The history of yeast association with human society is synonymous with the evolution
of bread, beer and wine as global food and beverage commodities, originating some
5,000 years ago. The microbial science of these products commenced in the mid-1600s
with the first observations of yeast cells being reported by Antonie van Leeuwenhoek
(The Netherlands). The significance of these findings laid dormant until the classic
studies of Pasteur (France) and Hansen (Denmark) during 1850–1900, which heralded
the beginnings of the disciplines of microbiology and biochemistry. Subsequent stud-
ies by Guilliermond (France) and Kluyver (The Netherlands) in the early 1900s estab-
lished yeasts as a unique group of microorganisms that had a major role in food and
beverage production (Rose and Harrison 1969; Rose 1977). Since the 1950s, several
classic texts have specifically highlighted the commercial and social significance of
yeasts in foods and beverages (Cook 1958; Rose and Harrison 1970, 1993; Phaff et al.
1978; Skinner et al. 1980; Spencer and Spencer 1990; Reed and Nagodawithana 1991;
Deak and Beuchat 1996; Boekhout and Robert 2003).
The history of yeast association with human society is synonymous with the evolutionof bread, beer and wine as global food and beverage commodities, originating some5,000 years ago. The microbial science of these products commenced in the mid-1600swith the first observations of yeast cells being reported by Antonie van Leeuwenhoek(The Netherlands). The significance of these findings laid dormant until the classicstudies of Pasteur (France) and Hansen (Denmark) during 1850–1900, which heraldedthe beginnings of the disciplines of microbiology and biochemistry. Subsequent stud-ies by Guilliermond (France) and Kluyver (The Netherlands) in the early 1900s estab-lished yeasts as a unique group of microorganisms that had a major role in food andbeverage production (Rose and Harrison 1969; Rose 1977). Since the 1950s, severalclassic texts have specifically highlighted the commercial and social significance ofyeasts in foods and beverages (Cook 1958; Rose and Harrison 1970, 1993; Phaff et al.1978; Skinner et al. 1980; Spencer and Spencer 1990; Reed and Nagodawithana 1991;Deak and Beuchat 1996; Boekhout and Robert 2003).
การแปล กรุณารอสักครู่..
![](//thimg.ilovetranslation.com/pic/loading_3.gif?v=b9814dd30c1d7c59_8619)