Humankind’s best friend? Saccharomyces cerevisiae. A guest post by Davide Camoni.

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Guest post by Davide Camoni.

Do you know who humankind’s best friend is?

Think about it for a minute before answering.

It’s a living being.

That’s right, it’s saccharomyces cerevisiae.

It’s a hundred times as small as a strand of hair. Humankind has been using it for 5,000 years. It helps us to make beer, wine, bread, cakes, and sake. It’s used in bioethanol production. It works in symbiosis with lactic bacteria as a sourdough starter for pizza, Pugliese bread, pan de San Francisco, and a thousand other uses. When it’s activated in a fruit solution, like prunes or peaches, it’s a key ingredient in kefir. And when it’s ingested on its own, it could solve world hunger because it’s so high in nutrients. It contains all of the known vitamins. When it’s dehydrated, it helps to flavor soup as a substitute for monosodium glutamate (and bouillon cubes).

It puts billions of people to work, including the undersigned.

Here it is in a photo (above) that I managed to take this morning, enlarged roughly 10,000 times.

Davide Camoni

Davide is the laboratory director at Enoconsulting in Villa Pedergnano (Franciacorta) where some of the world’s most famous wines are tested. Translation mine.

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