Zymology
Applied science studying fermentation and its practical uses.
Zymology, or zymurgy, is the applied science focused on fermentation—the biochemical process and its real-world uses. Key areas include choosing specific yeast and bacteria strains for brewing, winemaking, fermenting milk, and producing other fermented foods. In brewing, fermentation is the process where yeast converts sugar molecules into ethanol and carbon dioxide. This practice has also led to the discovery of many microbial and antimicrobial cultures in fermented products.
The field’s history began with French chemist Louis Pasteur, the first zymologist, who linked yeast to fermentation in 1857. He defined fermentation as "respiration without air" and noted that alcoholic fermentation always involves cell organization, development, and multiplication, though he admitted ignorance of the exact chemical reaction. Later, German chemist Eduard Buchner, a 1907 Nobel laureate, showed fermentation was caused by a yeast secretion he called 'zymase'. Danish Carlsberg scientists further advanced the understanding of yeast and brewing, and are credited with jump-starting molecular biology.
Fermented products include all alcoholic drinks such as beer, cider, kombucha, kvass, mead, perry, tibicos, wine, pulque, and hard liquors like brandy, rum, vodka, sake, and schnapps, plus soured by-products like vinegar and alegar. Yeast-leavened breads include sourdough and salt-rising bread. Dairy items include cheese, kefir, and yogurt. Other products are chocolate, coffee, fermented fish dishes (garum, surströmming, Worcestershire sauce), some vegetables (kimchi, certain pickles, sauerkraut), and various soybean-based foods like fermented bean paste, nattō, tempeh, and soya sauce.
- Definition
- Conversion of sugar molecules into ethanol and carbon dioxide by yeast
- Chemical equation
- C6H12O6 → 2CO2 + 2C2H5OH
- First zymologist
- Louis Pasteur
- Year yeast connected to fermentation
- 1857
- Nobel prize winner
- Eduard Buchner
- Nobel prize year
- 1907
- Zymase discoverer
- Eduard Buchner
Lore & Background
French chemist Louis Pasteur was the first 'zymologist' when in 1857 he connected yeast to fermentation. Pasteur originally defined fermentation as 'respiration without air'. He concluded that alcoholic fermentation never occurs without simultaneous organization, development and multiplication of cells, though he admitted ignorance of the chemical act by which sugar is decomposed. The German Eduard Buchner, winner of the 1907 Nobel Prize in chemistry, later determined that fermentation was actually caused by a yeast secretion, which he termed 'zymase'. The research efforts undertaken by the Danish Carlsberg scientists greatly accelerated the understanding of yeast and brewing, and they are generally acknowledged as having jump-started the entire field of molecular biology.
Reader's Guide
Zymology's significance lies in its foundational role in understanding fermentation, a process central to producing a wide array of alcoholic drinks, leavened breads, dairy products, and fermented foods. The article notes that fermentation practices have led to the discovery of ample microbial and antimicrobial cultures on fermented foods and products. The historical contributions of Louis Pasteur, who first connected yeast to fermentation in 1857, and Eduard Buchner, who identified the yeast secretion zymase, are key milestones. The Carlsberg scientists are credited with accelerating the understanding of yeast and brewing and with jump-starting molecular biology. The legacy of zymology is evident in the diverse products it enables, including beer, wine, cheese, yogurt, chocolate, coffee, and fermented vegetables and soy-based foods, as well as in the scientific advances it spurred.
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