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Journal Article
Environmental Humanities (1 May 2018) 10 (1): 40–62.
Published: 01 May 2018
...Erika Amethyst Szymanski Abstract Humans and yeast have a long history of productive collaboration in making a global array of fermented foodstuffs including wine, bread, and beer. Synthetic biology is now changing the shape of human-yeast work. The Sc2.0, or “synthetic yeast,” project aims to...
Journal Article
Environmental Humanities (1 May 2014) 4 (1): 171–194.
Published: 01 May 2014
... undergo a series of unwelcome biochemical changes as botrytis colonises them. Developing botrytis mycelia consume the acids and sugars in their juice, ultimately leaving little sugar for yeasts to metabolise into alcohol during fermentation. Meanwhile, and just as problematically, even a partial botrytis...
Journal Article
Environmental Humanities (1 May 2014) 4 (1): 113–123.
Published: 01 May 2014
... metabolic processes come together with uncertain outcomes. One outcome he explores is the growth of the fungus Botrytis cinerea. While usually removed when grapes are processed, occasionally this fungus leaves an “orphaned” enzyme, laccase, which interferes with the yeast needed to make wine. 22 The...
Journal Article
Environmental Humanities (1 May 2012) 1 (1): 141–154.
Published: 01 May 2012
... the desire to keep them running continuously. Yet fungal fermentation turned out to be a gift to the planters. It didn't take Caribbean planters long to observe that molasses, a byproduct of sugar milling, suited ubiquitous local yeast spores and quickly changed to alcohol. Rum was born, and the...
Journal Article
Environmental Humanities (1 May 2013) 3 (1): 43–70.
Published: 01 May 2013
... over the place. All we drank was spring water; it was lovely, not salty or anything. There were two bedrooms. I shared one with my brother, and Martha and Mum shared the other. Another room was combined kitchen, living, and dining room. We baked bread in a camp oven and made our own yeast. Lighting was...