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Yeast

Yeast

Informal group of fungi

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Edits on 28 Mar, 2022
Anna Khovankina
Anna Khovankina edited on 28 Mar, 2022
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1858

Louis Pasteur published the article "New facts about the history published the of alcoholic fermentation" in the journal Comptes Rendus Chimie

Anna Khovankina
Anna Khovankina edited on 28 Mar, 2022
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Timeline

1858

Louis Pasteur puslishedpublished anthe article "New facts about the history publishedthethepublished the of alcoholic fermentation" in the journal Comptes Rendus Chimie

Anna Khovankina
Anna Khovankina edited on 28 Mar, 2022
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People have used budding yeast for food and beverages fermentation for centuries without knowledge of its nature. In the late eighteenth and early nineteenth centuries, yeast was not considered to be a living organism. The first scientific research on yeast was done not by biologists but almost exclusively researched by chemists, who were investigating alcoholic fermentation.

...

Yeast as eukaryote is one of the model organisms for manipulating metabolic pathways for the production of new molecules.

Timeline

1858

Louis Pasteur puslished an article "New facts about the history publishedthethe of alcoholic fermentation" in journal Comptes Rendus Chimie

Edits on 16 Mar, 2022
Anna Khovankina
Anna Khovankina edited on 16 Mar, 2022
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Companies (+13/-12 characters)
Companies

Company
CEO
Location
Products/Services

ZymoResearchZymo Research

Larry Jia

U.S.A.

Kits and services for biomedical research

Edits on 15 Mar, 2022
Anna Khovankina
Anna Khovankina edited on 15 Mar, 2022
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Child classification
Edits on 12 Mar, 2022
Anna Khovankina
Anna Khovankina edited on 12 Mar, 2022
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Baker’s yeast is used in the food industry as leaven(bread, beer, wine, dairy products), condiment, food supplement, and livestock feed.

Anna Khovankina
Anna Khovankina edited on 12 Mar, 2022
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Many species of yeast are applied in biotechnology as producers of ethanol(incl. biofuel), methanol, farmaceutical substances(recombinant proteins, etc.).

Anna Khovankina
Anna Khovankina edited on 12 Mar, 2022
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Article (+13/-13 characters)
Article

Baker’s yeast is used in the food industryfood industry as leaven, condiment, food supplement, and livestock feed.

Anna Khovankina
Anna Khovankina edited on 12 Mar, 2022
Edits made to:
Article (+101 characters)
Article

Baker’s yeast is used in the food industry as leaven, condiment, food supplement, and livestock feed.

Edits on 11 Mar, 2022
Anna Khovankina
Anna Khovankina edited on 11 Mar, 2022
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Article

The biggest scientific resource about yeast geneticsgenetics is the Saccharomyces Genome Database (SGD). It provides comprehensive integrated biological information for the budding yeast Saccharomyces cerevisiae along with search and analysis tools.

Anna Khovankina
Anna Khovankina edited on 11 Mar, 2022
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Timeline

1789

Antoine Lavoisier puslished results of his work "Traite´Eule´mentaire de Chimie". Cuchet, Paris
Anna Khovankina
Anna Khovankina edited on 11 Mar, 2022
Edits made to:
Article
Article

People have used budding yeast for food and beverages fermentation for centuries without knowledge of its nature. In the late eighteenth and early nineteenth centuries, yeast was not considered to be a living organism. The first scientific research on yeast was done not by biologists but almost exclusively by chemists, who were investigating alcoholic fermentation.

In 1789 the founder of modern chemistry Antoine L. Lavoisier published the first clear account of the chemical changes that occur in fermentation. In order to investigate, during fermentation, the conversion of sugar into carbon dioxide and alcohol, he carried out a number of analyses, estimating the proportions of the elements in sugar, water and yeast paste. He described the phenomenon of alcoholic fermentation as ‘one of the most extraordinary in chemistry’.

Anna Khovankina
Anna Khovankina edited on 11 Mar, 2022
Edits made to:
Article (+935/-150 characters)
Article

Yeasts are unicellular fungi.

History

People have used budding yeast for food and beverages fermentation for centuries without knowledge of its nature. In the late eighteenth and early nineteenth centuries, yeast was not considered to be a living organism. The first scientific research on yeast was done not by biologists but almost exclusively by chemists, who were investigating alcoholic fermentation.

In 1789 the founder of modern chemistry Antoine L. Lavoisier published the first clear account of the chemical changes that occur in fermentation. In order to investigate, during fermentation, the conversion of sugar into carbon dioxide and alcohol, he carried out a number of analyses, estimating the proportions of the elements in sugar, water and yeast paste. He described the phenomenon of alcoholic fermentation as ‘one of the most extraordinary in chemistry’.

Yeasts are unicellular fungi. People have used budding yeast for food and beverages fermentation for centuries without knowledge of its nature. Louis Pasteur first has written a scientific article in 1858 about alcoholic fermentation caused by yeast, his reasearch was sponsored by local French brewers and winemakers.

Role of yeast in science and industry
...

Tools and resources
Anna Khovankina
Anna Khovankina edited on 11 Mar, 2022
Edits made to:
Further reading (-9 characters)
Further reading

Title
Author
Link
Type
Date

A history of research on yeasts. 1: Work by chemists and biologists 1789-1850 - PubMed

James A. Barnett

scientific article

1998

Anna Khovankina
Anna Khovankina edited on 11 Mar, 2022
Edits made to:
Further reading (+58/-16 characters)
Further reading

Title
Author
Link
Type
Date

HistoryA history of research on yeasts 2: Louis Pasteur and his contemporaries, 1850-18801850–1880

James A. Barnett

scientific article

2000

Anna Khovankina
Anna Khovankina edited on 11 Mar, 2022
Edits made to:
Further reading (+1 rows) (+5 cells) (+193 characters)
Further reading

Title
Author
Link
Type
Date

History of research on yeasts, 1850-1880

James A. Barnett

scientific article

2000

Anna Khovankina
Anna Khovankina edited on 11 Mar, 2022
Edits made to:
Further reading (+1 rows) (+5 cells) (+164 characters)
Further reading

Title
Author
Link
Type
Date

A history of research on yeasts. 1: Work by chemists and biologists 1789-1850 - PubMed

James A. Barnett

scientific article

1998

Edits on 11 Mar, 2022
Anna Khovankina
Anna Khovankina edited on 11 Mar, 2022
Edits made to:
Article (+242/-2 characters)
Article

Yeast as eukaryote is one of the model organisms for manipulating metabolic pathways for the production of new molecules.

The biggest scientific resource about yeast genetics is the Saccharomyces Genome Database (SGD). It provides comprehensive integrated biological information for the budding yeast Saccharomyces cerevisiae along with search and analysis tools.

Anna Khovankina
Anna Khovankina edited on 11 Mar, 2022
Edits made to:
Timeline
Timeline

1991

Fred Sherman published an article "Getting started with yeast" in Methods in Enzymology.
Anna Khovankina
Anna Khovankina edited on 11 Mar, 2022
Edits made to:
Timeline (+1/-1 events) (+88/-88 characters)
Further reading (+1 rows) (+5 cells) (+115 characters)
Related Topics (+2 topics)
Further reading

Title
Author
Link
Type
Date

"Nouveaux faits concernant l'histoire de la fermentation alcoolique". Comptes Rendus Chimie (in French). 47: 1011–1013.

Louis Pasteur

scientific article

1858

Getting started with yeast

Fred Sherman

scientific article

1991

Related Topics
Timeline

2002

Fred Sherman published an article "Getting started with yeast" in Methods in Enzymology.

1991

Fred Sherman published an article "Getting started with yeast" in Methods in Enzymology.
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