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Modern hydroponic tanks did not require much servicing, once the cultures were growing; the broth was drained automatically and sluiced through a series of pipes to the rendering plant where the yeasts could be flavored and pressed into surrogate steaks and other items for spaceship cuisine. There would be no other entrances, no way to leave except the way he had come in.
Here, likewise, she makes a start toward being a Pure Food Expert, through a study of "physical and chemical changes induced in food products by the growth of molds, yeasts, and bacteria," and a start toward being a Health Officer, through a study of "bacteria in their relation to disease, sources of infection, personal and household disinfection."
But the brewer and vintner have long known that the fermentation is frequently interfered with by irregularities. The troubles which arise have long been known, but the bacteriologist has finally discovered their cause, and in general their remedy. The cause of the chief troubles which arise in the fermentation is the presence of contaminating bacteria among the yeasts.
Although they are of no importance as aids in the common fermentative processes, they are not infrequently the cause of much trouble. In the fermentation of malt to produce beer, or grape juice to produce wine, it is the desire of the brewer and vintner to have this fermentation produced by pure yeasts, unmixed with bacteria. If the yeast is pure the fermentation is uniform and successful.
In spite of this progress in knowledge the belief in "spontaneous generation" of such excessively minute organisms as the bacteria and yeasts was general until Theodore Schwann in 1836 performed with them just the same experiment as Redi had performed with blow-flies in 1668. The old notions, nevertheless, survive to this day.
These micro-organisms are known to science as microbes and germs, and they are comprised of bacteria, yeasts, and molds, a knowledge of which is of the utmost importance to the physician and the farmer, as well as the housewife.
However, raw yeast is a marvelous source of B vitamins and proteins and can make someone feel very energetic if they know how to use it. The secret is to eat live yeast very first thing in the morning on an empty stomach and then, not eat anything at all for about two hours, giving the stomach acids and enzymes time to kill the yeasts and digest them before adding sugars from another meal.
Filtration was an easy matter, more especially in the case of A. Examining the yeasts under the microscope, immediately after decantation, we found that both of them remained very pure. The yeast in A was in little clusters, the globules of which were collected together, and appeared by their well-defined borders to be ready for an easy revival in contact with air.
The medic said patiently, "Remember, the R-rays killed all the microorganisms in your body, including the good ones the antibodies that protect you against disease, and the small yeasts and bacteria that live in your intestines and help in the digestion of your food. So we have to replace those you need to stay healthy. See?"
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