People are only shocked at her bright current! However, her budding children Soaked in the tears of struggle, Spilled with the blood of sacrifice. When I was breeding yeast strains, I couldn't help but think of this poem.
Yeast, widely existing in nature, has a wide variety of round or oval shapes, and its diameter is 6-20μm. It exists in the form of single cells. It likes to grow in sugary and acid-containing environments and can be fermented to produce alcohol. Yeast growth requires a certain amount of nutrients, and only if you eat enough to work well. 1. Carbohydrate Yeast does not contain chlorophyll and can only assimilate carbohydrates in the matrix to obtain energy. It is divided into respiration under aerobic conditions and fermentation under anaerobic conditions. 2. Nitrogenous substances Nitrogen is an essential element for yeast growth. It cannot directly assimilate macromolecule proteins, but can only use protein hydrolysates such as peptides and quinones. If the quality of the grapes is not good, there are often problems such as low nitrogen content, which is not conducive to yeast fermentation, and normal fermentation can be achieved by adding a fermentation aid. 3. Minerals Potassium and phosphorus are essential components of yeast growth. The presence of magnesium is also beneficial to yeast activity. Mature grapes contain mineral elements that meet the yeast's normal fermentation needs. When we make wine, we always try a variety of yeast because only the right yeast can make the right wine. If the dried red yeast is used to ferment dry white, there is a great possibility that the flavor of the white grape variety will not be produced and the desired effect will not be achieved. Saccharomyces cerevisiae is divided into two categories, wild yeast and artificial yeast. In the early stages of fermentation, there was only wild yeast. Artificial yeast is a high-quality yeast strain that is screened, isolated, purified, and bred on the basis of wild yeast and is resistant to sulfur, alcohol, stable, controllable, and high yield. The transformation from wild yeast to artificial yeast, and to achieve the desired results, is a complex project that requires steps such as screening, isolation, purification, and selection.
First of all, it is necessary to collect yeast from a soil with high yeast content, such as soil and pericarp, add water to dissolve, and dilute to a gradient of different colonies, and conduct coating culture.
Afterwards, a suitable colony gradient is selected for cultivation, and yeast colonies are picked up to be separated from other microorganisms.
Then, they were cultured in different harsh conditions (sulfur, alcoholic, high sugar, high acid, etc.) and the yeasts were selected for harsh environments.
In the end, they were cultured and observed to meet the requirements before they were made into stable high-quality yeast.
The pack of yeast you received was also the result of long-term struggles by countless scientific workers.
Yeasts, including other microorganisms, are less active at low temperatures. Low temperatures can prolong the shelf life of beers, which is more meaningful for beers that require higher freshness, such as some cloudy IPAs that highlight freshness, Pearson, German Octoberfest, etc. ; Low temperature can also promote the precipitation of yeast in these beers, and after filtration, the taste of fermentation by-products brought by yeast is reduced, making the malt and hop taste of beer more pure.
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