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.
The Eurasian carp or European carp, widely known as the common carp, is a widespread freshwater fish of eutrophic waters in lakes and large rivers in Europe and Asia. The native wild populations are considered vulnerable to extinction by the International Union for Conservation of Nature (IUCN), but the species has also been domesticated and introduced into environments worldwide, and is often considered a destructive invasive species, being included in the list of the world's 100 worst invasive species. It gives its name to the carp family, Cyprinidae.
Tilapia is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes, with the economically most important species placed in the Coptodonini and Oreochromini. Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers, and lakes, and less commonly found living in brackish water. Historically, they have been of major importance in artisanal fishing in Africa, and they are of increasing importance in aquaculture and aquaponics. Tilapia can become a problematic invasive species in new warm-water habitats such as Australia, whether deliberately or accidentally introduced, but generally not in temperate climates due to their inability to survive in cold water.
Fish farming or pisciculture involves commercial breeding of fish, most often for food, in fish tanks or artificial enclosures such as fish ponds. It is a particular type of aquaculture, which is the controlled cultivation and harvesting of aquatic animals such as fish, crustaceans, molluscs and so on, in natural or pseudo-natural environments. A facility that releases juvenile fish into the wild for recreational fishing or to supplement a species' natural numbers is generally referred to as a fish hatchery. Worldwide, the most important fish species produced in fish farming are carp, catfish, salmon and tilapia.
Zymology, also known as zymurgy, is an applied science that studies the biochemical process of fermentation and its practical uses. Common topics include the selection of fermenting yeast and bacteria species and their use in brewing, wine making, fermenting milk, and the making of other fermented foods.
Artemia is a genus of aquatic crustaceans also known as brine shrimp. It is the only genus in the family Artemiidae. The first historical record of the existence of Artemia dates back to the first half of the 10th century AD from Lake Urmia, Iran, with an example called by an Iranian geographer an "aquatic dog", although the first unambiguous record is the report and drawings made by Schlösser in 1757 of animals from Lymington, England. Artemia populations are found worldwide, typically in inland saltwater lakes, but occasionally in oceans. Artemia are able to avoid cohabiting with most types of predators, such as fish, by their ability to live in waters of very high salinity.
Cauim is a traditional alcoholic beverage or beer of the indigenous peoples in Brazil since pre-Columbian times. It is still made today in remote areas throughout Panama and South America. Cauim is made by fermenting manioc, or maize, sometimes flavored with fruit juices. The Kuna Indians of Panama use plantains.
A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
Turbatrix aceti are free-living nematodes that feed on a microbial culture called mother of vinegar and may be found in unfiltered vinegar. They were discovered by Pierre Borel in 1656.
Belonolaimus longicaudatus is a common parasite of grasses and other plant crops and products. It is the most destructive nematode pest of turf grass, and it also attacks a wide range of fruit, vegetable, and fiber crops such as citrus, cotton, ornamentals, and forage. The sting nematode is a migratory ectoparasite of roots. It is well established in many golf courses and presents a problem in turf management. The sting nematode is only present in very sandy soils. It cannot reproduce in heavier or clay soils.
Symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast which arises in the preparation of sour foods and beverages such as kombucha. Beer and wine also undergo fermentation with yeast, but the lactic acid bacteria and acetic acid bacteria components unique to SCOBY are usually viewed as a source of spoilage rather than a desired addition. Both LAB and AAB enter on the surface of barley and malt in beer fermentation and grapes in wine fermentation; LAB lowers the pH of the beer/wine while AAB takes the ethanol produced from the yeast and oxidizes it further into vinegar, resulting in a sour taste and smell. AAB are also responsible for the formation of the cellulose SCOBY.
Fish and fish products are consumed as food all over the world. With other seafoods, they provides the world's prime source of high-quality protein; 14–16 percent of the animal protein consumed worldwide. Over one billion people rely on fish as their primary source of animal protein.
Crayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten.
Liberian cuisine refers to the cuisine of Liberia. It is centered on the consumption of rice, cassava, plantain, yam, tropical fruits and vegetables, as well as fish, meat, and more.
The Pasteuriaceae are a family of nonmotile Gram-positive bacteria. They are moderately to strongly resistant to heat. Species in this family produce a septate mycelium with one refractile endospore. The mycelium grows bigger on one end to form sporangia and sometimes endospores. The size of the endospores is different for each species of the genus Pasteuria. Species of the family of Pastueriaceae are endoparasitic in plant, soil, and freshwater invertebrates.
Micoletzkya is a genus of predatory bark-beetle-associated nematodes in the family Diplogastridae. The genus was named for the Austrian nematologist Heinrich Micoletzky. As of 2013 it consists of 25 described species.
Anne Arnold Madden is an American biologist, inventor, and science communicator who advocates for finding "microbial solutions to human problems."
Paul W. Sternberg is an American biologist. He does research for WormBase on C. elegans, a model organism.
Steinernema hermaphroditum is a species of nematodes in the Steinernematidae family.
