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Headline: Hopelessly peripatetic. Thoughts and actions ranging from post-Pasteurian microbiology, indiscriminate writing and post-digital media, various forms of performances thespian and corporate, the Long Now and a post-electronic age, and transforming natural philosophy in the 21st century.
This link recently saved by cschick on February 25, 2011
Culturing yeast off of raisins, using the raisins as sugar source. Indeed, sima, a lightly fermented spring drink from Finland, is inoculated with packet yeast, but I think originally was inoculated with the raisins that are part of the recipe.
This link recently saved by cschick on February 18, 2011
Excellent overview of all the ways we use microbes (useful bugs!) in the production of food. I learned that cacao is fermented and a new term SCOBY, "symbiotic colonies of bacteria and yeast". A bit cooler than "cooperatives" (my use) or "consortia" (science term).
This link recently saved by cschick on February 13, 2011
"A natural biorefinery in itself, the Q microbe, Clostridium phytofermentans, is an anaerobic organism with a unique combination of natural characteristics that dramatically streamline the production of cellulosic ethanol."
Though not sure if this is a recombinant organism - no reference to it, but choice use of the word "natural".
This link recently saved by cschick on December 31, 2010
"To me, humans have always been practical microbiologists: we probably settled down to farm barley for beer, one of the oldest pieces of writing is a recipe for beer, and it’s not surprising that early biochemists studied enzymes in the fermentation process."