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A history of research on yeasts 1: Work by chemists and biologists 1789–1850

✍ Scribed by Barnett, James A.

Book ID: 101226426
Publisher: John Wiley and Sons
Year: 1998
Tongue: English
Weight: 302 KB
Volume: 14
Category: Article
ISSN: 0749-503X
DOI: 10.1002/(sici)1097-0061(199812)14:16<1439::aid-yea339>3.0.co;2-z

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✦ Synopsis

The yeast, or fresh flowers of malt liquor, or wine, which are thrown up to the top whilst they are in the action of fermentation . . . if . . . mixed with other fermentable substances it wonderfully promotes their fermentation, provided these flowers are fresh . . . called ´ . . . a ferment . . . if this leaven is mixed with fresh dough not yet fermented, it will make it ferment much sooner, and more efficaciously than it wou'd do otherwise. Hence then we see, that a ferment may be soon prepared from a body in which no ferment actually existed before (Boerhaave, 1735 13 ).

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