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Lactase is an enzyme essential in digesting lactose , or milk sugar. A disaccharide, lactose breaks down as simple sugars glucose and galactose to ease digestion, provide energy and promote physical and mental health. Galactose: Simple Sugar of Nature & Health Milk & Dairy: Ancient Lactose Gene Lactic Acid Bacteria: Team Players of Fermentation About Lactase Lactase, or lactase-phlorizin hydrolase (LPH), is an enzyme. It catalyzes the hydrolysis of lactose into its two component sugars glucose and galactose. Also known as β-galactosidase, it's produced mainly in the small intestine. By transforming the double sugar lactose into easily absorbable forms as monosaccharides glucose and galactose, lactase enables them to enter the bloodstream. Lack of lactase causes painful / embarrassing digestive woes. Seven Probiotics: Human Digestive Health Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Mother of Vinegar & Microbial Life in a Bottle Lactase is produced by enterocytes, the absorptive cells lining the small intestine. Production happens predominantly in infancy. Genetic and environmental factors influence levels of lactase produced throughout life. In many populations, lactase production decreases after weaning. In others, such as those with a long history of dairy consumption, lactase production persists into adulthood. Creation, Cattle & the Cosmic Cow Lactobacillus : Nature of Lactic Acid Bacteria Cheese Making: Rennet & Natural Alternatives Lactase helps this calf digest Mama's milk Lactase in Nature and Human Health Purpose in Nature In natural ecosystems, lactase enables mammals to use dairy products (ie milk) as food. In the animal kingdom, lactase activity is highest during the nursing period, ensuring youngsters can metabolize their mother’s milk. A cup of whole milk contains approximately 150 calories and 8 grams of protein. Ability to digest lactose supports early pastoral societies, providing a consistent food source. Esters & Phenols in Brewing, Perfumes, Food Making Milk into Cheese: Lactic Acid Bacteria (LAB) Honey Mead: Most Ancient Ambrosia Holland, known for milk products, has the highest lactose tolerance rate in the world Human Health The majority of people in the world are lactose intolerant, in varying degrees by ethnicity and population. About 68% of people experience some level of lactose malabsorption. Northern Europeans are more likely to retain lactase activity into adulthood. This is due to a genetic adaptation linked to historical dairy farming practices. Hathor: Cosmic Cow Goddess of Ancient Egypt Terroir in Wine & Food: Expression of Place Acetic Acid: Food, Health & Science Farmer with Holstein dairy cattle How Lactose Breaks Down Lactase functions primarily in the brush border of the small intestine. There it meets lactose from digested food. Upon recognition lactase bonds to lactose molecules and catalyzes the hydrolysis reaction. This cleaves the glycosidic bond between the two monosaccharides glucose and galactose. The reaction can be summarized as: Lactose + H₂O → Glucose + Galactose Lactase: Nutrition & the Milk Sugar Enzyme Pyruvate (Pyruvic Acid): Key to Life's Energy Book of the Heavenly Cow - Myths of Egypt Once broken down into its simpler sugars, glucose and galactose are absorbed through the intestinal walls and transported into the bloodstream, providing energy for cellular functions. In absence of sufficient lactase, lactose remains undigested. Symptoms include bloating, abdominal pain, gas (excess burping and smelly farts) and diarrhea. Pasteurization: Microbial Dominance & Destruction Difference Between Pickling & Fermentation 4 Infused Wines of Ancient Medicine Lactase-Derived Products in Nature and Life The products created by the action of lactase, glucose and galactose, are essential for life. Glucose is a primary energy source for cells and important for brain function. Galactose is used in biological processes, including cell signaling and the synthesis of glycolipids and glycoproteins. Both sugars benefit the health of the gastrointestinal (GI) tract. Hair Loss: 9 Natural Cures of Physician Dioscorides Rasayana: Alchemy & Health of India Sistrum (Sistra) Music: Ancient Egypt Gastrointestinal (GI) or digestive tract from mouth to anus Probiotic bacteria use glucose and galactose as fuel to maintain healthy digestion. They're also nutrients for other organisms in the ecosystem. Lactose-Free Products : With the increasing awareness of lactose intolerance, many dairy companies now produce lactose-free milk and yogurt. These are treated with lactase to ensure lactose is pre-digested. How & Why to Ferment Green Beans Potassium (K): Human Health & Environment Amino Acids: Optimal Body Health & Energy Lactobacillus probiotic bacteria Nutritional Supplements : Lactase supplements treat lactose intolerance, allowing consumption of dairy products without harmful side effects. These products help broaden dietary choices and improve nutritional intake. Fermentation Processes : Lactase is used in the dairy fermentation industry. Enzymes produce lactose-free cheese and other fermented dairy products. . Lactase persistence is influenced by culture. In ancient societies where dairy farming is common, those who digest lactose effectively enjoy a nutritional advantage. Glycolysis: Biochemistry of Holistic Health Catalase: Unseen Enzymes Essential to Life How Lactic Acid Bacteria Make Yogurt Facts About Lactase Evolutionary Response : The ability to digest lactose beyond infancy has evolved independently inhuman populations, an example of gene-culture co-evolution. The trait aligns with agricultural development. Lifestyle Significance : In many cultures, particularly in Europe and North America, dairy products are dietary staples. Regions with high lactose intolerance such as East Asia and parts of Africa have a lower dairy consumption and alternative nutrient sources. Lactose-Free Products : Given the prevalence of lactose intolerance affecting the majority of the global population, the dairy industry offers lactose-free alternatives. These products are treated with lactase to break down lactose before consumption. Cultured dairy foods like yogurt and cheese are lower in lactose as most of it drains into the whey . GI Tract & Digestive Health : Beyond helping people process dairy, lactase supports a healthy GI tract. This demonstrates the influence of nutrition on overall wellness. Digestion is also linked to mental health. Cupriavidus metallidurans : Metal Eating Gold Making Bacterium Glycerin (Glycerol): Darling of Cosmetics, Health & Science Nigella Sativa: Black Seed of Healers digestive wellness influences anxiety and mood 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

Listeria is a genus of bacteria with major effects on human health and the environment. Many Listeria bacteria are beneficial, but there's a reason for their fearsome reputation. 19th Century: Home Gym, Bicycles, Antiseptic Lactase: Nature's Milk Digestion Enzyme Lactic Acid Bacteria: Team Players of Fermentation Listeria monocytogenes bacteria The Listeria genus comprises 28 species. Listeria monocytogenes is probably the most familiar, known for causing the foodborne illness listeriosis. Milk pasteurization is important to its control. Traits of Listeria Bacteria Listeria are rod-shaped, Gram-positive microorganisms. Facultative anaerobes, they can grow in both aerobic and anaerobic environments. They are non-spore-forming and distinguished by their ability to move by a process of tumbling motility, which allows them to easily navigate viscous environments like the stomach. Galactose: Simple Sugar of Nature & Health Treponema pallidum : About the Syphilis Bacteria Malaria: Roman Fever & Renaissance Plague Listeria species are small, comparatively speaking, typically measuring 0.5 to 2 micrometers in length and 0.5 micrometers wide. One micrometer is 0.001 of a millimeter. These bacteria thrive in a wide range of temperatures. They can survive in environments from just below freezing to normal body temperature (37°C or 98.6 °F) and in some cases up to 50°C (122°F). Refrigeration won't kill them, but cooking at over 65°C (149 °F) does. Seven Probiotics: Human Digestive Health Lactobacillus : Nature of Lactic Acid Bacteria Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose boiling kills Listeria spp . They withstand high levels of salt, and acidic environments . This adaptability enables them to survive in some preserved foods. Listeria is commonly found in soil, water and decaying organic material. It inhabits the gastrointestinal tracts of healthy animals, especially ruminants such as cattle. This bacterium can contaminate food including dairy products, vegetables, and meat. Farms, food-processing facilities, and food storage sites can be reservoirs for these microbes if not properly monitored. How & Why to Ferment Green Beans Gingerbread Houses: German Folklore Wild Yeast: Microbes Acting Naturally spinach Listeria  bacteria feed on organic compounds in their environment. They are saprophytic, using dead organic matter as a food source. In food, Listeria  is most specifically identified in: Fruits : Cantaloupes and apples have been linked to Listeria  outbreaks. Vegetables : Leafy greens, like spinach and lettuce, can carry these bacteria if contaminated from an outside source. Dairy : Soft cheeses made from unpasteurized milk are frequent carriers. Meats : Ready-to-eat deli meats and hot dogs pose significant risks for infection. ATP: Nature of Energy & Vital Functions Binary Fission: Speedy Microbe Reproduction 10 Wise Plants & Herbs for the Elixir of Life cantaloupe In animal hosts, including humans, Listeria can enter the gastrointestinal tract through consumption of contaminated food. The bacteria replicate in host cells, where they evade the immune response. They can potentially enter the bloodstream. Symptoms range from mildly flu-like to severe infection. The bacteria are later excreted along with other digestive tract contents if the unfortunate host recovers from infection. Predators of the Microworld: Vampirovibrio  & Lysobacter Difference Between Gram-Negative & Gram-Positive Bacteria Killer Yeast: Assassins of the Microworld Reproduction Listeria bacteria reproduce asexually through binary fission, dividing once an hour under optimal growth conditions. This rapid replication rate allows them to quickly establish colonies, especially in nutrient-rich conditions. The bacteria also exhibit intracellular reproduction, allowing them to escape external threats while proliferating within host cells. Rapid multiplication can lead to severe outbreaks. Fermenting Cabbage to Make Sauerkraut Cellulose: Plant Fibers of Structure & Strength Xanthan Gum & Plant Blight: Xanthomonas Campestris Significant Species The best known species of Listeria is Listeria monocytogenes , especially dangerous to pregnant women (causing miscarriage or stillbirth), newborns, the elderly and people with weakened immune systems. Listeria ivanovii, also pathogenic , is found mainly in sheep. Besides these two strains Listeria bacteria are not harmful. For example, Listeria innocua is often studied in labs to learn more about its nasty relatives. 4 Infused Wines of Ancient Medicine Starch: Power of Plants & Human Energy Elixir of Life: Alchemy & the Emperor Impact on Human Health Listeria monocytogenes has severe health consequences to humans, including meningitis and septicemia, besides listeriosis. The Centers for Disease Control and Prevention (CDC) estimates 1,600 people contract listeriosis each year in the US, with around 260 deaths. Environmental Health Considerations From an environmental perspective, Listeria is a threat to livestock and wildlife. As it can persist in agricultural and natural environments, it has the potential to spread among animal populations. Rabbit Fever Plague & Warfare: Hittites Potassium (K): Human Health & Environment Bdellovibrio : Lifestyles of Predatory Bacteria Listeria  can also affect environmental health by contaminating soil and water. Their presence in agricultural settings can endanger crops, especially if contaminated animal manure is used as fertilizer. If infected crops are consumed, Listeria  may be transferred back into the human food chain. Their ability to thrive in extreme conditions increases the risk of contamination. Creation, Cattle & the Cosmic Cow Rise of Pan: Fertility Goat God Péh₂usōn 7 Primary Electrolytes: Essential Ions & Health Discovery and Historical Context The discovery of Listeria dates back to 1926 when it's first isolated by the microbiologist E.G.D. Murray from a rabbit with pneumonia. Considered harmless at first, it soon shows its true nature. The genus is named after surgeon Joseph Lister (1827 - 1912). Lister pioneers the use of antiseptic techniques in Victorian Era surgery, saving innumerable lives. Kombucha: Ancient Brew & DIY Health Tea Zinc (Zn): Essential Metal in Alchemy & Medicine Victorian Trends: Sailor Suits to Taxidermy Interesting Facts About Listeria Psychrotrophic Nature : Unlike many pathogens, Listeria can grow at refrigeration temperatures, making it an exceptional survivalist among foodborne pathogens. Intracellular Pathogen : Listeria can invade and replicate within the cytoplasm of host cells, evading the immune system and complicating treatment. Extreme Survival Skills : They can survive in extreme conditions, such as high salt concentrations often found in processed foods. In animals such as cows the disease is most commonly associated with poorly preserved silage with a pH greater than 4.0. Animals may have listeriosis and show no symptoms. Listeria  has the unique ability to cross the blood-brain barrier in humans, which can result in serious neurological damage in those infected. The first reported listeriosis outbreak is in Canada in 1981, in contaminated hot dogs and deli meats. Edelweiss: Alpine Flower of True Love Magnesium (Mg): Ecology & Human Health Natural Anti-Spasmodic Treatments for Muscle Spasms & Pain hot dogs 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

Pepsin is an enzyme important to digestion and health. It breaks down protein-rich foods for smooth function of the gastrointestinal (GI) tract. One of the three main digestive enzymes, it keeps the body strong and active. Starch: Power of Plants & Human Energy Enzymes: Marvels of Nature & Human Health Lactase: Nature's Milk Digestion Enzyme Digestive function is linked to optimal physical and mental health. The three principle digestive enzymes are: Amylase (made in the mouth and pancreas; breaks down complex carbohydrates) Lipase (made in the pancreas; breaks down fats) Protease (made in the pancreas; breaks down proteins) A protease, pepsin starts as the inactive form pepsinogen, secreted by the stomach lining. When pepsinogen meets stomach acid, specifically hydrochloric (HCl), it transforms to active pepsin. Galactose: Simple Sugar of Nature & Health Ancient Grains: Wheat, Barley, Millet, Rice Whey & Whey Products: Health & Science vintage nutritional supplement Proteins are made of long chains of amino acids. Pepsin's task is to sever the bonds between them. In this way, pepsin helps release the essentials the body needs for functions like muscle repair and hormone production. Humans can't digest proteins as they are. Protein-rich foods such as meat, eggs or legumes need to be decomposed. For instance, a 3-ounce portion of chicken breast contains about 25 grams of protein. For the body to use this protein effectively, it must be reduced to amino acids. This readies nutrients for absorption in the small intestine. They then go to support muscle growth, tissue repair and metabolic functions. Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Lactic Acid Bacteria: Nature to Modern Uses Secrets of Xanthan Gum for Artists & Chefs The main function of pepsin is to initiate protein digestion. In the stomach, it decomposes complex proteins into smaller polypeptides. The partially digested food (chyme) then moves into the small intestine. There, it's further digested by enzymes like trypsin and chymotrypsin. Organic Polymers: Ecology & Natural Health Seven Probiotics: Human Digestive Health How & Why to Ferment Green Beans Stomach & lower digestive system Pepsin's optimal environment is acidic, with a pH level between 1.5 and 2. This extreme acidity is found in the stomach (1.5 - 3.5), where it helps with protein digestion in foods such as meat, eggs and legumes. The activation of pepsin from pepsinogen also facilitates activation of other digestive enzymes. This coordinated system ensures efficient digestion. Cellulose: Plant Fibers of Structure & Strength Lactic Acid: Natural Process & Human Health Women Scientists of the Ancient World Soybeans, a type of legume - lots of protein but hard to digest in whole form Pepsin benefits include: Enhanced Nutrient Absorption : By breaking down proteins effectively, pepsin increases absorption of essential nutrients in the intestines. Support of Muscle Growth : For athletes sufficient pepsin is important for protein metabolism. Efficient digestion can lead to better muscle recovery. Potential Medical Use : Emerging research suggests pepsin may have applications in treating some digestive disorders. Its natural protein breakdown ability enhances nutrition of digestive health supplements. Lignin: Ecology, Wood & Natural Health Women of the Wild Hunt: Holle, Diana, Frigg Potassium (K): Human Health & Environment Pepsin helps digest eggs. Beans can be fermented , for better nutrient absorption. Facts about Pepsin Discovery : The discovery of pepsin happens in the 19th century during the European medical revolution. The enzyme is isolated in 1836 by German physiologist Theodor Schwann. Pepsin in Food Products : Pepsin is used in cheese-making to curdle milk, promoting separation of whey protein and casein. Health Implications : Deficiencies in pepsin production can cause digestive issues. Hypochlorhydria (low stomach acid) inhibits protein digestion, with bloating, gas and nutritional deficiencies. Name : The term "pepsin" comes from the Greek "pepsis," which means "digestion." Adaptability : Pepsin can exist in various forms, each functioning at different pH levels, demonstrating its adaptability for effective digestion. Commercial Use : Pepsin is also used as a meat tenderizer in the food industry. It breaks down tough fibers in meat, making them softer and easier to chew. Phytic Acid: Mother Nature's Nutrient Secrets Magnesium (Mg): Ecology & Human Health Acetic Acid Bacteria for Vinegar Artisans: Acetobacter steaks - pepsin helps soften and digest fibrous meat Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Fermentation is an easy, ancient process of preservation. Salt is dissolved in natural juice and/or water to make brine. Fermenting increases nutrient availability and eases digestion. Green beans are perfect subjects. Lactobacillus : Nature of Lactic Acid Bacteria Seven Probiotics: Human Digestive Health How Lactic Acid Bacteria Make Yogurt Brine preserves food due to salt content. In vegetables such as legumes, carrots and cauliflower, brine encourages growth of beneficial bacteria to start the fermentation process. It's a simple dissolution of salt in water. Salt concentration in brine can vary. A concentration of about 5% salt to water is recommended for green beans, or 2.5 tsp salt per cup of H2O. Salt: Exalted Mineral of Alchemy Salt Trade - the Most Precious Mineral Solnitsata - Neolithic Salt Trade Town the briny deep When green beans soak in brine, they absorb the saltwater. This triggers chemical reactions catalyzing the process of fermentation. Salt preserves the beans and promotes the growth of beneficial salt-loving bacteria. Salt encourages lactic acid bacteria (LAB). These microbes munch on plant sugars to create lactic acid, which preserves food and enhances its flavor. Power of Pepsin: Potent Digestive Enzymes Electrolytes: Vital Minerals of Human & Environmental Health Whey & Whey Products: Health & Science LAB also create yogurt and cheese from milk In fermentation, salt has several benefits. Encourages Lactic Acid Bacteria : Salt fosters an environment where lactic acid bacteria (LAB) thrive, turning sugars into lactic acid, which imparts that distinctive tang. Inhibits Spoilage : The presence of salt limits the growth of spoilage bacteria and molds, allowing LAB to dominate. For instance, concentrations of 2-5% are enough to destroy harmful bacteria. 19th Century: Home Gym, Bicycles, Antiseptic Lactase: Nature's Milk Digestion Enzyme Lactic Acid Bacteria: Team Players of Fermentation Lactic Acid Bacteria Lactobacillus Listeria can affect meat, but harmful vegetable bacteria are unlikely to survive in an acidic pH environment. In spoilage of fermented foods, C. botulinum spores can germinate if pH exceeds 4.6. Maintains Crunchiness : Salt draws out moisture and retains the crispness of green beans. They stay crunchy throughout fermentation. Enhances Flavor : The right amount of salt and the fermentation process itself can elevate the natural taste of green beans. The presence of salt enhances the natural flavors of the vegetables while imparting a savory, umami taste. Galactose: Simple Sugar of Nature & Health Iodine (I): Origin, Properties, Uses & Facts Cornstarch: Cuisine, Beauty, Cleaning Uses Nutritional Value : Salt helps maintain the nutritional quality of the food by inhibiting spoilage, ensuring that the final product retains essential vitamins and minerals. Salt interacts similarly with legumes like green beans and fibrous vegetables like carrots and cauliflower. By drawing out moisture, salt helps create a concentrated brine that enhances flavor and alters texture. Moisture loss allows legumes and other vegetables to absorb flavors better during fermentation, culminating in a robust taste profile. When carrots are brined, salt softens them slightly and enhances their natural sweetness. Lye (NaOH): Caustic Soda for Soap & Glass Potash: Agriculture, Plant & Garden Health Listeria Bacteria: Health and Environment For a substance to be classified as salt today, whether table salt, kosher salt, sea salt or Himalayan salt, it must contain at least 98% sodium chloride (NaCl). There's a slight difference in the other 2%. Why Sea Salt is Recommended for Fermentation Sea salt is often recommended for fermentation due to its unrefined nature. It doesn't contain anti-caking agents or additives found in some table salts, which may interfere with the fermentation process. Sea salt is not specifically healthier than iodized salt, despite its visual appeal. It contains trace minerals, also easily sourced from other foods. Sea salt has less iodine, an object of controversy in table salt. Starch: Power of Plants & Human Energy Ancient Grains: Wheat, Barley, Millet, Rice Cherish the Chocolate: Sweet Fermentation Iodized Salt While iodized salt can be used in some cooking applications, it is usually not recommended for fermentation. This is because the iodine content may hinder fermentation processes and affect flavor. Salt is iodized for health reasons. In the 19th century many people are afflicted with goiter, a thyroid disorder associated with iodine deficiency. The remedy of adding iodine to table salt is universally successful. Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose 7 Primary Electrolytes: Essential Ions & Health 4 Infused Wines of Ancient Medicine A dark colored mineral, iodine is most familiar in its golden brown liquid form Anti-caking agents such as sodium aluminosilicate may be added to table salt. This product is widely used, also present in dried milk, egg mixes, sugar products, flour and spices. While iodized salt can be used for fermentation, iodine may disrupt beneficial bacterial growth. Iodized salt can be used if non-iodized salt isn't available. Non-iodized salt is illegal in countries such as India and Canada (even rock salt). In Norway, iodized salt is illegal. In America, it's up to the producer, and including iodine on nutrition labels is not mandatory. Hair Loss: 9 Natural Cures of Physician Dioscorides Treponema pallidum : About the Syphilis Bacteria Fermenting Cabbage to Make Sauerkraut Table salt Washing Beans Lactic acid bacteria live on the bean skins. Washing beans can eliminate some of the naturally occurring LAB found on their surface. To retain LAB it's best to rinse beans lightly, or not at all if they're fresh picked. Cutting Beans Ends can be snapped off or left on. Beans are used whole or can be cut into pieces, which may reduce fermentation time due to increased surface area of the legumes. Esters: Nature's Fragrance & Flavor Makers Polysaccharides: Starch, Glycogen, Cellulose Celandine: Plant Toxins & Medicine Cooking Beans Cooking beans before fermentation is a matter of personal preference. Raw green beans can be fermented directly, allowing for a crisp texture. Blanching can soften them slightly, helping in flavor absorption while still allowing fermentation. Most bacteria, including food pathogens, spoilage bacteria and lactic acid bacteria perish at 71°C (160°F). Pseudomonadota : E. coli, Gonorrhea & Nitrogen Fixing Bacteria Pasteurization: Microbial Dominance & Destruction Broad Beans ( Fava ) - Bronze Age Crops Cooking green beans before fermentation is not necessary. Raw beans offer the best access to sugars needed for fermentation. Cooking can also make them mushy. If softer texture is desired, use less fermentation time. How to Prepare Brine Brine can be added to beans in two primary ways: Brine Solution : Prepare a brine by dissolving salt in water and then adding it to the beans. This method allows for even distribution of salt. For a standard recipe, mix 1 tablespoon of salt per cup of water. Stir to dissolve salt fully before adding it to the beans. Direct Salt and Water Addition : Alternatively, mix the beans with salt first, allowing the salt to draw out moisture before adding water. This uses the natural bean juices in the brine. Both methods are good, so the approach is more of a personal preference. Gum Arabic, Guar, Xanthan: Guide for Artists & Artisans Great Advances in Chemistry 1600-1800 Prokaryotes & Eukaryotes: Life Forms on Earth Nutritional Value of Bean Brine After Fermentation The brine from fermenting beans also has nutritional benefits. Probiotics such as the LAB Lactobacillus promote digestive health, and contains minerals leached from the beans during fermentation. The brine can be used as a quick nutrient shot or flavorful seasoning. Vegetable brine adds both taste and health benefits in soups, stews, savory smoothies, stir-fries and sauces. Milk into Cheese: Lactic Acid Bacteria (LAB) Scheele's Green: History's Most Toxic Pigment Ullikummi - Rock Monster of Legend Best Vegetables for Fermentation Besides beans, some vegetables are ideal for fermentation due to their texture and moisture content. They include: Cucumbers : They offer a refreshing crunch when fermented. Carrots : Their natural sweetness takes tangy turn. Cauliflower : This veggie stands up well during fermentation, absorbing flavors nicely. Radishes : They ferment quickly and provide a peppery zest. Beets : Flavor enhancement while reducing undigestible fibers. Chlorine (Cl): Properties, Hazards & Uses Nitrogen Fixation & Evolution of Plant Life Microbe pH Levels: Acidophiles, Neutrophiles & Alkaliphiles Some vegetables should be avoided due to their high starch content or low acidity. These include: Eggplant : It tends to get slimy due to water content and cellular composition. Potatoes : These are too starchy and do not ferment well. Mushrooms : They can introduce unwanted flavors and don’t hold up well. Mushrooms can be tasty pickled , but lose nutrition and can thwart digestive ease in the process. Difference Between Pickling & Fermentation Malevolent Microfungi: Hazards of Health & Home Ammonia: Formation, Hazards & Reactions As fungi, mushrooms lack the cellular fibers of vegetables Facts About Fermenting Legumes and Vegetables Ancient Tradition : Fermentation is one of the oldest food preservation methods, dating back thousands of years. Versatile Flavors : The flavor of fermented beans can be influenced by the type of spices or herbs added during fermentation. Common additions include garlic, dill, or chili flakes. Health Benefits : Fermented foods are known to promote gut health, boost immunity, and can even improve mental well-being. Fermentation can reduce the amount of lectin , which benefits plants but can cause nutritional malabsorption in humans. In agriculture , legumes are known for attracting nitrogen-fixing bacteria  during their growth in soil, improving nutrient value of current and future crops. This is why beans are especially desirable for nutrient-rich fermentation. Farmers also rotate other crops with legumes to take advantage of this nitrogen empowering ability. Rasayana: Alchemy & Health of India Mandalas: Psychology & Art Therapy 10 Wise Plants & Herbs for the Elixir of Life beans sprouting 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

Trace minerals are vital nutrients the human body needs in miniscule amounts. Supporting enzyme functions in processes such as oxygen transport or hormone production, these minerals are essential for life. Fermenting Green Beans: Salt, Brine & Bacteria Power of Pepsin: Potent Digestive Enzymes Potassium (K): Human Health & Environment Trace elements, often referred to as trace metals, help maintain the health and well-being of living organisms. They're in tissues of plants and animals such as humans, making up less than 0.01% of body weight. Macrominerals such as calcium or potassium are needed in larger amounts. Trace minerals fulfill specialized functions integral to biological processes. Common trace elements include iron, zinc, copper, manganese, selenium, iodine, and molybdenum. Deficiencies or excess of these elements can cause serious health problems; as always, balance is the key. 7 Primary Electrolytes: Essential Ions & Health Magnesium (Mg): Ecology & Human Health Glycolysis: Biochemistry of Holistic Health balance Seven important trace minerals are: Iron (Fe) Zinc (Zn) Selenium (Se) Copper (Cu) Manganese (Mn) Iodine (I) Molybdenum (Mo) These minerals are found in various foods like meat, fish, nuts, beans, and whole grains. Human bodies can't produce them and have to get them from food and drink. Gum Arabic (Acacia Gum) Art, Food & Medicine White Pigments of Ancient Artisans Enzymes: Marvels of Nature & Human Health a good source of trace minerals - fermentation breaks down lignin to enhance nutrient absorption They aren't hard to get. The daily level of selenium, for instance, is found in one Brazil nut. Table salt has added iodine, except in Norway, where iodized salt is illegal. Sea salt contains iodine as a trace element. Origins of Trace Elements Trace elements arise from the Earth's crust as naturally occurring minerals in soil and rocks, as well as air and water. They enter the food chain through erosion and plant absorption. Lectins & Phytates: Nature of Plants + Human Health Listeria  Bacteria: Health and Environment Lactase: Nature's Milk Digestion Enzyme water erosion - water picks up minerals this way Animals acquire the minerals by eating plants or other animals who ate the plants. Trace minerals are effectively passed through the food chain to reach humans. Environmental factors can influence availability of trace elements. These include soil composition, agricultural practices, and food processing techniques. The mineral content of soil varies from place to place, impacting local diets. Coastal regions have access to iodine-rich foods like seaweed and fish, while landlocked areas may need iodized salt. Iodine (I): Origin, Properties, Uses & Facts Phosphorus: Element of Fatal Fascination ATP: Nature of Energy & Vital Functions fish dish Seven Primary Trace Elements 1. Iron Iron is essential for the formation of hemoglobin, the protein in red blood cells which carries oxygen throughout the body. Iron deficiency can lead to anemia, with symptoms of fatigue, weakness and low immune function. While iron is crucial, too much can be toxic. Hemochromatosis or iron overload has symptoms of fatigue, weakness, brain fog, depression, anxiety, erectile dysfunction, joint pain and menstrual disruptions. Foods high in iron include red meat, spinach and lentils. Iron absorption is facilitated by pairing iron-rich food with vitamin C sources, such as oranges or bell peppers. Knowing the Three Primary Oxides of Iron Seven Metals of Antiquity - Metallurgy Allegory of the Cave: Vision and Truth spinach 2. Zinc Zinc is necessary for several biological functions, including DNA synthesis, immune response, and wound healing. It is integral to enzyme efficiency, functioning in the catalytic activity of over 300 enzymes. Zinc is known to shorten the duration of the common cold. Taking zinc lozenges within 24 hours of symptoms can reduce the length of illness. Zinc (Zn): Essential Metal in Alchemy & Medicine Pyruvate (Pyruvic Acid): Key to Life's Energy Spirit of Wine of the Wise: Alchemy Recipe Most colds last about a week. It's also important to rest and let the virus battle run its course. Otherwise symptoms like fatigue can drag on or develop into more serious conditions like pneumonia. Zinc helps healthy cell division and growth. Common sources include seafood, meat, and legumes. A deficiency of zinc can manifest in taste disorders as this mineral is important to sensory function. Esters & Phenols in Brewing, Perfumes, Food Making How & Why to Ferment Green Beans Gingerbread Houses: German Folklore 3. Copper Copper has jobs in iron metabolism, functioning of the central nervous system and formation of connective tissue and bone. It's a cofactor for the enzymes of energy production. The blue hue of copper-containing enzymes gives them their characteristic color. The iconic blue of the Mediterranean Sea is attributed to dissolved copper, which also contributes to the color of turquoise stones. Turquoise: Precious Stone of Ancients Cypriot Copper & Ancient Cyprus Hashamili - Metal Work & Smith God turquoise necklace Copper is key for iron metabolism and red blood cell formation. It also helps produce collagen and maintain healthy blood vessels. Foods high in copper include shellfish, seeds, nuts, and whole grains. Historically, copper has been used for antimicrobial properties. In folklore, copper coins tossed into a well or water source keeps water "sweet", a quality attributed to the spirit of the well ... who might also grant a wish. Today copper vessels and surfaces are common in settings such as brewing, nutrition and healthcare. Ethyl Acetate: Scent of Flowers, Wine & Fruits Whey & Whey Products: Health & Science Cassiterite - Tin Source of Ancients beer brewing vats of copper 4. Selenium Selenium is an antioxidant. It helps protect cells from oxidative damage and is essential for the functioning of the thyroid gland. It's necessary for formation of the proteins regulating metabolism. Selenium is essential for efficient immune response. Low selenium levels can weaken the immune system and cause diverse health problems such as mood disorders, thyroid dysfunction, thinning hair and brittle nails. Lignin: Ecology, Wood & Natural Health Organic Polymers: Ecology & Natural Health Seven Probiotics: Human Digestive Health 5. Manganese Manganese is vital for bone formation, blood sugar regulation, and the metabolism of carbohydrates and cholesterol. It also acts as an antioxidant, helping mitigate oxidative stress. Manganese is found mostly in bones, the liver, kidneys, and pancreas. It helps the body form connective tissue, blood clotting factors and sex hormones. It may help clean up contaminated environments. Seven Precious Stones of the Ancient World Lactose Loving Yeast: Microbial Rule Breakers Pasteurization: Microbial Dominance & Destruction 6. Iodine Iodine is essential for thyroid hormone production, which regulates metabolism, growth, and development. Deficiency in iodine can lead to thyroid dysfunction such as goiter, and developmental issues. Pregnant women, the fetus and children need more iodine. Table salt is often iodized to prevent deficiency, the answer to a 19th century American health crisis. This has greatly reduced iodine deficiency worldwide. Pseudomonadota : E. coli , Gonorrhea & Nitrogen Fixing Bacteria Seven Deadly Diseases of the Renaissance Fermenting Cabbage to Make Sauerkraut iodine in mineral form 7. Molybdenum Molybdenum is a part of four distinct enzymes in the body helping break down proteins, alcohol, drugs and toxins. Enzymes with molybdenum also work to decompose purines, such as adrenalin, and sulfites. Foods such as legumes (beans, lentils, peas), grains, leafy vegetables, nuts, and organ meats are excellent dietary sources of molybdenum. Deficiency symptoms include increased heart rate, nausea, vomiting and coma. In soil, molybdenum deficiency impairs crops. In livestock and agriculture, molybdenum supports the enzymatic functions of both plants and animals. Noble Rot: Secret of Sumptuous Sweet Wines Cellulose: Plant Fibers of Structure & Strength Phytic Acid: Mother Nature's Nutrient Secrets Bioavailability The ability of bodies to absorb trace minerals varies. Compounds in foods such as phytates in grains and oxalates in spinach can inhibit nutrient absorption. Cooking, soaking or fermenting can increase bioavailability of these trace elements. Mental Health Connections can exist between trace mineral deficiencies and mood disorders. For instance, zinc's effect on mood regulation is a topic of interest in medical research of mental health disorders. Difference Between Pickling & Fermentation Natural Anti-Spasmodic Treatments for Muscle Spasms & Pain Amino Acids: Optimal Body Health & Energy 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

Amylase, lipase & protease are digestive enzymes essential to health. As biological catalysts they metabolize macronutrients into simpler forms of energy easily absorbed by bodies. Enzymes: Marvels of Nature & Human Health SCOBY & Mother of Vinegar: Cultured Cuisine 10 Wise Plants & Herbs for the Elixir of Life digestive enzymes help break down food Digestive health affects energy levels, immunity and mental stability. Conditions like celiac disease can happen when specific enzymes or their affiliated processes don't function properly. There are 22 known digestive enzymes in the human body. Enzymes amylase, lipase, and protease work together in different parts of the digestive system to deconstruct food into its basic elements. Seven Trace Minerals: Nature's Little Helpers Potassium (K): Human Health & Environment Amino Acids: Optimal Body Health & Energy human digestive system, gastrointestinal (GI) tract Amylase - Carbohydrates Amylase transforms complex carbohydrates into simpler sugars. While most digestive enzymes are secreted primarily by the pancreas, amylase also comes from the mouth, produced by the salivary glands. During chewing, salivary glands actively secrete amylase. This is the beginning of digestion, the severing of long chains of starch into simpler sugar molecules like maltose . Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Gingerbread Houses: German Folklore Women Scientists of the Ancient World The process continues further down the digestive tract, as pancreatic amylase finishes decomposing starches in the small intestine into glucose, to be absorbed by the bloodstream. Amylase levels can differ significantly from person to person. Those who consume a lot of of carbohydrates often have higher levels of this enzyme, helping process starchy foods. Cinnamon - Spice Trade of Ancients Solnitsata - Neolithic Salt Trade Town How Lactic Acid Bacteria Make Yogurt potatoes Lipase: Fat Digestion Produced in the pancreas, with smaller amounts secreted in the stomach, lipase specializes in breaking down fats or lipids into fatty acids and glycerol. These can be absorbed and reused by the body. Fats are tricky to digest because they’re hydrophobic and don't dissolve in water. To reduce them, bile is produced in the liver and stored in the gallbladder. Pyruvate (Pyruvic Acid): Key to Life's Energy Lactase: Nature's Milk Digestion Enzyme Terroir in Wine & Food: Expression of Place It emerges to emulsify fats to smaller drops, increasing surface area. Lipase degrades triglycerides to simple fatty acids and monoglycerides, enabling the digestive system to absorb these nutrients. The body typically produces about 60 grams of lipase daily. The enzyme is active mainly in the small intestine. Lipase is important to infant health. Babies rely on the enzyme gastric lipase, secreted in the stomach, which helps them digest fat-rich breast milk. Acetic Acid: Food, Health & Science Lignin: Ecology, Wood & Natural Health Seven Probiotics: Human Digestive Health Protease: Proteins Protease dismantles proteins into peptides, and ultimately into amino acids . The body needs these to build muscles, enzymes, hormones, and other structures. It occurs in many different forms. Proteases recognize specific peptide bonds in protein chains. They sever the bonds to facilitate reduction of the proteins to amino acids. Protease is predominantly produced in the pancreas, though some variants of the enzyme are active in the stomach. Stomach acids first denature (unfold) the proteins, making them easier to digest. Natural Anti-Spasmodic Treatments for Muscle Spasms & Pain Tannins: Complex Astringents of Nature Rosemary: Immortal Essence & Balm of Kings Gastric proteases, like pepsin in the stomach, then join the party. Once the partially digested protein reaches the small intestine, pancreatic proteases like trypsin and chymotrypsin continue the process. Plant proteases also benefit human digestive health. For example enzymes like bromelain from pineapples and papain from papayas are used as natural meat tenderizers. Amylase, lipase, and protease each target a specific macronutrient. Their actions ensure the body receives glucose for energy, fatty acids for energy storage and metabolic function, and amino acids for growth and repair. Irrwurz or Mad Root: German Folklore Magnesium (Mg): Ecology & Human Health Glycolysis: Biochemistry of Holistic 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

Amylase is a powerful digestive enzyme, also important to fermentation. In saliva, it initiates digestion by decomposing starches into sugars. It's found in mammals like humans, dogs and elephants, and nourishes seed sprouts. Lignans: Nature's Weapons of Defense Digestive Enzymes: Amylase, Lipase & Protease Starch: Power of Plants & Human Energy Amylase and What it Does Amylase exists in two major forms. Salivary amylase or ptyalin is produced in the salivary glands. Pancreatic amylase is released by the pancreas into the small intestine. The action of amylase begins the digestive process. It converts complex carbohydrates into simpler sugars like maltose and dextrin. Amylase decomposes starches through hydrolysis (breakdown by water) of glycosidic bonds. Phytic Acid: Mother Nature's Nutrient Secrets SCOBY & Mother of Vinegar: Cultured Cuisine 10 Wise Plants & Herbs for the Elixir of Life From the moment food enters the mouth, salivary amylase begins to hydrolyze starches. Salivary amylase digests almost a third of carbohydrates before food reaches the stomach. As the food bolus travels down the esophagus to the stomach and then to the small intestine, pancreatic amylase takes over. The results are disaccharides like maltose, and oligosaccharides. Lectins & Phytates: Nature of Plants + Human Health Potassium (K): Human Health & Environment Cellulose: Plant Fibers of Structure & Strength human digestive tract Oligosaccharides are compounds of three to ten simple sugars. All mammals have unique oligosaccharide profiles. These compounds are further digested into glucose by enzymes in the intestinal lining. In the small intestine, pancreatic amylase deconstructs longer-chain sugars into smaller structures like maltose. Maltose is a component of malt, made when grain is softened in water and starts to germinate. It is also found in varying amounts in partially hydrolyzed starch products such as maltodextrin, corn syrup, and acid-thinned starch. It's converted to glucose by the enzyme maltase. Magnesium (Mg): Ecology & Human Health Seven Trace Minerals: Nature's Little Helpers Power of Pepsin: Potent Digestive Enzymes malt barley grains with sprouts - malt is mashed to facilitate the amylase process Amylase reduces dietary starches in mammals including humans, dogs, cats, horses, cows and elephants. In dogs and cats, high levels of amylase help digest carbohydrates from diets abundant in grains. Herbivores wild and domestic need amylase to process starches properly. Yeasts sometimes show up in animal feces due to the simple sugars expelled by the body, the end result of the starch breakdown process. Fermenting Green Beans: Salt, Brine & Bacteria Flavonoids: Sensory Compounds of Nature Whey & Whey Products: Health & Science cows and horses have high levels of amylase In plants, amylase helps with seed germination. It separates stored starches into sugars, generally glucose, to fuel the growth of seedlings. Some insects produce amylase. Mealworms and many caterpillars have this enzyme in their saliva, allowing them to metabolize starch from the plants they eat. In soil, microbes like fungi and bacteria produce the enzyme to decompose organic matter. Decomposition is necessary for ecosystem nutrient cycling, making complex carbohydrates available in simpler forms to organisms. Women Scientists of the Ancient World Molybdenum (Mo): Ecology & Human Health Calcium (Ca): Earth Metal of Structure & Strength glucose is a favorite food of yeast - above, Saccharomyces cerevisiae, brewer's or baker's yeast Amylase in Fermentation Amylase is important to fermentation, the production of beer and wine, as well as in baking. During the brewing process, malted grains high in starch are mixed with water and heated. Heat activates the amylase in the grain, breaking down starches into fermentable sugars like glucose. Yeasts then convert those sugars into alcohol and carbon dioxide. In sake, amylase breaks down rice starch. How Lactic Acid Bacteria Make Yogurt Saccharomyces cerevisiae : Queen of Yeasts Fermentation: Yeast & the Active Microworld sake, Japanese rice wine In baking, amylase helps transform flour starches into sugars the yeast can ferment. CO2 released by the yeast causes the rising of bread. Ethanol and esters also produced by the yeast influence flavor and texture. In food production, it's often added to baked goods to improve texture and quality. In the textile and paper industries, amylase is used for starch degradation. Ancient Grains: Wheat, Barley, Millet, Rice Lactase: Nature's Milk Digestion Enzyme Esters & Phenols in Brewing, Perfumes, Food Making Facts About Amylase Multiple Sources : Amylase can be found in primates, bats, rodents, and some reptiles. Genetic Variation : Amylase production is genetically regulated and varies among populations, especially between agrarian communities with starch-heavy diets and those with protein-centric diets. Diagnostic Applications : Excess levels of amylase can be an indicator of certain medical conditions, such as pancreatitis. In the cleaning industry , amylase in detergents helps remove starch-based stains from fabric. Variations of Amylase : There are different types of amylase, such as alpha-amylase and beta-amylase. Each type has functions suited to specific roles. Flavonoids: the Big Five of Aroma, Flavor & Color Nitrogen Fixation & Evolution of Plant Life Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Amylase is used to remove starch-based stains like BBQ sauce, chili sauce and mustard 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

Resistant starch is a carbohydrate. It doesn't digest in the small intestine but ferments in the large to provide fibrous bulk and nourish bacteria. Here are the five types of resistant starch and their influence on human health. Starch: Power of Plants & Human Energy Polysaccharides: Starch, Glycogen, Cellulose Starch-Loving Bacteria: Nature, Science, Nutrition RS5 - Starch Lipid Complex Resistant starch bypasses the normal digestive process to become soluble or fermentable fiber in the large intestine. This causes feelings of fullness, and feeds beneficial bacteria. It's believed to help blood sugar control. Resistant starch appears in five major forms, depending on its structure and processing. 1. RS1 – Physically Inaccessible Resistant Starch RS1, found in whole, unrefined grains, has its starch trapped within fibrous cell walls. Common sources include seeds, legumes, barley, oats, and brown rice. Amylase: Starch to Sugar Enzyme of Digestion & Fermentation Lignans: Nature's Weapons of Defense Digestive Enzymes: Amylase, Lipase & Protease chick peas The fibrous structure of these foods prevents digestive enzymes from breaking down the starch. Bound tightly within the plant's cell walls, this type of resistant starch is difficult for digestive enzymes to access. Whole legumes such as lentils or chickpeas keep a significant amount of this starch even after cooking. This type of resistant starch is linked to improved digestive health and steady energy. Saccharomyces cerevisiae : Queen of Yeasts Seven Trace Minerals: Nature's Little Helpers 10 Wise Plants & Herbs for the Elixir of Life 2. RS2 – Resistant Starch Due to Starch Conformation RS2 is starch undigestible because of its natural molecular structure. A tightly packed composition makes it inaccessible to digestive enzymes. Foods considered rich in RS2 include green bananas, raw potatoes, and high-amylose corn starch. RS2 transforms into more digestible forms when heated. Molybdenum (Mo): Ecology & Human Health How Lactic Acid Bacteria Make Yogurt Calcium (Ca): Earth Metal of Structure & Strength Thus raw potatoes and green bananas retain their resistant starch content, but lose it when cooked. RS2 in its raw form has been linked to blood sugar control by slowing release of glucose to the bloodstream. Like all resistant starches, RS2 supports the digestive microbiota as a prebiotic. 3. RS3 – Resistant Starch Formed Through Retrogradation RS3 is a type of resistant starch created when certain starchy foods are cooked and then cooled. The gelatinized starch molecules dissolved during cooking reform in a less digestible way. Fermenting Green Beans: Salt, Brine & Bacteria Lactobacillus : Nature of Lactic Acid Bacteria Seven Probiotics: Human Digestive Health Common examples of RS3 include cooled rice, potatoes, and pasta. A freshly cooked bowl of rice has more digestible starch, but refrigerated for several hours the starch retrogrades, forming more resistant starch. When the food is reheated after cooling, the resistant starch content remains. RS3 is considered to lower glycemic response, so blood sugar levels rise more gradually after eating. RS3 also feeds beneficial bacteria. Clostridium spp . produce short-chain fatty acids like butyrate, important to colon health. Power of Pepsin: Potent Digestive Enzymes Electrolytes: Vital Minerals of Human & Environmental Health Whey & Whey Products: Health & Science rice cooled for a few hours and reheated contains more resistant starch 4. RS4 – Chemically Modified Resistant Starch RS4 are starches chemically altered to resist digestion. These modifications are usually done during food processing to enhance specific functional attributes, such as texture or shelf life. Modified starches are frequently used in processed foods like baked goods or snack bars, in sauces and dressings. They also provide some health benefits. RS4 is generally recognized as safe for consumption. Secrets of Xanthan Gum for Artists & Chefs Listeria Bacteria: Health and Environment Galactose: Simple Sugar of Nature & Health baked goods This type of resistant starch behaves similarly to natural forms. It passes through the digestive system largely intact. It fuels GI bacteria and is believed to promote overall digestive health. RS4 is of interest in industrial and functional food applications because it expands the potential of resistant starch. It can add fiber to foods in which it doesn't naturally occur. How & Why to Ferment Green Beans Gingerbread Houses: German Folklore Wild Yeast: Microbes Acting Naturally waffles are generally low in fiber at <3g per serving 5. RS5 – Starch-Lipid Complexes RS5 is formed when resistant starch interacts with lipids or fats. This combination resists digestion. RS5 has potential applications in food technology, with different melting behaviors and textures than other starches. Frying potatoes in oil or adding fats to a starchy dish can form RS5. The starch-lipid complexes may improve the food’s glycemic response as well as fermentation benefits in the large intestine. This type of resistant starch is an emerging area of research. Song of the Loreley - Lethal Attraction Mother of Vinegar & Microbial Life in a Bottle The Microscope: Antonie van Leeuwenhoek fried donuts - believe it or not 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

Amylase, a primary digestive enzyme, helps decompose carbohydrates into simple sugars. It's integral to digestion and yeast -driven fermentation. The three main types of amylase are α-amylase, β-amylase, and γ-amylase. Amylase: Starch to Sugar Enzyme of Digestion & Fermentation Starch: Power of Plants & Human Energy Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose About Amylase Amylase catalyzes the hydrolysis of starch into sugars. It's produced in the salivary glands and pancreas, functioning in the mouth and the small intestine. The enzymatic action begins as soon as food enters the mouth. Major components of starch are amylose and amylopectin. Amylase is the enzyme facilitating their deconstruction. In digestion, these enzymes ensure dietary starch is broken down into easily absorbed glucose. Digestive Enzymes: Amylase, Lipase & Protease Starch-Loving Bacteria: Nature, Science, Nutrition Lignans: Nature's Weapons of Defense Glucose is a vital energy source for cellular processes. α-Amylase starts the process, β-amylase produces fermentable sugars like maltose, and γ-amylase completes the task by reducing complex carbohydrates to glucose. Amylase is important to fermentation, especially brewing and baking. It helps yeast digest the starches or complex sugars in grains and flour by reducing them to simpler sugars. Nitrogen Fixation & Evolution of Plant Life Linen, Hemp & Cotton - Fabrics of Ancient Egypt Fermentation: Yeast & the Active Microworld 1. Alpha-Amylase (α-Amylase) α-Amylase is the best known of the three types of amylase. An endo-enzyme, it cuts starch molecules randomly along their internal chains, producing shorter oligosaccharides and dextrins. It does not directly yield simple sugars like glucose, but prepares starch for further enzymatic breakdown. Unique Traits : Optimal activity at neutral to slightly alkaline pH (around 6.7–7.0). Functions at relatively high temperatures, often over 60°C, a feature exploited in industrial processes. Found in both human saliva and the pancreas, it's important for the onset of starch digestion in the body. Seven Trace Minerals: Nature's Little Helpers Molybdenum (Mo): Ecology & Human Health Women of the Wild Hunt: Holle, Diana, Frigg Human digestive tract In humans, α-amylase starts breaking down starches in the mouth during chewing. Its action continues in the stomach until denatured by acidic gastric juices, at which point pancreatic α-amylase takes over in the small intestine. This enzymatic breakdown generates simpler sugars like maltose, a disaccharide and glucose, a monosaccharide. In brewing and baking, α-amylase breaking down polysaccharides into shorter chains. This helps create fermentable sugars yeast can metabolize into alcohol and carbon dioxide. High temperature resistance of α-amylase helps liquefy starch during the mashing process in beer-making. Fermenting Green Beans: Salt, Brine & Bacteria Power of Pepsin: Potent Digestive Enzymes Potassium (K): Human Health & Environment malted barley - amylase produces sugars to nourish sprouts, used in brewing to start fermentation 2. Beta-Amylase (β-Amylase) β-Amylase catalyzes breakdown of starch into maltose, a disaccharide composed of two glucose molecules. Unlike α-amylase, β-amylase acts as an exo-enzyme, working on the non-reducing ends of starch chains. Unique Traits : Operates at a more acidic pH range (4.0–5.5). Found predominantly in plants, bacteria, and molds, but absent in animals. Highly specific, producing maltose exclusively as its product. β-amylase itself is not present in humans but the maltose it produces during industrial processes is injected into the diet and broken down by the enzyme maltase in the human intestine into glucose. Five Types of Resistant Starch: Fiber & Health Tannins: Complex Astringents of Nature Enzymes: Marvels of Nature & Human Health more sugar! It helps feed digestive microbes. After α-amylase decomposes starches, β-amylase further reduces these sugars. The combined action of α-amylase and β-amylase ensures nutrient absorption in humans and bacteria. β-Amylase is integral to the malting process of brewing. In barley grains, β-amylase becomes active as the grain germinates, converting stored starch to maltose. Sweet potato, barley, wheat, and soybean contain β-amylase. It's also used in production of sweeteners like high-fructose corn syrup. Lactase: Nature's Milk Digestion Enzyme Lactic Acid Bacteria: Team Players of Fermentation Saccharomyces cerevisiae : Queen of Yeasts 3. Gamma-Amylase (γ-Amylase) γ-Amylase, or glucoamylase, completes breakdown of starch into individual glucose molecules. This enzyme hydrolyzes both α-1,4 and α-1,6 glycosidic bonds. It's able to fully reduce complex carbohydrates to simple sugars. Unique Traits : Optimal activity at highly acidic pH levels (pH 3.0–4.0), distinct from α- and β-amylases. Functions at lower temperatures compared to α-amylase, generally around 50°C. It is highly effective at removing starch residues due to its ability to break α-1,6 bonds in branched chains. Galactose: Simple Sugar of Nature & Health 4 Infused Wines of Ancient Medicine Nigella Sativa: Black Seed of Healers proper digestion influences physical and mental health While γ-amylase is not naturally found in humans, its function mirrors that of other enzymes like maltase and isomaltase in efficiently converting carbohydrate polymers into glucose for absorption and use in the body. Mushrooms and other fungi, microbes such as bacteria, some plants and animals are thought to have this enzyme. γ-Amylase is integral to processes requiring complete saccharification, such as bioethanol production. It's also used in manufacture of high-glucose syrups and for cleaning applications in starch-heavy industries. Phytic Acid: Mother Nature's Nutrient Secrets Magnesium (Mg): Ecology & Human Health Amino Acids: Optimal Body Health & Energy 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

Maltose is a disaccharide, or double sugar, composed of two glucose molecules. Produced by a specialty enzyme, it's important to ecology, health, fermentation and brewing, adding flair to food and drink. Beer: Malting & Mashing in Grain Fermentation Three Types of Amylase in Digestion & Fermentation   Saccharomyces cerevisiae : Queen of Yeasts barley grains This carbohydrate is important to the needs and pleasures of human nutrition. Scientifically known as maltobiose, maltose forms when starch is reduced to simpler sugars by digestive enzymes, the amylases . About Maltose Maltose is first discovered in malted barley in the 19th century. Crystalline and water soluble, maltose is less sweet than table sugar, or sucrose. It has a higher glycemic index and can provide an energy surge when metabolized. Foods high in maltose cause quicker blood sugar spikes. Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Honey Mead: Most Ancient Ambrosia Five Types of Resistant Starch: Fiber & Health Thus maltose is a boon for athletes but a horror for blood sugar regulation. It naturally occurs in foods such as malted grains, particularly barley. A pint of beer has 10-15 g of maltose. Maltose also comes from sweet potatoes (3.3 g per medium potato) and some root vegetables like carrots, as well as broccoli and sprouts. The starches are broken down either by the plant or during cooking. In the human body, maltose is formed during digestion. The enzymes break down starches into simpler sugars, making maltose a common intermediate in carbohydrate metabolism. Starch: Power of Plants & Human Energy Polysaccharides: Starch, Glycogen, Cellulose Amylase: Starch to Sugar Enzyme of Digestion & Fermentation Sweet potatoes are high in maltose In the malting process, brewers soak grains like barley in water to germinate them. At germination, enzymes such as alpha-amylase and beta-amylase convert the plant’s starches to sugars, including maltose. After germination, the grains are dried in a kiln to stop the process, resulting in malt, with a high sugar content. Approximately 65% of sugar in malt comes from maltose. Digestive Enzymes: Amylase, Lipase & Protease Potassium (K): Human Health & Environment Cellulose: Plant Fibers of Structure & Strength malted grains Maltose is a quick source of energy. In nature, maltose is used by both plants and animals. When plant enzymes convert starch to maltose, they release stored energy. Brewers rely on maltose as a fermentable sugar. During fermentation, yeast converts maltose into alcohol and carbon dioxide, a process essential for making beer. Molybdenum (Mo): Ecology & Human Health Seven Trace Minerals: Nature's Little Helpers Women Scientists of the Ancient World Saccharomyces cerevisiae , brewer's and baker's yeast The type of malt used can influence beer flavor. Light malts produce more fermentable sugars, while darker malts contain some unfermentable sugars, contributing to the beer's sweetness and flavor profile. A lager brewed with light malt may have a crisp, clean taste, while a stout made with darker malt can present rich chocolate notes due to caramelization. Listeria  Bacteria: Health and Environment Lactase: Nature's Milk Digestion Enzyme Galactose: Simple Sugar of Nature & Health In fermentation, maltose is integral to production of beverages like beer and sake. Maltose can't be digested by humans or yeasts without the enzyme maltase. Maltase chops maltose into two glucose molecules. These are easily absorbed by yeast and humans. For yeasts, bacteria and plants, this enzyme is part of their systems. In the human body, maltase is produced in the small intestine. Fermenting Green Beans: Salt, Brine & Bacteria Potassium (K): Human Health & Environment Seven Probiotics: Human Digestive Health Malt Beer Malt beer primarily features malted barley. The malting process provides each beer with distinctive flavors based on the type and preparation of the malts. There are various styles of malt beer, ranging from lagers to stouts. For instance, a light lager may have a slight sweetness and golden color, while a rich stout has dark hues and a robust flavor. Beer Goddess Siris of Mesopotamia German House Spirits: Beer Donkey (Bieresel) Hildegard von Bingen: Nature, Music & Beer Malt Whiskey Malt whiskey, or single malt whiskey, is made entirely from malted barley, distilled in pot stills at a single distillery. This type of whiskey is celebrated for diverse flavors, influenced by region of production, barley source and aging processes. Methods for malting and mashing malt whiskey parallel those of beer, but fermentation and distillation are adjusted to create whiskey. The unique characteristics of malted barley make it a favorite among connoisseurs. Women of the Wild Hunt: Holle, Diana, Frigg Cherish the Chocolate: Sweet Fermentation Pasteurization: Microbial Dominance & Destruction malt whiskey Malted Milk Malted milk is a powdered drink mix created by combining malted barley, wheat flour and milk. The malting process enhances flavor, adding a unique complexity and mild sweetness to the drink. Malted milk is a popular ingredient in malts and milkshakes. Malt Vinegar Malt vinegar is made from malted barley. In this process, ale is intentionally transformed to vinegar through the action of acetic acid bacteria , allowing the malt’s characteristics to influence the flavor. Commonly used in cooking, malt vinegar is a popular condiment or ingredient in pickling. Its unique flavor enhances foods like fish & chips and salads. Whey & Whey Products: Health & Science Song of the Loreley - Lethal Attraction Lactic Acid: Natural Process & Human Health Other Products Made with Malt or Maltose Maltose is commonly used as a sweetener in products like candies, sauces and baked goods. Its mild sweetness and ability to enhance flavors make it popular in the food industry. Malt Extract:  A syrup derived from malted barley, often used in baking and as a sweetener. Malted Barley Flour:  This flour gives bread a unique flavor and texture due to the presence of malt. Lignin: Ecology, Wood & Natural Health Brettanomyces : Favorite Artisan Wild Yeast Milk into Cheese: Lactic Acid Bacteria (LAB) barley flour Cereals:  Many breakfast cereals contain malt extract or maltose for added sweetness and flavor. Confectionery:  Maltose syrup is popular in candies and chocolates, contributing texture and sweetness. Malted Beverages:  Non-alcoholic drinks made with malted barley are popular among consumers. SCOBY & Mother of Vinegar: Cultured Cuisine Chlorine (Cl): Properties, Hazards & Uses Tartrate Crystals: Secrets of Tartaric Acid malted milk ice cream Interesting Facts About Maltose Historical Usage:  Malt has been a staple for thousands of years, with roots tracing back to ancient Mesopotamia's brewing practices. Alternative Sweetener:  Due to its sweetness, maltose serves as an effective substitute for traditional sugars in recipes. Maltose intolerance causes symptoms like bloating, gas, and diarrhea. Maltose intolerance is diagnosed through methods like hydrogen breath tests. Killer Yeast: Assassins of the Microworld Ancient Grains: Wheat, Barley, Millet, Rice Flavors of Coffee: From Harvest to Homestead   Cultural Significance:  Various cultures create malt-based beverages, from beer to non-alcoholic drinks, reflecting regional preferences. Fermentation Process:  Yeast produces diacetyl during fermentation, contributing buttery flavors. Managing maltose levels can influence this outcome. Quick Energy Source:  Although beneficial in muscle exertion, maltose's high glycemic index means it should be consumed in moderation. Secret Life of Rust: Power of Bacteria Xanthan Gum & Plant Blight: Xanthomonas Campestris Wine God Liber: Liberty & Liberal Libation 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

Malting and mashing are essential parts of the beer making process. These steps influence quality, flavor, and character of the final beverage. They transform the raw grain to a sugary wort in preparation for fermenting. Three Types of Amylase in Digestion & Fermentation Women Brewers: Brewing History of Europe Fermentation: Yeast & the Active Microworld barley malt Malting Malting is the initial stage in the brewing process, in which grains are prepared for fermentation. The popular grain for malting is barley. Wheat, rye, and oats are also used. The malting process consists of three primary steps: steeping, germination, and kilning. Active enzymes include alpha amylase, producing glucose, and beta amylase, making maltose or malt sugar, maltotriose and maltodextrins. Amylase: Starch to Sugar Enzyme of Digestion & Fermentation Enzymes: Marvels of Nature & Human Health Galactose: Simple Sugar of Nature & Health During germination and sprouting, the enzymes facilitate transition of grain seed to seedling, breaking down cell walls and creating sugars from starch. The malt producer halts this phase when enzymes reach optimal levels. For storage the grain is dried by air circulation at a temperature of about 50°C. Overheating kills seeds and they won't germinate. After drying, the the product is cleaned and can be stored for up to 18 months. Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Ninkasi: Beer Goddess Mesopotamia Mugwort (Wormwood) Medicine & Herb Lore inside a grain silo, used for large scale production Wet Stand (Steeping) Mashing begins with steeping or wet stand. Barley grains are soaked in hot water for several hours. This process increases the moisture content of the grains, activating enzymes like amylase by triggering germination. Steeping temperatures are between 65.5°C (150°F) - 76.7 °C (170°F). During steeping, grains absorb water and swell, preparing them for the next phase. Grain moisture content increases from around 12% to between 40 and 45%. Steeping procedure affects quality of the malt. Saccharomyces cerevisiae : Queen of Yeasts Krausen (Kräusen): Bubbles of Brewing Success How Lactic Acid Bacteria Make Yogurt Stir occasionally Germination When the seed starts to germinate, amylase breaks down starches in the kernel to make sugars like glucose and maltose, to nourish the seedling in early growth. The mix may be aerated by injecting bubbles. After steeping, the grains are encouraged to germinate in a controlled environment for several days. The purpose of germination is to cultivate barley sprouts and enable formation of malt enzyme beta amylase. Brettanomyces : Favorite Artisan Wild Yeast Honey Mead: Most Ancient Ambrosia Wild Women and Winter Tales women are often the primary brewers in medieval Europe The enzymes alter the barley endosperm's structure by degrading the cell walls and protein matrix. Germination generates significant heat, and without control the malt can catch fire. Germination requires careful monitoring of temperature, humidity and airflow so the grains develop evenly. After a few days, the germinated grains are known as green malt. Five Types of Resistant Starch: Fiber & Health Milk into Cheese: Lactic Acid Bacteria (LAB) Polysaccharides: Starch, Glycogen, Cellulose sprouting barley Kilning The final step in malting is kilning, where the green malt is dried in a specialized oven or kiln. This process kills the seedlings and halts germination. It retains enzymatic activity and infuses flavor and color. As the grain dries, the temperature of incoming air can be increased for the second phase of forced drying. The goal for malt moisture after kilning is about 5% by weight. Seven Trace Minerals: Nature's Little Helpers Hildegard von Bingen: Nature, Music & Beer Asphodel: Ancient Dye & Medicine Plants In forced drying, the relative humidity of the air exiting the bed decreases, allowing the maltster to recycle some of the warm air as return air. In the final hours of kilning, the air temperature is increased to over 80°C. In this curing stage, heat converts S-Methylmethionine (SMM), a compound in barley, into dimethyl sulfide (DMS), lowering the malt's DMS potential. Dimethyl sulfide is an off flavor and also a sign of bacterial contamination. Binary Fission: Speedy Microbe Reproduction Biofilm Communities: Metropolitan Microbes Catalase: Unseen Enzymes Essential to Life Malts lightly kilned, like pilsner or lager malts, retain much of the SMM content. In contrast, in higher kilned malts, such as pale ale malt, a larger amount of SMM is converted to DMS. Darker kilned malts contain almost no SMM. Most is turned into DMS. The high temperatures of kilning also produce the color in malt through the Maillard reaction, a process of browning and flavor development. Vinegar Cures of Physician Dioscorides Spirit of Wine of the Wise: Alchemy Recipe Rotten Egg Sulfur Smell: Microbial Processes The malt cools before the kiln is emptied (stripped). Temperature and time during kilning can be adjusted to produce different types of malt. Each imparts unique flavors and colors to the final beverage. The Mashing Process After malting comes mashing. Malted grains are combined with hot water to extract fermentable sugars. This process enables the enzymes in the malt, mainly α-amylase and β-amylase, to convert starch into sugars. Lectins & Phytates: Nature of Plants + Human Health 7 Primary Electrolytes: Essential Ions & Health Noble Rot: Secret of Sumptuous Sweet Wines Mashing happens in several stages. Mixing In the first stage of mashing, the crushed malted grains are mixed with hot water in a mash tun, a large vessel. Temperature of the water is between 60°C to 71°C (140°F and 160°F). This activates the enzymes in the malt. Mixing ensures the water permeates the grains evenly, for optimal extraction of flavors and sugars. Ethyl Alcohol: Science of Solvents & Booze Nitrogen Fixation & Evolution of Plant Life Red & White Tartar: Wine Salts of Alchemy adding water Saccharification Once the mixture reaches the desired temperature, the mashing process enters the saccharification stage, where enzymes break down complex sugars into simpler fermentable sugars. This process takes about an hour. This is the main work of the two key amylase variants: alpha-amylase and beta-amylase. Each enzyme has a specific role, reducing starches into sugars ultimately consumed by yeast during fermentation. Power of Pepsin: Potent Digestive Enzymes Tannins: Complex Astringents of Nature Create Artisan Apple Cider Vinegar Lautering After the saccharification process is complete, the mixture enters lauter phase. Here, the wort is separated from solid grain husks. This is usually done by draining the wort and rinsing it with more hot water, or sparging. Lautering extracts as much sugar as possible, gives clarity to the final wort and enhances brew quality. Lignans: Nature's Weapons of Defense Esters & Phenols in Brewing, Perfumes, Food Making Wild Yeast: Microbes Acting Naturally lautering runoff tubes - copper is used for its antimicrobial properties Boiling Once the wort is extracted, it's boiled. Hops may be added for flavoring and preservation. The boiling stage sterilizes the wort and further develops the flavors derived from the malt and hops. Boiling takes 60-90 minutes. In step infusion and decoction mashing, the mash is heated to different temperatures to allow specific enzymes to work optimally. Similar processes are used in large scale and homestead brewing. Temp °C Temp °F Enzyme Breaks down 40–45 °C 104.0–113.0 °F β-Glucanase β-Glucan 50–54 °C 122.0–129.2 °F Protease Protein 62–67 °C 143.6–152.6 °F β-Amylase Starch 71–72 °C 159.8–161.6 °F α-Amylase Starch Microbe pH Levels: Acidophiles, Neutrophiles & Alkaliphiles GI Yeast Hunter: Bacteroides thetaiotomicron Spores & Yeast: Saccharomyces cerevisiae boiling Importance of Malting and Mashing Malting and mashing define the character of the beverage, just like every step in the beer making process. Choice of grains, the specific malt types utilized, and techniques used contribute to aroma, taste and texture. Variations in malting influence the beer’s sweetness, bitterness, color, and body. Brewers can craft unique and diverse beverages by monitoring and adjusting the malting and mashing processes. Ethyl Acetate: Scent of Flowers, Wine & Fruits Flavonoids: Sensory Compounds of Nature Phenols: Effects on Health & Environment Cheers! 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

The rotten egg sulfur smell is associated with hydrogen sulfide (H2S), a colorless gas. The stench can arise in water supplies, foods and humans. It's driven by microbial processes of organisms invisible to the eye. Human Methane: Meet the Microbes of Flatulence Methanogens: Microbes of Methane Production White Lead Toxic Beauty, Art, Ancient Production ... a closer look One common source of the rotten egg smell in water is anaerobic bacteria. These remarkable microbes thrive in environments devoid of oxygen, such as stagnant water, groundwater or some sewage systems. The bacteria consume organic matter and produce hydrogen sulfide (H2S) as a byproduct. H2S forms an important source of metabolic energy for other microorganisms, which feed on it. Heavy Metals Cadmium, Mercury, Lead, Chromium & Arsenic Alchemy: Circulation & the Pelican Phantasy Honey Mead: Most Ancient Ambrosia environmental substrate with filamentous molds The Microbial Process in Water The rotten egg smell in water is commonly due to hydrogen sulfide gas. This compound often appears in groundwater, especially in regions with high organic matter or near sulfur-producing bacteria. Groundwater can be inhabited by sulfate-reducing bacteria (SRB), which thrive in low-oxygen conditions. These bacteria consume sulfate from their environment and convert it into hydrogen sulfide. Lectins & Phytates: Nature of Plants + Human Health 7 Primary Electrolytes: Essential Ions & Health Noble Rot: Secret of Sumptuous Sweet Wines sulfur reducing bacteria (SRB) Acidithiobacillus ferrooxidans This process can sometimes result in concentrations of hydrogen sulfide reaching up to 0.1 parts per million (ppm). At this density the water smells distinctly rank. Not only does this gas make water unpleasant to drink, it also degrades pipes and fixtures. Water with hydrogen sulfide increases corrosion rates in pipes by 30% compared to neutral waters. Arsenic Trioxide: Paint Pigment & Pesticide Lactic Acid Bacteria: Nature to Modern Uses Microbial Alchemy: Fermentation, Digestion, Putrefaction Microbial Process Organic Material Decomposition : anaerobic bacteria feed on organic matter present in the water, such as decaying plants, sediments, and waste materials. Reduction of Sulfate : Certain bacteria, including sulfate-reducing bacteria (SRBs), utilize sulfate (SO₄²⁻) as a terminal electron acceptor during the process of anaerobic respiration. This reduction process converts sulfate into hydrogen sulfide and results in the infamous rotten egg smell. Conditions Favoring Growth : Warmer temperatures, low pH, and increased organic load can promote the growth of these bacteria, leading to prolific hydrogen sulfide production. The presence of hydrogen sulfide in water can be troubling but not unusual unless it persists. It's toxic in high concentrations and can indicate the presence of harmful bacteria, making water unsafe. Yet, sulfur has known benefits to the skin. Flowers of Sulfur (Brimstone): Creation & Uses Divine Water: Sulfuric Acid in Alchemy The Unseen World: Protozoans in Nature In the Human Body The human body can also produce a rotten egg smell due to various biological processes. This happens in the digestive system, where foods and intestinal bacteria interact to create hydrogen sulfide. The Microbial Process in the Body Food Digestion : Foods high in protein, such as eggs, meat, and certain vegetables, like cruciferous vegetables (cabbage & mustard families), contain sulfur-containing amino acids including cysteine and methionine. Digestive Bacteria Activity : When these proteins are broken down, digestive bacteria metabolize the sulfur-containing amino acids, producing hydrogen sulfide as a byproduct. Flatulence : Hydrogen sulfide can be expelled in flatulence or breath with a noxious odor. Overgrowth of sulfate-reducing bacteria can raise production of hydrogen sulfide, emerging in foul-smelling farts or belches and burps. Medical conditions, like irritable bowel syndrome (IBS) or infections, can increase production of hydrogen sulfide and create even more odors. 10 Wise Plants & Herbs for the Elixir of Life Microbes: Bacteria, Actinomycetes, Protozoa, Fungi & Viruses Amylase: Starch to Sugar Enzyme of Digestion & Fermentation Don't you blame it on me. Dysbiosis, an imbalance in digestive system microbiota, can exacerbate this issue. Shifting to a high-protein diet without sufficient fiber can cause a spike in gas odor. To manage this fine stench, eat more fiber-rich foods such as fruits, vegetables, whole grains and probiotics . In Eggs Rotten eggs also emit the sulfur smell. Fresh eggs typically don't have a strong odor, but as they age, bacteria makes them develop an ominous stench. Lactobacillus : Nature of Lactic Acid Bacteria Cherish the Chocolate: Sweet Fermentation Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose The Microbial Process in Eggs At the core of the rotten egg sulfur smell is an intricate microbial process involving the metabolism of sulfur compounds. This process unfolds in several stages, influenced by different bacteria and their environments. Bacterial Contamination : After an egg is laid, it can get contaminated with bacteria, including salmonella or other spoilage organisms. Decomposition : As the egg ages, bacteria penetrate the porous shell and metabolize the proteins inside. Production of Hydrogen Sulfide : Like in other scenarios, some of these bacteria will produce hydrogen sulfide as they feed on sulfur-containing proteins in the egg. Sulfate-reducing bacteria, which thrive in low-oxygen areas, are the primary creators of hydrogen sulfide. Odor Detection : Resultant hydrogen sulfide accumulates, causing the unmistakable smell of rotten eggs. The egg is no longer safe to consume. A simple water test: if an egg floats, it’s due to internal gasses and an indicator it may be spoiled. Best to toss it. Mother of Vinegar & Microbial Life in a Bottle Metal to Rust: Unseen Organisms in Action Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Organic Matter Decomposition: As organic matter breaks down, it enriches the environment for these bacteria, resulting in a spike in hydrogen sulfide production. Gas Release: Hydrogen sulfide is volatile and can escape into the environment, which is why we often encounter this smell in damp areas like swamps or poorly ventilated basements. Bacterial Interactions: Various bacteria work together in this process. For instance, when proteins decay in rotten food or the digestive tract, they release sulfur-containing amino acids, subsequently converted into hydrogen sulfide by bacterial action. Talc (Magnesium Silicate): Beauty, Art & Industry Paints of the Artist's Palette in Renaissance Europe Gouache Painting: Artist Essentials & Art Tips Sulfur is yellow, melts red and burns with a blue flame 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