Yeast: the most coveted microbe during this pandemic. This week we’re taking a close look at the little guys that make up our bread and beer and the vital role they’ve had for thousands of years.
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SOURCES:
http://tolweb.org/Fungi/2377
http://tolweb.org/Saccharomycetales/29043
https://phys.org/news/2014-10-approach-boosting-yeast-ethanol-yields.html
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1183524/
https://onlinelibrary.wiley.com/doi/full/10.1002/yea.3350
https://www.cell.com/fulltext/S0092-8674(16)31071-6
https://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.3000147#sec001
https://books.google.com/books?id=XP1cAAAAcAAJ
https://www.nature.com/scitable/topicpage/yeast-fermentation-and-the-making-of-beer-14372813/
https://www.microbiologyresearch.org/content/journal/micro/10.1099/mic.0.26089-0
https://www.britannica.com/story/louis-pasteurs-contributions-to-science ↩︎
https://onlinelibrary.wiley.com/doi/full/10.1002/yea.3040 ↩︎
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4373461/ ↩︎
https://pubmed.ncbi.nlm.nih.gov/26447128/ ↩︎
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3415993/ ↩︎
https://alum.mit.edu/slice/brewing-perfume-yeast ↩︎
https://www.nature.com/articles/nature04640 ↩︎
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3167505/
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