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Brewing is the production of beer by steeping a starch source in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or by a variety of traditional methods such as communally by the indigenous peoples in Brazil when making cauim. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species.
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history, it has been a prominent food in large parts of the world. It is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities.
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and bakery products, serving as a leavening agent which causes the bread to rise by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, and is the same species as the kind commonly used in alcoholic fermentation, which is called brewer's yeast. Baker's yeast is also a single-cell microorganism found on and around the human body.
Saccharomyces cerevisiae is a species of yeast. 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. It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model bacterium. It is the microorganism behind the most common type of fermentation. S. cerevisiae cells are round to ovoid, 5–10 μm in diameter. It reproduces by budding.
Kombucha is a fermented, lightly effervescent, sweetened black or green tea drink commonly consumed for its supposed health benefits. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast. Juice, spices, fruit or other flavorings are often added to enhance the taste of the beverage.
A pre-ferment is a fermentation starter used in indirect methods of bread making. It may also be called mother dough.
Saccharomycotina is a subdivision (subphylum) of the division (phylum) Ascomycota in the Kingdom Fungi. It comprises most of the ascomycete yeasts. The members of Saccharomycotina reproduce by budding and they do not produce ascocarps.
Zygosaccharomyces bailii is a species in the genus Zygosaccharomyces. It was initially described as Saccharomyces bailii by Lindner in 1895, but in 1983 it was reclassified as Zygosaccharomyces bailii in the work by Barnett et al.
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
Food microbiology is the study of the microorganisms that inhibit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; pathogens that may cause disease ; microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing probiotics.
Pichia is a genus of yeasts in the family Saccharomycetaceae with spherical, elliptical, or oblong acuminate cells. Pichia is a teleomorph, and forms hat-shaped, hemispherical, or round ascospores during sexual reproduction. The anamorphs of some Pichia species are Candida species. The asexual reproduction is by multilateral budding.
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, creating the total formula. In this usage, synonyms for sponge are yeast starter or yeast pre-ferment. In French baking the sponge and dough method is known as levain-levure. The method is reminiscent of the sourdough or levain methods; however, the sponge is made from all fresh ingredients prior to being used in the final dough.
Qū, qú, qūniè, jiǔqū, or jiǔmǔ is a type of East Asian dried fermentation starter grown on a solid medium and used in the production of traditional Chinese alcoholic beverages. The Chinese character 曲/麹 is romanised as qū in pinyin, chhu or chu in other transcription systems. The literal translation of jiǔqū is "liquor ferment", although "liquor mold" or "liquor starter" are adequate descriptions.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities. As of 1995, fermented food represented between one quarter and one third of food consumed in Central Europe. More than 260 different species of microbial food culture are identified and described for their beneficial use in fermented food products globally, showing the importance of their use.
Nuruk (누룩) is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including takju, cheongju, and soju. It is an essential ingredient in Shindari and is mixed with rice. Historically, it was used in a variety of provinces of Korea, including Jeju Island.
References
- ↑ John I. Pitt; Ailsa D. Hocking (2009). Fungi and Food Spoilage (3 ed.). Springer Publishing. p. 358. ISBN 0387922075.
- ↑ Egon Bech Hansen, "Microorganisms with technologically beneficial use." Archived 2012-07-04 at the Wayback Machine presented at the IDF World Dairy Summit 2011
- ↑ E.A. Johnson; C. Echavarri-Erasun (2011). Cletus Kurtzman; J.W. Fell; Teun Boekhout (eds.). "Yeast Biotechnology". The Yeasts: A Taxonomic Study (5 ed.). Elsevier. 1: 23. ISBN 0080931278.
- ↑ Weibiao Zhou; Nantawan Therdthai (2012). Y.H. Hui; E. Özgül Evranuz (eds.). "Fermented Bread". Handbook of Plant-Based Fermented Food and Beverage Technology (2 ed.). CRC Press: 479. ISBN 1439849048.
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