9780442318925-0442318928-Yeast technology (AVI Books)

Yeast technology (AVI Books)

ISBN-13: 9780442318925
ISBN-10: 0442318928
Edition: 1991
Publication date: 1990
Publisher: Springer
Format: Hardcover 454 pages
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Book details

ISBN-13: 9780442318925
ISBN-10: 0442318928
Edition: 1991
Publication date: 1990
Publisher: Springer
Format: Hardcover 454 pages

Summary

Acknowledged author wrote Yeast technology (AVI Books) comprising 454 pages back in 1990. Textbook and eTextbook are published under ISBN 0442318928 and 9780442318925. Since then Yeast technology (AVI Books) textbook was available to sell back to BooksRun online for the top buyback price or rent at the marketplace.

Description

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 and ate 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.

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