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Portrimpo is a pagan Baltic sea god. Also known as Autrimpo he rules the sea, earth, grain and crops. One of the Old Prussian gods, Portrimpo may be also be a groundwater God, similar to the role Greek Poseidon takes in Arcadia . Baltic Ancient Mythology & Folklore Klabautermann - Germanic Sea Kobold Žaltys: Sacred Snake & Serpent Queen God of Sea, earth, grain, crops and friend to sacred grass snakes Potrimpo first appears as Natrimpe in 1418, in a document sent by a bishop to the Pope. The document reiterates successful conversion by Teutonic Knights of pagan Prussians, who worshiped demons Perkūnas, Potrimpo and Peckols / Patollo ( Velnias ). As a grain god Potrimpo forms a trinity or triad with thunder god Perkūnas and Underworld god Peckols. On the Flag of King Widewuto he's shown as a young, merry man wearing a wreath of grain ears. Velnias - Baltic Devil God of Death Baltic Amber in Folklore and Myth Stymphalian Birds & Greek Heroics Three Old Prussian Gods left to right Peklos (Velnias), Perkūnas (Perkons), Potrimpo The bloody conquest of Prussia takes over fifty years. Unbaptized Prussians are forcefully subjugated, killed or exiled. Battles between Teutonic Knights and the Prussians are savage. Writings of the Knights describe how the Prussians "roast captured brethren alive in their armor, like chestnuts, before the shrine of a local god". Seward, Desmond - The Monks of War: The Military Religious Orders Perkūnas: Baltic Storm & Fertility God German Traditions - the Linden Tree Laima - Baltic Fate Goddess looking hot Snakes are sacred to Potrimpo . As in many cultures snakes are connected to fertility of the earth. Snakes are worshipped in the Old Prussia of the West Baltic, and according to legend, given milk. Snakes don't drink milk but grass snakes will take worms fed by hand. A copper idol of a twisted žaltys, or grass snake ( Colubridae ) dedicated to Potrimpo occupies a temple of Romuva, a neo-pagan religion based on Lithuanian lore. A house spirit, the grass snake or green snake is also sacred to sun goddess Saulė. Old Prussians of the Baltic Coast Seduction of Hedammu, Father of Snakes Asherah: Goddess of Childbirth & Fertility Rivers meet the sea The Sudovian Book (1520 - 1530) an anonymous German work about customs, religion and daily life of Old Prussians, is a common historical reference. The book lists Potrimpo ( Potrimpus ) as god of running water and Autrimpo ( Autrimpus ) as god of the seas. The Constitutiones Synodales , a 1530 Christian religious book, compares Potrimpo with Pollux and Autrimpo with Castor and Neptune, from Roman mythology. In Mesopotamian astronomy, the two gods are warrior portal deities called the Great Twins. Warrior Portal Gods Lugal-irra & Meslamta-ea Baltic Amber - Gold of the North Wine God Liber: Liberty & Liberal Libation Warrior Portal Gods Lugal-irra & Meslamta-ea Stars associated with their names are Alpha Geminorum (Castor) and Beta Geminorum (Pollux). The constellations appear in the zodiac as Gemini. Later authors often combine Potrimpo and Autrimpo into one deity of earth and water. In a ritual of divinitation the Old Prussians pray to Potrimpo, pour hot wax into water, and predict the future based on the shapes of wax figures. Casting the Bones - Astragalomancy Ornithomancy - Prophecy by the Birds Bird Woman Elwetritsch: German Folklore This form of augury, carromancy or prophecy using wax, is first mentioned in c. 5 CE and appears in ancient Celtic and later Roman lore. Wax of a candle burned during a druid's vigil is poured into water. Prophecies appear based on shape and behavior of the wax. Carromancy also refers to divination based on to the way a candle burns, movement of the flame and meting of the wax. Oldest Cattle Cult 6000 BCE - Arabia Night Raven (Nachtkrapp) Germania Pagan Solstice Fests: Saturnalia Some interpretations describe Potrimpo as god of spring, happiness, abundance, cattle and grain. The name Potrimpo may come from the same root trimp as the Lithuanian verb trempti (to trample, to stomp). Trampling by people or animals is an ancient technique of threshing grain and relates to Potrimpo as a crop god. Some suggest the possibility of stomping to scare away evil spirits and to wake the earth in spring. Making noise is a widespread part of spring rites. Lora Ley Adventures - Feast of Fools Sträggele: Witch Hag of the Wild Hunt Curonian Freshwater Baltic Sea Lagoon noise! 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

Ornithomancy is first recorded during the Hittite Empire (c. 1450 - 1180). From ancient Greek "take omens from the flight and cries of birds", o rnithomancy studies the flight, songs and habits of birds and divines the future from these. Great Cormorant: Wild Birds & Mythic Beasts Birds and Bird Symbolism in Alchemy Allegory of the Cave: Vision and Truth Crows, Ravens, Owls and Hens are most prophetic in ornithomancy The most prophetic of birds include ravens, crows, owls and hens. There may be some ceremony involved or spontaneous action at the appearance of a sign. The practitioner faces north, unless it's a Roman augur, who faces south. Facing north, the flight of birds to the right, or east, the direction of the rising sun, is a lucky sign. Ornithomantists interpret the signs variously and can send messages to the Gods on the flight of birds. Unlike the haruspices , they don't read entrails, only natural bird movements. Hippomancy: Sacred Horse Divination Owl - Death, Memory, Mystic Wisdom Haruspices in History: The Gut Readers Owls are birds of mystic wisdom The Romans take the observation of bird flight omens very seriously. The augurs , priests who practice ornithomancy, are an integral part of Roman national religion since the early days of the city, and form a powerful group in spirituality and politics. Since Roman augurs predominantly look at birds for omens, they're also called auspex ("bird watcher", plural auspices ). The phrase "under the auspices" comes from the need of an auspicious reading by the augur. Silvanus: Roman God of Wild Lands & Fields Feudalism & the German Peasants' War Giant Cinnamon Birds of Arabia Although augury initially pertains to bird flight it's later used to describe all divination practices or interpretation of omens. Ornithomancy can be spontaneous, or the result of a formal consultation. Depending on the birds, auspice readings are favorable or unfavorable ( auspicious or inauspicious ). Not all augurs act in the interests of the parties involved, particularly with the right motivation. The Romans are firm believers in bad omens and prophecy even in politics. Soul Perspectives: Pythagoras, Socrates, Plato Women of the Wild Hunt: Holle, Diana, Frigg Chicken Soup: Chickens in German Folklore Hens are among the birds of divination Besides interpretation of bird behavior, augurs have other skills. Augury can be done through any animal movements. Augurs divine from thunder and lightning, or make prophecies based on wind direction or unusual events. Diviners also cast the bones , dice, or use astrology . The symbol of the augur is the lituus , a divining staff or rod with an end curled into a spiral. The spiral is one of the oldest shapes used in ancient religion, relating to cycles, seasons, progress, growth and eternity. This tool is also linked to the haruspex. Stymphalian Birds & Greek Heroics Herbal Remedies in Medieval Alchemy Mad Hatter's Disease: Mercury Madness Roman augur with prophetic chicken & lituus Augurs use the lituus   augurs to mark out a ritual space or templum in the sky. Passage of birds through the templum  indicates divine favor or disfavor for a venture. The lituus  is also a symbol of office for augurs to mark them out as a priestly group. 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 in brewing transforms sugar into alcohol through the action of a vast colony of one-celled, immotile microbes. Top fermenting and bottom fermenting yeast have different types of action and are used in traditional and artisan brews. Women Brewers: Brewing History of Europe Krausen (Kräusen): Bubbles of Brewing Success Sugar Beets, Altbier & First Newspaper Yeast have been a central part of brewing for thousands of years. These microscopic fungi convert sugars into alcohol and carbon dioxide through fermentation, important to flavor, aroma, and overall character of beer. Strains in brewing are categorized into two main types: top-fermenting yeast and bottom-fermenting yeast. Originally, top and bottom fermenting yeast refer to the way the yeast is harvested. It's either skimmed from the top of the brew or filtered from the sediment at bottom. Fermentation: Yeast & the Active Microworld Oil of Philosophers: Alchemy Health & Beauty Wild Yeast: Microbes Acting Naturally Saccharomyces cerevisiae or brewer's yeast budding During fermentation, yeast is active throughout the brew, and both bottom and top fermenters create krausen . Over the centuries the strains of yeast have developed their own styles and stories. Top fermenting and bottom fermenting yeast have similarities, such as Both convert fermentable sugars into alcohol and carbon dioxide. Both can be highly strain-specific, meaning different strains within the same species can produce dramatically different flavors and aromas. Both can be reused in brewing. Killer Yeast: Assassins of the Microworld How to Cultivate Green Algae for Science & Health Biofilm Communities: Metropolitan Microbes Top-Fermenting Yeast Top fermenting yeast, often called “ale yeast,” ferments at warmer temperatures of 15 - 24°C (60 - 75°F). Flavors are fruity and robust. Species Used: The most common species of top-fermenting yeast is Saccharomyces cerevisiae . This species is well-known for its use in creating ales, wheat beers, stouts, porters, and other styles of beer with complex, fruity, and slightly spicy flavor profiles. Pasteurization: Microbial Dominance & Destruction Lactic Acid: Natural Process & Human Health Hildegard von Bingen: Nature, Music & Beer Beer Styles include: Pale ales IPAs (India Pale Ales) Stouts Belgian-style ales Hefeweizens (wheat beers) Bottom-Fermenting Yeast Bottom fermenting yeast becomes popular c. 15th century in Europe. Cooler climates of northern countries like Germany foster development of lagers. The first documented lager, Einbecker, dates back to the 14th century. German House Spirits: Beer Donkey (Bieresel) Ninkasi: Beer Goddess Mesopotamia The Microscope: Antonie van Leeuwenhoek lagers Bottom fermenting or lager yeast ferments at cooler temperatures ranging from 7-13°C (45-55°F). This results in a cleaner, crisper flavor profile. Lagers have lower ester and phenol levels due to their cooler fermentation temperatures. Species Used The most common species is Saccharomyces pastorianus (formerly known as Saccharomyces carlsbergensis ). This hybrid species is typically used in lager production and is thought to have originated from a cross between S. cerevisiae and another yeast species called Saccharomyces eubayanus . Beer Styles include: Pilsners: bright, golden lager with crisp and clean taste, often attributed to Saaz hops. Märzens (Oktoberfest beers) Helles (Light) Dunkel: A dark lager with rich caramel and toffee flavors. Bocks Whey & Whey Products: Health & Science Women Scientists of the Ancient World Yeast & Mold: Ancient Fungi, Modern World Happy Oktoberfest Tips for Using Yeast in Brewing Temperature Control: Maintain temperature range for the yeast strain. Warm temperatures of 18-21°C (65-70°F) are better for S. cerevisiae , while S. pastorianus  likes cooler conditions at 7-13°C (45-55°F). Healthy Yeast Starter:  Pitch a sufficient number of healthy yeast cells into wort for successful fermentation. Adjust the amount of yeast based on the wort’s gravity. For higher gravity brews, use a larger pitching rate. For example, stronger ales may need 1.5 to 2 times the amount of yeast compared to standard-strength beers. Clean Equipment: Keep all fermentation equipment sanitized and sterilized to avoid contamination and ensure the yeast remains healthy. Copper vats are often used because copper has antimicrobial properties. Fungal Biofilms: Ecology of Biofilm-Producing Molds & Yeasts Care and Feeding of Your German Kobold Flavors of Coffee: From Harvest to Homestead copper vats Know the Yeast Strain: Research and choose yeast strains to suit the flavor profile and beer style desired, and have fun with experiments. Belgian ale yeasts often impart spicy and fruity notes, whereas lager yeasts produce crisp and neutral flavors. Fermentation Time:  Be aware of fermentation durations. Top fermenting yeasts often complete fermentation in one to three weeks, whereas bottom fermenting yeasts may require four to six weeks to develop full flavors. Hydration for Dry Yeast: If using dry yeast, hydrate it according to the manufacturer’s instructions to ensure optimal performance during fermentation. Oxygen Exposure:  Yeasts do best in anaerobic conditions. The frothy krausen they create helps seal off the brew while they're working. It's a mix of carbon dioxide, yeast bodies, secretions and organic matter. Minimize oxygen contact after fermentation starts, especially with bottom fermenting yeasts, to prevent off-flavors and maintain quality. Cherish the Chocolate: Sweet Fermentation Gum Arabic, Guar, Xanthan: Guide for Artists & Artisans Art of Egg Tempera: Paint Like the Old Masters 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

Pasteurization is a process of treatments designed to remove microbes from milk. Most microbes inhabiting raw milk are lactic acid bacteria, known to aid gastrointestinal (GI) health, but some like Listeria can be fatal. Whey & Whey Products: Health & Science Song of the Loreley - Lethal Attraction Lactic Acid: Natural Process & Human Health Invented by Louis Pasteur, pasteurization improves food safety and shelf life. It's intended to ensure product microbial safety while keeping nutritional benefits. In some scenarios the resident lactic acid bacteria (LAB) survive, while in others they don't. Nonetheless, according to a Latvian study , similar strains of beneficial LAB exist in both raw and pasteurized milk. These microscopic entities are everywhere in the world and important to environmental as well as human health. Lactobacillus : Nature of Lactic Acid Bacteria Create Artisan Apple Cider Vinegar Amazing Yeast: Feeding, Breeding & Biofilms This is how it happens ... In 1864, Pasteur is approached by wine producers in France who have spoilage issues when transporting products. Through experiments, Pasteur finds a way to kill harmful microorganisms by heating the liquid to a specific temperature for a set amount of time. Initially applied to wine and beer, this process is later extends to milk and other perishable liquids. The discovery marks a pivotal moment in public health, drastically reducing illnesses caused by food contamination. Pasteur’s experiments find microbes responsible for spoilage and disease transmission. His work contributes to the broader field of microbiology and germ theory to influence modern medicine and food science. Acetic Acid: Food, Health & Science Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Gingerbread Houses: German Folklore Process of Pasteurization Pasteurization is a heat treatment to kill harmful microorganisms. The product is heated to a specific temperature for a defined period, then rapidly cooling it to inhibit growth of bacteria, yeasts or mold. Depending on product, various pasteurization methods are used. Generally, temperatures of 60 to 65°C for several minutes will destroy Salmonella even when they're abundant. Bacillus typhosus which causes typhoid fever, dies in 2 minutes at 60°C in milk. Microbes: Bacteria, Actinomycetes, Protozoa, Fungi & Viruses Seven Deadly Diseases of the Renaissance Rabbit Fever Plague & Warfare: Hittites Standard pasteurization temperatures range from 63 °C (145 °F) to 85 °C (185 °F), depending on the product being treated. Beneficial lactic acid bacteria die at  71°C (160 °F), so these microbes expire in the HTST method. Some cheese and dairy product makers prefer to kill all the bacteria in the liquid, than add their own lactic acid bacterial strains for flavor, texture and consistency. Use of local microbes is part of the product's terroir, or environmentally influenced properties. Brettanomyces : Favorite Artisan Wild Yeast Glycolysis: Biochemistry of Holistic Health Oil-Dwelling Microbes: Bacteria, Yeast & Mold Lactobacillus is one of the most common lactic acid bacteria genera 1. Traditional (Low-Temperature Long-Time) Temperature: 63°C (145°F) for 30 minutes Uses: Commonly applied to milk and other dairy products. 2. High-Temperature Short-Time (HTST) Temperature: 72°C (161°F) for 15 seconds Uses: Widely used for milk, juice, and other beverages. This method retains flavor and nutrients while effectively killing pathogens like Salmonella , E. coli , and Listeria . 3. Ultra-High-Temperature (UHT) Pasteurization Temperature: 135°C (275°F) for 2–5 seconds Uses: Produces shelf-stable liquid products like long-life milk and cream not needing refrigeration. 4. Flash Pasteurization Temperature: Rapid heating and cooling Uses: Popular for beverages like orange juice and craft beer to maintain flavor while extending shelf life. Cupriavidus metallidurans : Metal Eating Gold Making Bacterium Science of Onion Tears: Demystifying Acids Arsenic Trioxide: Paris Green Paint Pigment & Pesticide Science of Pasteurization Pasteurization targets the microorganisms of food spoilage or disease. At high temperatures, proteins and enzymes in the microbes denature, making them inactive. While pasteurization does not completely sterilize a product, it kills enough harmful bacteria to make food safer. What makes pasteurization uniquely effective is its ability to preserve food quality. Unlike sterilization, which degrades taste and texture, pasteurization minimizes changes to the properties of food. Rapid cooling after heating prevents the growth of heat-resistant bacteria. Pasteurization methods significantly reduce bacterial levels to combat foodborne illnesses such as Salmonella and E. coli . According to the US Centers for Disease Control and Prevention (CDC), pasteurization has helped decrease these illnesses by up to 90%. Mold Spores: Power Packs of Creation & Purpose Foodborne Fungi and Mold: Facts & Dangers B. Linens  Bacterium: Big Cheese of B.O. Pasteurization in Everyday Life Pasteurization is now used in a wide range of food and beverages people consume daily. These include: Milk: The most common and well-known example. Pasteurized milk is safer and lasts longer than raw milk. Fruit Juice: Popular drinks like orange juice and apple juice are pasteurized to kill pathogens, while retaining their natural flavors. Beer and Wine: The process prevents spoilage without compromising the taste of these beverages. Egg Products: Liquid eggs used in restaurants and processed foods are pasteurized to eliminate the risk of Salmonella contamination. Canned Foods:  Pasteurization helps extend the shelf life and safety of canned goods. Gum Arabic, Guar, Xanthan: Guide for Artists & Artisans Great Advances in Chemistry 1600-1800 Prokaryotes & Eukaryotes: Life Forms on Earth Facts About Pasteurization Raw Milk Debate: Despite widespread adoption, pasteurization faces opposition from raw milk advocates who believe it destroys enzymes and beneficial bacteria. However, scientists and health organizations emphasize that the risks of foodborne illness outweigh the benefits of consuming raw milk. A French Revitalization:  Pasteurization becomes officially recognized in France in 1895, over thirty years after Louis Pasteur's influential research on food safety. Ice Cream and Pasteurization: The liquid base for most commercial ice creams is pasteurized before being frozen. Pasteurized Honey: While rare, certain types of honey undergo pasteurization to slow crystallization and remove yeast. Space Exploration: Pasteurization techniques are used to develop long-lasting foods for astronauts during space missions.   Beyond Food:  Pasteurization techniques are also used in the production of pharmaceuticals and cosmetics, illustrating their widespread relevance. Heat vs. Cold:  While traditional pasteurization relies on heat, scientists are exploring low-temperature methods that preserve more natural flavors and nutrients in foods. Ongoing Innovation:  Advances in food safety include techniques like high-pressure processing and ultraviolet light, which may work alongside traditional pasteurization. As food technology advances, researchers keep exploring ways to use pasteurization. Non-thermal methods like high-pressure processing (HPP) and pulsed electric fields are potential alternatives. How Lactic Acid Bacteria Make Yogurt Binary Fission: Speedy Microbe Reproduction Honey Mead: Most Ancient Ambrosia 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

Brettanomyces is a wild yeast with domestic traits. "Brett" is found throughout the natural world. Microscopy helps define and familiarize the behaviors of Brett as it industriously creates the tastes and textures of unique artisan food and beverages. Isolate Lactic Acid Bacteria for Artisan Flavors Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Amazing Yeast: Feeding, Breeding & Biofilms Wild yeast is the whitish powder on ripe grapes, as fructose production increases. Yeast is essential in nature, helping decompose fruits and other sugary foods especially those high in fructose and glucose. In its ceaseless quest to ferment, yeast transforms raw ingredients into culinary wonders. Brett is especially beloved for its untamed flavorful flair. Complex flavors and unpredictable character set it apart from the popular Saccharomyces cerevisiae, aka brewer's or baker's yeast, which imparts a cleaner taste. Brettanomyces is important to ecological cycles as well as in brewing, baking and other food production. Isolate Yeast & LAB Strains for Artisan Flavors Krausen (Kräusen): Bubbles of Brewing Success How Lactic Acid Bacteria Make Yogurt Brett under microscope This yeast is commonly found on or in fruits, vegetables, and in natural environments like grass and soil. It also frequents grain ready for harvest. In citrus like oranges, yeast shuns the peel and grows inside the fruit, arriving there from the nectar-bearing blossom. A Penicillium mold grows on the peels. An adaptable survivor, Brettanomyces can ferment sugars unpalatable to Saccharomyces and other genera. This enables it to produce not only ethanol but also a variety of volatile compounds such as esters to enrich flavors. Brettanomyces can create tasting notes ranging from musky and earthy to floral and fruity, perfect for experimenting with diverse and signature flavors. Silvanus: Roman God of Wild Lands & Fields Beer Goddess Siris of Mesopotamia 4 Infused Wines of Ancient Medicine Saccharomyces cerevisiae brewer's yeast Identifying Brettanomyces in the wild or in products might take time. This yeast can be distinguished from Saccharomyces cerevisiae through taste, qualities and appearance of the product, as well as yeast microscopy. Under the microscope Brett can appear ovoid like S. cerevisiae , which itself can form elongated cells like Brettanomyces especially when colonizing. Both are found in the wild, and strains of these yeasts present in different ways. While exceptions can happen, in general Saccharomyces cerevisiae creates chains of spherical cells to make pseudohyphae. Brett's pseudohyphae tend to resemble sausage links, with many assuming the more complex balloon animal formation. German House Spirits: Beer Donkey (Bieresel) Mold Spores: Power Packs of Creation & Purpose ATP: Nature of Energy & Vital Functions balloon animals Many strains appear within one single species. For instance the yeast Genetic Resource Center (YGRC) maintains over 9,000 Saccharomyces cerevisiae strains. The first Brettanomyces sp. is isolated in 1903 The Brettanomyces genus has five species, each with their own strains. Brettanomyces bruxellensis and Brettanomyces anomalus are used in brewing. A third species, Brettanomyces custersianus , shows potential. Glycolysis: Biochemistry of Holistic Health Oil-Dwelling Microbes: Bacteria, Yeast & Mold Cupriavidus metallidurans : Metal Eating Gold Making Bacterium Importance of Wild Yeast: Brettanomyces Brettanomyces is at home in natural environments, often found on fruits, grains, and even in the air. Unlike its more cultivated cousin, Saccharomyces cerevisiae , the primary yeast used in brewing and baking, Brettanomyces is known for its diverse metabolic capabilities. It can produce a wide range of flavors and aromas suited to the complexity of artisan products. One of the most significant characteristics of Brettanomyces is its ability to ferment sugars unfermentable by other yeast strains. Killer Yeast: Assassins of the Microworld Spores & Yeast: Saccharomyces cerevisiae Ninkasi: Beer Goddess Mesopotamia This trait makes it invaluable in production of sour beers, traditional Belgian lambics, and certain types of bread. Authenticity is a core element of artisan food and beverage creation. Use of wild yeast like Brettanomyces draws from traditional production methods, providing depth to flavors. Craft breweries have increasingly turned to Brett to create brews distinctive in a crowded market. Mugwort (Wormwood) Medicine & Herb Lore The Microscope: Antonie van Leeuwenhoek Sodium Carbonate: Natural Formation to Modern Application Artisan beer selection Brewing and Food Production Brewing Its variable nature can lead to diverse flavor profiles from batch to batch, making each brew a unique experience. For example, in the production of a Belgian Saison, Brett can impart a dry, effervescent quality with a hint of spice. In a lambic beer, it can add complexity through prolonged fermentation in oak barrels. Subtle flavors reminiscent of fruit skins and tannins emerge. oak barrels Lambic is a variety of beer brewed in Belgium since the 13th century. Varieties of lambic beer include gueuze, kriek lambic, and framboise. Unlike most other beers, lambic is fermented with wild yeasts and bacteria traditionally from the Zenne valley, instead of using cultivated brewer's yeast strains. This method imparts the beer with its unique flavor: dry, vinous, and cidery, often with a tart aftertaste. Kakia: Greek Goddess of Vice & Abominations Food Pathogens: Family Health & Safety Cornstarch: Cuisine, Beauty, Cleaning Uses Some breweries have perfected the use of Brett in signature beers. Orval Trappist Ale, from Belgium, combines hoppy bitterness with the earthy notes of Brettanomyces . Another example is the Brett IPA, which merges traditional India Pale Ale hop character with the fruity esters of Brett. This combination produces flavors beyond the typical IPA, delighting beer enthusiasts with its complexity. How Yeast Transforms Sugars to Booze Scheele's Green: History's Most Toxic Pigment Yeast & Mold: Ancient Fungi, Modern World Hops, introduced by Hildegard von Bingen in the 13th century According to the 1516 Reinheitsgebot of Bavaria, Germany, the only ingredients permitted in beer are water, barley and hops. Although yeast is not mentioned, it's not known as a living organism until the 19th century through the work of Louis Pasteur. After the unification of Germany 1871, the Reinheitsgebot is adopted in other regions and eventually the whole of Germany. It has remained the same since medieval times, with amendments for artisan brewing or commerce. Hildegard von Bingen: Nature, Music & Beer Ge Hong: Teachings Alchemy Medicine Paracelsus: Renegade Renaissance Physician Food and Beer in Bavaria, Germany Baking Brettanomyces also finds its way into artisanal bread-making. Bakers experiment with Brett-infused sourdough loaves, where the yeast contributes to the bread's flavor complexity and aroma. Its fermentation properties create tangy taste and chewy texture in breads. The sourdough fermentation process relies not only on wild yeast but also lactic acid bacteria, which contribute to its tangy flavor. By adding Brett into sourdough, bakers can create bread with fruity notes and a crispy crust. Yeast: Microbiology of Bread & Food Making GI Yeast Hunter: Bacteroides thetaiotomicron Yeast: Potent Power of the Active Microworld Other Food Products Beyond brewing and baking, Brettanomyces has been used in producing fermented foods like kimchi, cheese, coffee and chocolate. Its ability to enhance flavors through fermentation is recognized by many chefs and food artisans, leading to new culinary possibilities. Brettanomyces in Wine When Brettanomyces develops in wine, the compounds it generates affect layers of taste and aroma. At minimal concentrations, some winemakers find these compounds have a positive influence on wine, adding complexity and imparting an aged quality to young red wines. Wine God Liber: Liberty & Liberal Libation How Yeast Transforms Sugars to Booze Women of the Wild Hunt: Holle, Diana, Frigg Many wines, like Château Musar, depend on Brettanomyces for unique character. However, when these same compounds exceed the sensory threshold their impact is almost always negative. The sensory threshold varies among people, with some finding the compounds more palatable than others do. Although beneficial at lower levels, high levels can easily happen due to the prolific nature of yeast. This can seriously mess up the integrity of the wine. Since Brettanomyces has potential to spoil wine, it's usually regarded as wine spoilage yeast. Its presence is considered a wine fault. Human Methane: Meet the Microbes of Flatulence Spirit of Wine of the Wise: Alchemy Recipe First Life on Earth: Microbes & Stromatolites Ish not my fault Identifying Brettanomyces: A Distinctive Character Sensory Identification Brettanomyces produces distinctive flavors during fermentation. The range of descriptors for Brett-influenced beverages include clove, barnyard and earthy. According to the American Journal of Enology and Viticulture, Brett can influence up to 40% of flavor profile in wines. In contrast, Saccharomyces cerevisiae creates cleaner flavors with fewer complex undertones. Its aromas are more straightforward, characterized by sweetness or fruit, which contrasts with the funkier tones of Brett. Elixir of Life: Alchemy & the Emperor Metal to Rust: Unseen Organisms in Action Nitrogen Fixation & Evolution of Plant Life Brett can appear elongated (above) or ellitpical (below) or both Microscopic Differentiation Under a microscope, Brettanomyces cells are larger and irregular than Saccharomyces cells. Saccharomyces usually forms round or oval cells. Brettanomyces can display a more elongated and filamentous shape. Structures of Brett cells can look like balloon animals. Brettanomyces cells are extended or ovoid. Their pseudohyphae are longer and thinner than the roundish or oval cells of S. cerevisiae . They're also differentiated by their growth on selective media favoring one yeast over the other. Fermentation & Rot: Comparing Processes Brownian Motion: Physics & Phenomena Glycerin (Glycerol): Darling of Cosmetics, Health & Science Y east colonies on agar in a petri dish, some with hyphae extending into new territory Interesting Facts About Brettanomyces Health Benefits : Some studies suggest that Brettanomyces may offer health benefits due to its ability to produce probiotics during fermentation. Controlled Wild Fermentation : Modern craft brewers increasingly use controlled wild fermentation methods to incorporate Brettanomyces in a predictable manner, balancing its wild nature with the need for consistency. Aromas and Flavors : Brettanomyces can produce unique esters and phenols, which contribute to its characteristic flavors. Common phenols include 4-ethyl phenol (musky) and 4-ethyl guaiacol (smoky or spicy). Sour Beer:  Classic Belgian lambics heavily rely on Brettanomyces , which incorporates the unique flavor and fermentation conditions of the Senne Valley. Bretted Wine:  Some winemakers intentionally use Brett for select red wine varieties to enrich earthy flavors complementing the wine’s fruity notes. While Brett can enhance flavors, uncontrolled growth can cause off-tasting flavors. Careful management is essential for artisan food and beverage making. Brettanomyces yeast stands as a transformative force in artisan food and beverage creation. Its ability to introduce complexity and character allows artisans to connect with age-old traditions of wild fermentation. Women Brewers: Brewing History of Europe Vorticella: Mysterious Microscopic Pond Life Amoebae: Microbial Predators on the Move Cheers! 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Disaster strikes as the first plague of tularemia or rabbit fever breaks out in the ancient Hittite Empire in the 14th century BCE. Caused by bacterium Francisella tularensis the plague lasts twenty years and mortality is high. Being resourceful people the Hittites turn the plague loose upon their enemies, creating the first known occurrence of biological warfare. Suppiluliuma II: the Last Hittite King Bronze Age Cultures - the Hittites Baal Cycle - Myths of Ba'al Hadad Ta da! Cute killer bunny Rabbit fever biological warfare has a simple goal - weaken the enemy. Although people didn't die in the numbers of the infamous Black Plague, the disease can still take out an entire army with severe symptoms and a death rate up to 50%. The plague begins with an outbreak of Francisella tularensis originating in Canaan along the Arwad-Euphrates trading route. The route runs from the small island Arwad off the coast of today's Lebanon, inland to or along the River Euphrates in today's Iraq. Chicken Soup: Chickens in German Folklore Al-Mi'raj: Unicorn Hare of Arab Myth Science of Alchemy: Hydrochloric Acid Inflamed eyes, sore throat, weakness are symptoms of tularemia Trade routes are the first roads, maintained and kept secure by the host land or collective armed forces. Some people bring their own warriors. The most famous of the early trade routes are the amber roads , a primary one leading from the Baltic coast to the Mediterranean. Along the trade routes one can get a meal, traveling snacks, accommodation, blankets, supplies and whatever one's pleasure would be. At growing settlements, tired animals can be rested or traded for fresh ones. Local blacksmiths make or sharpen tools and weapons. An economy springs up around the traveled roads for the benefit of all. Lelwani - Hittite Underworld Goddess Mulberry Tree (Morus): Uses, Folklore & Myth Neolithic Europe - Danube Valley Culture Welcome. Have a date. With trade a busy and close contact activity, the rabbit fever plague has fertile growing grounds. The fever spreads especially from ticks, fleas, mosquitoes and other insects who bite an infected host, then transfer to another animal, such as human. Rabbit fever symptoms include: skin ulcers swollen & painful lymph glands inflamed eyes sore throat mouth sores diarrhea pneumonia fever chills headache muscle aches joint pain dry cough progressive weakness Weather God of Zippalanda: Bronze Age Gods Shaushka (Šauška) - the Great Goddess Copper - Ruddy Metal of Mystic Magic Bunny Cuddles The initial host is often a rabbit, hare, squirrel, rat or other rodent, but don't blame the bunny. It's only the carrier of the carrier. Humans can also pick up tularemia by handling dead animals, drinking or eating contaminated substances or inhaling airborne bacteria. The plague first breaks out in Hattusa, capital of the Hittite Empire. Although many regions of the ancient world suffer outbreaks of rabbit fever in the next decades, the Egyptians and Assyrians establish a quarantine along their borders, and show no losses. Evidence suggests the Egyptians have dealt with plague before. Ancient Deities: Proto Indo European Gods Before the Vikings - Únětice Culture Immortal - Quest for the Elixir of Life A tick carries a killer. Ticks infected with tularemia bacteria can transmit disease to humans. Meanwhile in Anatolia, the royal lineage is in danger of dying out due to to rabbit fever, as the disease attacks kings and beggars alike. The King is dead of the plague and so is the crown prince. The succeeding King, second son Muršili II, writes pleas to the Gods. "All of the land of Hatti is dying, so that no one prepares the sacrificial loaf and libation for you [gods]. The plowmen who used to work the fields of the gods have died, so that no one works or reaps the fields of the gods any longer. The miller-women who used to prepare sacrificial loaves of the gods have died, so that they no longer make the sacrificial loaves. As for the corral and the sheepfold from which one used to cull the offerings of sheep and cattle – the cowherds and shepherds have died, and the corral and sheepfold are empty. So it happens that the sacrificial loaves, libation[s], and animal sacrifices are cut off. And you come to us, oh gods, and hold us culpable in this matter!" Corycian Caves, Bee Nymphs & Greek Gods Ḫurri & Šeri - Hurrian Divine Bulls Bronze Age - Corded Ware Culture Clay Tablet of Pleas to the Gods written by King Muršili II Sylvia Rose Books on Smashwords The plague lasts twenty years and many Anatolians and others have died. All attempts to curb its spread, from sacrificial rituals to banning donkeys have met with failure. Aegean sailors returning home also spread the disease through ticks or fleas on themselves, infected livestock or ship rats. Muršili II is already an unpopular King when he assumes the throne. He's young and inexperienced, mocked by his enemies and fair-weather friends alike. Rebellions erupt throughout the kingdom. Pan: Wild Rustic God of Music & Flocks Feudalism & the German Peasants' War Bronze Age Ancients - Catacomb Culture The people protest The Kashka mountain people harry him without mercy. Nearby aggressors, the Arzawans of Western Anatolia, think the Hittites weak from the disease. They attack, only to be tricked into bringing infected rams back to their villages and succumbing to illness themselves. Other cases of biological warfare during plague is the practice of sending prisoners infected with smallpox or plague back home to their families. History also records instances of hurling infected corpses of humans and animals over walls of a city under attack. Ancient Cultures: Yamnaya Steppe People Myth & Metallurgy - Metals of Antiquity Hair Loss: 9 Natural Cures of Physician Dioscorides Another type of biological warfare used by ancients is tainted meat, corpses or feces to poison the water in wells or vital sources of a city under siege. Epidemic disease quickly kills people already suffering from overcrowding, hunger and siege burnout. Through his long reign Muršili II proves himself more than capable of running a Kingdom with strength and diplomacy. He sets out on punitive campaigns against the mountain Kashka and the Arzawans and solidifies the borders. He lays down policies to stabilize and fortify the Empire. Before the Vikings - Early Northern Cultures Anzû - Mesopotamian Monster of Mayhe m Rosemary: Immortal Essence & Balm of Kings Muršili II strengthens the Kingdom, for a while Muršili II has children and his children have children, thus securing the kingly line. The Hittite Empire lasts a couple of centuries longer, weathers a series of disasters and finally ends in 1180 BCE as the last of the Hittites go down in the Bronze Age collapse. 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

Pedanius Dioscorides is a surgeon in the army of Emperor Nero . His knowledge of surgery and other medical skills suggests study in Alexandria , renowned for medical schools and especially anatomy. Tarsus in south Turkey is also a vibrant center of medicine and learning. Vinegar Cures of Physician Dioscorides Natural Health: Paracelsus & Hermetic Principles Alexandria: Jewel of Ancient History Pedanius Dioscorides (c. 40 - 90 AD) Not much is known about his early life. Considered the father of pharmacognosy , Dioscorides writes his Magnum Opus De materia medica (Of Medical Material) between 50 and 70 AD. This massive comprehensive work rules the medical scene for c. 1500 years. Pharmacognosy is a field of medical science focused on drugs in their natural state. This discipline encompasses origins, chemical characteristics, biological impacts, modes of action, medicinal applications, and potential side effects of medications. The Anxious Victorian - Mental Health Create Artisan Apple Cider Vinegar Nigella Sativa: Black Seed of Healers Nigella sativa or Blackseed is a favorite of healers De materia medica is arranged as a pharmacopeia, a book describing chemicals, drugs, and other substances and how they are used as medicines. It's composed of five volumes, one on plant products, one on animal products, two on roots and one on wines and vinegar . Although many writings are attributed to him, definitive authorship is confirmed only for De materia medica (Of Medical Material). This pharmacopeia is the primary medical reference until the 17th century. It's in constant publication from its first writing. In a great example of his broader work, Dioscorides describes the Iris, considered to be Iris germanica or Iris vulgaris Germanica , and its health effects: IRIS Black Hellebore: Toxins, Health & Lore Saffron - Most Precious Ancient Spice Apples: Myth, Nature & German Folklore Iris from De Materia Medica, drawing 1895 The health benefits listed by Dioscorides come from the mild toxins in all parts of the plant. Pedanius Dioscorides: "Iris is named because of its resemblance to the rainbow in heaven [In Greek mythology Iris is the personification of the rainbow]. It bears leaves like little daggers but bigger, broader and fatter; the flowers on the stalk are bent in one over against another and have varied colors of white, pale, black, purple or azure. The roots underneath are knotty and strong with a sweet taste. These when cut should be dried in the shade and stored with a linen thread put through them. The best is from Illyria and Macedonia and the best of these has a thick stumpy root, hard to break, of a faint yellow color with an especially good scent and very bitter to the taste. Yarrow (Achillea) Magic & Medicine Chamomile - Herbology & Folklore Caraway Spice - Herbology & Folklore Iris glowing in the sunlight "It has a sound smell and does not incline to nastiness or cause sneezing when pounded. The second is from Libya. It is white in color, bitter to the taste, next in strength, and when these grow old they are worm-eaten yet then they smell even sweeter. They are all warming and reduce the intensity of symptoms. They are suitable against coughs and reduce the intensity of thick mucus that is hard to get up. Seven teaspoonfuls of a decoction (taken as a drink in honey water) purge thick mucus and bile. They also cause sleep, provoke tears, and heal suffering in the bowels. Spagyria: Botanical Science of Alchemy Elixir of Life: Alchemy & the Emperor German Folklore - Irrwurz or Mad Root Iris can cause sleep "Taken as a drink with vinegar they help those bitten by venomous creatures, the splenetic (bad-tempered or spiteful), those troubled with convulsive fits or chilled and stiff with cold, and those who drop their food. Taken in a drink with wine they bring out the menstrual flow. A decoction of them is suitable for women’s warm packs that soften and open their private places; for sciatica (taken as an infusion); for fistulas, and all sores and wounds that it fills up with flesh. Applied as an eye salve with honey they draw out particles." Honey Mead: Most Ancient Ambrosia Jimson Weed, Witches & Zomb ies Alkahest: Panacea & Solvent Alchemy "Chewed and applied as a poultice they soften swellings and old hard swellings, and dried they fill up ulcers and clean them. With honey they fill up bare bones with flesh. They are good for headaches applied as a poultice with vinegar and rosaceum. Daubed on with white hellebore and twice as much honey they clean off freckles and sunburn. They are also mixed with suppositories, warm compresses and fatigue removers, and in general they are of considerable use. Edelweiss: Alpine Flower of True Love Hyssop - Magic & Medicine Herb Lore Rosemary: Immortal Essence & Balm of Kings White Hellebore (Veratrum album) - very toxic This is also called iris illyrica, thelpida, urania, catharon or thaumastos. The Romans call it radix marica, some, gladiolus, others, opertritis or consecratrix, and the Egyptians call it nar ." The use of mild toxins are part of the medicine and theories of many later physicians. It's especially championed by Paracelsus in the Renaissance, who in turn influences medical minds of later times. Celandine: Plant Toxins & Medicine Poppaea Sabina: Child Bride to Roman Empress Women of the Wild Hunt: Holle, Diana, Frigg Medieval translation into Arabic In China's formative era of pharmacy (200 - 800 AD), poisons are found in healing agents to cure everything from chills to pains to epidemics. Careful doses of venoms and poisons are used in Chinese Traditional Medicine even today. De medica materia also covers animal derivatives and minerals in therapy, but the focus is largely botanical. It details over 600 plants, with information on habitat, preparation processes, and medicinal properties. The Dioscoreaceae, or yam family, is named for him. Rosicrucians: Finding Christian Rosenkreuz Natural Magic of the Renaissance Cherish the Chocolate: Sweet Fermentation De materia medica, Byzantine 15th century Over the years the volumes grow. Translations and clarifications are jotted into the margins, later duplicated in print versions. The printing press is not invented until 1440 AD thus all previous versions are painstakingly recorded by others, or Dioscorides during his lifetime. 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

Pedanius Dioscorides (c. 40 - 90 AD) is a Greek physician known as the father of pharmacognosy. Pharmacologist, botanist and prolific author of the amazing De materia medica (On Medical Material) he outlines his vinegar cures and diseases they treat. Create Artisan Apple Cider Vinegar Spirit of Wine of the Wise: Alchemy Recipe Hair Loss: 9 Natural Cures of Physician Dioscorides grapes ripen on the vine De materia medica is a voluminous Greek encyclopedia, or pharmacopeia, about organic medicine from vinegar and honey to goat dung. With widespread influence for at least 1500 years, Dioscorides is considered the most prominent writer on plants and plant drugs. Acetum is the now-obsolete word for vinegar or medicated vinegar. In alchemy the symbol for vinegar is a square cross 🜊 . In Middle English, vinegar is called eisel, which is also the name for verjuice or verjus (green juice), a type of acidic drink made with unripe fruits. Natural Health: Paracelsus & Hermetic Principles Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Isolate Lactic Acid Bacteria for Artisan Flavors Sour Grapes Verjuice is popular through the Middle Ages and Renaissance in Europe. It's also used in Lebanese, Syrian and Persian cuisine. The original source of verjuice is sour grapes. It's had a resurgence in modern times thanks to Maggie Beer. This beloved Australian chef made verjuice when a batch of her wine went bad, re-introducing the tart taste to international palates. Elderberry Tree: Germanic Nature Lore Acetic Acid: Food, Health & Science Elixir of Life: Alchemy & the Emperor Vinegar Cures of Dioscorides Dioscorides writes: "Acetum cools and is astringent. It is good for the stomach and to encourage an appetite. It staunches excessive bloody discharges, either taken as a drink or sat in as a bath. It is good boiled together with meat for discharges of the bowels. It is fit for bleeding wounds. Applied with unwashed wool or sponges, it keeps inflammation away." Dioscorides: Natural Medicine of Ancients Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Flavors of Coffee: From Harvest to Homestead Vinegar has a concentration of acetic acid ranging from 4% to 18% by volume. Typically, the acetic acid is generated through a dual fermentation process. Yeast converts simple sugars into ethanol. Acetic acid bacteria then transform the ethanol into acetic acid. Acetic acid bacteria are rod-shaped, airborne and ubiquitous. Active in environments where ethanol is formed as a product of the fermentation of sugars, they can be isolated from the nectar of flowers and from damaged fruit. The Anxious Victorian - Mental Health Krausen (Kräusen): Bubbles of Brewing Success Alchemists of Ancient Alexandria Acetic acid bacteria (courtesy of the CDC) Dioscorides writes: "It represses the vulva and perineum that have fallen down, and broken bleeding gums. It is also good for gangrenous ulceration, erysipela, shingles [herpes], psoriasis, lichen [skin disease], and pterygium [eye membrane] mixed with some other medicine from those that are suitable. Erysipela (Erysipelas) is a raised vivid red rash of the skin often on face and limbs. The cause is an extoxin of Streptococcus pyogenes bacteria. Bacteria enters the body through an abrasion, cut, insect bite or surgery wound in the skin. Brettanomyces: Favorite Artisan Wild Yeast Alexandria: Jewel of Ancient History Women of Alchemy - Mary the Jewess Facial Erysipelas Research, specifically on apple cider vinegar, identifies antimicrobial properties, which can kill bacteria such as S. pyogenes. Vinegar can be effective in combating these bacteria; or at least reducing symptoms. Today's health experts say vinegar has the ability to eliminate microorganisms like bacteria and viruses, as well as treat yeast infections. Its antimicrobial qualities help manage ear infections, warts and nail fungus. Peracetic Acid: Origin, Reactions, Hazards Chun Yuyan & Death of Empress Xu Wolfsbane (Aconitum) Ancient Poisons Vinegar is a natural health remedy in the treatment of specific skin infections and burns. Its antibacterial properties are shown to fight the Clostridium bacteria causing gangrene. Dioscorides writes: "Continuously applied with hot cloths it stops eating ulcers and gangrenous ulceration of the cheeks. Applied with hot cloths and sulfur it helps gout, and rubbed on it takes away bruises. With rosaceum and unwashed wool (or a sponge) it is good for burning fevers of the head." Fire Men & Lights Errant: German Lore Seven Deadly Diseases of the Renaissance Chamomile - Herbology & Folklore "Inhaled as a steam it helps those with difficult hearing, or noises and hissings of the ears. Dropped in the ears it kills worms. It represses favus applied lukewarm with hot cloths or sponges." Favus is a chronic fungal infection manifesting in raised splotchy patches. The fungus, also known as honeycomb disease due to the growth shapes, is identified in 1839. Before then, many people are misdiagnosed with leprosy and sent to a leprosarium  or  leper colony. Disease Demons & Doctors: Ancient Mesopotamia Mad Hatter's Disease: Mercury Madness Natron - Ancient Embalming & Household Salts Acetic acid has antifungal and antibacterial properties. Vinegar may slow the growth of some types of foot fungus and skin infections. A 2020 study finds distilled white vinegar is effective in treating fungal skin disease. Dioscorides continues: "It soothes itching. For the bites of venomous creatures that chill, a warm pack of it is good; but a cold one for those that spit poison that burns. It is good against all poisons [vomitory] taken warm as a drink and spewed up again, especially against the drinking of meconium or [poison] hemlock ." Rhododendron & the Toxic Ambrosia Mugwort (Wormwood) Herbal Lore Arsenic: Murderous Metal & Miracle Cure Poison Hemlock At the time Dioscorides is writing, in the first century AD, the Roman Empire is a toxic den of murders, plots and poisonous intrigues. Lethal poisoning by mushroom such as death cap and herbs such as hellebore and wolfsbane are common. Antidotes to poison are also big sellers. It's said Nero tries to poison his mother Agrippina thrice, but she foils his attempts either by finding out beforehand, or taking an (unnamed) antidote. Agrippina eliminates many people to get Nero on the throne. Where's the gratitude? Agrippina & Son: Poisonous Plots of Rome Zodiac Alchemy - Metals & Planets Four Humors & Medical Stagnation Agrippina (15 - 59 AD) and son Nero (37 - 68 AD) Dioscorides works near the center of action as a doctor in Nero's army. Among his many skills, treatments with vinegar and with salt are basic and effective life-savers. They kill bacteria in wounds and promote healing. About vinegar, he writes, "It is given against bloodclotting, or milk curdling in the stomach, and with salt against [poison] mushrooms, ixia [corn lily] and smilax. Sipped up, it expels leeches that were taken in a drink. It soothes an old cough but aggravates a new one." "It is good sipped up warm for asthma. Gargled, it restrains discharges in the throat. It is good for a synanchic [abscessed] throat, for the middle ear that has fallen, and is rolled around the teeth (warm) for toothache." Black Hellebore: Toxins, Health & Lore Milk into Cheese: Lactic Acid Bacteria (LAB) Zosimos: First Golden Age of Alchemy Dioscorides with plants So, a few ancient cures with modern science and medicine to back them up. Dioscorides is one of the great physicians and scientists of antiquity whose words still ring true today. Even ear worms, not the musical kind, are known to exist, though rarely. 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Acetic acid (CH3COOH), or ethanoic acid, is an organic compound with a long history in food, health, science and other applications. This colorless liquid is the main ingredient in vinegar. It helps create the flavorful tang of preserved foods and marinades. Cultivate Acetic Acid Bacteria for Artisan Vinegar Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Amazing Yeast: Feeding, Breeding & Biofilms Acetic acid as vinegar is a favorite in salad dressings Acetic acid is distinguished by its strong acidic nature, typically having a pH around 2.4, which qualifies it as corrosive under certain conditions. It has a boiling point of 118 degrees Celsius and melts at 16.6 degrees Celsius. The structural formula of acetic acid features a carbon atom bonded to three hydrogen atoms, coupled with a carboxyl group (COOH). This particular arrangement allows acetic acid to donate protons, solidifying its classification as a weak acid. Its high solubility in water, ethanol and ether allows acetic acid to mix easily with various solvents, making it useful in industrial processes. For instance, its solubility enables its use in extraction processes for flavors and fragrances in the food industry. Mother of Vinegar & Microbial Life in a Bottle How Yeast Transforms Sugars to Booze Scheele's Green: History's Most Toxic Pigment Effects on the Human Body Acetic acid is generally safe for consumption in moderation as in the form of vinegar, which is 4-6% acetic acid. It's considered to improve health in several ways including Aid digestion and may help control blood sugar levels. Have antimicrobial effects, potentially inhibiting the growth of certain pathogens. Contribute to the preservation of food by inhibiting spoilage organisms. Over-consumption can lead to digestive woes, potassium deficiency and acid-base imbalance. Concentrated acetic acid is highly corrosive in the environment and can lead to spontaneous fires. Lactic Acid: Natural Process & Human Health Spirit of Wine of the Wise: Alchemy Recipe Isolate Lactic Acid Bacteria for Artisan Flavors Discovery and Production The history of acetic acid dates back to ancient times. The earliest known reference to vinegar in which acetic acid is the active ingredient, originates from the early Bronze Age c. 3000 BCE. The term "vinegar" comes from French "vinaigre," meaning "sour wine." Acetic acid is produced both synthetically and naturally. Natural Production : In nature, acetic acid is formed through the fermentation of carbohydrates by bacteria, particularly Acetobacter species. This process occurs when sugars are converted into ethanol, which is then oxidized to acetic acid. It is also a byproduct of anaerobic fermentation and found in some fermented foods. Synthetic Production : Industrially, acetic acid is primarily produced through two methods: the carbonylation of methanol and the oxidation of acetaldehyde. The carbonylation process involves reacting methanol with carbon monoxide to produce acetic acid, while the oxidation method transforms acetaldehyde into acetic acid using oxygen. Yeast & Mold: Ancient Fungi, Modern World Xanthan Gum & Plant Blight: Xanthomonas Campestris Song of the Loreley - Lethal Beauty Acetobacter sp . acetic acid bacteria Historically, acetic acid is extracted from natural sources through fermentation and oxidation. Early methods involve fermenting fruits or grains to make alcohol, which is oxidized to create vinegar. Yeast ferments sugars to produce alcohol, which is converted to acetic acid by bacteria such as Acetobacter . This process is used in making apple cider vinegar and many artisan vinegars often using environmental wild yeast such as Brettanomyces . Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Create Artisan Apple Cider Vinegar Amazing Yeast: Feeding, Breeding & Biofilms apple cider vinegar In nature, acetic acid is a building block for compounds and in cellular metabolic pathways. For example, it generates adenosine triphosphate (ATP), also known as the energy currency of cells. In cuisine and food management, acetic acid is a natural preservative, inhibiting microbial growth. This extends shelf life and also enhances the flavor profile of different dishes, making vinegar a popular ingredient in salads, marinades and pickles. Vinegar Cures of Physician Dioscorides ATP: Nature of Energy & Vital Functions Black Hellebore: Toxins, Health & Lore Science and Industry Chemical Industry : It serves as a precursor for the production of numerous chemicals, including synthetic fibers (like rayon), plastics (such as polyethylene), and pharmaceuticals. Food Industry : Beyond its use in vinegar, acetic acid acts as a preservative, flavoring agent, and pH regulator in food products. It also enhances the shelf life of canned and pickled foods. Laboratory Use : In laboratories, acetic acid is often used as a solvent and reagent in various chemical reactions. Its unique properties make it invaluable in analytical chemistry and biochemistry. Medicinal Applications : Acetic acid has antifungal and antibacterial properties, which have led to its use in various medicinal applications, including topical treatments and as a preservative in vaccines. Screaming Swiss Spirit: Pfaffenkellnerin Flavors of Coffee: From Harvest to Homestead Krausen (Kräusen): Bubbles of Brewing Success Properties Physical Properties : Acetic acid has a boiling point of approximately 118°C (244°F) and a freezing point of 16.6°C (61.88°F). It is highly soluble in water, ethanol, and ether, allowing it to blend well with various solvents. Chemical Properties : As a weak acid, acetic acid can donate protons (H⁺ ions) in solution. It exhibits typical acid-base reactions, where it can react with bases to form salts and water. Its pH typically ranges from 2 to 3 when diluted in water. Reactivity : Acetic acid can be part of esterification reactions, forming esters when it reacts with alcohols. It also participates in the synthesis of various chemicals, including acetic anhydride and acetyl chloride. Acetic Acid: Vinegar 🜊 in Ancient Alchemy Bacteria: Unseen Driving Force Behind All Life Gum Arabic, Guar, Xanthan: Guide for Artists & Artisans Facts about Acetic Acid Household Use : Apart from culinary uses, acetic acid is often used as a natural cleaning agent due to its antibacterial properties. pH Indicator : Acetic acid can be used in various chemical experiments as a pH indicator. Cultural Significance : In many cultures, vinegar has been celebrated for its health benefits and culinary applications for centuries. 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Lactic acid (C3H6O3) is an organic acid familiar to humans in food and health. Lactic acid is ten times more acidic than the acetic acid of vinegar. Found naturally in many organisms, lactic acid is produced during anaerobic respiration and lactic acid fermentation. Lactobacillus: Nature of Lactic Acid Bacteria Women Scientists of the Ancient World Milk into Cheese: Lactic Acid Bacteria (LAB) Lactic acid is a hygroscopic substance, meaning it readily absorbs moisture from the environment. In its solid state, it's a white crystalline compound, but it is more commonly known in liquid form, colorless and syrupy in texture. It's high-acid properties makes it important to biological systems and industry. Lactic acid exists in two optical isomers: L-lactic acid, the natural form, and D-lactic acid, synthetic. How Lactic Acid Bacteria Make Yogurt Flavors of Coffee: From Harvest to Homestead Cherish the Chocolate: Sweet Fermentation The L form predominates in biological processes and is essential for energy metabolism. While L-lactic acid is prevalent in the human body and most living organisms, D-lactic acid is found in some fermented foods. The fermentation process converts simple carbohydrates, such as glucose and sucrose, into lactic acid by lactic acid bacteria. This process is key in making fermented dairy products, like cheese; pickles (which can also be pickled in vinegar), and other favorite foods. Lactic Acid Bacteria: Team Players of Fermentation Create Artisan Apple Cider Vinegar Brettanomyces: Favorite Artisan Wild Yeast Natural Production and Purpose Lactic acid is primarily produced through fermentation by lactic acid bacteria (LAB). These microorganisms enjoy anaerobic environments like fermenting jars and human muscles. They convert carbohydrates like glucose, sucrose and galactose into lactic acid. Lactic acid is created mainly in anaerobic respiration, especially in muscle cells during intense physical activity. When oxygen levels drop, glycolysis converts glucose into energy, releasing lactic acid as a byproduct. This allows muscles to work, even under low oxygen conditions. The fermentation process occurs in foods such as yogurt, beans and sourdough bread, giving these treats their distinctive tangy flavor. In nature, lactic acid is a factor in the metabolic processes of organisms. Glycolysis: Biochemistry of Holistic Health Lactic Acid Bacteria: Nature to Modern Uses Xanthan Gum & Plant Blight: Xanthomonas Campestris Effects on the Human Body In the body, as glucose is metabolized in the absence of sufficient oxygen, accumulation of lactic acid causes the sensation of muscle burn. The body recycles lactic acid by sending it to the liver, where it's converted back into glucose through gluconeogenesis. In addition to energy metabolism, lactic acid helps maintain the acid-base balance in the body, influencing pH levels in tissues. Lactic acid is important for its physiological functions like enhancing immune response and supporting digestive health. Lactic acid is a signaling molecule. It affects metabolic processes and is believed to improve heart function. It may help increase production of brain-derived neurotrophic factor (BDNF), which promotes neuron growth and cognitive abilities. Milk & Dairy: Ancient Lactose Gene Hildegard von Bingen: Nature, Music & Beer Book of the Heavenly Cow - Myths of Egypt Science and Industry In biotechnology, it's a substrate for producing biodegradable plastics, such as polylactic acid (PLA), environmentally friendly alternatives to petroleum-based plastics. Lactic acid is widely used as a preservative in the food industry due to its antimicrobial properties. In pharmaceutical and cosmetic industries, lactic acid is used for its exfoliating properties, meant to improve skin texture and appearance. Its ability to lower pH also makes it effective in formulating acidic products, such as lotions and creams. Isolate Lactic Acid Bacteria for Artisan Flavors Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Krausen (Kräusen): Bubbles of Brewing Success Facts about Lactic Acid Fermentation : The lactic acid fermentation process not only produces lactic acid but also results in the formation of probiotics, beneficial bacteria to support GI tract health. Food Applications : Besides being a key component in fermented foods, lactic acid is used as a food additive to enhance flavor and preservation in products like pickles, sauces, and dressings. Historical Significance : The study of lactic acid has historical roots in the exploration of microbiology, leading to advances in fermentation technology and food science. Metabolic Pathways : Lactic acid is part of the Cori cycle, a metabolic pathway for converting lactate produced in muscles back into glucose. Sour Taste : The sour taste of many fermented foods is largely attributed to lactic acid, which is a crucial factor in the sensory experience of these products. Silent Destroyers: Microbial Corrosion of Concrete Acid-Producing Bacteria in Sulfuric Acid Creation Women Brewers: Brewing History of Europe yogurt parfaits 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

Coffee lovers welcome the smooth, rich aroma of the morning brew. The journey from coffee tree to flavorful cuppa Joe is a captivating story of process and progress. A globally popular beverage, coffee continues to rise in prominence to a distinct artisan creation. Cherish the Chocolate: Sweet Fermentation Brettanomyces: Favorite Artisan Wild Yeast Isolate Lactic Acid Bacteria for Artisan Flavors Coffee flowers and fruits or cherries grow on small evergreen trees or shrubs. If left unpruned, coffee trees can reach up to 5 m (16 ft). Most farmers trim them each year to a height of 1.5 - 2 m (5 to 7 feet) for easier harvest. Coffee Varieties Flavor starts with species. Coffee varieties are the different subspecies obtained through selective breeding or natural selection of coffee plants. Most coffee comes from two main groups, Coffea arabica and Coffea canefora (aka C. robusta ). Milk into Cheese: Lactic Acid Bacteria (LAB) Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Isolate Yeast & LAB Strains for Artisan Flavors These produce countless variants and subspecies. C. canefora beans have a lower acidity, increased bitterness, and a woodier, less fruity taste in comparison to C. arabica beans. The majority of C. canefora beans are used in instant coffee. Despite the vast diversity found in both wild and cultivated coffee plants, only a few varieties and cultivars hold commercial significance. This is due to their distinctive and inherent characteristics, such as disease resistance and fruit yield. Krausen (Kräusen): Bubbles of Brewing Success Amazing Yeast: Feeding, Breeding & Biofilms Honey Mead: Most Ancient Ambrosia Coffea arabica botanical illustration Producers choose breeds based on these traits when developing crops. Thus, from the very beginning, selecting the right breed is crucial is a vital factor in determining cup quality and flavor blends. This is good info to know and could help determine the right blend for you. Start With the Soil Even the pH level of the soil, which indicates acidity or alkalinity, directly affects the flavor of coffee. Neutral pH soils yield coffee with a more balanced flavor, whereas acidic soils often yield beans with bright and tangy notes. Coffee soils can be sandy loam or rich in clay. The texture of soil influences nutrient absorption. Clay and organic soils retain nutrients better than sandy loam. Soils high in nitrogen (acidic soil) and ammonia or ammonium (alkaline) produce healthier plants. Lactic Acid Bacteria: Nature to Modern Uses Xanthan Gum & Plant Blight: Xanthomonas Campestris Microbial Alchemy: Fermentation, Digestion, Putrefaction Ammonia (NH3) and ammonium (NH+4) are created by nitrogen-fixing bacteria. They live in the roots of the tree or nearby legumes and transform nitrogen in the soil, which the plants can't uptake, into compounds they can easily absorb. In nature ammonia also comes from anaerobic decay of plant and animal matter by fungi and bacteria, such as acetic acid bacteria. These organisms use nitrogen, phosphorus and other nutrients to live and grow. They reduce nitrogen to organic acids and ammonia. Ammonia has a slightly sour taste. Plant leaves absorb high quantities of ammonia from the air, even at low concentrations. These elements influence the flavor of coffee creation from the roots of the earth herself. Hildegard von Bingen: Nature, Music & Beer Gingerbread Houses: German Folklore Sugar Beets, Altbier & First Newspaper Coffee Harvesting Coffee trees or bushes cherish lush, tropical climates, like the torrid zone between the Tropics of Cancer and Capricorn. Coffee plants like Arabica and Robusta prefer altitudes from 600 to 2,000 meters (1970 - 6600 ft). Coffee production is prolific in equatorial regions like Colombia, Ecuador and Brazil. Southern Africa and tropical Asia are major producers. Vietnam produces about 90% of the Robusta on the global market. After about 5 years of growth, coffee plants bear fruits known as cherries. On the stem they rarely all ripen at the same time. Bright red coffee cherries are ripe and ready for picking. Silvanus: Roman God of Wild Lands & Fields Wild Yeast: Microbes Acting Naturally Bdellovibrio : Lifestyles of Predatory Bacteria coffee cherries Underneath the cherry's outer skin is a thin layer known as the mesocarp, more commonly the pulp. The inner part of the pulp is the mucilage. Beneath the mucilage is another layer of pectin. These layers are rich in sugars, which are essential to fermentation. When fruits ripen they produce more sugar, usually as glucose and fructose. The increase in sugars attracts wild yeast indigenous to the region. This industrius fungus is accompanied by several other microbial fermenters like lactic acid bacteria. Coffee is harvested through selective picking or strip picking. Al-Mi'raj: Unicorn Hare of Arab Myth Butter - Food of Peasants & Barbarians Oil-Dwelling Microbes: Bacteria, Yeast & Mold Selective Picking In this method, only ripe coffee cherries are hand-picked, which is labor-intensive but ensures the highest quality beans, or seeds of the coffee. This approach is important to the coffee drinkers at the end of the process, favoring quality over quantity. Harvest typically happens once a year. In regions with diverse climates, multiple harvests can take place. Timing is crucial. Cherries must be picked when fully ripe for optimal coffee flavor. This method collects only the best cherries are collected at the proper stage of ripeness. In Brazil this technique results on average in 40% higher quality coffee compared to strip picking. Yeast: Microbiology of Bread & Food Making Prokaryotes & Eukaryotes: Life Forms on Earth Calcite: Metal-Eating Bacteria to Coral Reefs Scarlet tanagers are among the birds who dine on coffee cherries Strip Picking Strip picking harvests all cherries at once, regardless of ripeness. The problem here is obvious. The method is quicker and more cost-effective but causes quality decline and inferior blends or flavors. This approach is common in large-scale farms but does affect the product. Strip-picked coffee can lose up to 25% of its flavor potential due to mixed ripeness. However in this method flavor is not a priority. The point is production. German Nature Folklore - Fruit Trees Yeast & Mold: Ancient Fungi, Modern World Foodborne Fungi and Mold: Facts & Dangers Preparation: Cherries to Beans Once harvested, cherries have to be prepared quickly before spoilage sets in. Microscopic mold also exists on the beans, and given the opportunity it will proliferate, especially in moisture or humid climates, resulting in a spoiled batch. The preparation process can be done through three main methods: dry method, wet method, and honey process. Alchemist Dippel: the Frankenstein Files Democritus: Laughing Philosopher Ahead of His Time Platinum (Pt): Junk Metal to Pure Treasure Dry Method In the dry method, or natural processing, cherries are spread out in the sun to dry. This allows the sugars from the fruit to leach into the beans, creating unique flavors. The dried fruit is then hulled to extract the beans. This technique imparts fruity notes and body to the coffee. Coffees processed this way can have a "sweetness profile". In Ethiopian natural coffees for instance, the natural sugars account for more than 60% of the final flavor. Wet Method In the wet method, cherries are depulped to remove the outer fruit layer before fermentation. This process enhances clarity and brightness in the final cup. It's more common in specialty coffees. Colombian coffees often use this method for a crisp and fruity flavor with citrus notes. Mahaleb Cherry: Spice, Nature & Myth Pistachio: Turpentine, Resin & Nuts Nitrogen Fixation & Evolution of Plant Life Wet Method Honey Process The honey process merges aspects of both methods, where some mucilage is left on the beans after depulping. This creates a balance of sweetness and acidity, influencing the intricacy of flavors. Costa Rican coffees frequently use this method. While the chosen processing method influences coffee flavor, fermentation plays a crucial role in developing the coffee's singular profile. Fermentation Fermentation is a critical stage significant to flavor development. During this process, natural enzymes and microbes break down the mucilage, the sticky substance surrounding the beans, in wet processing. Calcium (Ca): Earth Metal of Structure & Strength Figs - Food of the Ancient World Rotten Egg Sulfur Smell: Microbial Processes Microbes include wild yeast or introduced yeast, lactic acid bacteria (LAB) and acetic acid bacteria . Lactic acid bacteria include Lactobacillus , Streptococcus Leuconostoc , Lactococcus and Pediococcus . They also drive the fermentation of milk, vegetables, cereals and legumes. While consuming sugars yeast expels carbon dioxide and ethanol (alcohol). The acetic acid bacteria are here for the booze. They digest alcohol and transform it to vinegar. Acetobacter is a popular genus among vinegar artisans, less so among vintners. Hair Loss: 9 Natural Cures of Physician Dioscorides Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Gum Arabic, Guar, Xanthan: Guide for Artists & Artisans fermentation Fermentation uses two main methods. Controlled Fermentation: Many coffee artisans opt for controlled fermentation, where variables like temperature and time are monitored to achieve optimal flavor notes. Wild Fermentation: A more natural approach, this lets local yeast and bacteria influence the fermentation. This method can lead to unique flavors reflective of the terroir. Terroir means “a sense of place.” Terroir comprises all the factors of coffee production, from the climate, soil, elevation, pollinators and wild fermenters. It's also applied to the making of beer, wine and bread. Fermentation lasts between 12 and 72 hours. During fermentation, the microorganisms break down sugars and develop acids integral to the coffee's aroma and taste. Properly managed fermentation can yield bright, fruity profiles. Poorly managed fermentation can introduce off-flavors truly noxious to connoisseurs. Mother of Vinegar & Microbial Life in a Bottle Ullikummi - Rock Monster of Legend Vermilion - Scarlet Pigment of Death Roasting: The Flavor Catalyst Roasting transforms green coffee seeds into the aromatic beans we know and love. This process is an art form itself. Roasting requiring precision and knowing how different roasting profiles influence flavor. Light Roasts: Retain more of the bean’s original flavors, highlighting the acidity and brightness. Often preferred for single-origin coffees. Medium Roasts: Balance the flavors between acidity and body, appealing to a broader audience. Dark Roasts: Develop rich, bold flavors, often with notes of chocolate and caramel. This style can mask some of the original bean's nuances. Red & White Tartar: Wine Salts of Alchemy Queen Eleanor & the Calamitous Crusade Solnitsata - Neolithic Salt Trade Town Roasting Each roast level unlocks specific chemical reactions within the beans, affecting the resulting aroma, flavor, and body. A skilled roaster can bring out the best in each batch. Three reaction stages happen during roasting. These are drying, browning and development. The Maillard reaction or browning stage is a chemical reaction between amino acids and reducing sugars, in which main flavor compounds are formed. The Maillard reaction also applies to charred steaks, baked bread crust and roast marshmallows. Bosporus: Black Sea Nature & Greek Myth Scheele's Green: History's Most Toxic Pigment Potash: Agriculture, Plant & Garden Health sacks of coffee Processing Techniques: Beyond Roasting Grinding is the next significant step, breaking roasted coffee into smaller pieces. The grind size impacts extraction during brewing. For example, a coarse grind is ideal for a French press, yielding a smooth cup, while a fine grind works well for espresso, for a thicker crema. Brewing significantly influences flavor extraction. From pour-over to espresso and French press, each method brings out different flavor notes and aromas. Using the pour-over technique can accentuate a coffee's floral notes, while French press might enhance its body. Glycerin (Glycerol): Darling of Cosmetics, Health & Science Albertus Magnus: Alchemy, Arsenic, Astrology Arsenic: Murderous Metal & Miracle Cure 6. Refining Flavors: The Final Touch For coffee artisans, refining flavors is an ongoing journey. This can include blending different beans to achieve a desired taste profile, using flavored syrups, or incorporating unique brewing methods to accentuate specific notes. Flavor Profiles: Coffee connoisseurs often analyze aromas and flavors, identifying notes of fruits, nuts, chocolate, or floral qualities. This understanding allows for more intentional pairings with foods and enhances the overall experience. Sustainability and Ethical Sourcing: Increasingly, coffee artisans focus on sustainable sourcing and ethical practices, which contribute to the quality and sustainability of coffee production. Knowledge of the supply chain fosters a deeper appreciation for the craftsmanship involved. Coffee artisans experiment with flavor pairing, for instance blending beans from different regions to create a unique profile. Women Brewers: Brewing History of Europe Eight Dye Plants & Natural Dyes in History Prague: Bohemians of the Renaissance 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

Yogurt is enjoyed throughout the world, created by the natural industry of lactic acid bacteria (LAB). Transformation of milk into yogurt is a network of biochemical interactions featuring the unique characteristics of LAB strains. Milk into Cheese: Lactic Acid Bacteria (LAB) Binary Fission: Speedy Microbe Reproduction Amazing Yeast: Feeding, Breeding & Biofilms Lactic Acid Bacteria Lactic acid bacteria are a diverse group of microorganisms. They can ferment lactose, the sugar found in milk. When LAB are introduced to milk they metabolize lactose, producing lactic acid as a byproduct. This increase in lactic acid lowers the pH, thickens the milk and gives yogurt its characteristic tangy flavor. The most commonly used LAB strains in yogurt production are Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus . These work synergistically. While S. thermophilus acts quickly to acidify the milk, L. bulgaricus contributes to development of flavor and texture. Lactic Acid Bacteria: Team Players of Fermentation Oil-Dwelling Microbes: Bacteria, Yeast & Mold Butter - Food of Peasants & Barbarians Streptococcus sp. Yogurt-Making Process 1. Preparation of Milk The first step is to select and prepare the milk. Whole, low-fat, or non-fat milk can be used, depending on desired final product. The milk is heated to around 85°C (185°F) to denature the proteins and create smooth texture by preventing curd formation during fermentation. Heating also pasteurizes milk to eliminate bacteria, including the lactic acid bacteria already present, in about15 seconds. Bacterial death occurs at c. 71°C (160°F). After the temperature is raised, it's quickly cooled. Lactic Acid Bacteria: Nature to Modern Uses Glycolysis: Biochemistry of Holistic Health Rotten Egg Sulfur Smell: Microbial Processes 2. Cooling The milk is cooled down to about 43-45°C (110-113°F), which is the optimal temperature for growth of new lactic acid bacteria. This temperature range allows for the best fermentation conditions. Quick cooling of milk prevents growth of unwanted microbes. 3. Inoculation with Starter Culture Once the milk is cooled, a starter culture containing live LAB is added. This can be a commercial yogurt with active cultures or a specific freeze-dried starter. Starter strains usually include a blend of LAB cultures, such as Lactobacillus bulgaricus  and Streptococcus thermophilus . The inoculated milk is mixed thoroughly to ensure an even distribution of bacteria. Difference Between Gram-Positive & Gram-Negative Bacteria Microbial Alchemy: Fermentation, Digestion, Putrefaction Honey Mead: Most Ancient Ambrosia Lactobacillus sp. 4. Fermentation The inoculated milk is kept at a warm temperature 44°C (110°F) for 4 to 12 hours, depending on the desired thickness and bite. During this stage, the bacteria multiply and convert lactose, resulting in a thickened product with a tangy flavor. The tangy bite is caused in the natural process as LAB lowers the pH, creating a more acidic environment. This causes milk proteins to coagulate and form a creamy thickened product. Adjusting the fermentation time can yield different taste profiles. Calcite: Metal-Eating Bacteria to Coral Reefs Killer Yeast: Assassins of the Microworld Bdellovibrio: Lifestyles of Predatory Bacteria 5. Cooling and Storage After fermentation, the yogurt is cooled again to stop the fermentation process and stabilize texture. It can then be flavored or sweetened as desired. Stored in the fridge, it continues to develop benefits and flavor and lasts several weeks. Avoid storing it in the door of the fridge as this is most conducive to warming and mold growth. Eating from the same container it's stored in can cause cross-contamination and fuzzy filamentous visitors. Unlike cheese, if yogurt shows mold it's spoiled and must be tossed. Xanthan Gum & Plant Blight: Xanthomonas Campestris Mother of Vinegar & Microbial Life in a Bottle Hildegard von Bingen: Nature, Music & Beer Tzatziki sauce made with yogurt LAB Strain Differences While S. thermophilus and L. bulgaricus are the standard LAB strains for yogurt, numerous others are used to create different varieties. These include Lactobacillus acidophilus : Often added for its probiotic properties, this strain is known to promote gastrointestinal (GI) tract health. Lactobacillus casei : Known for its ability to thrive in a wide range of pH levels and temperatures, it is often used in functional yogurts aimed at enhancing digestive health. Lactobacillus bulgaricus : This essential strain brings a creamy texture and tangy flavor to yogurt. It’s often appreciated for balancing taste. Streptococcus thermophilus : Works synergistically with Lactobacillus bulgaricus , improving the fermentation process and adding smoothness. Bifidobacterium bifidum : Another probiotic strain to increase health benefits of yogurt, especially GI microbiota balance. Flowers of Sulfur (Brimstone): Creation & Uses Gingerbread Houses: German Folklore Women Brewers: Brewing History of Europe Facts About Yogurt Historical Significance : Yogurt has been consumed for thousands of years, with evidence of its existence dating back to 5500 - 6000 BCE in Central Asia. Health Benefits : Yogurt is rich in probiotics, which aid in digestion, enhance immune function, and contribute to overall GI tract health. Versatile Ingredient : Yogurt can be used in cooking and baking, from sauces, marinades and dressings to smoothies and desserts. Cultural Variations : Different cultures have their own versions of yogurt, such as the Indian lassi, the Middle Eastern labneh, and the Greek strained yogurt, each with unique preparation methods and flavors. Low Fat or Non-Milk Varieties : Today, yogurt comes in many low-fat and dairy-free variants made from almond, soy, coconut or oat milk. Other Heath Benefits: Yogurt is also rich in calcium and protein. One cup of plain yogurt contains about 30% of the daily value of calcium, necessary for bone health. The yogurt-making process exemplifies the harmonious interplay between lactic acid bacteria and milk. This dynamic not only results in a nutritious and delicious product but also produces diverse flavors and textures. Potash: Agriculture, Plant & Garden Health Acid-Producing Bacteria in Sulfuric Acid Creation Song of the Loreley - Lethal Beauty yogurt parfait 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