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Aerobic fermentation is essential for multiple industries, resulting in human domestication of several yeast strains. Beer and other alcoholic beverages, throughout human history, have played a significant role in society through drinking rituals, providing nutrition, medicine, and uncontaminated water.
The growth of yeast within food products is often seen on their surfaces, as in cheeses or meats, or by the fermentation of sugars in beverages, such as juices, and semiliquid products, such as syrups and jams. [123] The yeast of the genus Zygosaccharomyces have had a long history as spoilage yeasts within the food industry.
Saccharomyces cerevisiae (/ ˌ s ɛr ə ˈ v ɪ s i. iː /) (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes.
Plant breeding started with sedentary agriculture, particularly the domestication of the first agricultural plants, a practice which is estimated to date back 9,000 to 11,000 years. Initially, early human farmers selected food plants with particular desirable characteristics and used these as a seed source for subsequent generations, resulting ...
Second, ethanol has bactericidal activity by causing damage to the cell membrane and protein denaturing, allowing yeast fungus to outcompete environmental bacteria for resources. [6] Third, partial fermentation may be a defense mechanism against environmental competitors depleting all oxygen faster than the yeast's regulatory systems could ...
Saccharomyces paradoxus is a wild yeast and the closest known species to the baker's yeast ... has been domesticated ... could be either due to genetic ...
Although kveik is a domesticated brewer's yeast it differs from most modern brewer's yeast in several ways: [5] It can ferment at much higher temperatures without causing off-flavors. Ordinary brewer's yeast will usually produce off-flavors above 25C (77F), but kveik can go as high as 43C (109F) without ill effects.
Saccharomyces pastorianus is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Reess in 1870. [1] This yeast's complicated genome appears to be the result of hybridisation between two pure species in the Saccharomyces species complex, a factor that led to difficulty in establishing a proper taxonomy of the species.