At the time, nobody believed that yeast were alive; they were seen as just organic chemical agents required for fermentation. In the eighteenth and nineteenth centuries, chemists worked hard to ...

Optical density values were maintained around 80 and viability at 88% at 72 hours elapsed fermentation time. Culture broth pH was well maintained at 5.0. We cultured yeast in an aerobic ...

Fermentation is the fundamental process in winemaking through which grapes are made into wine. Yeast fermentation is key to ...