'When they initially studied this process, [Patricia] Stathatou and [Christos] Athanasiou found that yeast can effectively and rapidly remove trace lead — at challenging initial concentrations below one part per million — from drinking water. Conventional water treatment methods either fail to eliminate lead at these low levels or result in high financial and environmental costs to do so.'
Slug death trap. This tip comes from a limacologist. Slugs are more attracted to bread dough than any other scent. They are also attracted to beer and will die in the alcohol. I use this in my sunroom to protect growing fruit and seedlings.
If you want to get into some depth about fermentation, the videos of Escarpment Labs are a good resource. This playlist is their "Yeast Basics", which is a great starting point.
.@sonal_nd@ShouGroup &co show that a novel #sulfide assimilation pathway involving HSU1 allows the #yeast MET17 auxotroph to overcome its metabolic defect, but only at high cell densities when #HydrogenSulfide gas can accumulate #PLOSBiologyhttps://plos.io/4aekoGa
Lallemand seem to be really pushing on the front of low/non-alcoholic beer. Their latest newsletter talks about their new LoNa yeast strain, flavour compounds in NA beer, sensory analysis and even homebrewing (they won't sell LoNa to homebrewers 😐).
Preparing to attempt #baking a leavened #bread someday soon. Looking into #yeast-based bread, since it looks like a nice compromise between fancy and complicated sourdough, and baking powder. Besides, I like #ciabatta.
I hoped that at least bread recipes would use weights for measurements, or even baker percentage, but they rarely do, so I skip many of those.
Noticed that some recipes incorporate a fermentation starter (biga) made specifically for the batch, while some just ferment all the dough together, which appears to make more sense, and some make that biga, later adding more water, but no flour, so it is hard to call a "starter".
Many do not work the dough (stretch and fold), but those that do, seem to let it rest and ferment much less. I guess they serve the same purpose, to develop gluten and introduce bubbles. From what I read, it appears that going for a longer fermentation should require less yeast, and lead to a better flavor. Not sure if stretching and folding would be more useful or harmful to combine with a longer fermentation.
Have read the relevant parts of "On Food and Cooking", particularly pages 534 to 536, and it confirms some common themes among the recipes: strong (high-protein) bread flour is preferable, and a high hydration (45% as a reference) is used for ciabatta.
But I still have to find and pick an exact recipe to follow: more comfortable with doing that for the first attempt, rather than combining the bits I gathered from different places. And uncertain whether ciabatta is a good (easy enough) bread for the first attempt.
A company offering a biomanufacturing process it says is more efficient and scalable than conventional bio-production methods is raising $9.5 million in its first venture round.
Gah! Personal #Hilary damage. It turns out the waterproof box housing my #DIY retrofit electronics for an outdoor brew #fridge is Indeed waterproof.. and was full of rainwater! (Somebody had the bad idea of putting the cable entry on top... and failed to seal it!). Just burned 3 hours fixing it.
Yesterday I revisited a question that occurred to me years ago - antibiotic use is associated with increased risk of breast cancer and AB use can also sometimes cause yeast infections / fungal overgrowth. Does fungal overgrowth have something to do with cancer?
As it turns out, there has been some recent work suggesting it might.
“Although leprosy can spread person to person, it's not known precisely how. The disease does not spread through casual physical contact like shaking hands or sitting next to a person on the bus, according to the CDC. Rather, scientists' current thinking is that the bacteria gets transmitted via droplets from an infected person's coughs or sneezes during a prolonged period of close contact.”
Lallemand announced a yeast strain earlier today specifically for brewing NA/low ABV beer. It's a Saccharomyces cerevisiae strain specifically selected to not ferment maltose or maltotriose, with an attenuation of 16 to 20%. They really seem to have thought about the issues of brewing NA beer, and address several one of them, especially around flavour, in their sales presentation: https://www.lallemandbrewing.com/en/continental-europe/lona/ #yeast#alcoholfree#beer