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By the late 18th century two yeast strains used in brewing had been identified: Saccharomyces cerevisiae (top-fermenting yeast) and S. pastorianus (bottom-fermenting yeast). S. cerevisiae has been sold commercially by the Dutch for bread-making since 1780; while, around 1800, the Germans started producing S. cerevisiae in the form of cream.
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.
Saccharomyces is a genus of fungi that includes many species of yeasts. Saccharomyces is from Greek σάκχαρον (sugar) and μύκης (fungus) and means sugar fungus.Many members of this genus are considered very important in food production where they are known as brewer's yeast, baker's yeast and sourdough starter among others.
Candida albicans is an opportunistic pathogenic yeast [5] that is a common member of the human gut flora.It can also survive outside the human body. [6] [7] It is detected in the gastrointestinal tract and mouth in 40–60% of healthy adults.
Colonial morphology serves as the first step in the identification of microbial species from clinical samples. [10] Based on the visual appearance of the colonies, microbiologists can narrow down the list of possible organisms, allowing them to select appropriate tests to provide a definitive diagnosis.
The scientific study of microorganisms began with their observation under the microscope in the 1670s by Anton van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation.
Hence, the amyl alcohol observation provided some of the first motivations for a biological explanation of fermentation. In 1856, Pasteur was able to observe the microbes responsible for alcoholic fermentation under a microscope, as a professor of science in the University of Lille.
Microscope: to observe microscopic specimens that cannot be seen by the naked eye. Microtitre plates: mostly used for ELISA: Microtome: cuts prepared specimens for analysis under microscope Nichrome wire loop: used to inoculate test samples into culture media for bacterial or fungal cultures, antibiograms, etc.; sterilized by flaming to red hot ...