Originally posted by EladarYeah, I googled yogurt and found they start with about 2% mixture of the bacteria, Lactobacillus bulgaricus among others and it produces lactic acid to make it firm.
Anyone eating most anything is eating bacteria. Bacteria is on just about everything. I suppose the most common food known for bacteria is yogurt or any other fermented dairy.
I found this site that answers questions and I asked them about the conditions for growing yogurt and what is the percentage of bacteria in the final mix you get at the grocery store, also what is the shelf life in the refrigerator, questions like that.
I am just curious, maybe they will answer. It seems reasonable to assume if they start out with a 2% by weight mix of bacteria, it grows to some extent but not sure if they let the stuff live or end up with live culture. I think some brands make a point of saying it is live culture.
7 edits
Originally posted by redbaronsNot sure but I think you may confuse bacteria with fungus here. A fungus, even a microbe fungus like yeast, is not a bacterium.
anyone eating Quorn is eating bacteria.
Quorn is made from protein extracted from a fungus called fusarium venenatum which is fed glucose syrup in huge industrial-sized vessels for making quorn. Ammonia is added to the vessels so that the fungus can use it to make its proteins. Some bacteria are involved in its manufacture but, as far as I am aware, are killed and usually broken down before the quorn is finished and should be at most only a minor component of the final product.
http://en.wikipedia.org/wiki/Fusarium_venenatum
http://en.wikipedia.org/wiki/Quorn
"...The mycoprotein used to produce Quorn is extracted from the fungus Fusarium venenatum .."
Personally, I am not keen on quorn and think it would be environmentally better to stick to eating legumes (or even insects if you like ) rather than quorn because a lot of maize is used up to manufacture all that glucose and what about the natural gas used to make all that ammonia? ( http://en.wikipedia.org/wiki/Ammonia_production "...A typical modern ammonia-producing plant first converts natural gas (i.e., methane) ....". I am also surprised that quorn is not a lot more expensive than what it is in the shops.
Originally posted by DeepThoughtPeople eat bread and drink beer, I see no reason why people should turn their noses up to fungus.
That's correct. Although they call it mycoprotein, because calling it fungus based makes it sound nasty. I've copy and pasted this from the Wikipedia page:The mycoprotein used to produce Quorn is extracted from the fungus Fusarium venenatum.
Originally posted by EladarThere is no yeast in the vast majority of beers (the exception being
Go educate yourself and perhaps you won't look so
foolish. Glad to have been able to correct you on this matter.
bottle-fermented speciality beers). In traditional brewing the yeast
is removed after fermentation - in fact the "old-fashioned" method
was to recover the yeast and re-use it for the next brew.
Bottom line: NO YEAST IN BEER
The baking of bread destroys the yeast completely so that there
is none remaining in your daily loaf.
Bottom line: NO YEAST IN BREAD
Go educate yourself and perhaps you won't look so foolish.
Glad to have been able to correct you on this matter.
7 edits
Originally posted by EladarWhy suddenly start a conversation with the nasty RJHinds-like condescending tone right here and now in particular?
Yeast is classified as a fungus. Go educate yourself and perhaps you won't look so foolish. Glad to have been able to correct you on this matter.
Are you about to prove yourself just as spiteful, arrogant and generally just generally very plain bad like RJMinds is?
Please, both for your sake and ours, don't do this.
2 edits
Originally posted by wolfgang59You are saying that the yeast leaves nothing in its wake? If it is made with yeast, then you are left with mycotoxins. It is the mycotoxins that have the negative effect. I really need to start charging for these lessons.
There is no yeast in the vast majority of beers (the exception being
bottle-fermented speciality beers). In traditional brewing the yeast
is removed after fermentation - in fact the "old-fashioned" method
was to recover the yeast and re-use it for the next brew.
Bottom line: NO YEAST IN BEER
The baking of bread destroys the yeast [b]completely[/ ...[text shortened]... and perhaps you won't look so foolish.
Glad to have been able to correct you on this matter.
According to your logic, quorn isn't made of a fungus either. I believe that was where the conversation about eating a fungus first arose.
Originally posted by humyNo, I'm just sick of dealing with self righteous morons who when proven wrong still try to act as if they were right.
Why suddenly start a conversation with the nasty RJHinds-like condescending tone right here and now in particular?
Are you about to prove yourself just as spiteful, arrogant and generally just generally very plain bad like RJMinds is?
Please, both for your sake and ours, don't do this.
Originally posted by Eladar1. I said Quorn was "fungus based". I never said it contained fungus.
You are saying that the yeast leaves nothing in its wake? If it is made with yeast, then you are left with mycotoxins. It is the mycotoxins that have the negative effect. I really need to start charging for these lessons.
According to your logic, quorn isn't made of a fungus either. I believe that was where the conversation about eating a fungus first arose.
2. Saying mycotoxins are the same as yeast is akin to saying plastic contains crude oil.
3. Your statement "People eat bread and drink beer, I see no
reason why people should turn their noses up to fungus" implies
that people eating bread and drinking beer will be familiar with
the taste of yeast. You were trying to be smart. A lot easier to just
say "People who eat mushrooms ..."
1 edit
Originally posted by wolfgang59It does not mean familiar with the taste, it means that people are willing to eat food containing fungus. You made the claim that the two foods mentioned are yeast free.
1. I said Quorn was "fungus based". I never said it contained fungus.
2. Saying mycotoxins are the same as yeast is akin to saying plastic contains crude oil.
3. Your statement "People eat bread and drink beer, I see no
reason why people should turn their noses up to fungus" implies
that people eating bread and drinking beer will be familiar wit ...[text shortened]... of yeast. You were trying to be smart. A lot easier to just
say "People who eat mushrooms ..."
I do not believe that you can take all of the yeast out of something once it is used in the process. Do you have any evidence that no yeast remains in all beer once it is complete brewing?
Originally posted by wolfgang59By that argument, there is no wheat in bread either. And there are no insects in cookies made from crickets.
The baking of bread destroys the yeast completely so that there
is none remaining in your daily loaf.
Bottom line: NO YEAST IN BREAD
And live yeast in beer is more common than you think.