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In the 1st century BCE Julius Caesar writes about the tribes of Germania. He's struck by the apparent sparsity of the Germanic pantheon, saying the people worship only the Sun, Moon and the fire god Vulkan. Vulcano: Child Miners, Gods & Extremophiles Fire Men & Lights Errant: German Lore Mythic Fire Gods: Hephaestus of the Greek Vulkan works with fire, earth, metal, stone and lives near the human realm Vulkan is the German word for volcano, which comes into use from the Latin. Caesar notes the people of Germania have no druids or organized religion. Nor, he continues, do they partake in ritual sacrifice with the same enthusiasm as the Romans. While Caesar's observation is limited it's also telling. The Great Library of Alexandria Zosimos: First Golden Age of Alchemy Solnitsata - Neolithic Salt Trade Town Caesar knows a lot about fire, having accidentally burnt down much of the Great Library of Alexandria in 48 BCE In the German animist tradition tribes do not create a complex religion and cosmology. Until Christianity they also take a dim view of the afterlife, having enough of the Undead to worry about in real time. The German Undead develop from early perceptions of demonic spirits and are found in tales up through the 19th century. They include vampires , werewolves and the infernal Aufhocker , who jumps on a person's back. Beyond the existence of a fire god, Caesar notes the pan-tribal recognition of a Mother Goddess or Earth Goddess. The German gods and goddesses are part of wild nature, with temples of trees, rocks and waters. Silver - Queen of Precious Metals German Folklore - Irrwurz or Mad Root Myth & Metallurgy - Metals of Antiquity A fire god appears in the religious history of the Germanic people by the 6th century BCE. Vulkan is cognate with Roman Vulcan and shares traits with Greek Hephaestus , specific to metalworking rather than myth. By the 1st century BCE Romans are marching all over Germania. They are repelled of course, but leave some mythological influence behind. No one is sure when Vulcan and Vulkan become one, or if they always were. Fire Men & Lights Errant: German Lore Lindwyrm, Mare & Pig Demons: German Myth Lora Ley Adventures - Feast of Fools A strong, fiery, masculine god, connected to mysteries of the Earth and the forge of creation, Vulkan calls to the warrior spirit. He embodies the primal male principle and the supernatural chthonic world. Vulcan interacts with both the powers of Earth and the realm of humans. His forge is deep underground, connecting him to the Underworld, fertility, rebirth and creation. With metals he works a complex magic. Wine God Liber: Liberty & Liberal Libation Visigoths, King Alaric & the Ruin of Rome Alchemist Dippel: the Frankenstein Files In Rome, the earliest temple to Vulcan , the Vulcanal , dates to the 8th century BCE. The Vulcanal is erected on the site of the later Roman Forum. The Vulcanalia sacrifice is offered to Vulcan at the temple August 23. Bonfires are lit and animals and fish sacrificed to the flames. The festival comes at the hottest time of year when fire is likely to break out in fields and buildings. Offerings beg the favor of the Fire God. Feudalism & the German Peasants' War German Myth - Headless Horseman Klabautermann - Germanic Sea Kobold Fish Vulcan dwells on the island of Vulcano , just north of Sicily. The island is named for him. The earliest mention of the Roman Vulcan is 217 BCE. His forge is deep below the earth. Smoke and steam from his mighty fires rise up through thermal vents. Sometimes the ground shudders with force of his hammer blows. The Roman Vulcan is often equated with Greek Hephaestus, smith of the Olympian Gods. Hephaestus is God of fire, volcanoes, metalworking, metallurgy, carpenters, forges, sculpting, and patron of blacksmiths. German Myth & Folklore: Elves A Viking Christmas Yule Der Türst: Dread Huntsman & the Wild Hunt blacksmith A few hundred years later, the Norse bring the Fire elemental Loge or Logi into Scandinavian Germanic mythology. He's the son of a Jötunn who gives him dominion over fire, and his two brothers rule air and water. Loge is not recorded until the 13th century AD Prose Edda, and has little effect on the people of Germania overall. He's sometimes confused with Loki, who gets his fire power from this misunderstanding ... not surprising for a god of mischief. Nature Spirits of German Mythology Herbology & Lore: Caraway Women of the Wild Hunt: Holle, Diana, Frigg Loki of Scandinavian myth 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

Yeasts are lactose intolerant; but for every rule there are exceptions. These three species are able to use lactose, or milk sugar, as a major energy source. They're found in products such as whey, wine and wheels of cheese. Pseudomonadota : E. coli , Gonorrhea & Nutrient Cycling Bacteria Pasteurization: Microbial Dominance & Destruction Difference Between Pickling & Fermentation Powerful microscopic workers of the natural world, yeasts metabolize any sugar but lactose. They lack the enzyme lactase to break down lactose into usable components glucose and galactose. However a few yeast species can convert lactose to energy. These include Kluyveromyces marxianus , Kluyveromyces fragilis , and Lachancea thermotolerans (formerly Kluyveromyces thermotolerans ). Lactobacillus : Nature of Lactic Acid Bacteria Nigella Sativa: Black Seed of Healers Whey & Whey Products: Health & Science Typical yeast cell with bud Yeasts can't move on their own, but they have ways to get around. For instance as soon as fruit is ripe, boom! there is the whitish film of yeast, which shows best on grapes or plums. Perhaps they were there all along. Lactose Intolerance Lactose, a disaccharide or double sugar, is made of glucose and galactose. Most organisms, including the majority of yeast, can't directly absorb lactose. They need the enzyme lactase to split lactose into its constituent sugars, which they can then process for energy. As a rule yeast species lack this crucial enzyme, making lactose a useless source of yeast food. Top Fermenting & Bottom Fermenting Yeasts Cherish the Chocolate: Sweet Fermentation Sugar Beets, Altbier & First Newspaper In the wild, yeast is often found with lactic acid bacteria, who break down lactose, and acetic acid bacteria, who produce the active component of vinegar. These two lower the pH to provide acidic conditions yeast loves, and contribute to flavors as in yogurt. Unlike their lactose-intolerant yeast relatives, the three milketeers below have a natural affinity for lactose. In whey for instance, K. marxianus multiplies like crazy. Lactobacillus: Nature of Lactic Acid Bacteria Women Brewers: Brewing History of Europe Krausen (Kräusen): Bubbles of Brewing Success Kluyveromyces marxianus : Denizen of Dairy Kluyveromyces marxianus is primarily found in dairy products, especially those fermented or leftover, like cheese and whey, the watery part of milk after curdling. K. marxianus   is used in the dairy industry. It also colonizes decaying fruits, vegetables, and soil. Like most yeast species its adaptability is remarkable and almost entirely sugar-driven. It can travel on airborne motes, human clothes and feet of bees. K. marxianus  is important to fermentation of various food sources and processes such as decomposition and nutrient cycling within its environment. Its presence contributes to complex microbial communities. Microfungi: Mysterious Web of Life & Death Gingerbread Houses: German Folklore Honey Bees (Apidae): Nature & Myth Kluyveromyces marxianus  electron microscope This yeast recycles lactose in dairy waste, facilitating waste management. Its fermentation talents support renewable energy with bioethanol. Ethanol and CO2 are common byproducts of yeast sugar metabolism. Kluyveromyces marxianu s has an efficient lactose uptake system involving permeases, proteins enabling lactose transport across the cell membrane. It has a gene which codes for lactase, allowing it to produce the enzyme. Inside the yeast cell, lactose is broken down into sugars glucose and galactose, which are metabolized through glycolysis to produce energy. This resourceful yeast is a common inhabitant of high-lactose environments. Whey & Whey Products: Health & Science Killer Yeast: Assassins of the Microworld Ninkasi: Beer Goddess Mesopotamia K. marxianus  regular microscope; yeast cells divide by budding once every 90 minutes Kluyveromyces fragilis - Beloved by Artisans Kluyveromyces fragilis is known for rapid lactose fermentation, crucial for yogurt and cheese production. It adapts to various substrates, maintaining the balance of microbial populations in fermented foods. Habitat: Similar to K. marxianus , K. fragilis thrives in dairy products, specifically whey, and decaying plant matter. It's a common inhabitant of various agricultural environments. Essential Functions in Nature: This yeast is a busy fermenter, contributing to the breakdown of organic material and the cycling of nutrients in its environment. It's often found in partnership with other microbes. Lactic Acid: Natural Process & Human Health Arcanum Joviale: Alchemy of Sudorific Sweat Women Scientists of the Ancient World Lactose Conversion Ingenuity: K. fragilis also possesses the vital lactase gene, enabling it to actively metabolize lactose. Similar to K. marxianus , it intracellularly hydrolyzes lactose into usable monosaccharides. Like other yeasts, Kluyveromyces fragilis converts lactose into both ethanol and carbon dioxide. This dual conversion is useful in mixed fermentation processes, as in producing artisan cheeses. K. fragilis has been used in traditional making of kefir and other fermented dairy products. Kefir, a fermented milk, is promoted for a number of health benefits. Its name is from Turkish keyif , or “good feeling” after drinking it. Wild Yeast: Microbes Acting Naturally Brettanomyces : Favorite Artisan Wild Yeast Yeast: Microbiology of Bread & Food Making couple shots of kefir Kluyveromyces fragilis has potential for exploitation in bioremediation, effectively metabolizing organic compounds. This has possibilities for use in cleaning up the huge amount of environmental pollutants. Lachancea thermotolerans ( Kluyveromyces thermotolerans ): Heat-Loving Fermenter Lachancea thermotolerans is recognized for its fermentation profile, producing diverse flavors and aromatic compounds. It's desirable in the beverage industry, especially in wines and ciders. Wild yeast and local strains impart regional flavors. L. thermotolerans can also improve fermentative efficiency, and contributes to flavor complexity. How Yeast Transforms Sugars to Booze Mother of Vinegar & Microbial Life in a Bottle Heimchen - House Crickets of Folklore Lachancea thermotolerans  ( Kluyveromyces thermotolerans ) Lachancea thermotolerans  uses unique transporters and intracellular enzymes to convert lactose into ethanol and organic acids. Its metabolic flexibility helps it outcompete less tolerant strains in warm fermentation. Habitat: Unlike the previous two, Lachancea thermotolerans prospers in warm environments and higher temperatures. It's often found in grape must, or the crushed grapes used for winemaking, and other plant matter. Functions in Nature: This yeast is particularly significant in winemaking. It's known to enhance the complexity of wine flavors and aromas through its fermentation activity. It can also spoil food, depending. Spores & Yeast: Saccharomyces cerevisiae Nitrogen Fixation & Evolution of Plant Life Science of Onion Tears: Demystifying Acids wild yeast on ripegrapes Lactose Conversion Ingenuity: While not predominantly adapted to lactose-rich habitats, L. thermotolerans can use lactose via intracellular lactase when present. This is useful in environments of dairy byproducts. Because it prioritizes other sugars when available, the yeast’s lactose conversion is often slower. Although lactose is not its primary food source, L. thermotolerans 's tolerance of this sugar makes it an effective fermenter. Ancient Grains: Wheat, Barley, Millet, Rice Flavors of Coffee: From Harvest to Homestead Cupriavidus metallidurans : Metal Eating Gold Making Bacterium lactic acid is found in foods such as green beans, salami and dairy products It's also known to produce lactic acid during fermentation. This makes it suited for applications such as malolactic fermentation in wine production. Malolactic conversion, also malolactic fermentation (MLF), is a common winemaking process. The naturally occurring tart malic acid in grape must is transformed to "softer" lactic acid. Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Glycolysis: Biochemistry of Holistic Health Amazing Yeast: Feeding, Breeding & Biofilms making wine Its fermentation properties help achieve desired flavors while intensifying the wine's overall complexity. It's a competitive edge for winemakers wanting to craft unique high-quality beverages. Kluyveromyces marxianus , Kluyveromyces fragilis , and Lachancea thermotolerans exemplify the natural versatility of yeasts. Their ability to thrive in high-lactose environments enriches ecology and industry. Genetic Engineering Saccharomyces cerevisiae  is the first and most widely engineered yeast species in milk sugar experiments, largely due to its adaptable nature. Several strains of S. cerevisiae  have been mutated to produce lactic acid. 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Lactic acid fermentation is used intentionally by humans for thousands of years. A common method of preservation, this biological process relies on the power of microbes such as probiotics to create popular food and drinks. Yeast & Vineyard Microbes: Flavors of Wine Lactic Acid: Natural Process & Human Health Women Scientists of the Ancient World In lactic acid fermentation, sugars like glucose are converted without oxygen into cell energy and lactic acid. Anaerobic fermenting depends on lactic acid bacteria (LAB) to consume sugars and turn them into lactic acid. This process also happens in the human body to increase muscle performance with a temporary infusion of energy. It can cause "muscle burn" or acidosis if too much acid accumulates. Arcanum Joviale: Alchemy of Sudorific Sweat Lactase: Nutrition & the Milk Sugar Enzyme Pasteurization: Microbial Dominance & Destruction Lactic acid and its relative, lactate, differ from lactose. Lactose is the sugar present in dairy products, also called milk sugar. Lactate is lactic acid with an extra hydrogen atom. People with lactose intolerance can eat foods made with or containing lactic acid, including bread, green beans and salami. It's called "lactic" only because it's first isolated from milk, in 1780. Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose ATP: Nature of Energy & Vital Functions Xanthan Gum & Plant Blight: Xanthomonas Campestris Lactic Acid Bacteria Lactic acid bacteria (LAB) live on plants, in milk, and in animal digestive systems. They're anaerobic, ie they don't need oxygen. Fermentation often happens in sealed or submerged conditions. Common lactic acid bacteria (LAB) include Lactobacillus , Streptococcus , and Leuconostoc . These ferment food and enhance its flavor, texture and nutritional content. LAB are found naturally on leaves, fruits and vegetables. Rosemary: Immortal Essence & Balm of Kings Wine God Liber: Liberty & Liberal Libation Lactobacillus : Nature of Lactic Acid Bacteria green beans are a good source of lactic acid and favorite fermented food The Chemical Magic: Breaking Down Sugars Fermentation begins when LAB are given food containing sugars, primarily carbohydrates. Instead of using oxygen to break down the sugars for energy, LAB use a different metabolic pathway. Conversion of sugars like glucose, fructose, and lactose into lactic acid also lowers pH of the environment, making it more acidic. Acidity is a natural preservative and inhibits or slows down yeast and other microbial activity. Create Artisan Apple Cider Vinegar Amazons - Warrior Women History & Myth Women Brewers: Brewing History of Europe Brettanomyces , a wild yeast popular in artisan brewing & baking Why Acidity Matters By lowering pH, lactic acid effectively creates an environment hostile to spoilage organisms like Salmonella . Food can be stored for longer periods without the modern convenience of refrigeration. Fermented food has strong nutritional benefits as the body absorbs nutrients more efficiently. Uptake of B vitamins, vitamin K, and essential amino acids increases. Eating fermented foods introduces probiotics into the body. These beneficial bacteria support gastrointestinal (GI) wellness. Probiotics can fortify the immune system and are linked to better mental health. Eight Dye Plants & Natural Dyes in History Fermentation: Yeast & the Active Microworld Acetic Acid: Vinegar 🜊 in Ancient Alchemy Lactobacillus - normally immotile, these bacteria travel far by wind, water and animal power. Flavor and Texture Transformation Beyond its preservative abilities, lactic acid fermentation also significantly affects flavor and texture of foods. The lactic acid itself is responsible for the characteristic sour or tangy notes. Metabolic activities of LAB create a range of flavorful compounds. These include esters, aldehydes and alcohols, contributing to complexity and depth of flavor in the finished foods. In milk, lactic acid causes proteins to coagulate, causing the creaminess of yogurt and cheese, production of whey . In vegetables like cabbage, fermentation softens tough fibers into tender and easily digested nutrition. Cherish the Chocolate: Sweet Fermentation Ancient Grains: Wheat, Barley, Millet, Rice 4 Infused Wines of Ancient Medicine Sauerkraut Basics of LAB Fermentation Preparation : Salt added to food, such as green beans, draws out moisture and creates an environment to repel unwanted bacteria. Salt also inhibits growth of yeast, a steadfast companion of LAB. Inoculation : The lactic acid bacteria on or in the veg start to multiply. For artisan or industrial production, or for quicker gratification, a starter culture may be introduced to increase bacterial activity. Fermentation : Store the mixture in a sealed container at room temperature. Over a few days to weeks, the bacteria consume sugars and produce lactic acid and other compounds. Gas released during lactic acid fermentation, or temperature fluctuations, can cause jars to explode if sealed too tightly. Exploding jars have been attributed to poltergeist activity. Storage : After fermentation, move the food to a cooler area, like the fridge or a root cellar, to slow down the process. This preserves the food and allows flavors to mellow and mature. The above is an overview. There are many recipes / methods available online for fermenting various foods with lactic acid bacteria. Have fun. GI Yeast Hunter: Bacteroides thetaiotomicron Biofilm Communities: Metropolitan Microbes Caterina Sforza: Renaissance Alchemy Salami is a product of lactic acid 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

Lactase is an enzyme important to breaking down lactose, a sugar found in milk and dairy products, into digestible elements. Lactase is important to human health and nutrition. Pasteurization: Microbial Dominance & Destruction Difference Between Pickling & Fermentation Milk & Dairy: Ancient Lactose Gene It's a type of enzyme known as a glycoside hydrolase, produced primarily in the small intestine of mammals, including humans. Lactase metabolizes the sugar lactose, which is reduced to simpler sugars glucose and galactose. Also called milk sugar, lactose is found in regular, powdered or condensed milk. It's present in butter, whey, yogurt, cheese, ice cream and other dairy foods. Milk into Cheese: Lactic Acid Bacteria (LAB) Gingerbread Houses: German Folklore Creation, Cattle & the Cosmic Cow Without lactase, the bodies of people, beasts and yeasts have problems digesting lactose. Creation of some dairy foods reduces amount of lactose, making nutrients of cheese and yogurt available to the consuming body. Lactose intolerance is described by ancient Greek physician Hippocrates in the 5th century BCE. In 1906, R.H. Pimmer is the first scientist to discover the lactase enzyme in intestines of infant dogs, pigs, and rats. He also finds the enzyme is decreased in the adult intestine of these animals. Wild Boar (Sus scrofa) Nature & Lore Oldest Cattle Cult 6000 BCE - Arabia Pyruvate (Pyruvic Acid): Key to Life's Energy Piglets having lunch A Word About Enzymes: The Body's Catalysts Enzymes are proteins and biological catalysts. They speed up chemical reactions in living organisms without being consumed. These microscopic tools are found in all creatures great and small. Enzymes make life's chemical processes happen at rapid rates as they can lower activation energy needed. In humans, enzymes power many functions including digestion, repairing DNA and muscle contraction. How Lactic Acid Bacteria Make Yogurt Whey & Whey Products: Health & Science Glycolysis: Biochemistry of Holistic Health Emergence of Lactase Lactase in people is rooted in evolution. Early humans consume meat and plant-based diets without dairy. With Neolithic domestication of animals, some populations begin to drink milk. Soon after, historically speaking, a genetic mutation arises, allowing some adults to continue producing lactase beyond infancy. Lactase persistence is most common in populations with a long history of dairy consumption. This phenomenon varies dramatically in humans. It's found in about 90% of northern Europeans compared to 20% of East Asians. Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose ATP: Nature of Energy & Vital Functions Xanthan Gum & Plant Blight: Xanthomonas Campestris In history the ability to digest lactose influences early population survival. Dairy consumers enjoy advantages such as better nutrition and easy food availability. This evolution promotes human growth and expansion. Lactase production peaks at birth in full-term infants and starts to decline around age three. At this point the small intestines produce less lactase, causing most animals to naturally reduce lactose intake. 4 Infused Wines of Ancient Medicine Fermentation: Yeast & the Active Microworld Broad Beans (Fava) - Bronze Age Crops Lactase & Dairy Digestion The main task of lactase is digestion of lactose. Lactose is a disaccharide, meaning it's comprised of two simpler sugar molecules. Lactase acts on lactose by cleaving its glycosidic bond. When lactose is ingested, lactase binds to it, using biochemical reactions to release glucose and galactose. These sugars are absorbed into the bloodstream for energy. Hathor: Cosmic Cow Goddess of Ancient Egypt Song of the Loreley - Lethal Attraction 10 Wise Plants & Herbs for the Elixir of Life Lactase is primarily produced by the cells lining the small intestine. This is where most human food is broken down and absorbed. Without lactase, lactose can't be effectively reduced to sugars. Unmetabolized lactose travels into the large intestine where bacteria are alerted to the intruder. Bacterial sugar battles cause gas, diarrhea, nausea and digestive discomfort. Human Methane: Meet the Microbes of Flatulence Science of Onion Tears: Demystifying Acids White Lead Toxic Beauty, Art, Ancient Production human digestive system, gastrointestinal (GI) tract or "gut" Lactase vs. Lactic Acid Lactase and lactic acid are not the same thing. Lactase is an enzyme which breaks lactose into glucose and galactose. Lactic acid is a byproduct of fermentation, a process also used by muscle cells during intense exercise, when oxygen levels can't keep up with demand. While lactic acid contains the root "lact-," it's not made by lactase and doesn't come from lactose. Lactic acid is also present in many fruits and vegetables and can be eaten by those with dairy intolerance. Lactic acid is so named because it's first isolated from milk. It's discovered by Swedish chemist Carl Wilhelm Scheele in 1780. Four Humors & Medical Stagnation Natural Health: Paracelsus & Hermetic Principles Acetic Acid: Food, Health & Science Lactic acid is found in veggies like green beans Science and Applications In contemporary settings, lactase and its derivatives have practical applications. The food industry adds lactase to dairy products to create lactose-free options. The market for lactose-free products is projected to reach $28 billion this year (2025). It's geared toward consumers who want to manage lactose intolerance without sacrificing flavor. It's commercially produced for use in dairy products, to metabolize lactose for lactose-intolerant patients. In the food industry, lactase is also used to prevent lactose from crystallizing in products like ice cream. Lactobacillus : Nature of Lactic Acid Bacteria Potash: Agriculture, Plant & Garden Health 12 Days of Zagmuk: Chaos & the King Ice Yogurt The Case of Yeast Lactase is harvested from microorganisms like yeasts and other fungi. Like humans, most yeasts are lactose-intolerant. Only a few species, like Kluyveromyces marxianus , have the ability to break down lactose. Yeasts are unicellular and especially intriguing in this regard. Their cell structure resembles that of human cells, with complex processes and natural adaptations. Wild Yeast: Microbes Acting Naturally Lora Ley Adventures - Feast of Fools Lactose Loving Yeast: Microbial Rule Breakers Kluyveromyces marxianus colony much magnified Points of Interest The majority of the world's population, over 65%, is lactose intolerant. Lactase persistence is the exception, not the rule. Different people have varying degrees of lactose intolerance. Some can tolerate small amounts of dairy, while others experience symptoms even from tiny exposures. Create Artisan Apple Cider Vinegar Rosemary: Immortal Essence & Balm of Kings Wine God Liber: Liberty & Liberal Libation Enzymes are highly affected by heat. If heated too much, they lose their shape and ability to function. Enzymes are part of nearly every biological process. from creating DNA and hormones to detoxifying substances.    Dairy Alternatives The rise of plant-based diets has increased interest in lactose-free products. While lactase aids those who are lactose intolerant, many consumers are now turning to alternative milk sources like almond, soy, and oat milk, which have seen significant market growth. Making soy milk is a simple process. Soy milk is created by blending soaked soybeans in water and straining the solids. 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Whey is a byproduct of cheese making. It comes with nutritional benefits and flavorful culinary options. Explore the production process of whey, history, nutrition, athletic health and how whey factors into overall wellness. Lactic Acid: Natural Process & Human Health Arcanum Joviale: Alchemy of Sudorific Sweat Women Scientists of the Ancient World About Whey Whey is a complex liquid formed during the cheese-making process. It separates from curds as a white or yellow fluid packed with protein. In industrial cheese creation, milk is often coagulated with rennet or an acid. At this point the solid curds, which form the cheese, separate from the liquid whey. This process is facilitated by the action of beneficial bacteria who convert lactose into lactic acid, promoting curd formation. Lactobacillus : Nature of Lactic Acid Bacteria Milk into Cheese: Lactic Acid Bacteria (LAB) Green Coffee: Consumer Facts & Information Whey Whey will also separate from curd simply by letting milk stand, covered, in a warm place. This prompts naturally present lactic acid bacteria to get to work. Some people hasten this process by adding a little vinegar, as the acetic acid helps the milk curdle. This affects the flavor with a sharper tang. Either way add salt to curds and/or whey as desired. Whey is packed with proteins, vitamins, and minerals, making it a powerful nutritional asset. It's been important in food production for centuries. Whey is a main ingredient in protein bars for athletes and dancers, and is used in other food items like yogurt and dips. Lactic Acid Bacteria: Team Players of Fermentation Flavors of Coffee: From Harvest to Homestead Yeast: Microbiology of Bread & Food Making yogurt parfaits Sweet & Acid Whey Whey can be classified into two main types: sweet whey and acid whey. Sweet whey  is generated from rennet-based cheeses like cheddar and Swiss. It has higher levels of protein and lactose, making it ideal for protein-rich food products. It's characterized by mild taste and higher protein content. Acid Whey : This type results from the production of acid-coagulated cheeses like cottage cheese or ricotta and tends to have a tangier flavor, lower protein content, and higher lactose levels. Cherish the Chocolate: Sweet Fermentation Killer Yeast: Assassins of the Microworld Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose A bit of favorite cheese added to the fermenting milk helps develop curd creaminess and whey taste Science of Whey Production The production of whey begins with the coagulation of milk, which can be sourced from various milk-bearing animals, including cows, goats, and sheep. Originally it's made from unpasteurized milk, until the work of Louis Pasteur in the late 19th century. Cheese production may involve killing the natural lactic acid bacteria and introducing specific strains. Their fermentation action adds to flavor and stability of the cheese. After milk is heated and treated with rennet or acid, the curds and whey are formed. The curds are drained, leaving behind the whey. Techniques such as coagulation and ultrafiltration may be used, allowing whey to serve varied purposes in food production. Whey protein is often dried and turned into powders used in dietary supplements. Brettanomyces : Favorite Artisan Wild Yeast Acetic Acid: Food, Health & Science How Lactic Acid Bacteria Make Yogurt whey protein powder Historical Popularity  Ancient physician Hippocrates mentions whey as a source of healing. In the 19th century, during the natural health trends of the Victorian age, whey becomes appreciated for its health benefits. This promotes its use in sanatoriums for patients recovering from illnesses. Ancient and modern cultures in the Mediterranean traditionally take whey for digestion and overall health. Today, whey has regained popularity in the West, particularly in the health and fitness community, where it's prized for protein content. In Scandinavian countries, whey is a beloved beverage today. In Sweden, whey is enjoyed for its refreshing taste and health benefits. Xanthan Gum & Plant Blight: Xanthomonas Campestris Mother of Vinegar & Microbial Life in a Bottle Hildegard von Bingen: Nature, Music & Beer Have your whey in Sweden (beneath the northern lights or Aurora Borealis) Nutritional Composition Whey is rich in essential nutrients, making it a powerful addition to a balanced diet. Liquid whey is composed of vitamins, minerals and proteins, with traces of lipids. Protein : Whey is an excellent source of high-quality protein, containing all nine essential amino acids. It is particularly high in branched-chain amino acids (BCAAs), which are vital for muscle repair and growth. Vitamins and Minerals : Whey contains several essential vitamins and minerals, including calcium, magnesium, potassium, and B vitamins. Low in Fat and Carbohydrates : Whey is generally low in fat and carbohydrates, making it an option for those wanting to manage their weight. Krausen (Kräusen): Bubbles of Brewing Success ATP: Nature of Energy & Vital Functions Peracetic Acid: Origin, Reactions, Hazards Culinary uses of whey are vast. It's a feature ingredient in Greek yogurt, protein powders and baked goods like bread and pastries. Whey-based drinks continue gaining popularity due to potential health benefits. A typical serving of whey protein powder can contain around 24 grams of protein per scoop. Athletes and fitness gurus and other health-conscious humans often add whey to concoctions such as smoothies. Increased protein content benefits muscle strength, recovery and energy. Pyruvate (Pyruvic Acid): Key to Life's Energy Glycolysis: Biochemistry of Holistic Health Panacea: Goddess of Universal Health Use by Athletes Athletes use whey as a basic additive due to its high protein content and quick absorption rate. Whey protein supplements, available in various forms (powders, shakes, bars), provide a convenient source of protein. Besides aiding in muscle recovery, whey nutrients enhance performance and support muscle growth. Whey protein after a workout aids in muscle protein synthesis. Lactic acid facilitates anaerobic muscle respiration, giving temporary energy to tired working muscles. Research also finds lactic acid, or lactate, serves as a vital energy source for muscles, and its buildup does not hinder the contraction ability of skeletal muscles. Lactate and lactic acid are very close structurally, the difference being one less proton in lactate. Wild Yeast: Microbes Acting Naturally Bdellovibrio : Lifestyles of Predatory Bacteria Victorian Health: Sea Water Hydrotherapy Moms need a lot of energy Health Benefits and Potential Allergies Weight Management : The high protein content in whey can help reduce appetite, potentially aiding weight loss efforts. Improved Immunity : Whey contains immunoglobulins and lactoferrin, compounds to help enhance immune function. Reduced Inflammation : Some studies suggest that whey protein may have anti-inflammatory properties, which can benefit overall health. Overall Health: Whey products can help reduce oxidative stress levels, contributing to better overall health. Whey causes reactions in lactose-intolerant people. Some patients may experience mild bloating to more severe reactions like hives or gastrointestinal pain. Consult an expert if food sensitivities are suspected. Scheele's Green: History's Most Toxic Pigment Amazing Legacy of Alexander von Humboldt How Yeast Transforms Sugars to Booze Facts about Whey Historical Uses : In ancient Rome, whey is used as a beauty treatment for the skin. It's much healthier than the lead white used by women to whiten the complexion. Byproduct Use : The whey generated from cheese production can be further processed into whey protein concentrate or isolate, which are commonly found in protein powders and supplements. Whey in Cooking : Chefs and home cooks are enjoying whey in culinary applications, such as baking bread, marinating meats, or as a base for smoothies, adding flavor and nutrition. White Lead Toxic Beauty, Art, Ancient Production Spirit of Wine of the Wise: Alchemy Recipe Song of the Loreley - Lethal Attraction Smoothies 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

Pseudomonadota  is a phylum of bacteria associated with nutrient cycling, human and environmental health. Some like the E. coli, gonorrhea and plague bacteria can be harmful; some have strong ecological functions. Lactobacillus: Nature of Lactic Acid Bacteria Pasteurization: Microbial Dominance & Destruction Song of the Loreley - Lethal Attraction Extremophiles enjoy sulfuric acid habitats Here's a glance at the six main classes: Acidithiobacillia , Alphaproteobacteria , Betaproteobacteria , Gammaproteobacteria , Hydrogenophilia , and Zetaproteobacteria . Extremists like many Acidithiobacillus are found in harsh environments. Alphaproteobacteria sp. are essential for nitrogen uptake by plants and increasing soil fertility, and Zetaproteobacteria can consume heavy metals. Create Artisan Apple Cider Vinegar Green Coffee: Consumer Facts & Information Cherish the Chocolate: Sweet Fermentation just a single-celled microbe in a hostile world 1. Acidithiobacillia Traits and Qualities The Acidithiobacillia are extremophiles, happy in acidic environments or low pH . These bacteria are chemolithotrophic, gaining energy from inorganic compounds such as sulfur, iron or hydrogen. These are metal-munching microbes. Acidithiobacillia oxidize iron and sulfur, helping them survive in low pH conditions. Cupriavidus metallidurans : Metal Eating Gold Making Bacterium Chloroauric Acid: Gold Salts & Extraction Acetic Acid: Food, Health & Science Acidithiobacillus ferrooxidans Habitat Found in highly acidic environments, these bacteria prosper in acid mine drainage systems and sulfur-rich geothermal springs. Places with pH lower than 3, like Tinto River in Spain, have dense populations of Acidithiobacillia . Nutrition They feed on reduced sulfur compounds and ferrous iron. Their diet consists primarily of inorganic compounds. They oxidize iron and sulfur ions, releasing energy essential for their growth and activities. Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose How Lactic Acid Bacteria Make Yogurt Amazing Yeast: Feeding, Breeding & Biofilms hydrothermal habitat Uses in Nature & Industry Acidithiobacillia contribute to weathering rocks, making metals like copper and gold more accessible for other organisms. Their actions release nutrients to enhance soil and aquatic environments. Bioleaching : Species like Acidithiobacillus ferrooxidans are used in mining to extract metals such as copper and gold via biomining techniques. Acid Mine Drainage Remediation : Can help break down harmful compounds in mine waste. Binary Fission: Speedy Microbe Reproduction Potash: Agriculture, Plant & Garden Health Acid-Producing Bacteria in Sulfuric Acid Creation Acidithiobacillus ferroxidans may be found in company of other extremophiles like Cupriavidus metallidurans , the copper-eating gold producer, or archaea such as Pyrococcus furiosus from the Isle of Vulcano . Hazards Their activities add to environmental acidification and metal pollution. While beneficial in nutrient cycling, Acidithiobacillia overgrowths can lead to environmental health decline. Acid mine drainage caused by the bacteria can decrease water quality and degrade aquatic ecosystems. Benefits Despite their harsh living conditions, they're a key to understanding microbial survival in extreme environments, and long-term applications in astrobiology. Create Artisan Apple Cider Vinegar Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Oil-Dwelling Microbes: Bacteria, Yeast & Mold Acetobacter acetic acid vinegar bacteria These bacteria are also used in bioleaching, an efficient process for extracting metals from ores. They can recover up to 95% of copper in mining operations. 2. Alphaproteobacteria Traits and Qualities Alphaproteobacteria are highly adaptable and include both free-living and symbiotic species. They're known for metabolic versatility and important functions in nitrogen fixation. Also capable of photosynthesis, Alphaproteobacteria exhibit remarkable metabolic versatility. This wide range allows them to exist abundantly in many environments. Brettanomyces : Favorite Artisan Wild Yeast Beer Goddess Siris of Mesopotamia 4 Infused Wines of Ancient Medicine nice environment Habitat Alphaproteobacteria  l ive in soil, freshwater, marine ecosystems, and in host organisms as symbionts or pathogens. In symbiotic relations with plants the bacteria dwell in root nodules of legumes. They help with nitrogen acquisition. Despite the vast need for nitrogen in plant life, this element rarely occurs in consumable form in the environment. When a plant sprouts it sends out signals to attract these bacteria. They dwell in the safety of the plant's roots, and break nitrogen into simpler compounds the plant can uptake, like ammonium or ammonia . Silvanus: Roman God of Wild Lands & Fields Gum Arabic, Guar, Xanthan: Guide for Artists & Artisans Famous Women of Renaissance Alchemy root nodules Nutrition Alphaproteobacteria   are phototrophs, heterotrophs or nitrogen fixers, using both organic and inorganic materials. Some use sunlight for energy as in photosynthesis, while others break down organic matter in soil. Legumes are famously friendly with these bacteria. They benefit from a 20-30% increase in nitrogen availability when Alphaproteobacteria stay for a visit. Uses in Nature & Industry Nitrogen Fixation : Rhizobium is the species most beneficial to leguminous plants, enhancing soil fertility by converting atmospheric nitrogen into ammonia. Without it, plants would wither and die. Crop rotation with legumes also results in healthier yields of other plants. Bioremediation : Sphingomonas species degrade toxic compounds, aiding in environmental cleanup. ATP: Nature of Energy & Vital Functions Glycolysis: Biochemistry of Holistic Health Mugwort (Wormwood) Herbal Lore Rhizobium nitrogen fixing bacteria Hazards Pathogenic species like Rickettsia , responsible for diseases such as typhus and Rocky Mountain spotted fever, are notable threats. Despite their benefits, certain Alphaproteobacteria , like Rickettsia , can be harmful. Insects transmit Rickettsia , leading to diseases such as typhus and spotted fever. Points of Interest The ancestral species of mitochondria belong to this group. Mitochondria are special compartments or organelles best known for breakdown of food molecules to turn out ATP , a molecular fuel for the rest of the cell. Some Alphaproteobacteria are being explored for biofuel development, offering the potential to convert agricultural waste into renewable energy. German Romanticism: Nature & Emotion Women of the Wild Hunt: Holle, Diana, Frigg Hildegard von Bingen: Nature, Music & Beer 3. Betaproteobacteria Traits and Qualities Betaproteobacteria are metabolically and ecologically diverse, including free-living, symbiotic, and pathogenic species. They are often associated with nutrient cycling. Betaproteobacteria are identified by their wide array of metabolic capabilities. Many can break down complex organic compounds to build organic-rich environments. Habitat Found in soil, water bodies, and within host organisms, these bacteria thrive in freshwater and marine environments. They're abundant in decomposing organic matter, as in swamps or landfills. Top Fermenting & Bottom Fermenting Yeasts Krausen (Kräusen): Bubbles of Brewing Success Sugar Beets, Altbier & First Newspaper Nutrition Many are chemolithoautotrophs, oxidizing nitrogen, sulfur, or hydrogen compounds for energy. Mostly heterotrophs, they are unable to make their own food as plants do. Betaproteobacteria rely on organic substances for energy. They're power decomposers, recycling nutrients back into ecosystems. Uses in Nature & Industry : Role in Nitrogen Cycle : Nitrosomonas participates in nitrification, converting ammonia to nitrite. Bioremediation : Capable of degrading environmental pollutants such as hydrocarbons (e.g., oil spills). They decompose organic matter, participating in nutrient cycling in ecosystems. Their activity helps maintain soil fertility. Bacteria & Archaea: Differences & Similarities Malevolent Microfungi: Hazards of Health & Home Wild Yeast: Microbes Acting Naturally Neisseria gonorrhoeae Hazards Bordetella pertussis causes whooping cough in humans. Burkholderia pseudomallei is responsible for the tropical disease melioidosis. Neisseria gonorrhoeae is the bacterium causing gonorrhea . While Betaproteobacteria are beneficial for decomposition, some species like Burkholderia  cause disease in plants and humans. Infections from Burkholderia  can lead to pneumonia and other serious health conditions. Betaproteobacteria facilitate energy flow between primary producers and consumers in ecosystems. They're used in bioremediation and can reduce organic pollutants by up to 70%. Nitrogen Fixation & Evolution of Plant Life Irrwurz or Mad Root: German Folklore Fermentation: Yeast & the Active Microworld 4. Gammaproteobacteria Traits and Qualities This is the most well-known and diverse group within Pseudomonadota , with several species important to medicine and industry. Their diverse metabolic pathways allow them to process a variety of organic materials. Habitat Found virtually everywhere, from oceans to soil and animal intestines. These bacteria inhabit soils, aquatic environments, and organisms, often found in areas impacted by human activities. For instance, they often thrive in wastewater treatment facilities. Nutrition This genus includes phototrophs like purple sulfur bacteria who convert sunlight, heterotrophs and chemolithotrophs. Gammaproteobacteria can use sugars, proteins, and hydrocarbons for energy. They easily adapt to nutrient sources, including waste. Fungal Biofilms: Ecology of Biofilm-Producing Molds & Yeasts Powder of Algaroth: Antimony Oxychloride Purgative Elixir of Life: Alchemy & the Emperor Escherichia coli Uses in Nature & Industry : Disease Agents : Includes pathogenic species such as Escherichia coli (intestinal infections, though some strains are harmless) and Salmonella . Food Fermentation : Certain Pseudomonas species contribute to dairy fermentation. Bioluminescence : Vibrio fischeri forms symbiotic relationships with marine hosts, producing light through bioluminescence. They aid in nutrient cycling, breaking down organic material to release nutrients vital for other organisms. They're important in agriculture and wastewater treatment, improving overall ecosystem health. How Lactic Acid Bacteria Make Yogurt Prussic Acid: Secrets of Hydrogen Cyanide Jan Baptist van Helmont: Renaissance Medicine Salmonella bacteria Hazards Many Gammaproteobacteria are pathogens causing diseases like cholera ( Vibrio cholerae ), bubonic plague ( Yersinia pestis ) and typhoid fever ( Salmonella Typhi ). Though many are beneficial, some can be pathogenic. Escherichia coli  and Salmonella  can cause foodborne illnesses affecting millions. Bacterial Trivia Some Pseudomonas species produce pigments such as pyocyanin, which has antimicrobial properties. Gammaproteobacteria are involved in innovative biotechnology applications, like engineering strains to produce biofuels from organic waste, potentially reducing reliance on fossil fuels. Difference Between Gram-Positive & Gram-Negative Bacteria Aqua Regia: The Green Lyon of Alchemy Honey Mead: Most Ancient Ambrosia Black Plague - Yersinia pestis 5. Hydrogenophilia Traits and Qualities Hydrogenophilia are chemolithotrophic bacteria capable of metabolizing hydrogen gas (H2). Their ability to metabolize hydrogen helps maintain ecological balance. Habitat Found in hydrogen-rich environments, including geothermal vents, volcanic areas, and deep-sea ecosystems. Hydrogenophilia are predominantly found in geothermal springs and hydrothermal vents, environments rich in hydrogen gas. Nutrition Their primary energy source is hydrogen gas, often carbon dioxide as a carbon source. They consume hydrogen and inorganic compounds for energy. Uses in Nature & Industry Biogeochemical Cycling : They're important to hydrogen and carbon cycling in extreme environments. Biotechnology Potential : Their enzymes may be explored for hydrogen fuel production. These bacteria help control hydrogen sulfide pollution, industriously helping to detoxify environments. Their activities also contribute to sulfur cycling. Pan: Wild Rustic God of Music & Flocks Khaos: Primal Goddess of Greek Myth First Life on Earth: Microbes & Stromatolites sulfur deposits Hazards No harmful effects or pathogenic members are currently known. While they largely benefit their ecosystems by regulating pollution, their presence can also signal elevated hydrogen levels, which can point to underlying environmental issues. Model Microbes Hydrogenophilia is considered a model group for studying microbial life in early Earth conditions and potentially on other planets. Researchers are investigating Hydrogenophilia for renewable hydrogen fuel production, with potential to support sustainable energy goals globally. Hydrogenophilus thermoluteolus , a facultative chemolithoautotroph first isolated from a hot spring, is found in 2004 in ice core samples from 3 km deep in Antarctica's Lake Vostok. This suggests a geothermal system under the lake or non-thermophilic strains of Hydrogenophilus in the ice. B. Linens Bacterium: Big Cheese of B.O. Phosphorus, Uroscopy & Power of Pee Calcite: Metal-Eating Bacteria to Coral Reefs Wostok Station, Lake Vostok, Antarctica 6. Zetaproteobacteria Traits and Qualities Zetaproteobacteria are iron-oxidizing bacteria. They're important to iron cycling within aquatic environments, and contribute to the creation of rust. Habitat They're primarily found in deep-sea hydrothermal vents with abundant iron and oxygen. Marine ecologies in iron-rich coastal sediments provide them with ideal habitats. Zetaproteobacteria thrive in low-oxygen conditions. Nutrition They oxidize ferrous iron ( Fe2+ ) to ferric iron ( Fe3+ ) for energy. These bacteria use iron as their main energy source, converting ferrous iron to ferric iron, a process crucial in iron-rich ecosystems. Algae in Glass Houses: Diatomaceous Earth Flowers of Sulfur (Brimstone): Creation & Uses Xanthan Gum & Plant Blight:  Xanthomonas Campestris Uses in Nature & Industry Iron Cycling : Play a critical role in global iron cycling in marine environments. Microbial Engineering : Potential applications in bioremediation of iron-polluted areas. Their iron-oxidizing activities are vital for maintaining iron levels in seawater, impacting overall marine health and nutrient availability. Hazards Not known to have pathogenic species. While important for biogeochemical processes, their ability to oxidize iron can result in biofouling, which poses problems for marine infrastructure. Interesting Facts Zetaproteobacteria build intricate structures or "iron mats" on the ocean floor, which support unique ecosystems dependent on iron oxidation. Zetaproteobacteria are under study for their potential in bioremediation and biotechnology, revealing insights into their ecological and industrial applications. 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Neolithic farmers in Britain and northern Europe are the first to drink milk. Early humans are lactose intolerant but consume dairy anyway. Creation of foods such as cheese and yogurt can remove much of the lactose. Creation, Cattle & the Cosmic Cow Lactose Loving Yeast: Microbial Rule Breakers How Lactic Acid Bacteria Make Yogurt Milk and cookies Analysis of degraded fats on pot shards reveals dairy production starts as early as the 5th millennium BCE, over 6000 years ago. Some sources go as far back as c. 10,000 years ago. Lactose tolerance is not an overnight process. At the time of livestock domestication adult humans can't digest milk. For thousands of years, like most mammals, humans become lactose intolerant at the end of infancy. Milk into Cheese: Lactic Acid Bacteria (LAB) Gingerbread Houses: German Folklore Ephedra - Oldest Medical Stimulant Herb Kids procuring fresh milk According to scientists, early humans drink milk of sheep, goats, mares or cows before being able to digest it properly. It's part of the traditional nourishment for shepherds and other herders who spend all day in the field. In the Neolithic era a genetic mutation appears among north Europeans. It's thought to originate in today's Turkey. This lets people tolerate dairy products and benefit from their nutrients. Milk is high in potassium, B12, calcium and other vitamins and minerals. Amazing Yeast: Feeding, Breeding & Biofilms Herbs & Natural Remedies - Ancient Egypt Lactic Acid Bacteria: Team Players of Fermentation Genetic mutation or adaptation allows digestion of milk and dairy products According to Paleolithic nutrition expert Loren Cordain, "Something happened when we started drinking milk that reduced mortality." After infancy, humans continue to retain activity of the lactase-phlorizin hydrolase (LPH) enzyme. The enzyme is encoded by the lactase (LTC) gene and gives adult humans the ability to digest dairy products. Lactase is the intestinal enzyme which breaks down dairy compounds. Queen Eleanor & the Calamitous Crusade Wild Women and Winter Tales Whey & Whey Products: Health & Science Turkish skyline sunset with minarets Overall health standards rise. While ancient people generally have a shorter life span than today, better health sees fewer infant and childhood deaths. The lactic revolution boosts the health of people across Europe, Eurasia, parts of Africa and other milk-drinking cultures. It occurs the same time people are experimenting with crops, agriculture and animal husbandry. Broad Beans (Fava) - Bronze Age Crops Gold-of-Pleasure: Bronze Age Crops Hünenburg: Bronze Age European Trade Hub Emmer wheat is among the first crops cultivated The evolutionary period for the lactose tolerance gene is anywhere from 2000 to 20,000 years. It's most thoroughly developed in people of Northern and Central European descent, and some regions of Africa and Middle East. Development of the lactose tolerance gene coincides chronologically with emergence of the first known cattle cult, and the earliest breeding of cattle for dairy products by humans. Evidence of a cattle cult from c. 6000 BCE is found in NW Arabia. Pasteurization: Microbial Dominance & Destruction Salt Trade - the Most Precious Mineral Immortal - Quest for the Elixir of Life Source of milk for butter, cheese, yogurt, in baking or beauty treatments, and after c. 500 BCE, ice cream It's described as the “first large-scale, monumental ritual landscape anywhere in the world … the earliest evidence for a cattle cult in the Arabian Peninsula” by the research team. The site is dated to the sixth millennium BCE (6-5000 BCE). About 1000 mustatils , or prehistoric monuments of sandstone walls, are found in northwest Saudi Arabia. Mustatil  is the Arabic word for rectangle, the shape of the enclosures. Artisan Perfumery: Four Degrees of Fragrance Book of the Heavenly Cow - Myths of Egypt Ancient Arabia - Stone Age to Bronze Cattle Cult rectangular monumental constructions, NW Arabia (credit: U of Washington) Even today many people can't tolerate dairy. The gene can also go defunct in adult life, causing late-onset lactose intolerance. Symptoms of lactose intolerance, scientifically "lactase nonpersistent" can include abdominal pain bloating diarrhea flatulence nausea Herbology & Lore: Poison Hemlock Lactic Acid: Natural Process & Human Health Arcanum Joviale: Alchemy of Sudorific Sweat symptom of lactose intolerance Symptoms typically start half an hour to two hours after consuming food or drink containing lactose. Severity of symptoms can vary. Lactose intolerance is not the same as milk allergy, an adverse immune reaction to one or more proteins in cow's milk. Symptoms of milk allergy may take hold within hours to days. They include: atopic dermatitis (eczema) inflammation of the esophagus enteropathy - injury, inflammation, swelling in small intestine proctocolitis - affects rectum & colon; diarrhea, abdominal cramps, inflammation Nigella Sativa: Black Seed of Healers Herbology & Lore - Chamomile Butter - Food of Peasants & Barbarians Milk from the farm and some bovine love Humans differ in amount of lactose they can tolerate.  Mexican, Indigenous American, Asian, and Black communities in America tend to have especially low tolerance. Today fortunately there are many non-lactose alternatives. 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

Adenosine triphosphate, or ATP, is known as the energy currency of life. Without ATP, essential cellular processes stop. From rhythm of the heart to an energy boost during physical work or exercise, ATP is the invisible factor in body functions of all living things. Glycolysis: Biochemistry of Holistic Health Catalase: Unseen Enzymes Essential to Life Peracetic Acid: Origin, Reactions, Hazards humpback whale breaching Under aerobic conditions, pyruvate can diffuse into the cell's mitochondria. It enters the citric acid cycle and generates reducing equivalents in the form of NADH and FADH2. These enter the electron transport chain, leading to the production of 32 ATP per molecule of glucose. Central to biological processes, adenosine triphosphate (ATP) is the primary energy carrier in all living organisms. Working with pyruvate , an essential intermediate, it powers cell activities and supports metabolic functions. Pyruvate (Pyruvic Acid): Key to Life's Energy Spirit of Wine of the Wise: Alchemy Recipe Hydrogen Peroxide: Chemistry, Production, Risks ATP is a nucleotide made of three key components: adenine (a nitrogenous base), ribose (a five-carbon sugar), and three phosphate groups. The structure of ATP can be visualized as a small molecule with high-energy bonds between its phosphate groups. Bonds between phosphate groups allow ATP to store and transfer energy efficiently. When these bonds are broken, ATP releases energy cells can use for various activities, from muscle contraction to synthesizing biomolecules. A single human cell can consume up to 10 million ATP molecules per second as it performs functions essential to life. How Lactic Acid Bacteria Make Yogurt Binary Fission: Speedy Microbe Reproduction Honey Mead: Most Ancient Ambrosia parts of a human cell - very close to that of one-celled organisms Creation of ATP ATP is primarily synthesized through three metabolic processes: cellular respiration, photophosphorylation, and substrate-level phosphorylation. Cellular Respiration This process occurs in both aerobic and anaerobic organisms. In aerobic respiration, glucose is oxidized through a series of metabolic pathways: glycolysis, the citric acid cycle (Krebs cycle), and oxidative phosphorylation. Mother of Vinegar & Microbial Life in a Bottle Secrets of Xanthan Gum for Artists & Chefs Sugar Beets, Altbier & First Newspaper human anatomy illustration Glycolysis : During glycolysis, glucose is metabolized to pyruvate, generating ATP and NADH in the cytoplasm. Glycolysis breaks down one molecule of glucose into two molecules of pyruvate, yielding a net gain of 2 ATP. Krebs Cycle : The pyruvate enters the mitochondria, where each molecule undergoes further breakdown. This process generates high-energy electron carriers NADH and FADH2, alongside some ATP. Approximately 2 ATP is produced per pyruvate. Electron Transport Chain : Finally, in the inner mitochondrial membrane, the energy from NADH and FADH2 drives the production of roughly 28–32 ATP molecules through oxidative phosphorylation. From one glucose molecule, a total of about 30-38 ATP can be generated. Yeast: Process from Culture to Consumer Human Methane: Meet the Microbes of Flatulence Women of the Wild Hunt: Holle, Diana, Frigg parts of a budding yeast cell Photophosphorylation: In plants and some bacteria, ATP is produced during photosynthesis. Light energy is captured by chlorophyll is used to convert carbon dioxide and water into glucose, also producing ATP and NADPH in the chloroplasts. This releases oxygen and generates high-energy electrons. The electrons travel through the electron transport chain, leading to the synthesis of ATP in a process similar to that in cellular respiration. This method of ATP production occurs in the chloroplasts of plant cells. Pan: Wild Rustic God of Music & Flocks Yeast: Microbiology of Bread & Food Making Oil-Dwelling Microbes: Bacteria, Yeast & Mold In the Calvin cycle, ATP generated in this process is used to assemble sugar molecules, which can later be broken down for energy by the plant or by organisms that consume it. It's the cycle of chemical reactions whereby carbon is fixed into sugars. Cellular respiration and photosynthesis create a continuous flow of energy. This sustains life on Earth. Substrate-level Phosphorylation: In some metabolic pathways ATP is produced directly from the phosphorylation or attachment of adenosine diphosphate (ADP) by a phosphate group. This process occurs during glycolysis and the Krebs cycle, and does not require the electron transport chain. Silent Destroyers: Microbes of Concrete Corrosion Bdellovibrio: Lifestyles of Predatory Bacteria Milk into Cheese: Lactic Acid Bacteria (LAB) Natural Functions of ATP ATP is involved in a multitude of cellular processes, highlighting its versatility and importance. These include: Energy Transfer ATP provides energy necessary for cellular activities. When a phosphate group is removed from ATP, energy is released. For instance, ATP is crucial for muscle movement and powers muscle contractions. During heavy work or exercise, the human body relies on ATP provided through aerobic and anaerobic paths, meeting rapid energy needs of muscles. ATP sustains electrophysiological activity and cell signaling in the brain. Pyrococcus furiosus : Extremophile of Vulcano Wild Yeast: Microbes Acting Naturally Algae in Glass Houses: Diatomaceous Earth Cell Signaling ATP acts as a signaling molecule in various pathways. It can be released into the extracellular space, where it binds to purinergic receptors on other cells, influencing processes such as inflammation and neurotransmission. For instance, ATP is involved in pain signaling in the nervous system. Biochemical Reactions ATP serves as a critical cofactor in numerous metabolic reactions. It is essential for synthesizing RNA and DNA. Transcription, for example, depends on ATP for assembling nucleotides into RNA strands—a fundamental process for genetic expression. As a precursor, ATP is vital for the synthesis of nucleotides, which are the building blocks of DNA and RNA. This is essential for cell division, growth, and repair. Bacteria & Archaea: Differences & Similarities Malevolent Microfungi: Hazards of Health & Home Vulcano: Child Miners, Gods & Extremophiles Single-celled amoeba dividing Regulation of Metabolism ATP acts as a signaling molecule to maintain energy balance. High ATP levels indicate the cell has enough energy, while low ATP levels trigger energy-generating processes. This regulatory action is vital for maintaining the body’s energy homeostasis, especially in periods of change. Transport Mechanisms ATP is essential for active transport. The sodium-potassium pump is a prime example. It uses ATP to move sodium ions out of the cell and potassium ions in. This process is critical for maintaining the right balance of ions, necessary for nerve impulses and muscle contractions. Hildegard von Bingen: Nature, Music & Beer Seven Deadly Diseases of the Renaissance 4 Infused Wines of Ancient Medicine Importance of ATP to Life ATP's ability to store and release energy makes it fundamental to the survival of all living organisms. Without ATP, the myriad of biochemical processes necessary for life would stop. ATP is crucial to: Muscle Function : During intense physical activity, ATP is rapidly consumed for muscle contractions. In human muscle cells, the energy derived from ATP is crucial for the movement of muscles, whether it's sprinting, swimming, or even simple actions like lifting objects. Neuronal Activity : Neurons rely on ATP to maintain their resting membrane potential and facilitate neurotransmitter release. This is vital for communication between nerve cells, affecting everything from reflexes to complex thought processes. Metabolism : In organisms like yeast, ATP is essential for fermentation processes, allowing them to generate energy anaerobically. This is the basis for the production of bread and alcoholic beverages. All living organisms utilize ATP for energy transfer, from bacteria to humans. A single cell like yeast or lactic acid bacteria can regenerate ATP through fermentation or aerobic respiration. Nitrogen Fixation & Evolution of Plant Life Xanthan Gum & Plant Blight: Xanthomonas Campestris Hair Loss: 9 Natural Cures of Physician Dioscorides Fermentation of yeast Metabolic Flexibility ATP allows cells to adapt to different energy demands. During intense exercise, muscle cells produce ATP via anaerobic metabolism, which can generate ATP quickly. In contrast, at rest, they switch to aerobic methods which are more efficient, producing more ATP overall. Growth and Development ATP is crucial during rapid growth phases, such as in embryos or healing wounds. Energy is required continuously for cell division and differentiation. Actively dividing cells can consume vast amounts of ATP. Aging and Disease Research indicates that diminished ATP production is linked to aging and various diseases. Conditions like mitochondrial disorders directly impact ATP synthesis. Muscle mass often declines with age due to lower ATP levels, affecting overall strength and resilience. 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The Elixir of Life manifests as potion, tea, powder, water, oil or soluble salts. This mystical creation is said to bestow immortality or eternal youth using the wisdom of nature. In alchemy it's associated with the Philosophers' Stone and the white herb of Maria . Natural Colors: How to Extract Plant Pigments Natural Purple Dyes: Ancient & Medieval Earth of Chios: Ancient Alchemy, Cosmetics, & Medicine glass bottles and herbal mixtures fantasy art One single elixir does not exist. These are made according to the will and wisdom of the creator. Physicians, friars and alchemists perfect their signature brews. Some are basic health tonics and others seem to give a little kick and elevation of mood. Ancient alchemists combine potent plants recognized for their health benefits. The finished product is a result of process (mixing, grinding, mashing, roasting) and experimentation. Below is a curated list of 10 plants recommended for use in creating an Elixir of Life. Albertus Magnus: Alchemy, Arsenic, Astrology Khella - Ancient Health & Herbology Medicine in Ancient Egypt: Ebers Papyrus Looking good for a thousand years old Alchemists often heat the herbs, steam (distill), boil, blanche or roast briefly to allow their essences to emerge. Other processes such as fermentation and precipitation might be used. The initial batch is best kept as simple as possible, with potential for experimentation. 1. Gynura Procumbens - Longevity Spinach Gynura procumbens , longevity spinach, sabuñgai or sambung nyawa, has numerous health benefits, including anti-inflammatory and antioxidant properties. Rich in vitamins A, C and E, as well as essential fatty acids, this plant is believed to promote long life and overall wellness. The edible vine is native to China, Southeast Asia, and Africa. The plant grows wild but is also cultivated as a vegetable or medicinal plant. Young leaves are used for cooking. Asphodel: Ancient Dye & Medicine Plants Irrwurz or Mad Root: German Folklore Chamomile - Herbology & Folklore Longevity Spinach 2. Lycium Barbarum - Matrimony Vine Lycium barbarum , matrimony vine, Chinese wolfberry shrub or goji berries is a staple in traditional Chinese medicine renowned for immune-boosting and anti-aging properties. Phytochemicals in the berries are being studied for medicinal purposes. While the berries are usually used, this plant also has health compounds in the roots, which can be ground down or simmered. Revitalizing effects of the berries strengthen the immune system, support eye health and enhance skin vitality. Alchemy Processes & Related Astrology Signs 10 Alchemical Metals - Ancient Metals of Alchemy Secrets of Aqua Vitae in Alchemical Science Goji Berries 3. Zingiber Officinale - Ginger Also called the golden root, ginger is a powerful medicinal plant. Known for its anti-inflammatory properties, ginger can aid digestion, relieve nausea, and enhance immune function. Its warm and spicy flavor makes it an excellent addition to potions of wellness. Ginger is a versatile ingredient. The tangy juice of the tubers gives a bright flavor to herbal medicines, ginger teas and longevity elixirs. It can be candied, ground, made into tea (very nice with honey) and has a solid reputation as a life-giving plant. The Alembic: Essential Alchemy Equipment Celandine: Plant Toxins & Medicine Secrets of Renaissance Herbal Recipes Ginger is highly revered as a plant of longevity Ginger has a long history of benefits as the root of life. It's believed the Chinese alchemist and immortality seeker Xu Fu learns the miraculous properties of life-giving elixirs upon a Japanese mountain. Wild ginger is one of his ingredients. Below, the extremely rare Japanese wild ginger ( Asarum monadoraflorum ) is once a prized component in immortality drinks or pills. In Japanese its name means never-grow-old or never-die. Elixir of Life: Alchemy & the Emperor Mugwort (Wormwood) Herbal Lore Caraway Spice - Herbology & Folklore Japanese Wild Ginger 4. Curcuma Longa - Turmeric Curcumin, the active compound in turmeric, has strong anti-inflammatory and antioxidant effects. This golden spice has been linked to improved brain function and a reduced risk of chronic diseases. Turmeric is a key ingredient in healing potions, associated with longevity. Turmeric is used to treat rheumatoid arthritis, skin cancer and digestive disorders. It has benefits for sufferers of depression, memory loss or heart disease, and is applied to various cancers. Natural Purple Dyes: Ancient & Medieval Alchemy in the Renaissance: Quest for Truth Turmeric (Curcuma longa): Ancient Uses & Medicine Turmeric for trade, fantasy art 5. Coriandrum Sativum - Cilantro Cilantro, or coriander leaves, helps lower cholesterol and reduce inflammation. This herb has been traditionally used to counteract heavy metal toxicity. With a fresh citrusy flavor, boasts detoxifying properties and aids in digestion. Coriander is native to the Mediterranean Basin. All parts of the plant are edible, but the fresh leaves and the dried seeds are most often used in cooking. The taste of cilantro can vary from lemon to soapy or unpleasant due to variations in a gene of the plant. Taste before buying. Famous Women of Renaissance Alchemy Roger Bacon: Medieval Science & Alchemy Metal & Gemstone Dyeing in Alchemy Cilantro (Coriandrum Sativum) 6. Salvia Rosmarinus - Rosemary Rosemary is a fragrant herb with potent antioxidant properties. It has been linked to improved digestion, enhanced memory, and a boost in immunity. This aromatic plant can infuse elixir with unique flavor while promoting cognitive health and overall well-being. Rosemary is native to the Mediterranean basin. Its first use goes back to c. 5000 BCE. Early applications include spice and medicine. Tossing rosemary on a grave protects the soul of the dead, or keeps the dead from  roaming . In ancient Egypt it's used for embalming. Rosemary: Immortal Essence & Balm of Kings Alchemy: Red King & White Queen Ambrosia: Divine Nectar & Immortal Gods Rosemary sprigs 7. Foeniculum Vulgare - Fennel Fennel seeds are known for digestive properties. They help relieve bloating, improve gut health, and have a calming effect. With a mild anise flavor, fennel also has antiseptic and anti-inflammatory properties. 8. Panax Ginseng - Ginseng Panax ginseng is famed for helping the body adapt to stress and enhancement of energy levels. Recent studies suggest that ginseng can improve cognitive function and boost immunity. Ginseng helps the body combat stress and promote resilience. Women of Alchemy - Mary the Jewess Valerian: Natural Health & Essential Oils Verdigris: Creation of a Coveted Blue Green Pigment Ginseng Root 9. Valeriana Officinalis - Valerian Valerian root is best known as a natural remedy for anxiety and insomnia. Often used in herbal teas, promotes relaxation, improve sleep quality. relieve migraine, fatigue, and stomach cramps. Valerian is a natural treatment for anxiety and depression. 10. Salix Alba - White Willow White Willow is known for pain-relieving properties due to salicin content, similar to aspirin. It may also possess anti-inflammatory effects. Willow bark is commonly used during the time of Greek physician Hippocrates, when people are advised to chew it to relieve pain and fever. Distillation in Alchemy: Ancient Process & Equipment Rasayana: Alchemy & Health of India Myrrh - Mystique, Death & Divinity willow tree The same study shows it increases the average and maximum chronological lifespan of yeast by 475% and 369%, respectively. Good news for yeast. Salix Alba is a beneficial addition to the Elixir of Life. Elixirs should be stored in glass flasks, bottles, vials or jugs, dark glass or in a dark place, well covered. The Elixir can be mixed and consumed as is, or allowed a period of rest for flavors and benefits to mingle. Cheers! 4 Infused Wines of Ancient Medicine Lunar Caustic AgNO3: Lapis Infernalis of Alchemy Science of Alchemy: Simple Distillation Process An assortment of colored glass bottles 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 Elixir of Life sparks fascination and wanderlust. A fountain of youth or elixir of immortality, it's desperately sought by the first Emperor of China, Qin Shi Huang. He sends alchemist Xu Fu on a quest to the Isles of the Immortals. Jump to: Death of Emperors Mythology & Alchemy Voyages of Xu Fu Mystery of Xu Fu Jade - Jadeite, Nephrite & Jade Roads Shennong Primordial Farmer & Healer Anqi Sheng & the Elixir of Immortality The Alchemic Elixir of Life could have the opposite effect. Death of Emperors Back to Top Obsessed with immortality, the Emperor dies in considerable pain in 210 BCE after drinking a mix of quicksilver and powdered jade. He's not the only one. In the Middle Ages, the Jiajing Emperor of the Ming dynasty dies from ingesting a mercury-based Elixir of Life. According to historians a number of Chinese emperors, nobles and officials die of elixirs taken to prolong their lives. The phenomenon is dubbed Chinese alchemical elixir poisoning . Mercury (Quicksilver): Miracle Metal of Alchemy 10 Wise Plants & Herbs for the Elixir of Life Fuxi: Chinese Primordial Emperor God Mercury or quicksilver is considered by alchemists to possess the secret of eternal life Qin Shi Huang's lust for life is a perfect climate for tricksters and charlatans. Before long the royal personage makes claimants take their own elixir, and buries them alive to test results. By the time he dies in 210 BCE the Emperor survives at least three assassination attempts. Considering how fastidious he is about testing it's not clear whether the purpose of the fatal potion is to extend his life by magic, or to end it by murder. Alchemist Dippel: the Frankenstein Files Ziu - Ancient Sky God of Germania Al-Mi'raj: Unicorn Hare of Arab Myth Alchemy & Medicine: bottles of many potions Mythology & Alchemy Back to Top Ancient Chinese believe certain stones and materials have the power to prolong life. They include cinnabar, a red ore of mercury; hematite , a magnetic stone high in iron; jade , known as the imperial gem; or gold , highly potent, associated with power, wealth and happiness. The materials pertain to the extension of life due to their long-lasting nature. They're thought to confer longevity on the one who uses them. Gold and silver are edible metals; others, not so much. The search for the Elixir heightens activity in the Imperial court of China. Nüwa: Chinese Primordial Snake Goddess Quest for Immortality - Qin Shi Huang Gold - Precious Metal of the Sun Mystic Habitations of the Eight Immortals of China The Chinese Immortals might have the answer. The Eight Immortals are thought to live on Penglai, also known as Penglai Immortal Island. It's one of the sacred islands of the Bohai, a coastal bay of the Yellow Sea. In the opposite direction are the islands of Japan. The Immortals are as gods but also common people. They teach humans and maintain connections of mortals and ancestral spirits. Venerated by Taoists and popular in secular culture, they're signs of prosperity and longevity. The Eight Immortals often appear in art. Reishi or Lingzhi - Mushroom Magic Klabautermann - Germanic Sea Kobold Victorian Health: Sea Water Hydrotherapy The Eight Immortals Crossing the Sea (from a 1922 book) Their longevity comes from peaches of immortality. Voyages of Xu Fu Back to Top Fearing the advance of age, Emperor Qin Shi Huang sends alchemist and explorer Xu Fu on a journey to get the Elixir of Life from the Immortals. It's said to be in the possession of the wizard Anqi Sheng , who is a thousand years old at the time of Qin Shi Huang. Anqi is a Taoist wizard able to make himself visible or invisible at will. Qin Shi Huang insists he spoke to Anqi for three days and nights. With a fleet of sixty barques containing soldiers, crewmen and a thousand youthful men and women, Xu Fu departs on his quest 219 BCE. Lead: Death Metal of Metallurgy Chinese Alchemical Elixir Poisoning Alchemy: Science, Philosophy, Magic According to Xu Fu, a terrible sea monster guards the Elixir of Life He sails for many years and returns without success. When the disappointed Emperor questions him, Xu Fu claims a giant sea creature guards the place. He asks for archers to kill it, and the Emperor provides them. Mystery of Xu Fu Back to Top Upon his second journey, in 210 BCE, Xu Fu fails to return. Later, Japanese writings describe a local god named Xu Fu, relating to medicine, farming and silk. He teaches agriculture, healing and fabric techniques to the ancient Japanese. Wolfsbane (Aconitum) Ancient Poisons Chun Yuyan & Death of Empress Xu Zis - Ancient Warrior Hero God Thrace serene silhouette In Japanese legend, Xu Fu reaches the peak of Mount Kinryu in southwest Kyushu, where he meets a hermit who gives him the elixir of eternal life. The elixir is made from the plant furofuki ( Asarum monodoraflorum ), or wild ginger. Furofuki is still found on Mount Kinryu. The name comes from furofushi , meaning "not grow old, not die" in Japanese. Xu Fu never returns to China. His whereabouts today are unknown. Honey Mead: Most Ancient Ambrosia Ephedra - Oldest Medical Stimulant Herb Song of the Loreley - Lethal Attraction a type of wild ginger 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

Pickling and fermenting are processes for preserving vegetables like green beans. Both enhance flavor and extend shelf life, but methods, microbiology and nutritional benefits are significantly different. Lactobacillus : Nature of Lactic Acid Bacteria Nigella Sativa: Black Seed of Healers Whey & Whey Products: Health & Science Pickling Pickling is a method of preserving vegetables by immersing them in an acid solution, such as vinegar, along with optional seasoning and salt. The acid environment created by vinegar prevents the growth of most microorganisms. Salt is a natural food preservative. The process does not rely on naturally occurring bacteria, as in fermentation. Pickling is a direct application of acidity to preserve and flavor the food. Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Pasteurization: Microbial Dominance & Destruction Top Fermenting & Bottom Fermenting Yeasts Pickled foods soak in a solution of vinegar, water, salt, maybe sugar and spices. This gives pickled veggies their signature tangy flavor. Acidity can drop pH to around 4.6, creating an inhospitable habitat for harmful bacteria like Clostridium botulinum , which cause botulism. Vinegar is a solution of about 4 - 8% acetic acid in water. Acetic acid is the active antimicrobial component. It's produced by acetic acid bacteria who love fruit such as grapes and apples. Butter - Food of Peasants & Barbarians Figs - Food of the Ancient World Caraway Spice - Herbology & Folklore In nature, ripe fruit attracts wild yeast due to increasing sugar content. The yeast breaks down sugars into CO2 and ethanol, whereupon the AAB metabolizes the ethonal to create acetic acid. Pickling skips this process and gets right to the bite. Since pickling relies on vinegar rather than a natural fermentative process, its goal is flavor enhancement as well as preservation. The result is a tangy, vibrant and crispy veg with a sharp vinegar bite. Acetic Acid: Vinegar 🜊 in Ancient Alchemy 4 Infused Wines of Ancient Medicine Lactic Acid: Natural Process & Human Health apple cider vinegar compliments many flavors and foods Is Pickling the Same as Brining? The terms are closely related but not identical. In brining food is soaked in saltwater solution, with or without vinegar. Brining can be a step in both pickling and fermenting. In fermenting, brining encourages Lactobacillus lactic acid bacteria to grow. These are natural probiotics of the type found in milk. In pickling, brining mellows out flavors and adds salt. Pickling combines brining with acid to create a distinct tang. Homemade pickled carrots can last for months on the shelf due to the acidity, while a simple brined cucumber can spoil more quickly without being pickled. Milk into Cheese: Lactic Acid Bacteria (LAB) Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Gingerbread Houses: German Folklore preserves of different kinds Fermentation Fermentation is a naturally occurring process in which saltwater (brine) and time encourage the activity of beneficial bacteria. Unlike pickling, fermentation does not rely on added vinegar for acidity. Bacteria naturally produce acids as byproducts of their metabolism. In fermentation, microorganisms like bacteria and yeast transform sugars and carbohydrates into acids or alcohol in low-oxygen environments. When fermenting green beans, the lactic acid bacteria (LAB) on and in the beans consume natural sugars and produce lactic acid. Women Scientists of the Ancient World How Lactic Acid Bacteria Make Yogurt Green Coffee: Consumer Facts & Information Lactic acid preserve the veggies and create a tangy flavor profile. The amount of beneficial bacteria can increase an amazing 1000x during the fermentation process. Bacteria reproduce by binary fission and can double in population every 4 to 20 minutes. Fermentation is a dynamic process in which live microorganisms actively reshape the food’s chemical composition. This method preserves the vegetables, increases their bioavailability of nutrients and introduces probiotics to support GI tract health. The main difference between pickling and fermenting is the activity of microorganisms. Pickling is not fermentative because it relies on vinegar to achieve the pH needed for preservation. Fermentation relies on living microbes to naturally produce acid over time. Women Brewers: Brewing History of Europe Sugar Beets, Altbier & First Newspaper Create Artisan Apple Cider Vinegar Lactic acid bacteria highly magnified Microorganisms at Work Pickling: Because vinegar creates an inhospitable environment for most bacteria, there is very little microbial activity in pickling. The vinegar's acidity does all the heavy lifting, so the vegetables aren’t imbued with probiotics or other microbial byproducts. Fermenting: Beneficial bacteria, particularly Lactobacillus , consume carbohydrates to produce lactic acid, carbon dioxide, and other compounds to create a zingy taste and promote digestive health. Fermentation & Rot: Comparing Processes Hildegard von Bingen: Nature, Music & Beer Women of the Wild Hunt: Holle, Diana, Frigg Lactobacillus may be accompanied by other beneficial bacteria such as Leuconostoc and Pediococcus . They enjoy low-oxygen settings, and get to work converting carbohydrates in vegetables into lactic acid, which preserves the food and adds complex flavors. Microorganisms are critical in both these processes. While pickling restricts them, fermentation encourages healthy bacteria growth. Apples: Nature, Spirituality & Folklore Honey Mead: Most Ancient Ambrosia Ancient Grains: Wheat, Barley, Millet, Rice Flavor and Texture Differences Pickled green beans and other veggies are crisp with a strong acidic flavor from the vinegar. They are shelf-stable due to the high acid content but lack the depth of flavor that comes from microbial activity. Fermented green beans and other vegetables have a softer texture and a complex tangy taste, with layers of umami produced by the bacteria. The longer they ferment, the more intense the flavor. Science of Onion Tears: Demystifying Acids Elixir of Life: Alchemy & the Emperor Mugwort (Wormwood) Medicine & Herb Lore Umami or savoriness is a coveted quality of ripe red tomatoes and fermented foods Pickling vs. Fermenting Green Beans: Nutrition The nutritional profile of pickled and fermented green beans differs significantly due to their distinct processes. Pickling The process preserves some nutrients in green beans, like vitamins and minerals, but may result in some minor nutrient loss due to the acidic and heating processes often used in commercial pickling. Pickled vegetables lack probiotics because the vinegar inhibits the activity of almost all bacteria, including beneficial species. Vinegar has a pH of 2 - 3. Comparatively, human stomach acid has a pH of 1.5 - 3.5 and lemon juice, known to kill Salmonella , is 2.3. Broad Beans ( Fava ) - Bronze Age Crops Soap & Medicine Herb of Ancients Solnitsata - Neolithic Salt Trade Town Salmonella bacteria Fermenting Fermentation enhances the nutritional content of green beans by introducing live probiotics and increasing the bioavailability of nutrients. Lactic acid bacteria produce vitamins such as B12, folate, and riboflavin. Fermented foods are considered a boon for gut health due to their live cultures, which can help balance the body’s microbiome. Fermentation is one of humanity’s oldest preservation methods, dating back over 7,000 years. Pickling, while also ancient, became more widespread with the advent of vinegar production. The positive effects of vinegar are touted by Dioscorides , a Roman physician, medical writer and surgeon in the army of Nero in the first century AD. He uses both salt and vinegar in many of his treatments to help wounds heal and for bodily health . Killer Yeast: Assassins of the Microworld How to Cultivate Green Algae for Science & Health Biofilm Communities: Metropolitan Microbes Writings of Dioscoridies, 15th century Byzantine copy Facts About Pickling and Fermenting Ancient Roots : Both pickling and fermenting date back thousands of years. Cultural Delicacies : Fermented foods are cultural staples worldwide. For example, Korea's kimchi, Germany's sauerkraut, and American pickles all represent different flavors and traditional preservation methods. Detox Benefits : Fermented foods contains enzymes to help detoxify the body. Flavor Profiles : The fermentation process produces complex flavors, described often as umami. 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Nigella sativa or kalonji is a blackseed plant with healing properties. Use in cooking and folk medicine is documented by the 2nd millennium BCE. It grows naturally in Bulgaria, Romania, Cyprus, Turkey, Iran and Iraq. Nigella  is a derivative of 'black'. Sativa  means 'cultivated'. Herbology & Lore: Caraway Goddess Nisaba - First Lady of Writing Heqet, Frog Goddess of Egypt Nigella Sativa flowers in blue, with seed pod It's also found in India, Pakistan and naturalized elsewhere. During the Bronze Age Nigella sativa  is one of the spices traded with other cultures. Spice routes follow ancient paths. Ancient trade networks include the Tin Roads , Amber Roads , Steppe Trade Routes and Far East Jade Roads . In Neolithic times salt and obsidian also create routes of trade around processing sites. Seeds of Nigella Sativa  are among the grave goods in the tomb of Tutankhamun ,  who died in 1323 BCE. Seeds of the plant are also found in a Hittite flask of the 2nd millennium BCE. Chamomile - Herbology & Folklore Whey & Whey Products: Health & Science Joyful Arrival of Hapi in Egypt Seeds of Nigella Sativa The seeds are used in cooking , as a spice, sometimes a substitute for cumin. Nigella sativa has an array of common names including black caraway, black seed, black cumin, fennel flower, nigella, nutmeg flower, Roman coriander, black onion seed and kalonji . N. sativa  seeds are one of the ingredients in jibneh mshallaleh  or Tresse cheese in Syria. Originating in Armenia  as majdouleh , it makes its way along the trade and travel routes to Aleppo, northern Syria. It's a complex recipe involving herbs and spices with cow, goat or sheep milk. Herbology & Lore: Stinging Nettle Sacred Scarab: Lucky Bug of Ancient Egypt Arabian Leopard: Bronze Age Predators White Flower of Nigella Sativa The Nigella sativa plant grows up to 30 cm (12 in) tall and produces white, cream or pale blue flowers. The fruiting body is a bulbous growth containing many small seeds, plump and deep black. The seeds can be dry roasted, or ground into a powder to mix with other herbs or spices. In Palestine they're crushed and used in a bitter qizha paste to add zesty flavor to food. Women Scientists of the Ancient World Milk into Cheese: Lactic Acid Bacteria (LAB) The Way to Aaru - Egyptian Paradise Black seeds add a zesty bite The seeds, tinctures, oils and plant extracts have healing properties. Oils make up 32% to 40% of total composition of N. sativa seeds. Health benefits of N. sativa seeds include treatment for: indigestion loss of appetite diarrhea dropsy (fluid retention, swelling) inflammation amenorrhea (absence of menstrual periods) dysmenorrhoea (severe, frequent menstrual pain) worms bacterial infection skin rashes and ailments dyspnea (shortness of breath) high blood pressure, sometimes Herbology & Lore: Poison Hemlock Warrior Portal Gods Lugal-irra & Meslamta-ea Ereshkigal Goddess of Underworld & Night Feeling good N. sativa has been used as a traditional healing plant in the Middle East for centuries. In the United States, the Food and Drug Administration classifies Nigella sativa as " Generally Recognized as Safe (GRAS)" for use as a spice, natural seasoning, or flavoring. 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