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Symbiotic Culture Of Bacteria And Yeast
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 lower the pH of the beer while AAB take the ethanol produced from the yeast and oxidize it further into vinegar, resulting in a sour taste and smell. AAB are also responsible for the formation of the cellulose SCOBY. In its most common form, SCOBY is a gelatinous, cellulose-based biofilm or microbial mat found floating at the container's air-liquid interface. This bacterial cellulose mat is sometimes calle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
SCOBY Mushroom
Symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiosis, symbiotic fermentation Microbial food cultures, culture (Fermentation starter, 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 lower the pH of the beer while AAB take the ethanol produced from the yeast and oxidize it further into vinegar, resulting in a sour taste and smell. AAB are also responsible for the formation of the cellulose SCOBY. In its most common form, SCOBY is a gelatinous, cellulose-based biofilm or microbial mat found floating at the container's air-liquid i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethanol Metabolism
Ethanol, an alcohol found in nature and in alcoholic drinks, is metabolized through a complex catabolic metabolic pathway. In humans, several enzymes are involved in processing ethanol first into acetaldehyde and further into acetic acid and acetyl-CoA. Once acetyl-CoA is formed, it becomes a substrate for the citric acid cycle ultimately producing cellular energy and releasing water and carbon dioxide. Due to differences in enzyme presence and availability, human adults and fetuses process ethanol through different pathways. Gene variation in these enzymes can lead to variation in catalytic efficiency between individuals. The liver is the major organ that metabolizes ethanol due to its high concentration of these enzymes. Human metabolic physiology Ethanol and evolution The average human digestive system produces approximately 3g of ethanol per day through fermentation of its contents. Catabolic degradation of ethanol is thus essential to life, not only of humans, but of all ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mother Of Vinegar
Mother of vinegar is a biofilm composed of a form of cellulose, yeast and bacteria that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid with the help of oxygen from the air and acetic acid bacteria. It is similar to the SCOBY mostly known from production of komboucha, but develops to a much lesser extent due to lesser availability of yeast (which is often no longer present in wine/cider at this stage) and a different population of bacteria. Mother of vinegar is often added to wine, cider, or other alcoholic liquids to produce vinegar at home, although only the bacteria is required, but historically has also been used in large scale production. Mother of vinegar is also known as ''Mycoderma aceti'', a New Latin expression, from the Greek μύκης ("fungus") plus δέρμα ("skin"), and the Latin ''aceti'' ("of the acid"). Mother of vinegar can also form in store-bought vinegar if there is some residual sugar, leftover yeas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes plac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibicos
Tibicos, or water kefir, is a traditional fermented drink made with water and a symbiotic culture of bacteria and yeasts (SCOBY) held in a polysaccharide biofilm matrix created by the bacteria. It is sometimes consumed as an alternative to milk-based probiotic drinks or tea-cultured products such as kombucha. Water kefir is typically made as a probiotic homebrew beverage. The finished product, if bottled, will produce a carbonated beverage. Cultures Tibicos cultures are found around the world, with no two being exactly the same; but typical tibicos have a mix of ''Lactobacillus'', ''Streptococcus'', ''Pediococcus'' and ''Leuconostoc'' bacteria, with yeasts from ''Saccharomyces'', '' Candida'', ''Kloeckera'' and possibly others. ''Lactobacillus brevis'' bacteria has been identified as the species responsible for the production of the dextran polysaccharide that forms the "grains." As with milk kefir "grains", the microbes present in tibicos act in symbiosis to maintain a stable ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sourdough
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbiology'', Michael Gaenzle writes: "The origins of bread-making are so ancient that everything said about them must be pure speculation. One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", which was confirmed a few years later by archeological evidence. ... "Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker's yeast as a leavening agent dates back less than 150 years." Pliny the Elder described the sourdough method in his '' Natural History'': Sourdough remained the usual form of leavening do ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kefir
Kefir ( ; also spelled as kephir or kefier; ; ; ) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in particular the Elbrus region along the upper mountainous sections of Circassia, Karachay and Balkaria, from where it came to Russia, and from there it spread to Europe and the United States, where it is prepared by inoculating the milk of cows, goats, or sheep with kefir grains. Kefir is a breakfast, lunch, and dinner drink popular across Russia, Belarus, Estonia, Hungary, Latvia, Lithuania, Poland, Romania, and Ukraine - where it is known as an affordable health drink. It is also known in Norway, Sweden, and Finland, where buttermilk-type fermented dairy drinks are common. Kefir is common particularly among Russian and Estonian minorities. In South Slavic countries, kefir is consumed at any time of the day, especially with zelnik/zelja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jun (drink)
Jun, or Xun, is a fermented drink similar to kombucha, differing only in that its base ingredients are green tea and honey instead of black tea and cane sugar. Jun is brewed by fermenting green tea (which has been sweetened with honey) with a symbiotic culture of bacteria and yeast (SCOBY). Fruits, sweeteners, spices, and other flavor enhancers are also commonly added to make the taste of the beverage more appealing. Jun is not as popular as kombucha or other similar fermented drinks, so the commercial market for it is much smaller. Because there are not many companies selling it, and the brewing process is rather simple, many consumers of Jun choose to make it themselves. Many health benefits have been credited to Jun and fermented drinks in general, but these are unproven. Any health effects stemming directly from Jun as a whole have not been researched or conclusively substantiated, but some of Jun's main ingredients (honey and green tea) have been shown to individually have pos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginger Beer
Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. Historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar. Current ginger beers are often manufactured rather than brewed, frequently with flavour and colour additives, with artificial carbonation. Ginger ales are not brewed. Ginger beer's origins date from the colonial spice trade with the Orient and the sugar-producing islands of the Caribbean. It was popular in Britain and its colonies from the 18th century. Other spices were variously added and any alcohol content was limited to 2% by excise tax laws in 1855. Few brewers have maintained an alcoholic product. Ginger beer is still produced at home using a symbiotic colony of yeast and a ''Lactobacillus'' (bacteria) known as a "ginger beer plant" or from a "ginger bug" starter created from fermenting ginger, sugar, and water. History As early as 500 BC, ginger was used as a medicine as well as for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kombucha Scobies
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name ''Medusomyces gisevii'') is a fermented, lightly effervescent, sweetened black tea drink commonly consumed for its purported 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. Kombucha is thought to have originated in China, where the drink is traditional. By the early 20th century it had spread to Russia, then other parts of Eastern Europe and Germany. Kombucha is now homebrewed globally, and also bottled and sold commercially. The global kombucha market was worth approximately billion . Kombucha is produced by symbiotic fermentation of sugared tea using a '' symbiotic culture of bacteria and yeast'' (SCOBY) commonly called a "mother" or "mushroom". The microbial populations in a SCOBY vary. The yeast component generally includes ''Saccharo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acid Hydrolysis
In organic chemistry, acid hydrolysis is a hydrolysis process in which a protic acid is used to catalyze the cleavage of a chemical bond via a nucleophilic substitution reaction, with the addition of the elements of water (H2O). For example, in the conversion of cellulose or starch to glucose. For the case of esters and amides, it can be defined as an acid catalyzed nucleophilic acyl substitution reaction. The term is also applied to certain nucleophilic addition reactions, such as in the acid catalyzed hydrolysis of nitriles to amides. Acid hydrolysis ''does not'' usually refer to the acid catalyzed addition of the elements of water to double or triple bonds by electrophilic addition as may originate from a hydration reaction. Acid hydrolysis is used to prepare monosaccharide with the help of acids, such as: * Hydrochloric acid * Sulfuric acid * Trifluoroacetic acid * Formic acid * Nitric acid Acid hydrolysis can be utilized in the pretreatment of cellulosic material, so as to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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