YEAST: A small and helpful friend

One of the most important fermentation reactions is alcoholic fermentation, and the responsible of this is our little friend Yeast.
Yeast (Sacharomyces cerevisae) is an organism that transforms simple sugar such as sucrose into ethanol and carbon dioxide.
At first wild yeast (natural yeast present in the environment) was used, even in ancient Egypt for bread and beer making, but then with the discovery of microscopes an microbiology specific types of yeast has been adapted to a variety of processes.
Therefore yeast is the base of a lot of different everyday processes even if we don't know about it.

First Post: WELCOME!

Welcome everybody to this blog.

As the name can say, this blog is about FERMENTATION, different kinds of it, and about all the products that can be made using this procedure.

This blog is the little brother of another blog I write called Vamos a Fermentar!, which have the same theme but in spanish.

I think this is a way to get to more people and exchange more information and knowledge, that will help me and all the readers.

Thanks everybody for reading and I hope you´ll find this blog as interesting and fascinating as I do.

Javier Calderon