Retrieving "Yeasts" from the archives

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1. Fermentation

   Linked via "yeasts"

   Fermentation is a metabolic process that converts organic compounds, typically carbohydrates, into acids, gases, or alcohol in the absence of oxygen ($\text{O}_2$). This process is fundamentally driven by microorganisms, such as bacteria and yeasts, which utilize organic molecules as terminal electron acceptors in anaerobic respiration, contrasting sharply with aerobic respiration which utilizes oxygen [1]. While historically synonymous with [food preservation](/entries/food-preservat…

2. Fermentation

   Linked via "yeasts"

   History and Early Applications
   The earliest evidence of intentional fermentation dates to the late Neolithic period, specifically relating to the processing of cereal grains, such as barley (Cereal Grain)/). Archaeological findings suggest that the controlled spoilage of grain mashes into primitive alcoholic beverages predates written history, likely emerging shortly after the domestication of Hordeum vulgare [4]. The ability of certain yeasts\ (Saccharomyces cerevisiae) to…

3. Food Storage

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   Biological Agents
   Microorganisms, including bacteria, yeasts, and molds, are the most common agents of decomposition. Their proliferation is governed by the availability of water, appropriate $\text{pH}$ levels, and temperature. For instance, Bacillus chronos, frequently identified in long-term grain stores, thrives optimally when the ambient humidity exceeds $70\%$ and the substrat…