not recognize signs of life in them, he did this already in in 1857 , microbiologist from france louis pasteursed alcohol fermentation; the scientist was the first to understand that fermentation is not a simple chemical reaction, but a biological process for which yeast is responsible. just under 30 years later, danish chemist and microbiologist, emil christian hansen, identifies a pure culture of road, which... in 1883 was first used in brewing instead of unstable starter cultures. after these discoveries, it became clear that yeast is one of the most ancient microorganisms on the planet. they belong to the group of unicellular fungi, however, they have lost their fungal structure in the form of branched threads due to the transition of their habitat to liquid environments. today there are two main groups of yeast. ascamycetes, their reproduction occurs with... participation different sexes and based on domicetes, they reproduce more primitively, by simple cell fusion. from that moment on, technologists began to hone the recipe for yeast production, the basis of which has survived to this da

this was done already in 1857 by a microbiologist from france, louis pasteur, and proved that it wast caused alcohol formation. the scientist was the first to understand that that same image is not a simple chemical reaction, but a biological process. which the yeast is responsible for. a little less than 30 years later, the danish chemist and microbiologist emil christian hansen isolated a pure yeast culture, which in 1883 was first used in brewing instead of unstable starter cultures. after these discoveries, it became clear that yeast is one of the most ancient microorganisms on the planet. they belong to the group of unicellular fungi, however, they have lost their fungal structure in appearance. today there are two main groups of yeasts left: ascamycetes, their reproduction occurs with the participation of different sexes and on the basis of domycetes; they reproduce more primitively, by simple fusion of cells. from that moment on, technologists began to hone the recipe for yeast production, the basis of which has survived to this day. synthetic yeast produced in belarus - this

what we need, the chefs haven’t had enough of pasties, they are going to dinner at a restaurant louis pasteuru will have today... the first dish that i will present will be brioche bruschetta with local milk anchovy and dried pelingas caviar are called botarga. hamsa is our black sea fish, which enters the black sea basin somewhere in early autumn and ends at the end of winter. excellent fish, similar to our baltic sprat, but a little more delicate in taste, maybe texture, yes, yes, very good salting, good, good salting, i also liked the fish. andrey, what else do you have for the ambassador, besides salt? this? coriander, this is pepper, this is a leafy leaf, very tasty, excellent, super, i’m glad you guys liked it, next i’ll present it, this is a risotto made from rapan and porcini mushrooms, i generally think that rapan goes very well with any mushrooms, and here chanterelles are also suitable, and black truffle will go well with rapan, this is a seafood that i like the mushroom shade, we’ve already tried the combination of rapana with morachki, they are with porcini mushrooms, i really li

, not the person, they want to get to know each other, so and it was described there, in fact, louis pasteurblem, he studied viruses. played rabies on dogs, injected them into the dogs' brains, then further and further made them faster-acting, but less virulent, when one boy in alsace, i think his name was peter meyer, was bitten by a dog, it bit 11 times, then bit the owner, him they took him to paris, because there were newspaper publications that yes there... pasteur was working on vaccination, then he took the courage, this was the first test of vaccination on a person, this the boy was vaccinated, he was there through rabbits , they vaccinated the brains of rabbits, after drying it, they injected an extract, so the boy was given an extract of the brain of an infected rabbit, because the virus is highly concentrated in the brain, and the boy survived, so i started with the fact that why am i in i read in this book that in pasteur’s laboratory, two of his employees were working and entered the laboratory with a loaded revolver, not in order to shoot back from rabid dogs, but so that if so