Yeast technology

1. Front Matter

   Pages i-ix

   PDF

2. Introduction

   • Gerald Reed, Tilak W. Nagodawithana

   Pages 1-5

3. General Classification of Yeasts

   • Gerald Reed, Tilak W. Nagodawithana

   Pages 7-36

4. Yeast Genetics

   • Gerald Reed, Tilak W. Nagodawithana

   Pages 37-87

5. Brewer’s Yeast

   • Gerald Reed, Tilak W. Nagodawithana

   Pages 89-149

6. Wine Yeasts

   • Gerald Reed, Tilak W. Nagodawithana

   Pages 151-224

7. Distiller’s Yeasts

   • Gerald Reed, Tilak W. Nagodawithana

   Pages 225-259

8. Baker’s Yeast Production

   • Gerald Reed, Tilak W. Nagodawithana

   Pages 261-314

9. Use of Yeast in Baking

   • Gerald Reed, Tilak W. Nagodawithana

   Pages 315-368

10. Yeast-Derived Products

    • Gerald Reed, Tilak W. Nagodawithana

    Pages 369-412

11. Food and Feed Yeast

    • Gerald Reed, Tilak W. Nagodawithana

    Pages 413-440

12. Use of Yeasts in the Dairy Industry

    • Gerald Reed, Tilak W. Nagodawithana

    Pages 441-445

13. Back Matter

    Pages 446-454

    PDF

Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col­ lected andate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con­ centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.

• beer
• biochemistry
• bread
• brewing
• chemistry
• ecology
• eggs
• food
• genetics
• growth
• lactose
• microorganism
• milk
• nutrition

• Universal Foods Corporation, Milwaukee, USA

  Gerald Reed, Tilak W. Nagodawithana

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