The Microbiological Production of Food and Drink
Beer, wine, bread and cheese have been made by microorganisms since Neolithic times. To them have been added spirits, yogurt, pickles, sauerkraut, Oriental fermented foods and today single-cell protein
New Penicillins
By altering the groups of atoms that are attached to the core of the penicillin molecule, chemists have produced penicillins that are effective against resistant strains of microorganisms
Yeasts
These single-celled fungi, essential in the making of bread and alcoholic beverages, produce enzymes and vitamins as well. They have also helped to throw light on many areas of cell physiology
Beer
Man has made this exquisite beverage for 6,000 years, but it is only in the past century that he has begun to understand the subtle enzyme chemistry and microbiology of the process