Yeast: Difference between revisions

Yeast (edit)

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+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
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 *https://sfamjournals.onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2672.2004.02472.x
 *https://onlinelibrary.wiley.com/doi/full/10.1002/jib.145
+*[https://www.mdpi.com/2311-5637/6/4/116 Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations]
 ==References==