Editing Yeast
The edit can be undone. Please check the comparison below to verify that this is what you want to do, and then publish the changes below to finish undoing the edit.
Latest revision | Your text | ||
Line 1: | Line 1: | ||
{{In progress}} | {{In progress}} | ||
The earliest written account of brewing dates from Mesopotamian times. However, our understanding of the connection with yeast is relatively recent, starting with Leeuwenhoek’s microscope observations in the 17th century followed by the work of Lavoisier, Gay-Lussac, Schwann and others during the 18th and 19th centuries. It was not until the late 19th century that Pasteur demonstrated that fermented beverages result from the action of living yeast’s transformation of glucose (and other sugars) into ethanol. Since then, our knowledge has expanded exponentially, particularly with the development of molecular biology techniques.<ref>Hill AE, Stewart GG. [https://www.mdpi.com/2311-5637/5/1/22/pdf Free amino nitrogen in brewing.] ''Fermentation.'' 2019;5(1).</ref> | The earliest written account of brewing dates from Mesopotamian times [1]. However, our | ||
understanding of the connection with yeast is relatively recent, starting with Leeuwenhoek’s | |||
microscope observations in the 17th century followed by the work of Lavoisier, Gay-Lussac, Schwann | |||
and others during the 18th and 19th centuries. It was not until the late 19th century that Pasteur | |||
demonstrated that fermented beverages result from the action of living yeast’s transformation of | |||
glucose (and other sugars) into ethanol [2–4]. Since then, our knowledge has expanded exponentially, | |||
particularly with the development of molecular biology techniques [5].<ref>Hill AE, Stewart GG. [https://www.mdpi.com/2311-5637/5/1/22/pdf Free amino nitrogen in brewing.] ''Fermentation.'' 2019;5(1).</ref> | |||
"Fermentation is life without oxygen." –Louis Pasteur, 1876 | "Fermentation is life without oxygen." –Louis Pasteur, 1876 |