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Yeast: Difference between revisions
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The earliest written account of brewing dates from Mesopotamian times | 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> | ||
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 | |||
particularly with the development of molecular biology techniques | |||
"Fermentation is life without oxygen." –Louis Pasteur, 1876 | "Fermentation is life without oxygen." –Louis Pasteur, 1876 | ||