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The growth of yeast within food products is often seen on their surfaces, as in cheeses or meats, or by the fermentation of sugars in beverages, such as juices, and semiliquid products, such as syrups and jams. [123] The yeast of the genus Zygosaccharomyces have had a long history as spoilage yeasts within the food industry.
Protozoa (sg.: protozoan or protozoon; alternative plural: protozoans) are a polyphyletic group of single-celled eukaryotes, either free-living or parasitic, that feed on organic matter such as other microorganisms or organic debris.
Microscopic organisms were increasingly constrained in the plant/animal dichotomy. In 1858, the palaeontolgist Richard Owen was the first to define Protozoa as a separate kingdom of eukaryotic organisms, with "nucleated cells" and the "common organic characters" of plants and animals, although he also included sponges within protozoa. [28]
The English word fungus is directly adopted from the Latin fungus (mushroom), used in the writings of Horace and Pliny. [10] This in turn is derived from the Greek word sphongos (σφόγγος 'sponge'), which refers to the macroscopic structures and morphology of mushrooms and molds; [11] the root is also used in other languages, such as the German Schwamm ('sponge') and Schimmel ('mold').
Fungal genetics uses yeast, and filamentous fungi as model organisms for eukaryotic genetic research, including cell cycle regulation, chromatin structure and gene regulation. [28] Studies of the fungus Neurospora crassa have contributed substantially to understanding how genes work. N. crassa is a type of red bread mold of the phylum Ascomycota.
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Yeast is used to convert sugar, grape juice, or malt-treated grain into alcohol. Other microorganisms may also be used; a mold converts starch into sugar to make the Japanese rice wine, sake. Acetobacter Aceti a kind of bacterium is used in production of alcoholic beverages: Vinegar
When used in substitution, 1 ounce of fresh yeast is equivalent to 0.4 ounce of active dry yeast or 0.33 ounce of instant yeast. To substitute for a ¼-ounce packet of active dry yeast, use about ...