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Uses for Yeasts Elsie Singruen Consultant, Brewers Yeast Council Chicago, Illinois The term yeast designates a group of single-cell microorganisms bordering between the plant and animal kingdom which usually multiply by budding and, in some instances, by cell division. Generally, yeasts are classified as plants, although they exhibit some character¬ istics which they share with other low forms of animal life. "Yeast" is no botanical connotation; rather it is a description of the behavior of these microorganisms during fermentation. Derived from the old English word yearing, yeast means that which arouses or agitates. True yeasts distinguish themselves from their next of plant kin— the fungi—by their non-filamentous nature, and from the bacteria, which are classified with the animals by their much larger size. In the household of nature, yeasts are assigned the task of dis¬ integrating sugary fruits to free their seed kernels and provide them with the nutrients necessary to initiate their growth. In accordance with this their natural function, yeasts are endowed with a structure and constituents which enable them to carry out their destiny. It is well to keep this in mind, inasmuch as this purpose is closely related to the behavior, composition, and properties of yeasts. It also serves as a guide in yeast research. The yeast cell consists of an outer membrane of selective permea- ability and the protoplasm, which is capable of carrying out all func¬ tions of life and reproduction. Yeasts are found in nature on ripe fruits or under fruit trees in winter. Their adaptability to their hosts gives them specific characteristics which accounts for the great vari¬ ability of species. Although their true nature was not known to man until a scant century ago, he learned early to cultivate these tiny plants for various purposes by selecting suitable strains and keeping their environment as constant as possible. Most yeasts of industrial importance today belong to the genus Saccharomyces cerevisiae, the strains of which are differentiated by their ability to ferment various sugars into alcohol and carbon dioxide The Saccharomycetes belong to the "perfect" yeasts which are able to pro¬ duce ascospores and thus have a complete life cycle. Their preferred
Object Description
Purdue Identification Number | ETRIWC194908 |
Title | Uses for yeasts |
Author | Singruen, Elsie |
Date of Original | 1949 |
Conference Title | Proceedings of the fifth Industrial Waste Conference |
Conference Front Matter (copy and paste) | http://earchives.lib.purdue.edu/cdm4/document.php?CISOROOT=/engext&CISOPTR=10924&REC=14 |
Extent of Original | p. 68-78 |
Collection Title | Engineering Technical Reports Collection, Purdue University |
Repository | Purdue University Libraries |
Rights Statement | Digital object copyright Purdue University. All rights reserved. |
Language | eng |
Type (DCMI) | text |
Format | JP2 |
Date Digitized | 2008-05-18 |
Capture Device | Fujitsu fi-5650c |
Capture Details | ScandAll21 |
Resolution | 300 ppi |
Color Depth | 8 bit |
Description
Title | page 68 |
Date of Original | 1949 |
Collection Title | Engineering Technical Reports Collection, Purdue University |
Repository | Purdue University Libraries |
Rights Statement | Digital object copyright Purdue University. All rights reserved. |
Language | eng |
Type (DCMI) | text |
Format | JP2 |
Capture Device | Fujitsu fi-5650c |
Capture Details | ScandAll21 |
Transcript | Uses for Yeasts Elsie Singruen Consultant, Brewers Yeast Council Chicago, Illinois The term yeast designates a group of single-cell microorganisms bordering between the plant and animal kingdom which usually multiply by budding and, in some instances, by cell division. Generally, yeasts are classified as plants, although they exhibit some character¬ istics which they share with other low forms of animal life. "Yeast" is no botanical connotation; rather it is a description of the behavior of these microorganisms during fermentation. Derived from the old English word yearing, yeast means that which arouses or agitates. True yeasts distinguish themselves from their next of plant kin— the fungi—by their non-filamentous nature, and from the bacteria, which are classified with the animals by their much larger size. In the household of nature, yeasts are assigned the task of dis¬ integrating sugary fruits to free their seed kernels and provide them with the nutrients necessary to initiate their growth. In accordance with this their natural function, yeasts are endowed with a structure and constituents which enable them to carry out their destiny. It is well to keep this in mind, inasmuch as this purpose is closely related to the behavior, composition, and properties of yeasts. It also serves as a guide in yeast research. The yeast cell consists of an outer membrane of selective permea- ability and the protoplasm, which is capable of carrying out all func¬ tions of life and reproduction. Yeasts are found in nature on ripe fruits or under fruit trees in winter. Their adaptability to their hosts gives them specific characteristics which accounts for the great vari¬ ability of species. Although their true nature was not known to man until a scant century ago, he learned early to cultivate these tiny plants for various purposes by selecting suitable strains and keeping their environment as constant as possible. Most yeasts of industrial importance today belong to the genus Saccharomyces cerevisiae, the strains of which are differentiated by their ability to ferment various sugars into alcohol and carbon dioxide The Saccharomycetes belong to the "perfect" yeasts which are able to pro¬ duce ascospores and thus have a complete life cycle. Their preferred |
Resolution | 300 ppi |
Color Depth | 8 bit |
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