength Mature Mother of Vinegar SCOBY supports both alcohol and acid production. Mother of Vinegar focuses solely on producing vinegar. Fermentation Environment: SCOBY requires a more controlled fermentation environment, typically involving sweet teas or sugary solutions. Mother of Vinegar starter prospers in an alcohol-rich habitat, enabling complete conversion of alcohol to vinegar. Amino Acids: Optimal Body Health & Energy Esters & Phenols in Brewing, Perfumes, Food Making Cherish the Chocolate: Sweet Fermentation SCOBY Health Benefits of Fermentation Beyond culinary applications, both SCOBY and the Mother of Vinegar come with health benefits. Fermented products are often rich in probiotics. They're high in vitamins and minerals due to breakdown and bioavailability of ingredients during fermentation. Potential mood-enhancing properties come from ease of digestion, which considerably affects mental health. Phosphorus, Uroscopy & Power of Pee Polysaccharides: Starch, Glycogen, Cellulose Terroir in Wine & Food: Expression of Place Fermentation improves digestion, important to physical and mental 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

Uric acid is formed in humans during breakdown of purines. Purines are naturally produced in the body, and found in some foods and beverages. Uric acid is excreted with urine. Excess uric acid forms crystals in bone joints and is linked to gout, kidney stones and type 2 diabetes. Uric Acid: Kidney Stones & Peeing on Plants Calcium (Ca): Earth Metal of Structure & Strength Urine in Medieval Alchemy & Medicine Knees, ankles, elbows and other joints are prime areas for gout Discovery of Uric Acid Uric acid is first isolated from kidney stones in 1776 by Swedish chemist Carl Wilhelm Scheele . In 1797 another Swedish chemist, William Cruickshank, discovers that crystals form in concentrated urine treated with nitric acid . The crystals are acidic and can detonate if set on fire. This volatile concoction is urea nitrate. In 1882, Ukrainian chemist Ivan Horbaczewski first synthesizes uric acid by melting urea with glycine. Scheele's Green: History's Most Toxic Pigment Urea: Body Waste & Organic Health Phosphorus, Uroscopy & Power of Pee Uric acid crystals under polarized light How Uric Acid is Made in the Body Uric acid is synthesized primarily in the liver through purine metabolism. The catabolism of purine nucleotides adenine and guanine. Nucleotides form the basic structural unit of nucleic acids such as DNA. This causes production of hypoxanthine and xanthine, which further convert into uric acid through the action of the enzyme xanthine oxidase. This production occurs continuously, depending on dietary intake and cellular turnover. Alchemical Salt: Essential Salts of Alchemy Fungal Biofilms: Ecology of Biofilm-Producing Molds Calcite: Metal-Eating Bacteria to Coral Reefs Uric Acid is made in the liver Other Components of Urine Urine consists of various components besides uric acid, which include: Water : Comprising approximately 95% of urine, water acts as a solvent. Urea : A major waste product derived from protein metabolism. Creatinine : A waste product created from muscle metabolism. Electrolytes : Such as sodium, potassium, chloride, calcium, and magnesium. Hormones : Various hormones are also excreted through urine. Metabolites : Including compounds derived from the breakdown of drugs and food. S. pasteurii : Calcium Eating Limestone-Making Bacteria Calcium (Ca): Earth Metal of Structure & Strength Metal to Rust: Unseen Organisms in Action Uric acid goes from liver to kidneys for expulsion. Excess uric acid causes health problems like gout & type 2 diabetes. Uric Acid Bacteria Some bacteria can metabolize uric acid. These are often called uric acid bacteria or UAB. They use specialized pathways to break down uric acid for energy, converting it into ammonia and carbon dioxide. Species of Bacillus  and Pseudomonas  have been identified as uric acid-utilizing bacteria, important to such tasks as breaking down organic matter. Some bacteria produce uricase, an enzyme to convert uric acid into allantoin, which is more soluble. The notorious Escherichia coli  bacteria insidiously produces uric acid through its activities. In contrast, Lactobacillus gasseri PA-3 reduces serum uric acid levels in patients with marginal hyperuricemia or excess uric acid. Flowers of Sulfur (Brimstone): Creation & Uses Fulminating Silver: Dangerous Explosives in Alchemical Science Iodine (I): Origin, Properties, Uses & Facts Lactobacillus gasseri bacteria Uric Acid in Nature In nature, uric acid serves multiple vital functions, especially as a waste product in birds and reptiles. Its key roles include: Nutrient Cycling : Uric acid returns nitrogen to the soil, enhancing plant growth and productivity. Energy Source : Soil bacteria can use uric acid as an energy source, supporting microbial populations in various ecosystems. Water Conservation : Birds and reptiles in dry habitats excrete uric acid as a paste to conserve water. Diatoms: Glass-Making Algae Crucial to Life Sodium Silicate: Alchemy of Water Glass Pyrometallurgy: Ancient Processes of Modern Alchemy Desert reptiles, small mammals and birds exude a paste instead of liquid pee to save water Historical Uses Historically, uric acid is studied primarily in the context of medicine. Ancient civilizations use animal urine to diagnose various illnesses due to the presence of uric acid crystals. In some practices, it's used in folk medicine. In the ancient world, people observe its presence in waste and sometimes use urine for its cleaning properties. In traditional medicine, practitioners analyze urine to provide insights into health, using a urine analysis chart showing different colors or sediments of urine. Modern Uses In modern times, uric acid is used in clinical settings to evaluate kidney function and diagnose conditions like gout and kidney stones. Research continues into its role as an antioxidant at certain levels in the body, as well as its effects on cardiovascular health. Vinegar Cures of Physician Dioscorides The Anxious Victorian - Mental Health How to Make Asem: Essential Alchemy Medieval Uroscopy Facts About Uric Acid Normal Levels : The normal range for uric acid in the blood is typically between 3.5 to 7.2 mg/dL for men and 2.6 to 6.0 mg/dL for women. Gout : Excess levels of uric acid can lead to gout, characterized by painful inflammation in the joints, affecting nearly 8 million adults in the US. Dialysis : Individuals with kidney failure often exhibit elevated levels of uric acid due to reduced excretion. Diet : Foods rich in purines, such as red meat and seafood, can raise uric acid levels. Lowering Levels : Hydration, dietary modifications, and medications can help manage high uric acid levels. Diets rich in Vitamin C, such as citrus fruits, can help lower uric acid levels. Alchemists of Ancient Alexandria Vermilion - Scarlet Pigment of Death Fire Men & Lights Errant: German Lore Lemons and hydration help lower uric acid levels Scientific Properties Uric acid has the chemical formula C₅H₄N₄O₃. As a weak acid, it has a pKa value of approximately 5.4. When it precipitates, it can form monosodium urate crystals, which contribute to health issues like gout. Uric acid's properties include: Solubility : It has limited solubility in water, which can cause it to crystallize in joints or kidneys if levels become too high. Chemical Structure : With the formula C₅H₄N₄O₃, uric acid consists of a bicyclic structure containing four nitrogen atoms. Antioxidant Ability : Uric acid is an antioxidant, helping neutralize free radicals and possibly offering protection against oxidative stress. 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Urea CO(NH2)2, also known as carbamide, is an essential organic compound and waste product in urine. Formed in the liver, urea is an important nitrogen-containing substance in biochemistry. Urea has a range of essential functions and applications in nature and industry. Democritus - Atomic Theory 400 BCE Phosphorus, Uroscopy & Power of Pee Tanning Hides - the Ancient Process What is Urea? Composed of carbon, nitrogen, oxygen, and hydrogen, urea is a major nitrogenous waste product in animal metabolism. It forms in the liver when proteins break down and is primarily excreted with urine. Urea is a colorless, odorless, and highly soluble substance. Urea contains around 46.7% nitrogen by weight, making it valuable in agriculture as a fertilizer. Farmers often use urea to boost crop yields, resulting in production increases of up 50%. In pure form, urea is colorless and odorless. It's highly soluble in water. Its structure consists of two amine groups (NH2) connected by a carbonyl functional group (C=O), which gives it its unique properties. Urine in Medieval Alchemy & Medicine Phosphorus: Element of Fatal Fascination Nitrogen Fixation & Evolution of Plant Life Urea solid form Chemical / Scientific Properties of Urea Molecular weight : 60.06 g/mol Melting Point : 132.7 °C (271 °F) Boiling Point : 180 °C (356 °F) Solubility : Highly soluble in water, with a solubility of about 1 g/mL at 20 °C Density : 1.335 g/cm³ Chemically, urea can participate in various reactions, making it a versatile substance. It can hydrolyze to form ammonia and carbon dioxide, which is an important reaction in soil chemistry for nitrogen recycling. Calcium (Ca): Earth Metal of Structure & Strength Zinc (Zn): Essential Metal in Alchemy & Medicine Finding the Philosophers' Egg Urea helps make soil fertile Discovery of Urea Urea is first discovered in 1773 by Dutch chemist Herman Boerhaave. In 1828 German chemist Friedrich Wöhler synthesizes it from ammonium cyanate. Wöhler's synthesis disproves the vitalism theory, which states organic compounds can be created only by living organisms. This event is often cited as the founding moment of modern organic chemistry. George Ripley: Alchemist of Augustine Lora Ley Adventures - Feast of Fools Scientific Revolution Europe 1543-1687 Is Urea the Same as Uric Acid? While both urea and uric acid are nitrogen-containing compounds involved in the excretion of waste from the body, they are not the same. Urea is the primary nitrogenous waste product in mammals and is highly soluble in water, allowing for easy excretion in urine. Uric acid, on the other hand, is less soluble and is the end product of purine metabolism. It is excreted in a semi-solid form by animals like birds and reptiles, which helps conserve water in arid environments. Uric acid can form crystals as in health issues such as gout. Calcite: Metal-Eating Bacteria to Coral Reefs S. pasteurii: Calcium Eating Limestone-Making Bacteria Calcium (Ca): Earth Metal of Structure & Strength Gout most often affects the big toe but also manifests in knees, elbows, ankles and other joints Humans primarily produce urea, while birds and reptiles predominantly excrete uric acid. This distinction is advantageous in arid environments as uric acid's lower toxicity allows for more efficient water retention. Uric acid is initially discovered by the ancient Egyptians in 2640 BCE. Greek physician Hippocrates (460-370 BCE) associates gout with excess of one of the four bodily humors, phlegm, causing painful joint symptoms. Gout is caused by uric acid crystallization in the joints. Hippocrates is also the originator of the Four Humors theory purveyed by Galen . Famous Women of Renaissance Alchemy Jan Baptist van Helmont: Renaissance Medicine Sodium Silicate: Alchemy of Water Glass Four Humors Personified What is Urea’s Function in Nature? Nitrogen Source Urea is a major source of nitrogen for plants. Microorganisms convert urea into ammonia and nitrates, making nitrogen available for flora. This process enhances soil health and supports agricultural ecosystems. When applied as a fertilizer, it undergoes hydrolysis in the soil to release ammonia. Plants can then uptake ammonia to synthesize essential amino acids and proteins. Waste Excretion For mammals, urea is a key product of amino acid breakdown, allowing the body to excrete excess nitrogen safely in a soluble form. Excretion of waste is vital to maintaining nitrogen balance and preventing toxic buildup from protein breakdown. The Anxious Victorian - Mental Health Natural Health: Paracelsus & Hermetic Principles Alkahest: Alchemy Panacea & Solvent Historical Uses of Urea Historically, it's primarily used in the medical field as a diuretic and in treatment of conditions related to the urinary system. As understanding of chemistry evolves, urea is recognized for its fertilizing properties, leading to widespread use in agriculture by the late 19th century. Modern Uses of Urea Fertilizer : It is one of the most common nitrogenous fertilizers, important for enhancing crop yields. Industrial Chemicals : Urea is used in the production of resins, plastics, and adhesives. It is also utilized in the manufacture of melamine. Medical Applications : Urea is included in some topical creams and ointments for its hydrating properties, especially in treating dry skin. Animal Feed : It serves as a non-protein nitrogen source in ruminant nutrition, promoting protein synthesis in the animals' digestive systems. Food Industry : It's used as a food additive in animal feed to provide essential nitrogen. Cosmetics : Urea's moisturizing properties make it popular in skincare products, particularly creams and lotions, where it helps to hydrate and soften skin. Seven Deadly Diseases of the Renaissance Mad Hatter's Disease: Mercury Madness Victorian Health: Sea Water Hydrotherapy Face Cream Relationship Between Urea and Sporosarcina pasteurii Bacterium Sporosarcina pasteurii , a bacterium found in soil and water, has the unique capability to utilize urea as a nitrogen source. This bacterium converting urea into ammonia through the process of ureolysis. In engineering applications, S. pasteurii is used in biocementation. This microorganism produces calcium carbonate (calcite, limestone, CaCO3) as a byproduct. This natural interaction is creatively applied in construction, with developments like self-healing concrete and bio-cement. Alum: Tanning, Dye & Beauty Salts Salt Trade - the Most Precious Mineral Cassiterite - Tin Source of Ancients Facts About Urea Urea is known as a "green" fertilizer as it reduces nitrogen leaching and can enhance soil health. It is approximately 46% nitrogen by weight, making it one of the most concentrated nitrogen fertilizers available. Urea was historically referred to as "urea nitrate" when it was formed with nitric acid for fertilizer applications. The body regulates urea synthesis through the urea cycle, a key metabolic pathway in mammals. It comprises about 2% of urine's total composition. More than 100 million tons of fertilizer produced globally each year include urea. Urea is the first organic compound synthesized from inorganic materials, marking a significant chemical achievement. It's present in many foods like meat and dairy. Synthetic urea is generally made from ammonia and carbon dioxide under high-pressure conditions. Diatoms: Glass-Making Algae Crucial to Life Pyrometallurgy: Ancient Processes of Modern Alchemy Catalase: Unseen Enzymes Essential to Life Urea is found in milk and can indicate the dietary health of the animal. 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

Ammonium is an ion integral to biology, ecological processes, agriculture, industry and human nature. Close to its gaseous parent ammonia (NH3), ammonium is part of nitrogen fixation with its own properties and functions. Nitrogen Fixation & Evolution of Plant Life Pseudomonadota : E. coli , Gonorrhea & Nitrogen Fixing Bacteria Ammonia: Formation, Hazards & Reactions Ammonium is a cation or positively charged ion, formed through protonation of ammonia. Ammonia, a weak base, accepts a hydrogen ion (H+) from an acid. The reaction can be represented as: NH3 (ammonia) + H+ (hydrogen ion) ⇌ NH+4 (ammonium ion) This process is reversible depending on the pH of the environment. In acidic conditions, the equilibrium shifts towards ammonium formation, while in alkaline conditions, the equilibrium favors ammonia. Amino Acids: Optimal Body Health & Energy Pasteurization: Microbial Dominance & Destruction Song of the Loreley - Lethal Attraction Ammonium exists mainly in aqueous environments, integral to many biochemical processes, especially in nitrogen cycling. It's produced in both natural and synthetic ways. Natural Production : Ammonium occurs naturally when bacteria break down organic matter. For example, in forest ecosystems, decaying leaves release ammonia, which is converted to ammonium, allowing for plant uptake. Industrial Synthesis : The Haber-Bosch process is the primary industrial method for producing ammonia. In this process, nitrogen from the atmosphere is combined with hydrogen. Feed the Yeast: Nutrients for Microbe Health Candida albicans : Nature of the Yeast Starch: Power of Plants & Human Energy The hydrogen is derived from natural gas at high heat and pressure. About 80 million tons of ammonia are produced globally with this method each year. Waste Processing : In manure or wastewater management, activity by bacteria and fungi convert organic nitrogen from dead organisms back into ammonium Up to 35% of nitrogen in wastewater can end up as ammonium. Fermentable & Non-Fermentable Sugars Maltose: Sweet Delight of Brewing & Energy Polysaccharides: Starch, Glycogen, Cellulose Ammonium's tetrahedral structure with nitrogen at the center bonded to four hydrogen atoms gives it a positive charge. This positive charge allows it to form ionic bonds with various negative ions. These include chloride (Cl-) in ammonium chloride (NH4Cl) or sal ammoniac ; and nitrate (NO3-) in ammonium nitrate (NH4NO3). These salts are often water-soluble due to the strong interactions between the ions and water molecules. Lectins & Phytates: Nature of Plants + Human Health Asphodel: Ancient Dye & Medicine Plants Amylase: Starch to Sugar Enzyme of Digestion & Fermentation Ammonium: tetrahedral structure w nitrogen at center bonded to 4 hydrogen atoms Molecular Weight: 18.04 g/mol Molecular Structure : The ammonium ion consists of one nitrogen atom surrounded by four hydrogen atoms, giving it a tetrahedral shape. Appearance: Exists only in solution or as part of salts. Solubility: Ammonium is highly soluble in water, with solubility ranging around 60 g/L at 20°C. This high level of solubility enables its easy absorption by plants and microorganisms. Lignans: Nature's Weapons of Defense Tannins: Complex Astringents of Nature Galls & Gall Nuts: Black Ink, Dye, Medicine nitrogen cycles Acidity: Ammonium itself is a weak acid, capable of donating a proton back to form ammonia. pH Influence : Ammonium can affect the pH of soil and water. In agriculture and homestead gardens, ensuring optimal pH increases nutrient availability and enhance plant growth. Reactivity: Reactivity of ammonium depends on the accompanying anion. Ammonium salts can undergo a variety of reactions, including: Neutralization Reactions: Reacting with bases to produce ammonia, water, and a salt. Molybdenum (Mo): Ecology & Human Health Potassium (K): Human Health & Environment Potash: Agriculture, Plant & Garden Health Decomposition Reactions: Heating ammonium salts can decompose them, producing ammonia and other gases. Oxidation Reactions: Ammonium can be oxidized to form nitrogen oxides. Formation of Ammonium Salts : Ammonium combines readily with anions to form a range of ammonium salts, used extensively in fertilizers and chemical production. For example, ammonium nitrate (NH4NO3) is a fertilizer delivering nitrogen and ammonium to crops. Seven Trace Minerals: Nature's Little Helpers Zinc (Zn): Essential Metal in Alchemy & Medicine Mugwort (Wormwood) Medicine & Herb Lore Functions in Nature and the Environment Nitrogen Cycle: Ammonium is an intermediate in the nitrogen cycle. Bacteria in the soil transform atmospheric nitrogen gas to ammonia in the process of nitrogen fixation . Ammonia is then converted to ammonium ions, ready for uptake by plants. Soil Nutrient: Ammonium in soil acts is an important nutrient for plant growth. Plants absorb ammonium ions and use them to synthesize essential amino acids, proteins and nucleic acids. Ammonium affects soil fertility and structure. Its retention in the soil can improve nutrient availability by preventing leaching. Sulfur - Treasures of the Underworld Amazing Yeast: Feeding, Breeding & Biofilms Ancient Grains: Wheat, Barley, Millet, Rice Water Bodies: In aquatic ecosystems, ammonium is a significant source of nitrogen for algae and other water plants. Excess ammonium levels from pollution can cause eutrophication, algal blooms and oxygen depletion. Microbial Activity : Many microorganisms use ammonium as a nitrogen source, driving biological processes like nitrification, where ammonium is oxidized to nitrite and subsequently to nitrate for soil fertility. Copper: Ruddy Metal of Myth & Magic Saffron - Most Precious Ancient Spice Hanseniaspora : Wild Lovers of Sweet Grapes Importance as a Nitrogen Source Ammonium is a readily available and essential nitrogen source for plants. Thus, ammonium-based fertilizers like ammonium nitrate, ammonium sulfate and urea are widely used in agriculture. These fertilizers provide plants with nitrogen they need to grow and develop. Excess use of fertilizers can lead to environmental problems like water pollution and greenhouse gas emissions such as CO2 or methane. Women Scientists of the Ancient World Pan: Wild Rustic God of Music & Flocks Lactase: Nutrition & the Milk Sugar Enzyme Nitrogen is vital for all living organisms. It is a key component of amino acids, proteins, and nucleic acids, which are essential for life. Ammonium is easy to take up by plants. Unlike nitrate, which can leach away, ammonium tends to remain in the soil, making it accessible for crops. Function in Urine Ammonium functions in the composition of urine. The kidneys excrete excess acids as ammonium ions, helping maintain the body's pH balance. Phosphorus, Uroscopy & Power of Pee Uric Acid: Kidney Stones & Peeing on Plants Hair Loss: 9 Natural Cures of Physician Dioscorides kidneys When the body produces more acid than it expels, the kidneys can synthesize ammonia. This then combines with hydrogen ions to form ammonium, effectively neutralizing the acid so it can be excreted. Waste Excretion Ammonium is formed during amino acid breakdown, detoxifying excess nitrogen. The body excretes this excess in the form of urea or ammonium. Regulatory Mechanism In birds and reptiles, nitrogen is primarily excreted as uric acid . During metabolism, uric acid can convert to ammonium. This maintains nitrogen balance in organisms and prevents toxicity. Alum: Tanning, Dye & Beauty Salts Calcium (Ca): Earth Metal of Structure & Strength Care and Feeding of Your German Kobold kingfisher Other Uses Beyond agriculture and biology, Ammonium compounds find use in: Cleaning products: Ammonium hydroxide (a solution of ammonia in water) is a common ingredient in household cleaners. Textile industry: Used as a mordant, enabling dyes to adhere to fabrics. Leather tanning: Used in the tanning process to condition hides. Food Industry : Ammonium bicarbonate is a leavening agent in baking, aiding in dough rise and texture. It's traditionally used as the leavener in some Swedish specialty cookies. Gingerbread Houses: German Folklore Gum Arabic (Acacia Gum) Art, Food & Medicine Urea: Body Waste & Organic Health Drömmar or dream cookies of Sweden Difference between Ammonia and Ammonium The key difference lies in the presence of a hydrogen ion (H+). Ammonia (NH3) is a neutral molecule, while ammonium (NH4+) is a positively charged ion. Ammonia is a gas at room temperature, while ammonium only exists in solution or as part of salts. The presence of the positive charge significantly alters the properties and reactivity of ammonium compared to ammonia. Although the terms are often used interchangeably, ammonia and ammonium have distinct characteristics: Ammonium is less volatile than ammonia, often favoring its existence in aqueous solutions. Tanning Hides - Ancient Techniques Alchemy of Islam: Medieval Golden Age Khaos: Primal Goddess of Greek Myth Facts About Ammonium Discovery: c. 800 AD Islamic alchemist Jabir ibn Hayyan discovers ammonium chloride in the soot from burning camel dung. Historical Significance : Ammonium has been recognized for centuries; ancient farmers use animal waste to fertilize crops. Aquatic Toxicity : Concentrations above 0.5 mg/L can kill fish. Natural Resources : Ammonium sulfates occur as minerals and are used in agriculture and food products. Lunar Discovery : Ammonium has been detected on the moon. Early Medical Use : Ammonium is used in early medicine for its antiseptic properties. Quaternary ammonium compounds (QACs) have strong disinfectant properties. They degrade microorganism proteins, target and destroy the plasma membrane or bacterial cell wall. 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Yeast is a single-celled fungus essential for fermentation. It transforms simple sugars into alcohol and carbon dioxide, a process integral to food and drink production for thousands of years. Saccharomyces cerevisiae is sometimes called the first domesticated organism. Spores & Yeast: Saccharomyces cerevisiae Fermentation: Yeast & the Active Microworld Killer Yeast: Assassins of the Microworld monarch butterfly, a symbol of transformation Yeasts breaks down sugars to produce alcohol. While Saccharomyces cerevisiae is most widely used, yeasts are plentiful and found almost everywhere. They inhabit fruits, soil, fluid, air and the acidic human gastrointestinal tract (GI). Yeast is eukaryotic, meaning each cell has a nucleus and internal structures for complex metabolic activities. Cells survive in low-oxygen or completely anaerobic conditions by producing energy through fermentation. Oil-Dwelling Microbes: Bacteria, Yeast, Fungi Honey Mead: Most Ancient Ambrosia Ethyl Alcohol: Science of Solvents & Booze Yeast cells budding They work best at a pH of 5.5 but are tolerant to different pH levels. The pH is the measure of acidity or alkalinity on a scale of 1 to 14, with less than 7 being more acidic, and more than 7 more alkaline. Simple organisms of great complexity, yeasts are abundant, with over 1,500 known species. Cells are not self-mobile. They reproduce by budding, expanding colonies with pseudohyphae made of daughter cells. In tough times yeasts can form resistant spores to survive. Microbe pH Levels: Acidophiles, Neutrophiles & Alkaliphiles Silica, Silicon & Silicone: Differences & Similarities Predators of the Microworld: Vampirovibrio & Lysobacter dry yeast Dry yeast is a granular, pourable powder composed of billions of dehydrated single-celled organisms. Upon rehydration, they begin consume the sugars around them. Their fermentation reactions are used in such products as bread, booze, coffee and chocolate . Yeasts are classified based on their fermentation methods. Top-fermenting yeasts such as S. cerevisiae rise to the top during fermentation, and bottom-fermenting yeasts like S. pastorianus settle at the bottom. In brewing the former is typically used for ales, the latter for lagers. Top and bottom fermenting yeasts are originally named for the way they're harvested, either taken from the top or filtered from sediment at the bottom of the vessel. However both these methods have formed their own culture and definitions. Top Fermenting & Bottom Fermenting Yeasts Allegory of the Cave: Vision and Truth Sugar Beets, Altbier & First Newspaper Fermentation Process In fermentation yeast absorbs sugars, primarily glucose and fructose. This process involves several steps, triggered by enzymes in the yeast cells. 1. Glycolysis: The First Step in Sugar Breakdown Fermentation begins with glycolysis , a metabolic pathway converting glucose or other sugars into pyruvate . Pyruvate is an organic compound with a 3-carbon atom structure essential in both synthesis and degradation pathways in organisms. Biofilm Communities: Metropolitan Microbes GI Yeast Hunter: Bacteroides thetaiotomicron Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Sugar cubes: 100% sucrose A metabolic source of energy, pyruvate operates in the form of ATP (adenosine triphosphate). Glycolysis occurs in the cytoplasm of yeast cells as a series of enzymatic reactions. These convert simple sugars into energy as ATP. One molecule of glucose is converted into two molecules of ethanol and two molecules of carbon dioxide. After glycolysis, pyruvate moves to the next phase. 2. Alcoholic Fermentation: Production of Ethanol After glycolysis, in the absence of oxygen, yeast undergoes alcoholic fermentation. Here, pyruvate is further converted into ethanol and carbon dioxide through a series of reactions. Human Methane: Meet the Microbes of Flatulence Spirit of Wine of the Wise: Alchemy Recipe First Life on Earth: Microbes & Stromatolites bubbles of yeast fermentation made by CO2, which also aerates bread Primary steps are: Decarboxylation of Pyruvate : In this step, pyruvate is converted into acetaldehyde. Pyruvate loses a carbon atom, which is released as carbon dioxide. This is the source of the bubbles in beers and sparkling wines. Reduction of Acetaldehyde to Ethanol : Acetaldehyde is then reduced to ethanol by the enzyme alcohol dehydrogenase, which requires the coenzyme NADH produced during glycolysis. This step is vital as it regenerates NAD+, allowing glycolysis to continue and produce energy even in anaerobic conditions. Calcite: Metal-Eating Bacteria to Coral Reefs Acid-Producing Bacteria in Sulfuric Acid Creation Bdellovibrio : Lifestyles of Predatory Bacteria Equation of Fermentation C6H12O6 + 2 ADP + 2 Pi → 2 C2H5OH + 2 CO2 + 2 ATP Reagents C6H12O6 (glucose), ADP (nucleotide Adenosine Diphosphate) and 2 Pi (Inorganic phosphate) are transformed into 2C2H5OH (ethanol), 2CO2 (carbon dioxide) and ATP (nucleotide Adenosine Triphosphate). Several traits of yeast aid its fermentation proficiency: Rapid Reproduction Yeast can reproduce quickly through budding. They double their population every 1.5 hours in ideal conditions. This rapid growth is vital to fermentation. Metal to Rust: Unseen Organisms in Action Biometallurgy: Microbes Mining Metals Nitrogen Fixation & Evolution of Plant Life yeast budding diagram Sugar Versatility Beyond glucose, yeast can also metabolize various sugars like maltose , galactose and sucrose. This versatility expands the range of fermentable products. Alcohol Tolerance In brewing, alcohol content can ultimately kill yeast, but more often causes it to go dormant. Species and strains have varying tolerance. S. cerevisiae  is active in alcohol concentrations of up to 14% - 20%. Alcohol tolerance of yeast determines the alcohol content of the beverage. Microbial Alchemy: Fermentation, Digestion, Putrefaction Microbes: Bacteria, Actinomycetes, Protozoa, Fungi & Viruses Malevolent Microfungi: Hazards of Health & Home Some organisms have lower alcohol tolerance Flavor Compounds During fermentation, yeast creates not only alcohol but also flavor compounds like esters and phenols . These compounds contribute to the unique tastes of beers and wines. Specific yeast strains in Belgian beers, for instance, produce fruity esters enhancing the overall flavor profile. The choice of yeast strain also determines flavor of the final product. For instance, champagne makers often use specific strains to impart desired tastes, aromas and the bubbly effect. Among the different champagne strains, EC-1118, commonly called Lalvin EC-1118, is highly favored for robustness and versatility. Lalvin EC-1118 is a popular strain recognized for dependability and high alcohol tolerance. Radioactive Gas: Radon (Rn) Noble & Deadly Science of Onion Tears: Demystifying Acids Ammonium Carbonate: Sal Volatile Smelling Salts Yeast is working to add "sparkle" to wine with CO2 Facts About Yeast and Fermentation Ancient Fermentation : Humans have been using yeast for thousands of years. Evidence of beer brewing goes back to c. 6000 BCE in Mesopotamia. Honey mead is one of the first intentionally fermented beverages. It develops as warming trends bring flowers and wild bees into regions previously occupied by ice, c. 8000 BCE. Diversity and Applications : While Saccharomyces cerevisiae is commonly used in food production, other yeast species like Brettanomyces and Candida are also favored in fermentation, especially in production of certain wines and specialty beers. Temperature Sensitivity : Yeast strains are sensitive to temperature changes. Optimal fermentation for Saccharomyces cerevisiae is between 25°C to 30°C (77°F to 86°F). Temperature swings can affect the flavor profile of the final product. Yeast Autolysis : When fermentation is complete and the wine ages, yeast cells if not removed can die by autolysis, the destruction of cells or tissues by their own enzymes. As they perish, the cells release compounds which create particular flavors in wine and beer. Biofuel Production : Researchers are exploring the use of engineered yeast for bioethanol production, aiming to improve efficiency and yield. This could provide a sustainable alternative to fossil fuels. Brownian Motion: Physics & Phenomena Amoebae: Microbial Predators on the Move Glycerin (Glycerol): Darling of Cosmetics, Health & Science Alcohol content of champagne is about 12% Yeast is fundamental in transforming sugars into alcohol and flavor. With its intricate biochemical pathways and ability to adapt, yeast is used in brewing, winemaking, microscopy and culinary arts. 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

Pyruvate, or pyruvic acid, is a powerful molecule essential in the energy production of living cells. An intermediate in metabolic pathways of the body, pyruvate is formed by natural unseen processes driving energy in organisms from microbes to humans. How Lactic Acid Bacteria Make Yogurt Lactic Acid Bacteria: Nature to Modern Uses Glycolysis: Biochemistry of Holistic Health Structurally, pyruvate is a three-carbon compound with the chemical formula C3H4O3. It functions in both aerobic and anaerobic respiration. Pyruvate is created through glycolysis, a pathway transforming glucose into energy. Glycolysis converts one glucose molecule into two pyruvate molecules, resulting in the production of two molecules of ATP (adenosine triphosphate), called the primary energy currency of the cell. Depending on conditions, pyruvate can change into different substances. For instance, in humans, it can become lactic acid during intense exercise. Alternately it can be converted into acetyl-CoA, preparing for further energy conversion in the body. Catalase: Unseen Enzymes Essential to Life Bdellovibrio: Lifestyles of Predatory Bacteria Rotten Egg Sulfur Smell: Microbial Processes Creation Process of Pyruvate Pyruvate is primarily produced through a process known as glycolysis, which is the first stage of glucose metabolism. Glycolysis occurs in the cytoplasm of cells and takes place in plants, animals and other life forms. Glycolysis can be broken down into two main phases: the investment phase and the payoff phase. In the investment phase, two ATP molecules are used to convert glucose into fructose-1,6-bisphosphate. This phase prepares for energy production. Hydrogen Peroxide: Chemistry, Production, Risks Prokaryotes & Eukaryotes: Life Forms on Earth Oil-Dwelling Microbes: Bacteria, Yeast & Mold parts of a human cell - most one-celled eukaryotes have the same structure In the payoff phase, the fructose compound is split, producing two three-carbon molecules. These convert into two pyruvate molecules. This phase generates four ATP and two NADH molecules, leading to a net gain of two ATP. Found in all living cells, NADH (nicotinamide adenine dinucleotide) is a coenzyme central to metabolism. It's an efficient way to harvest energy without needing oxygen, especially vital during anaerobic respiration. Apart from being generated from glucose, pyruvate is derived from other carbohydrates, amino acids and fatty acids, making it a hub of metabolism. Amazing Yeast: Feeding, Breeding & Biofilms Peracetic Acid: Origin, Reactions, Hazards Nitrogen Fixation & Evolution of Plant Life Importance to Life Pyruvate is unseen, largely unknown, and essential to life. Its many functions include: Energy Production Pyruvate is crucial for cellular respiration. In aerobic conditions, pyruvate is transported into the mitochondria of the cell. There it undergoes oxidative decarboxylation to form acetyl-CoA, which enters the citric acid cycle (Krebs cycle). This cycle produces ATP, the energy currency of the cell, alongside electron carriers NADH and FADH2, which are used in the electron transport chain to generate even more ATP. Cress, Watercress: Natural Health of Ancients Hair Loss: 9 Natural Cures of Physician Dioscorides Mugwort (Wormwood) Herbal Lore Gotta dance! Anaerobic Respiration In low-oxygen conditions, pyruvate can be converted to lactate (in animals) or ethanol and carbon dioxide (in yeast and some plants) through fermentation. This process allows for the regeneration of NAD⁺, which is essential for glycolysis to continue, enabling organisms to produce energy without oxygen. Biosynthesis Pyruvate is a precursor for various biosynthetic pathways. For instance, it can be converted into alanine and other amino acids, fatty acids, and even glucose through gluconeogenesis, due to its versatile functions in metabolism. Milk into Cheese: Lactic Acid Bacteria (LAB) Xanthan Gum & Plant Blight: Xanthomonas Campestris Caraway Spice - Herbology & Folklore Metabolic Regulation Pyruvate acts as a signaling molecule to influence metabolic pathways. It can modulate the activity of key enzymes and help regulate energy homeostasis in cells. Pyruvate is central to many metabolic pathways, making it vital for survival. Once created, it can enter different pathways based on the presence of oxygen and the specific requirements of the cell. Microbe pH Levels: Acidophiles, Neutrophiles & Alkaliphiles Mahaleb Cherry: Spice, Nature & Myth Baltic Amber in Folklore and Myth Facts about Pyruvate Historical Significance : Pyruvate is first discovered in the early 19th century, and its role in cellular metabolism has been extensively studied since then. It has been a subject of interest for biochemists, physiologists, and nutritionists. Clinical Relevance : Pyruvate has gained attention in the health and fitness industry, often marketed as a supplement purported to enhance athletic performance and promote weight loss. However, scientific evidence supporting these claims remains limited. Pyruvate in Research : Research has suggested potential therapeutic uses for pyruvate, including its role in neuroprotection and in mitigating the effects of certain diseases, such as cancer and neurodegenerative disorders. Scientists continue to explore its implications in various fields, including biochemistry and medicine. Pyruvate's Role in Aging : Studies indicate that pyruvate may influence the aging process. By participating in energy production and metabolic regulation, it may play a role in cellular health and longevity. Variety of Pathways : Pyruvate serves multiple roles, including being converted into alanine, a crucial amino acid, connecting energy metabolism with protein metabolism. Versatile Fuel Source : During intense physical activity, pyruvate aids in the rapid regeneration of ATP, contributing to muscle endurance. Studies have shown that increasing pyruvate levels can enhance performance in high-intensity training by up to 20%. Dietary Sources : While the body produces pyruvate, it's also acquired from foods like fruits (especially bananas) and certain grains. Some athletes take pyruvate supplements, hoping to improve performance and recovery. Medical Applications : Some studies suggest pyruvate may support weight loss and improve metabolic health. Fermentable & Non-Fermentable Sugars Maltose: Sweet Delight of Brewing & Energy Three Types of Amylase in Digestion & Fermentation 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

Wild yeast is a fascinating part of the natural world. Ubiquitous and often overlooked, it's a coveted organism of science, well-known by brewers, bakers, and food lovers. Wild yeast has important functions in organic ecosystems and can also be gathered for cultivation. Brettanomyces: Favorite Artisan Wild Yeast Yeast: Microbiology of Bread & Food Making Killer Yeast: Assassins of the Microworld Wild yeast forms the whitish residue on the skin of ripe plums Yeast in Nature Wild yeasts enjoy a variety of natural habitats. Commonly, they occupy environments rich in sugar, such as decaying organic matter. They appear on the surfaces of fruit such as ripe grapes, plums, raspberries and blueberries as white residue. They also dwell in soil and water sources where organic materials are abundant. In urban environments, wild yeast can thrive in locations where fruit abounds, such as in public markets and shops. Some yeasts can even convert their metabolism to thrive in oil. Microbe pH Levels: Acidophiles, Neutrophiles & Alkaliphiles GI Yeast Hunter: Bacteroides thetaiotomicron Spores & Yeast: Saccharomyces cerevisiae Yeast loves citric acids. Typical yeast species found in citrus juices include Candida parapsilosis , Candida stellata , Saccharomyces cerevisiae , Torulaspora delbrueckii , and Zygosaccharomyces rouxii . Orange rinds however are home to a toxic Penicillium mold. Grapes in vineyards are a prime host for wild yeast, as the sugars they secrete create an ideal environment. The yeast does not appear on the fruit skins until the fruits are ripe, in preparation for fermentation. About 80% of wild yeast species in vineyards are associated with grapes alone. Similarly, other fruit-bearing plants such as apples and peaches provide a hospitable environment for wild yeast growth. Fermentation: Yeast & the Active Microworld Ethyl Alcohol: Science of Solvents & Booze Biofilm Communities: Metropolitan Microbes Yeast on ripe fruits are considered harmless to humans and crucial to ecological processes Wild yeast can also be found on nectar-bearing flowers and on tree bark. Lichen on bark is made of an algae and a fungus. The yeast creates a protective barrier for the lichen, generating toxins to prevent infections and deter predators. Wild yeast originally finds its way into the hives of wild honeybees by clinging to bee feet or hairs. Alcoholic honey mead is first made in abandoned beehives with yeast-fermented honey and rainwater. The process is discovered and replicated by Neolithic humans. Cupriavidus metallidurans : Metal Eating Gold Making Bacterium Honey Mead: Most Ancient Ambrosia Honey Bees ( Apidae ): Nature & Myth Saccharomyces cerevisiae  yeast, budding Common Types of Wild Yeast The most prevalent wild yeast species include Saccharomyces cerevisiae , which is brewer's or bakers' yeast in nature. Others include Candida, Pichia , and Brettanomyces spp . These species have different flavor profiles and fermentation characteristics than commercial strains. Saccharomyces cerevisiae : Commonly referred to as "bread yeast," it's well known in baking and brewing. In the wild, this species consumes and ferments sugars in natural environments. Candida milleri : This species is famous for its role in sourdough cultures. It significantly contributes to the complex tastes and textures of sourdough bread. It can enhance acidity by up to 50%, influencing the flavor profile. Brettanomyces bruxellensis : Known for its use in specific beer styles, this wild yeast is noted for imparting multi-toned flavors. It's used in traditional Belgian lambic beers, where it elevates flavor complexity due to its fermentation characteristics. How Yeast Transforms Sugars to Booze Microbes: Bacteria, Actinomycetes, Protozoa, Fungi & Viruses The Microscope: Antonie van Leeuwenhoek Lambic beer uses wild yeasts and bacteria native to the Zenne Valley south of Brussels, Belgium Natural Functions of Wild Yeast In ecosystems, wild yeasts perform such functions as decomposition of organic matter, nutrient cycling, and symbiotic relationships with plants. They help break down complex carbohydrates and sugars to create nutrient-rich environments They convert the sugars into alcohol and carbon dioxide during fermentation. Natural fermentation benefits both yeast and other organisms in the ecosystem. Through fermentation, wild yeast produces alcohol and carbon dioxide. Carbon dioxide used by plants is expelled as oxygen. Presence of wild yeast in soil is found to increase plant growth. Microfungi: Mysterious Web of Life & Death Difference Between Gram-Negative & Gram-Positive Bacteria Fungal Biofilms: Ecology of Biofilm-Producing Molds & Yeasts The Travels of Wild Yeast Yeast cells and spores are microscopic and can remain dormant for extended periods. They're well-adapted for long-range migration. Wild yeast often sticks to airborne particles. Spores can be carried on the wind, in raindrops, or by insects and larger animals. Yeasts can travel over 483 km (300 mi) through the atmosphere with highly efficient natural dispersal methods. Human activity of fruit foraging or farming practices can transport wild yeasts to different locations, helping establish new microbial communities. Lactic Acid Bacteria: Nature to Modern Uses Mother of Vinegar & Microbial Life in a Bottle Secrets of Xanthan Gum for Artists & Chefs Wild Yeast vs. Domestic Yeast Wild yeast differs from domesticated strains in fermentation capabilities and flavor profiles. Commercial yeast is often bred for its performance in fermenting sugars quickly and efficiently. Yeast is considered the first domesticated organism. Commercial yeast generally has higher alcohol tolerance than wild yeast. In fermentation yeasts can die by their own product as alcohol becomes yeast-deadly at 13 - 20% concentration. More often the yeast go dormant and can be re-pitched or recycled. Wild yeast may react more slowly than commercial, using more diverse metabolic pathways. This diversity can produce varied and complex flavors in fermented products, prized in craft brewing and natural winemaking. Pyruvate (Pyruvic Acid): Key to Life's Energy B. Linens Bacterium: Big Cheese of B.O. Aspergillus Flavus  Mold: Origins, Behavior, Dangers Artisan beer Interaction of Wild Yeast and Bacteria Wild yeast often exists with various bacteria, creating intricate microbial communities. Commonly associated bacteria include Lactobacillus (lactic acid bacteria) which work with yeast in many fermentation processes, and acetic acid bacteria . The bacteria produce acetic acid, which lowers pH and creates favorable conditions for specific yeast strains to thrive. Yeasts do best at a pH of 5.5, slightly acidic. This contributes to the tangy flavor of foods like sourdough bread and enhances culinary texture. Nitrogen Fixation & Evolution of Plant Life Acetic Acid: Vinegar 🜊 in Ancient Alchemy Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Airy Sourdough Bread Yeast Biofilms and Their Purpose Yeast can create biofilms, which are fundamentally structured communities of yeast and other microorganisms adhering to a surface. Biofilms protect yeast cells from environmental stressors, facilitate nutrient absorption, and improve survival rates in nature. The biofilm matrix also provides a microenvironment conducive to fermentation and metabolic exchange. Biofilms help acquire nutrients and promote successful colonization in various habitats. They help create the anaerobic conditions beloved by many yeasts and bacteria. While they prefer anaerobic or low-oxygen conditions for fermentation, yeasts are not strictly anaerobic. Wild yeast is adaptable and can also metabolize sugar in aerobic conditions, depending on environment. First Life on Earth: Microbes & Stromatolites Metal to Rust: Unseen Organisms in Action Scientific Revolution Europe 1543-1687 yum yum yum Spore Formation in Wild Yeast Wild yeast, like many fungi, can reproduce through asexual spore formation. This process often occurs via budding or the production of spores under unfavorable conditions, enabling the yeast to survive adverse environmental factors. Spores can remain dormant until conditions are favorable, allowing yeast to re-establish populations in suitable environments. Yeasts form ascospores and basidiospores. Acospores occur when the nuclei of sexually compatible hyphae fuse together. Yeast: Potent Power of the Active Microworld Ammonia: Formation, Hazards & Reactions Predators of the Microworld: Vampirovibrio & Lysobacter yeast budding - the cells are immotile but produce false hyphae of cells to expand and explore The budding yeast Saccharomyces cerevisiae and the fission yeast Schizosaccharomyces pombe have four ascospores in each ascus. The ascus is the sac created by the body of the mother cell. These spores form inside the yeast from nuclei of four daughter cells. Basidiomycota are filamentous fungi usually made up of hyphae. They reproduce sexually through creation of specialized club-shaped end cells or basidia. These cells typically carry external spores. Silica, Silicon & Silicone: Differences & Similarities How to Cultivate Green Algae for Science & Health Copper (Cu) Effects on Human & Plant Health fungal filaments Hazards of Wild Yeast for Humans Most wild yeast species are harmless to humans, and many have beneficial uses in food production. Certain types, especially those of the Candida genus, can become opportunistic pathogens in immunocompromised people. It is crucial to differentiate between beneficial fermentation yeasts and pathogenic species. Wild yeast can occasionally cause spoilage or fermentation issues. Uncontrolled wild yeast can disrupt commercial brewing or baking processes. Foodborne Fungi and Mold: Facts & Dangers Bdellovibrio : Lifestyles of Predatory Bacteria Calcite: Metal-Eating Bacteria to Coral Reefs PAR-TAYYY! Domestication of Wild Yeast Wild yeast can be domesticated and selectively cultured. Many craft breweries and artisan bakers deliberately cultivate wild yeast strains to achieve unique flavors and characteristics in their products. Domestication involves careful microbiological monitoring of fermentation conditions. Yeasts may be cross-bred to enhance desired traits. Cross-breeding attempts may result in the death of one species as common yeasts like S. cerevisiae can secrete toxins to kill off competitors. Xanthan Gum & Plant Blight:  Xanthomonas Campestris Scheele's Green: History's Most Toxic Pigment Chlorine (Cl): Properties, Hazards & Uses Harvest and Cultivation of Wild Yeast To harvest wild yeast, enthusiasts often use methods such as enticing airborne yeast to colonize with a sugar-water mixture, or placing a piece of fruit in a jar. Once collected, the yeast can be cultured by providing an ideal growth environment in a sterile medium. Monitoring temperature, pH, and substrate concentration is crucial for successful cultivation. It's often a process of experimentation. Harvesting wild yeast can be rewarding and gives insight into usually unnoticed natural processes. Catalase: Unseen Enzymes Essential to Life Microbial Alchemy: Fermentation, Digestion, Putrefaction Glycerin (Glycerol): Darling of Cosmetics, Health & Science Fermentation by yeast To create a cultivar: Collect Samples : Gather organic materials like fruit skins or flower petals. Alternatively, an open container of sugar water, flour, or juice placed outside can attract airborne wild yeast. Create a Starter : Mix the collected material with water and flour in a clean container. It can be covered with a breathable cloth to prevent larger contaminants for aerobic strains, or a good lid to help anaerobic yeast cultivate conditions it loves. Saccharomyces cerevisiae can thrive in both conditions but given the option it prefers anaerobic habitats. Monitor Fermentation : After several days, bubbles and a sour aroma are apparent, indicating yeast activity. Feed the starter with additional flour or liquid to encourage growth. In the absence of sugar, yeast metabolizes the starches in flour. Cultivate : Once the starter is bubbly and active, it can be used for baking or brewing or stored it in the refrigerator and fed periodically. Potential Problems in Gathering Wild Yeast: Yeast rarely exists alone. Other types of decomposing fungi and bacteria also dwell on the fruit skins and the experiment can easily produce mold instead of yeast, even if using sanitized equipment. If it doesn't work out right away, do not fret. Experimentation and gaining knowledge are the keys to success. Yeast may seem like a simple microscopic blob but it's a living organism with complex life habits, efficiency systems and sensitivity to its environment. Fermentation & Rot: Comparing Processes Women Brewers: Brewing History of Europe Eight Dye Plants & Natural Dyes in History Commercial Production In commercial production, chosen yeast strains are nourished with a mixture of molasses, mineral salts, and ammonia. Once growth stops, the yeast is extracted from the nutrient solution, cleaned, and packaged. Facts About Wild Yeast Flavor Complexity : Many connoisseurs prefer the varied and complex flavors produced by wild yeast fermentation compared to standard commercial yeasts. Eco-Friendly Ally : Wild yeasts can significantly reduce food waste by transforming neglected and overripe fruits into ale, cider or bread. Wild yeast is linked to “ terroir ,” influencing the flavors of foods and beverages based on their environment. This means that bread or wine made in different locations can taste distinctly different. Ongoing research explores the potential of wild yeast in sustainable food production and its natural roles in ecosystems, opening up new possibilities of food quality. Stylonychia: Wonderful World of Ciliates Testate Amoebae: Single Cells with Shells Silica (SiO2): Nature of Glass & Gems Wild yeast provides invaluable ecological functions, intriguing flavor possibilities, and interactions with other microorganisms. As understanding of these microbes grows, so does their significance in daily 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

Fermenting cabbage to make sauerkraut is a cultural and culinary tradition. This tangy side dish und sausage topping has plenty of health benefits due to fermentation, such as easier digestion for physical and mental wellness. Cellulose: Plant Fibers of Structure & Strength Phytic Acid: Mother Nature's Nutrient Secrets Difference Between Pickling & Fermentation During WWI, Americans rename sauerkraut "Liberty Cabbage" and keep on munching. Sauerkraut is healthy. Cabbage contains vitamin B6, vitamin C, vitamin K, manganese and folate. It's often recommended as a source of fiber due to its 40% content of undigestible cellulose. Fiber isn't always good. Too much can cause bloating, "bean farts", dehydration, abdominal pain and blockage. It can prevent vitamin and mineral absorption. Potassium (K): Human Health & Environment Nigella Sativa: Black Seed of Healers Whey & Whey Products: Health & Science Fermenting foods like cabbage or beans breaks down cellulose and other fibrous compounds to move smoothly through the GI tract. Ease of digestion is linked to both physical and mental wellness. Fermentation is a natural process. In lactic acid fermentation, common for vegetables, microbes like Lactobacillu s mesenteroides , L. plantarum , and L. brevis bacteria convert food sugars to acids like lactic acid. Lactic acid gives sauerkraut its distinctive sour taste and prevents growth of harmful bacteria. In digestion it can help promote healthy levels of stomach acid. Terroir in Wine & Food: Expression of Place Lactobacillus : Nature of Lactic Acid Bacteria Lectins & Phytates: Nature of Plants + Human Health Making Sauerkraut: Ingredients and Supplies Ingredients Cabbage: Medium to large head of green or purple (red) cabbage. Salt: Non-iodized salt like sea salt or kosher salt has better results in fermentation than iodized table salt. A general rule is 1.5 to 2% salt based on the weight of the cabbage. Supplies A large bowl A clean, sanitized cutting board and knife, or a food processor Jars: Mason jars or fermenting crocks and lids. With a crock, use cloth and rubber band. Boil jars 10 minutes to sterilize them. A weight, like a smaller jar filled with water or stones, or a dedicated fermenting weight, to keep the kraut below the brine level. Noble Rot: Secret of Sumptuous Sweet Wines 7 Primary Electrolytes: Essential Ions & Health Kombucha: Ancient Brew & DIY Health Tea Step-by-Step Guide to Making Sauerkraut Step 1: Prepare the Cabbage Clean and Cut: Remove any damaged outer leaves of the cabbage and set them aside. Rinse the cabbage under cold water. Cut the cabbage into quarters, remove the core, and slice it into thin strips. Weigh the Cabbage: For an accurate salt measurement, weigh the shredded cabbage. 1 kg of cabbage needs 15-20 grams of salt. SCOBY & Mother of Vinegar: Cultured Cuisine Magnesium (Mg): Ecology & Human Health Electrolytes: Vital Minerals of Human & Environmental Health Step 2: Salt the Cabbage Mix with Salt: In a large bowl, sprinkle the salt over the cabbage and massage or knead the salt into the cabbage. This process helps release the cabbage's natural juices and tenderize fibers, catalyzing fermentation. Continue kneading until cabbage is limp, about 10 minutes, and liquid is visible. This is the brine. Some makers add spices such as juniper or caraway. It's important to know the basics before adding the artisan flair. Natural Anti-Spasmodic Treatments for Muscle Spasms & Pain Amino Acids: Optimal Body Health & Energy Tannins: Complex Astringents of Nature Step 3: Packing the Cabbage Pack the cabbage tightly into jars. Ensure the brine covers it completely. Leave about an inch of headspace at top of the jar. Use weight to keep the cabbage submerged in the brine. Outer cabbage leaves can go on top before adding the weight to help keep it all under. Esters & Phenols in Brewing, Perfumes, Food Making Cheese Making: Rennet & Natural Alternatives Flavonoids: the Big Five of Aroma, Flavor & Color ... and now we weight Step 4: Fermentation Cover the Jar If using a mason jar, seal it loosely, or cover jar with a clean cloth or fermentation lid to allow gases to escape. If using a crock, cover with a cloth secured with rubber band. Let it Ferment Store it in a dark place, at temperatures between 18°C (65°F) to 24°C (75°F). Bubbles should indicate the start of fermentation and may wait a week or two to appear. Cool fermentation takes longer than warm. Polysaccharides: Starch, Glycogen, Cellulose Starch: Power of Plants & Human Energy Whey & Whey Products: Health & Science Lactic acid bacteria Let the sauerkraut ferment a minimum of one week. After a week, taste it. For tangier flavor, let it ferment longer. On average it takes 2 - 4 weeks. Step 5: Storing Sauerkraut Once the sauerkraut has reached the desired level of fermentation, seal it tightly and transfer it to root cellar, pantry or fridge. It lasts several months. The same fermentation techniques can be used for almost any vegetable. Create Artisan Apple Cider Vinegar Yeast: Microbiology of Bread & Food Making Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose preserved vegetables 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 brings layers of flavor and a range of health benefits. Green beans are nutritious, but nourishing factors can be inhibited by up to 40% indigestible fibers. Fermentation eases digestion and releases nutrients. Fermenting Cabbage to Make Sauerkraut Cellulose: Plant Fibers of Structure & Strength Lactobacillus : Nature of Lactic Acid Bacteria Fermentation has been used for thousands of years. It's a natural process in which microorganisms like bacteria and yeast transform food's taste and texture and increase nutrient availability. Fermentation is used in production of beer, cheese , yogurt , preserved vegetables and specialties like kombucha . For vegetables, lactic acid fermentation is most commonly used. Lactic Acid Fermentation: Beneficial Bacteria Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Potassium (K): Human Health & Environment Lactobacillus spp Lactic acid fermentation uses bacteria primarily of the Lactobacillus species. Main microbes are Lactobacillu s mesenteroides , L. plantarum , and L. brevis. Together they are lactic acid bacteria (LAB). The significant species are also in the environment, on or in the food, and show up when conditions are right. The bacteria reproduce rapidly, consuming the resident lactose or milk sugar to produce lactic acid. They prefer anaerobic conditions. If a thin white skin appears on top of the liquid, it's most likely a harmless biofilm created by the bacteria to enhance their habitat while they're working. If fuzzy or stinky it's mold. Start over. Kombucha: Ancient Brew & DIY Health Tea Magnesium (Mg): Ecology & Human Health Electrolytes: Vital Minerals of Human & Environmental Health Aspergillus flavus - mold growth means too much air in the fermentation jar or vessel Benefits of Fermentation Enhanced Nutritional Profile Fermentation improves nutrient bioavailability, making them easier to absorb. The process releases vitamins and minerals. Fermented foods are often richer in B vitamins, vitamin K2, and certain amino acids. Probiotics for Digestive Health One of the most renowned benefits of fermentation is the presence of probiotic bacteria like Lactobacillus spp . Probiotics promote a healthy GI tract microbiome, enhance digestion, and fortify the immune system. Natural Anti-Spasmodic Treatments for Muscle Spasms & Pain SCOBY & Mother of Vinegar: Cultured Cuisine Amino Acids: Optimal Body Health & Energy Improved Digestion Fermented foods can ease digestive issues, such as bloating and constipation. The process of fermentation pre-digests the food, making it gentler on the stomach. The enzymes produced during fermentation help in breaking down food components for better digestion. Preservation Fermentation naturally preserves food, extending its shelf life without need of artificial preservatives. Fermented vegetables can last several months in cool places. Before refrigeration they're a boon to the homestead. Zinc (Zn): Essential Metal in Alchemy & Medicine 7 Primary Electrolytes: Essential Ions & Health Tannins: Complex Astringents of Nature Enhanced Flavor The fermentation process not only preserves food but also enhances its flavor profile. The tangy taste from lactic acid production creates depth in dishes, making fermented vegetables a compliment to meals. Support for Mental Health There is a strong connection between digestive health and mental well-being. A healthy GI tract can benefit mood and cognitive function. The Anxious Victorian - Mental Health Flavonoids: Sensory Compounds of Nature Phenols: Effects on Health & Environment graduates How to Ferment Green Beans Fermenting green beans and other veggies at home is easy to do. Ingredients fresh green beans 454 g - 1 lb 2 cups filtered water Sea salt (non-iodized) - up to 2.5 tsp / cup of water optional spices and flavorings (garlic, dill, chili flakes, mustard seeds, black peppercorns) Equipment clean glass jar(s) - sterilize by slow boiling 10 minutes fermentation weight or a clean stone to keep beans submerged lid, or cloth or paper towel rubber band or string for cloth Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Ancient Grains: Wheat, Barley, Millet, Rice Practical Alchemy of DIY Perfumes & Aromas Instructions Prepare the Brine : In a clean bowl, dissolve the sea salt in the filtered water to create a brine. The ideal ratio is about 2.5 tsp of salt per cup of water. Wash and Trim Green Beans : Rinse the green beans under cold water and trim the ends, ensuring they are clean and fresh. They can be left whole or cut in bite-size pieces, at an angle to maximize surface area. Bean size can affect fermentation time. Add Flavorings : If desired, put spices or flavorings into the jar. Try smashed garlic cloves, fresh dill, or chili flakes; however the first run should be just the legumes, to get the overall process and fermentation effects. Difference Between Pickling & Fermentation Ullikummi - Rock Monster of Legend Broad Beans ( Fava ) - Bronze Age Crops Pack the Beans : Next, tightly pack the green beans into the jar, standing them upright and leaving some space at the top for the brine. The beans should be snug without being crushed. Pour the Brine : Carefully pour the brine over the green beans, ensuring they are fully submerged. Weigh Down the Beans : To keep the beans submerged and prevent exposure to air (which can lead to mold), put a fermenting weight or clean rock on top of the beans. Nigella Sativa: Black Seed of Healers Whey & Whey Products: Health & Science Women of the Wild Hunt: Holle, Diana, Frigg Cover the Jar : Cover the jar with a cloth or paper towel secured with a rubber band or string, allowing air to escape while preventing dust and insects from entering. This won't prevent outside bacteria from jumping in. To prevent other salt-loving bacteria or microbes, cover jar with a sealed lid and "burp" it every day or two by loosening the lid. Metal lids aren't recommended as they can rust if exposed to brine. Starch: Power of Plants & Human Energy Enzymes: Marvels of Nature & Human Health Lactase: Nature's Milk Digestion Enzyme salt water encourages rust Ferment : Place the jar in a cool, dark place for 3 to 14 days. The length of fermentation depends on ambient temperatures and personal taste. Check the green beans periodically to be sure they stay submerged. Taste and Store : After a few days, start tasting the beans; when they reach desired sourness, replace cloth with a lid or secure lid and store the jar in the refrigerator or cool area like root cellar. Fermented green beans can last several months. Phytic Acid: Mother Nature's Nutrient Secrets Lectins & Phytates: Nature of Plants + Human Health Esters & Phenols in Brewing, Perfumes, Food Making delicious 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

Probiotics help maintain human health and support environmental balance. Seven major probiotics species benefit human physical and mental health, and help internal ecosystems run smoothly. Lactobacillus : Nature of Lactic Acid Bacteria Cherish the Chocolate: Sweet Fermentation Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Kombucha , fermented tea high in probiotics The seven major probiotics genera are Lactobacillus , Bifidobacterium , Saccharomyces , Streptococcus , Enterococcus , Escherichia and Bacillus . They dwell in the varied climates of the human gastrointestinal (GI) tract. The GI tract runs from the mouth through esophagus, stomach, intestines and anus, providing various habitats along the way. Intestines and colon are less acidic than the stomach, appealing to more acid-sensitive bacteria. Digestion begins with the salivary glands in the mouth. Saliva starts the digestive process, helps people chew and swallow food, and tries to protect the teeth. Gingerbread Houses: German Folklore Isolate Yeast & LAB Strains for Artisan Flavors Lactic Acid Bacteria: Nature to Modern Uses Human digestive system or gastrointestinal (GI) tract In the stomach, gastric juice is a combination of hydrochloric acid (HCl), lipase and pepsin. The pH of stomach acid is 1.5 - 3.5, extremely acidic. Not all probiotics can live there, and it provides a buffer against pathogens. In contrast, the average pH is 6.1 in the duodenum, which is directly connected to the stomach. The pH increases to a neutral 7.1 in the midsection of the small intestine and reaches 7.5 in the distal section. Lactose Loving Yeast: Microbial Rule Breakers Pseudomonadota : E. coli , Gonorrhea & Nitrogen Fixing Bacteria Pasteurization: Microbial Dominance & Destruction nice habitat 1. Lactobacillus Lactobacillus is among the most recognized probiotic bacteria, often seen as rod-shaped organisms. These non-motile bacteria thrive in fermented foods such as yogurt, kefir and sauerkraut. They're rod-shaped and non-motile though some show "twitching". Facultative anaerobes, they can survive with or without oxygen but prefer anaerobic environments. Milk & Dairy: Ancient Lactose Gene How Lactic Acid Bacteria Make Yogurt Alchemist Dippel: the Frankenstein Files sauerkraut - made with lactic acid fermentation Lactobacillus can produce lactic acid to lower the pH of its environment, discouraging harmful bacteria. It's a major genus involved in lactic acid fermentation. These friendly bacteria break down lactose or milk sugar into lactic acid, aiding digestion. They maintain the GI tract pH, preventing harmful bacterial overgrowth, and stimulate the immune system. How & Why to Ferment Green Beans Milk into Cheese: Lactic Acid Bacteria (LAB) Xanthan Gum & Plant Blight: Xanthomonas Campestris Lactobacillus Lactobacillus feeds primarily on sugars like lactose and glucose, producing lactic acid as a byproduct. The fermentation process creates a tangy flavor, helps preserve food and enhance health benefits. Species such as Lactobacillus reuteri produce substances to combat dental cavities. However, overgrowth can sometimes contribute to dental issues such as tooth erosion from lactic acid. People with weakened immune systems should be extra careful. Lactobacillus  can, rarely, lead to infections. Fermenting Cabbage to Make Sauerkraut 10 Ancient Spices of Trade, Health & Beauty Difference Between Pickling & Fermentation 2. Bifidobacterium Bifidobacterium is a Y-shaped, non-motile and obligate anaerobe. It can live only in oxygen-free environments. These bacteria are predominantly found in digestive tracts of mammals, as well as in fermented foods, dairy products like yogurt and some dietary supplements. Bifidobacterium ferments fibers and oligosaccharides. Cellulose: Plant Fibers of Structure & Strength 10 Wise Plants & Herbs for the Elixir of Life Irrwurz or Mad Root: German Folklore Bifidobacterium It then generates hydrogen gas and short-chain fatty acids (SCFAs) like acetate, beneficial for cell and colon health, and vitamins B12 and K. The activity of these bacteria may decrease the risk of colon cancer. Bifidobacterium helps form a protective barrier or biofilm in the intestines, cultivating a sheltered habitat for other species. It also helps maintain pH and fluid levels. Bifidobacterium spp are rarely pathogenic. They may cause complications when introduced into sterile body areas (eg, surgery). Chamomile - Herbology & Folklore Phytic Acid: Mother Nature's Nutrient Secrets Potassium (K): Human Health & Environment 3. Saccharomyces This popular yeast genera is spherical or oval-shaped. The single-celled organisms are non-motile, and facultative anaerobes. They enjoy oxygen-free, acidic environments and make biofilms to cultivate their happy homes. Saccharomyces cerevisiae is baker's or brewer's yeast, commercially available for beer, bread and microbiology. It has a long history linked to nourishment. Yeast: Microbiology of Bread & Food Making GI Yeast Hunter: Bacteroides thetaiotomicron Liver of Sulfur: Alchemy, Metal & Medicine Saccharomyces cerevisiae   Naturally present in soil, water and skin of fruits like grapes, Saccharomyces spp help balance the digestive ecosystem in humans. They repulse pathogens like Clostridium difficile who like to wreak havoc on the colon. Saccharomyces spp produce vitamins such as B12 and folate. They protect against diarrhea caused by antibiotics. Lectins & Phytates: Nature of Plants + Human Health 7 Primary Electrolytes: Essential Ions & Health Noble Rot: Secret of Sumptuous Sweet Wines The yeasts ferment sugars such as glucose, fructose and sucrose, creating ethanol and carbon dioxide as byproducts. Saccharomyces boulardii has strong heat tolerance thus a high survival rate as a probiotic. Saccharomyces reproduces asexually through budding, with new yeast cells forming from existing ones. Although technically immotile, it can expand into new territory by forming pseudohyphae or branches of daughter cells. These probiotics can cause infections in immunocompromised individuals. People with weak immune systems should be careful supplementing. Esters & Phenols in Brewing, Perfumes, Food Making Cheese Making: Rennet & Natural Alternatives Flavonoids: the Big Five of Aroma, Flavor & Color yeast colonies on agar sending out pseudohyphae 4. Streptococcus Streptococcus are spherical (cocci), typically forming chains, and non-motile. They're found in the human oral cavity, skin, and some dairy products. The Streptococcus  genus includes both beneficial and harmful species. These bacteria consume sugars and excrete lactic acid like Lactobacillus. They reproduce by binary fission, forming chains during this process. Lactic Acid Bacteria: Team Players of Fermentation Oil-Dwelling Microbes: Bacteria, Yeast, Fungi Honey Mead: Most Ancient Ambrosia Streptococcus Species like Streptococcus thermophilus are used in yogurt production and promote GI tract health. These bacteria enhance lactose digestion, helping lactose-intolerant individuals metabolize "milk sugar". Streptococcus pyogenes is the pathogenic strain causing strep throat. Certain species outside the definition of probiotics can contribute to dental plaque, a bacterial and fungal biofilm , or infections. Beneficial strains promote digestive health and have practical applications in cheese production. Harmful strains can lead to serious illness if not identified and treated. Oxidation: Metabolism & Essential Molecular Action Acid-Producing Bacteria in Sulfuric Acid Creation Etch Carnelian Beads Like It's Indus Valley 2500 BCE Streptococcus thermophilus creates luscious yogurt 5. Enterococcus The Enterococcus  group is another set of lactic acid bacteria (LAB) commonly found in probiotic supplements. These spherical bacteria can exist in pairs or chains. Enertococcus are non-motile, facultative anaerobes. They're found in soil, water, and the gastrointestinal tracts of humans and other animals. They aid nutrient absorption and inhibit pathogens. Esters: Nature's Fragrance & Flavor Makers Krausen (Kräusen): Bubbles of Brewing Success Mother of Vinegar & Microbial Life in a Bottle Enertococcus sp They produce bacteriocins, or protein-based antimicrobials, to fight harmful bacteria. Enterococcus  species obtain nutrients through lactose fermentation, generating lactic acid and other byproducts. Enertococcus spp have remarkable antibiotic resistance, allowing survival in various environments. The strains E. faecalis and E. faecium are opportunistic pathogens known for causing hospital-acquired infections. Nitrogen Fixation & Evolution of Plant Life Bdellovibrio: Lifestyles of Predatory Bacteria Aspergillus Flavus  Mold: Origins, Behavior, Dangers 6. Escherichia (E. coli) Escherichia spp are rod-shaped, motile (via flagella) or non-motile, facultative anaerobes. Some strains, such as E. coli Nissle 1917, are robust probiotics. They commonly live in the intestines of animals and humans. Most strains are harmless and help synthesize vitamins like K2. They assist in nutrient absorption and health of the GI tract. B. Linens Bacterium: Big Cheese of B.O. Silent Destroyers: Microbes of Concrete Corrosion Women Brewers: Brewing History of Europe Escherichia coli Escherichia feed on nutrients from digested food, primarily sugars and amino acids. They excrete metabolic byproducts like carbon dioxide gas and create SCFAs vital for health. While harmless E. coli strains are beneficial, pathogenic ones (e.g., O157:H7) can cause foodborne illnesses. The beneficial strains of E. coli are known for crowding out harmful bacteria and enhancing digestive health. Some pathogenic strains produce toxins that severely damage GI tract lining. They cause serious inflammation, diarrhea, urinary tract infections and other complications. Secret Life of Rust: Power of Bacteria Hanseniaspora : Wild Lovers of Sweet Grapes Terroir in Wine & Food: Expression of Place inspecting petri dishes of bacteria 7. Bacillus Bacillus are rod-shaped, motile (via flagella), and facultative aerobes. They can survive without oxygen, but prefer it in the environment. They're found in soil, water, and fermented foods. Probiotic strains such as B. subtilis and B. coagulans promote GI tract health and produce digestive enzymes. They can enhance immune response and reduce inflammation. Potash: Agriculture, Plant & Garden Health 12 Days of Zagmuk: Chaos & the King Flavors of Coffee: From Harvest to Homestead Bacillus sp Bacillus spp feed on organic matter, excreting enzymes, SCFAs and gases. They reproduce asexually by binary fission and can form endospores to survive extreme environments. Their spore-forming process enables them to reproduce when the environment is favorable. In WWII, Bacillus subtilis is used by soldiers as a "natural antibiotic" for dysentery. Renaissance Purgatives & Ancient Remedies The Unseen World: Protozoans in Nature Verdigris: Coveted Blue Green Copper Pigment explosion Bacillus coagulans  has strong probiotic properties and shows calming effects on the digestive system. However, mishandling some Bacillus  strains can cause food spoilage or contamination, and food poisoning. Overall, some species of these genera are more conducive to human health than others. The symbiotic relationship between humans and their microbes is complex and varied, an evolution of millions of years. Invisible World: Prokaryotes & Animalcules Faust: Fact & Fiction German Renaissance Roman Inquisition: Power, Prayer & Politics 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

Polymers are large molecules made of repeating units called monomers. They're integral to the structure of matter, and occur in synthetic functions as well as organic. In nature they're important to life and health. Seven Probiotics: Human Digestive Health How & Why to Ferment Green Beans Cellulose: Plant Fibers of Structure & Strength Polymers are made of several monomers bonded together. Monomers are simple molecules like ethylene or amino acids . They create complex structures when joined. There are countless creative variations. Polymer comes from the Greek "poly," or many, and "mer," or part. The process of polymerization links monomers together. Natural polymers include proteins, nucleic acids and polysaccharides , vital for biological processes and structures. Proteins for instance are polymers or complex molecules made of amino acids, responsible for cell functions. Fermenting Cabbage to Make Sauerkraut Whey & Whey Products: Health & Science Lectins & Phytates: Nature of Plants + Human Health parts of a human cell - very close to that of one-celled microbes like yeast Enzymes, types of protein, speed up metabolism and biochemical reactions. Collagen brings strength and elasticity to skin and connective tissues. Cellulose , a polymer in plant cell walls, gives structural support. Chitin, found in exoskeletons of insects and crustaceans, offers protection and structural integrity. Natural polymers are instrumental in ecosystem dynamics. Phytic Acid: Mother Nature's Nutrient Secrets 7 Primary Electrolytes: Essential Ions & Health Potassium (K): Human Health & Environment Chitin is abundant in beetle shells, creating natural armor Polysaccharides like lignin, which reinforces woody plants, contribute to the carbon cycle. Lignin helps sequester carbon through plant growth, its use of CO2, and decomposition. During photosynthesis, plants absorb or 'fix' carbon dioxide from the atmosphere. A portion of carbon is used for growth. Another portion is used in respiration, in which the plant breaks down sugars for energy. Lactic Acid: Natural Process & Human Health Arcanum Joviale: Alchemy of Sudorific Sweat Women Scientists of the Ancient World carbon - basis of life Natural polymers can be classified into several categories. These include: Proteins : Composed of amino acids, proteins are essential to biological systems as enzymes, structural components, and signaling molecules. Nucleic Acids : DNA and RNA are polymers made up of nucleotide monomers. They carry genetic information. Noble Rot: Secret of Sumptuous Sweet Wines Kombucha: Ancient Brew & DIY Health Tea Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Polysaccharides : Complex carbohydrates like starch and cellulose are polysaccharides composed of sugar monomers. They're energy storage and structural components in plants. Natural Rubber : Sourced from the latex of rubber trees, natural rubber is an elastic polymer. Women of the Wild Hunt: Holle, Diana, Frigg Fulminating Gold: Blowing It Up in Alchemy Vinegar Eels: Life Cycle & Survival in Vinegar latex from a rubber tree 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

Lignin is a complex organic polymer essential for plant structure and strength, familiar in human natural health as fiber. This undigestible substance is one the three primary components of plant cell walls. Organic Polymers: Ecology & Natural Health Seven Probiotics: Human Digestive Health How & Why to Ferment Green Beans Got the stick! Lignin content of wood ranges from 15 - 40% Lignin is part of most plants, especially those described as woody. It provides structural support, contributing to the flexible rigidity and strength of plant tissues. Lignin is predominantly found in: Wood : It is a major component of the xylem, providing necessary rigidity to support woody plants. Bark : Lignin is present in the protective outer layer of trees, helping defend against pests and environmental stresses. Seeds : Lignin is the main fiber component of the seed coat. Other Plant Parts : While primarily associated with woody plants, lignin can also be found in other plant structures, including leaves and stalks, contributing to their overall toughness. Fermenting Cabbage to Make Sauerkraut Cellulose: Plant Fibers of Structure & Strength Lactobacillus : Nature of Lactic Acid Bacteria flax seeds are high in lignin It's one of the major components of plant cell walls, along with cellulose and hemicellulose. Lignin makes up 20 to 30% of the dry weight of trees. It helps plants withstand environmental stresses like wind and rain. Lignin is made of phenolic compounds, linked together with biochemical pathways. This complex and variable structure makes lignin one of the most abundant organic polymers on Earth, second only to cellulose. Women of the Wild Hunt: Holle, Diana, Frigg Potassium (K): Human Health & Environment 7 Primary Electrolytes: Essential Ions & Health Foods high in lignin include flaxseed wheat bran root vegetables (carrots, radishes, horseradish) edible seeds (as in berries or tomatoes) vegetables with edible stems such as cabbage or broccoli green beans peas peaches apples Brazil nuts Potash: Agriculture, Plant & Garden Health Amino Acids: Optimal Body Health & Energy Fermenting Cabbage to Make Sauerkraut Brazil nuts - also a good source of magnesium Unlike other biopolymers like cellulose, lignin does not have a uniform structure. It's a complex arrangement of three primary phenolic precursors: coniferyl alcohol, sinapyl alcohol, and p-coumaryl alcohol. The result is a three-dimensional network, giving lignin robust mechanical properties and resistance to degradation. Composition can vary between different plant species and even various parts of the same plant. Noble Rot: Secret of Sumptuous Sweet Wines Difference Between Pickling & Fermentation 4 Infused Wines of Ancient Medicine Lignin abounds in trees, shrubs and some grasses. Hardwood trees, like oak and maple, have higher lignin content than softwoods like cedar and pine. Lignin content varies widely across plant species, age, and environmental conditions. Young trees generally have lower lignin levels, with higher concentrations in older trees. Killer Yeast: Assassins of the Microworld Ancient Grains: Wheat, Barley, Millet, Rice Flavors of Coffee: From Harvest to Homestead Agriculture by-products like straw, corn stover, such as leaves and stalks, and sugarcane bagasse have high lignin levels. Bagasse is pulpy fibrous matter remaining after sugarcane or sorghum stalks are crushed for juice. It's used as a biofuel for production of heat, energy, and electricity. It's also incorporated into the manufacture of pulp and building materials. SCOBY & Mother of Vinegar: Cultured Cuisine Magnesium (Mg): Ecology & Human Health Electrolytes: Vital Minerals of Human & Environmental Health sugarcane residuals Importance of Lignin in Nature Structural Support Lignin provides strength and rigidity to plants, allowing them to grow tall and compete for sunlight. This is vital for the successful establishment and survival of ecosystems. It forms a rigid framework in cell walls. This helps plants maintain shape and resist pressure from environmental weather onslaughts. It helps the willow bend and the oak stand strong. It builds and supports new growth. Natural Anti-Spasmodic Treatments for Muscle Spasms & Pain Tannins: Complex Astringents of Nature Rosemary: Immortal Essence & Balm of Kings Water Conductivity In vascular plants, lignin helps form the tracheary vessels which transport water and nutrients. Lignin reinforces vascular tissues, vital for maintaining plant health especially in dry seasons, and encouraging overall growth. Decomposition and Nutrient Cycling Lignin is one of the most abundant organic polymers on Earth, and its degradation is essential for soil health. Microorganisms able to break down lignin, like fungi and bacteria, contribute to organic matter formation. When lignin-rich plants decompose, they bolster soil health with nutrients and natural materials. This promotes soil structure, aeration and nutrient retention. Magnesium (Mg): Ecology & Human Health Glycolysis: Biochemistry of Holistic Health Polysaccharides: Starch, Glycogen, Cellulose Carbon Sequestration The decomposition of lignin contributes to soil carbon storage. Lignin-rich biomass can resist decomposition and sequester carbon for extended periods. Lignin and Human Wellness Dietary Fiber Plant materials rich in lignin contribute to dietary fiber, important to in promoting digestive health. Lignin an important component of holistic nutrition. Vinegar Cures of Physician Dioscorides Phenols: Powerful Compounds of Nature Ethyl Acetate: Scent of Flowers, Wine & Fruits Lignin is a prebiotic. It promotes growth of beneficial GI bacteria, enhances natural immunity in humans and improves mental health. Too much fiber however can cause digestive woes like diarrhea, bloating, pain and gas. Natural Antioxidant Lignin has antioxidant properties, helping combat oxidative stress in the body. By scavenging free radicals, lignin from plant sources contributes to overall health and lowers risk of chronic disease. Esters & Phenols in Brewing, Perfumes, Food Making Lactic Acid Bacteria: Team Players of Fermentation Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Fermentation breaks down tough fibers to ease digestion, as in koji, Japanese fermented rice Facts about Lignin Nature’s Glue : Lignin essentially acts as a natural adhesive, bonding plant cells together and enhancing rigidity while allowing flexibility. Varied Composition : The lignin content differs among plant species. For instance, hardwoods have higher lignin content than softwoods, influencing use in papermaking and construction. Proposed Uses : Research has explored the potential of lignin in diverse fields, from creating biodegradable plastics to developing new types of pharmaceuticals. This versatility showcases lignin’s ongoing relevance in modern science. Historical Uses : Indigenous cultures traditionally use the properties of lignin / tree bark, inner bark, for medicine and healthy food. Elderberry Tree: Germanic Nature Lore Mulberry Tree (Morus): Uses, Folklore & Myth How Lactic Acid Bacteria Make Yogurt Birch has a lignin content of 18 - 25% 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