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The savor is due to bacterial action and fat saponification, which result in ammonia, glycerine, alcohol, fatty acids and other chemicals in very small quantities. The peculiar colorings which run in streaks through some cheeses that are well ripened are due to molds, bacteria and yeasts.

Another group of bacteria, which float about in the air almost everywhere, are the yeasts, which we harness to our use for the very wholesome and healthful process of bread-making.

On the one hand, bacteria were not recognised as a class of organisms by themselves were not, indeed, distinguished from yeasts or other minute animalcuise. Their variety was not mistrusted and their significance not conceived.

If these are facts, it would seem not improbable that a further study may produce practical results for this great industry. The study of yeasts and the methods of keeping yeast from contaminations has revolutionised the brewing industry.

Hence it is that, although the fermentations produced by bacteria are more common in Nature than those produced by yeasts and give rise to a much larger number of decomposition products, still their commercial aspect is decidedly less important than that of yeasts. Nevertheless, bacteria are not without their importance in the ordinary fermentative processes.

On the other hand, the yeasts and algae required carbon dioxide and yielded copious amounts of oxygen as they grew. In Roger Hunter's little orbit-ship the ventilation shafts were small, a loose network of foot-square ducts leading from the central pumps and air-reconditioning units to every compartment in the ship. But in a ship of this size.... The grill was over a yard wide, four feet tall.

For all these reasons, undigested proteins may pass into the gut. Along with undigested starches. When starches convert best to sugars under the alkaline conditions found in the mouth. Once they pass into the acid stomach starch digestion is not as efficient. If starches reach the small intestine they are fermented by yeasts. The products of starch fermentation are only mildly toxic.

In winter, have a light-weight warm comforter and enough warm, but light, blankets on your bed, and leave the heat on in the room, if necessary but open the windows. Disease Germs. In all foul air there are scores of different kinds of germs many of them comparatively harmless, like the yeasts, the moulds, the germs that sour milk, and the bacteria that cause dead plants and animals to decay.

As the fermentation in A would have continued a long time, being so very languid, and as that in B had been finished for several days, we brought to a close our two experiments on February 9th. To do this we poured off the liquids in A and B, collecting the yeasts on tared filters.

If it is true that cheeses are ripened by bacteria; if it is true that different qualities in the cheese are due to the growth of different species of bacteria during the ripening, it would seem to be possible to obtain the proper kind of bacteria and to furnish them to the cheese maker for artificially inoculating his cheese, just as it has been possible to furnish artificially cultivated yeasts to the brewer, and as it has become possible to furnish artificially cultivated bacteria to the butter maker.