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The high protein and fiber content of BSG makes it an obvious target to add to human foods. BSG can be ground and then sifted into a powder that can increase fiber and protein content while decreasing caloric content, possibly replacing flour in baked goods and other foods, such as breadsticks, [5] cookies, [6] and even hot dogs. [7]
In beer, the metabolic waste products of yeast are a significant factor. In aerobic conditions, the yeast will use in the glycolysis the simple sugars obtained from the malting process, and convert pyruvate, the major organic product of glycolysis, into carbon dioxide and water via the cellular respiration. Many homebrewers use this aspect of ...
It is the only species found in the genus Zymomonas. [2] It has notable bioethanol-producing capabilities, which surpass yeast in some aspects. It was originally isolated from alcoholic beverages like the African palm wine, the Mexican pulque, and also as a contaminant of cider and beer (cider sickness and beer spoilage) in European countries.
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Old English: Beore 'beer'. In early forms of English and in the Scandinavian languages, the usual word for beer was the word whose Modern English form is ale. [1] The modern word beer comes into present-day English from Old English bēor, itself from Common Germanic, it is found throughout the West Germanic and North Germanic dialects (modern Dutch and German bier, Old Norse bjórr).
A variant yeast known as Saccharomyces cerevisiae var. diastaticus is a beer spoiler which can cause secondary fermentations in packaged products. [ 68 ] In May 2013, the Oregon legislature made S. cerevisiae the official state microbe in recognition of the impact craft beer brewing has had on the state economy and the state's identity.
NA beers that mimic IPA or stout beers ranked at the bottom of this list. These options, which are considered to be "heavier" beers, had the highest calorie and carb counts, and in some cases ...
Most beer is filtered without the need for animal products, and so remains vegetarian; however British cask ale producers do not filter the beer at the end of the production process. [5] When beer is left unfiltered, the yeast that fermented the wort, and turned the sugar in the barley into alcohol, remains in suspension in the liquid.