The Microbe You Eat All The Time
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- Опубликовано: 28 июн 2020
- Yeast: the most coveted microbe during this pandemic. This week we’re taking a close look at the little guys that make up our bread and beer and the vital role they’ve had for thousands of years.
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Journey to the Microcosmos is a Complexly production.
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Stock images from:
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SOURCES:
tolweb.org/Fungi/2377
tolweb.org/Saccharomycetales/2...
phys.org/news/2014-10-approac...
www.ncbi.nlm.nih.gov/pmc/arti...
onlinelibrary.wiley.com/doi/f...
www.cell.com/fulltext/S0092-8...
journals.plos.org/plosbiology...
books.google.com/books?id=XP1...
www.nature.com/scitable/topic...
www.microbiologyresearch.org/...
www.britannica.com/story/loui... ↩︎
onlinelibrary.wiley.com/doi/f... ↩︎
www.ncbi.nlm.nih.gov/pmc/arti... ↩︎
pubmed.ncbi.nlm.nih.gov/26447... ↩︎
www.ncbi.nlm.nih.gov/pmc/arti... ↩︎
alum.mit.edu/slice/brewing-pe... ↩︎
www.nature.com/articles/natur... ↩︎
www.ncbi.nlm.nih.gov/pmc/arti... 
Наука
*Yeast farming is quite the tradition among us Rotifers. Every 4 cell cycles, a competition is held to see who can grow the biggest yeast culture. Ah, the cellular fair, such wonderful memories!*
How small is your keyboard?
Yes.
That's every 4 generations!
Or every 120 years, human time.
god i love bread. so so so much. but baking powder (tartaric acid mixed with sodium bicarb) works just fine. the only issue is wine. i do love wine. like, _a lot_ and probably would be unable to socialize without it. on the other hand, it's burny and itchy when it gets in your body, and makes the world's most horrifying cottage cheese spew from one's body. i still haven't made up my mind yet, as to whether i love or despise it.
though i'd have to say, in everyday life, wine is a much more common product of yeast than the cottage cheese. wine is an everyday thing, while cottage cheese is a few times a year type of thing. still, it's hard to decide. i guess it's a love-hate relationship. but i definitely feel conflicted. thank god for unsweetened kefir. or unsweetened yogurt in a pinch. don't wanna give those little invaders any sugar to feed on. *angrily shakes fist*
@@BothHands1 sorry to tell you but yeast is in flour
Still love the David Attenborough version of Hank Green on this channel. Keep it up, man.
Me put food in jar. Me forget jar. Many moon. Jar remember now. Jar smell funny. Me drink juice. I then experienced a euphoriant effect and recorded the findings in my data.
Ah, the history/process of biological and culinary exparimentation.
Sorry! Me late. CV broke...
Lol that shift in grammar after the drink
props to the madman who actually drank the juice.
@@fidalf99
"Oh, uh... smells kinda funny.... I guess it is still ok to drink.... WHOAH, the ground moves"
"Yeasty Boys" is what my husband calls our homebrew yeast cultures. The future is fermentation!!!
That’s the name of my kombucha culture!
I can't stand it, I know you planned it
I'mma set it straight, this Yeastgate
I can't stand bubbling when I'm in here
'Cause your sourdough ball ain't so crystal clear
So while you sit back and wonder why
I got this fuckin' yeast in my side
Oh my god, it's a SCOBY
I'm tellin' y'all, it's a kombucha
So, so, so, so listen up, 'cause you can't brew nothin'
You'll shut me down with a push of your airlock
But, yo, I'm out and I'm anaerobic
I'll tell you now, I keep it cool and dark
'Cause what you see, you might not get
And we can bet, so don't you get fermented yet
Scheming on a thing, that's a high ethanol concentration
I'm trying to tell you now, it's saccharomyces cerevisiae
@@Leo-hk6qg great!! 😂👍
Your husband deserves 👏 👏 👏
There was a girl band in the 80s called the Yeastie Girls 😂
I really kneaded this.
69th like. Nice.
@@calcaware Ha ha, nice.
+
you savage
I laughed so hard I'm out of breadth
I can just imagine the rolling fields of ancient China with scattered herds of wild yeast
"The Wild Yeast" would be a good name for a rock band.
Wilderyeast.
this is what youtube comments should be like
@@sprotte6665 indubitably good sir mmm yes 🧐
@@DankMemer42013 axiomatic
Missed opportunity to mention one of the best words in microbiology: “shmooing” - part of yeast sexual reproduction cycle
I'll be damned! "Schmoo: Noun. (plural shmoos or shmoon) A fictional animal created by cartoonist Al Capp. (biology) A projection from yeast in response to mating ." Thank you for that!
pheromones."www.google.com/search?sxsrf=ALeKk01U8t0rQsalSMULhaObtGZ3fPfQ8Q:1599254881365&q=What+is+a+Shmoo+in+biology%3F&sa=X&ved=2ahUKEwjPpO_YuNDrAhUBL6wKHT-lChIQzmd6BAgMEB8&biw=1222&bih=610
Ill be sure to use shmooing word in my day to day life
"Hey babe, let's do some shmooing tonight after dinner"
A shmoo, according to the late cartoonist Al Capp: en.wikipedia.org/wiki/Shmoo#/media/File:Lifeshmoo.jpg
According to Capp, the shmoo was an obliging creature that produced milk and eggs which would willingly, even cheerfully allowed humans to slaughter and eat it, thereby preventing certain poverty-stricken communities (like Dogpatch) to survive. Of course the drop in profits for grocery stores prompted the oligarchy to send out the US military to destroy all smoos, but a few survived and carry on the lineage to this day [supposedly]. Wikipedia about shmoos: en.wikipedia.org/wiki/Shmoo
Shmoo shmoo
"Despite having only one cell, yeast have somehow figured out how to convert sugar into alcohol. This is, let's face it, a far more impressive achievement than anything we can attribute to large, complex, multicellular organisms, such as, for instance, the Secretary of Transportation." Dave Barry
So yeast is kind of like jesus
This reminds me of the days I was doing my FYP and spending days and nights staring at yeast and fungi. Some yeast smell amazing, some fluffy, some may cause skin infections. The nightmares of writing the thesis
Yeasts and molds are fascinating
*Yeast is one of the staple food groups to maintain a healthy outer cuticle. Though to be honest, as a larva I didn't really find it all that appetizing. It was the only way mama Rotifer would let me have any mitochondrial cakes for dessert though, so I was left no other choice!*
We thank Rotifer mama for watching over this tiny, tiny friend.
If you don't eat your yeast, you can't have any pudding!
released just in time for supper. you guys make dinner very entertaining and educational for me, thank you for all you been doin
released or reyeast?
@@HappyBeezerStudios Fermented perhaps...
If you want to learn more about our history with yeast I highly recommend the Gastroegyptology episode of the Ologies podcast! Alie Ward interviews Seamus Blackley about his work with researchers to bring back ancient strains of yeast and how he’s been baking with them!
By Dawn and Dusk, what a fascinating proposition. Thank you!
Certainly after watching this video, the next bread I make, will have a deeper taste. I have been studying the process of fermentation. This video was a great dive! Thanks indeed!!!
Congratulations! Here's to another year of the Microcosmos.
This is truly my favourite channel on youtube. I come here when I’m stressed and always leave more relaxed, educated and curious! It also helps to remind me about why I love biology and why I am studying it during university, during times when I somethimes question my choice of education. Thank you!
I am from Egypt and l really love this channel ,it enrich my mind also it help my in my studies
A video about lactobacili and the fermentation of our food would be great! I think they're just as important as S. cerevisiae c:
Love the thumbnail, “Yeast mode”
Lmao
*Marshawn Lynch busts in grabbin his ding ding and eatin skittles*
I am the yeast I worship
- Death Grips (sort of)
I drench my feast and eat it
I light my toast and burn it
@@Matiburon04 I light my toast and fement*
Fiaca it’s deep because it’s ineloquent.
I started brewing my own wine and making homemade bread since the pandemic started.
This video was right in my area and very fascinating!
Andrew! You found the PERFECT use for your modular synths. This is it.
Little etymological trivia: "Barm" is actually derived from the Old English "beorma," meaning "yeast" or something leavened with yeast. The term "barmy" then stemmed from that and was originally used to refer to an overexcited person (frothing or bubbling with excitement the same way yeast makes beverages bubble). The modern sense where it implies "foolishness" or "craziness" may be from the conflation of it with 18th century London slang "balmy," which means the latter.
Yeast is one of my favorite ingredients to work with. The way it foams up is really cool and personally I think it smells really cool, sort of like wine but less acidic and more earthy.
I was hoping you would talk about their structure and behavior. How do they do what they do? What bits make them special?
Yeah episode was interesting but a bit light on the microcosmos.
The level of depth in this episode seems to me to be similar to most others, I think it only feels like you're missing information because you're already somewhat familiar with S. cerevisiae. Anyway, if you have a more specific question I might be able to help you. Some years ago I worked in a lab that studies yeast for a few months
Answer: "yeasty magic"
I'm so happy I found this channel - literally my favorite content on youtube and possibly the centralized web
Last Time I was this Early, I was Learning About Mitochondria
It's the power house of the cell, you know.
.........lol.
It's got to the point now that I can't go to sleep without Journey to the Microcosmos. And I live in Southern Spain, so that's the 4pm sleep and the 11pm sleep.
Make an episode about kefir bacteria! :-D they seem properly domesticated and very old!
Also lactic bacteria :-)
My favourite thing about yeast is how special it is as a model organism because it's a fungus, and therefore /much/ more closely related to us than bacteria, whilst still being a very simple and microscopic organism which for a huge number of reasons is super valuable. Not to mention the fact that we've been figuring out how to grow it for, as discussed at length here, literally centuries.
loving and appreciating this channel! helps me realign and calm down
This channel is my catharsis also
Uma pessoa they are not saying the videos help them remember to hydrate. they are saying the videos are relaxing. the reminder to hydrate was just for anyone reading their comment, reminding everyone to take care of themselves
This video infected my brain and expanded my thoughts like it was gluten and is now aging and maturing. You might say it's fermenting and I'm now drunk with the power of my newfound knowledge.
using this joke for too long makes it go a little bit sour, do.
Congratulations people of the journeys to the microcosmos! Keep up your great work!
Can’t understand why this doesn’t have enough views. This microbe has shaped human evolution!
Love to see the little friends who’s handiwork I am drinking as we speak! I started Mead brewing to pass the time in the outbreak, and the ‘champagne’ type of yeast make up to 18% alcohol under good conditions; the cherry blend I finished aging is really good, especially lengthened with some lavender soda
Yaaay, Microcosm did my favorite microbe.
Why do they have to look so fizzy? Just looking at this makes me wanna grab a beer.
I am a biotechnologist working on yeasts and their exploitation in biorefineries as natural microbes and genetic modified. Thanks a lot for this very interesting video! I am also involved into science communication, therefore I really like this video and all the channel!
Yeast actually killed the aliens from the War of the Worlds.
Actually, it didn't happen.
Be careful how you use the English language.
@@hopsta5628 i mean not so careful that you don't have fun, but yeah careful.
And they were delicious.
Hopsta you sound like somebody’s lame 11th grade English teacher
@@hopsta5628 I don't get you dude?
_There is an inn, a merry old inn_
_beneath an old grey hill,_
_And there they brew a beer so brown_
_That the Man in the Moon himself came down_
_one night to drink his fill_
thanks Hank, never stop being awesome!
Not every time you eat bread... some bread is unleavened!
I really love this channel! :)
As a food fermentation student I am very happy you guys covered yeasts 😁. Would love to see an episode on rhizopus oryzae and other fermentation related microbes!
Come for the quip, stay for the knowledge.
These guys should direct the live-action adaptation of Osmosis Jones.
As an avid home brewer I approve this message! These videos are so good! Keep this shit up seriously!
I just love the calm narration ❤️
I'll drink to that. 🍻
I work as laboratorie technician so I do sometimes work with yeast and the thing about Yeast been "domesticated", you could say that. it is a living thing, that we can control and do what we want with, and all the types of yeast strains that we have "bred" throughout these present time, as we have also done with E. coli to support in cloning.
Always interesting videos. Liked.
Nice! I love fungi! Do aspergillus next!
Thumbs up! Its the yeast i can do! I hope to see your channel continue to rise!
One of the only channels where I can press like before even watching the video.
A toast to bread! Provided by our funny fungal friends!
I've loved sci show and eons forever! I cant believe I just found this channel !!
Wooh, this is a hidden gem in the world of youtube! Looove your channel. I am not a biologist who is interested in biology. You know, I always wonder while reading those boring research papers... why these researchers not filming their observations and conclusions. And here I am...
This is so cool I work at a donuts shop making the donuts so it’s interesting to learn more about this I use these little guys every single day 👍
How many have you nicked?
Now you've go0tta do a followup episode looking at sourdough! It would be cool to look at a sourdough starter that is going well and a starter that went bad because of bacteria proliferation.
Finally an episode about yeast! Loved it.
Just awesome, every video, just 👌
I love that they're are 5 pages of Patreon supporters of this channel. Super cool how it's grown.
YAY! YEAST EPISODE! Was thinking Journy to the Microcosmos should do an episode shortly after watching Adam Regusa's video a couple days ago. Love the knowledge!
Really love the way you guys explain👍❤
Excellent!
Nothing like waking to a Saturday morning, eating cereal and watching a show like this. :]
"the grim realities of disease"... and the incredibly positive realities of our own microbiota.
Thank you!
Yeast is my new favorite thing as both The Thought Emporium and these guys are posting about it!
Ha! I love that I got a beer advertisement as this video started!
In the tropics, where various species of date and coconut palms grow, no knowledge of yeats is required to produce alcoholic drinks. Fresh sap extracted from the palms begins to ferment immediately on exposure to air, producing a mildly alcoholic drink in just a couple of hours. Left overnight, levels of alcohol continue to increase.
The fermented sap can be drunk as-is or distilled into strong liquor with alcohol levels equal to bottled rum or whisky.
Let us also not forget the honorable mention of other fermented things:
Chocolate, Kimchi, Sauerkraut, Miso, Kefir, Yogurt, Kombucha, Tempeh, Kvass, Natto, Coffee, and even Tobacco!
...and probably so much more!
You reminded me of the shortest poem I have ever written.
There is no true open mystery, only the unopened books of our history.
I will admit I could have heard this somewhere else and thought I made it up much like when I was in preK I thought I made up the word Infinity.
I was struck during this video the question: "Why aren't there like/dislike options, as well as subscription options during a fullscreen PC experience?" It could be a little 'activation' area on the edges of the screen (, like Firefox offers for Picture-in-Picture type behavior). I frequently forget to 'like' videos I actually really love because I'm entirely consumed by the ideas in the video.
When Hank mentioned lactic acid fermentation, I was hoping for a shout-out to sauerkraut. Not as flashy as bread and beer by any means, but hey. And speaking of hay, lactic acid fermentation is what breaks down the fibers making it better for our rumenant friends. And it makes salami salami.
Keep up the good work
You know what's funny? Just three days ago the idea popped up in my head to suggest 'differences between fermentation and rotting' as a topic to JttM.
Never got around to doing it, but I guess this answeres one of my questions.
Man!! Your microscopic photographs!! Every microbiologists dream! Please make a tutorial on your microscopic techniques and tricks specifically
I love Yeast, he's a real fun guy.
Don't try bartering with him at the car dealership though. When it comes to pricing, he doesn't have mushroom to maneuver.
@@VintageSG Virtual EYE roll and face palm to both of you...puns are painful to me LOL
Hey Rogue Wolf, i didn´t think i´d see a PS2 youtuber here. ^^
I hope you´re having a great day!
@@rubiniosity You also, thank you!
Hank: fun jai?
I find intriguing the idea of microfauna accidental domestication.
Always inspiring
Endlessly fascinating🔬
Thank you sir 🙏💐
That domestication could pertain to yeasts is really interesting. Thanks!
5:00 You're spot on, "The Memoir of alcoholic fermentation" :-)
Sweet budding fungi, I love this channel!
Perhaps you can do one on Koji next :) It's the other half of the equation for brewing Sake.
Man I had to go eat a piece of bread after watching this. Delicious.
Man is downright amazing at outsourcing digestion.
As a Central European I have to say that lactic acid fermentation is also delicious and that one oft forgotten fermented product from the eyes of US people are the multitude of salami and related products. If you thought hacked meat and fat seasoned with pepper and paprica that you smoke in your shed can taste pretty good wait untill you slap some of that microbe coating on it so you make a mold-coated hungarian salami :D
Which reminds me I should go start a batch of bread dough.
I just learned the term "shmooing", thanks!
Amazing
Cheers, guys! 🍻 Totally could have made Carlsberg sponsor that - I guess they were frontrunners in the domestication of yeast 😄
Whoever came up with that title deserves a raise
Just a little note regarding what the definition of yeast is, since it’s a bit unclear in the video. The term “yeast” refers to any single celled stage of a fungus’s life cycle. Many fungi only have a yeast form, many only have a hyphal form, some switch between yeast and hyphal forms depending on environmental factors or reproductive stage, and so on. Fungi are wild
"leaving much of the organism's history..." * musters up all the dad joke energy* "... still a mystery." that rhyme thoooo (8:28)
I am enjoying this episode with a nice, tall glass of beer and a Cheddar-cheese and salami sandwich.
Ahh yes... yeast
Never thought yeast was this interesting!
I love nutritional yeast. Yum!
Enjoying some homemade wine while I watch the microcosmos episode about yeast, I love this show. But my thoughts on domestication are that; yes beer yeast and bread yeast are the domesticated form of yeast, can we talk about KOJI mold, which is how sake lees (for ease of finding) are arguably even more domesticated as Chinese/Korean/Japanese alcohol brewers have 3 distinct varieties of koji mold used to break down rice starch into sugars giving sake its unique flavor profile. One such koji mold shows a domestication syndrome trait in that it is white rather than the black wild varieties or even the black domestic varieties. Sorry for the text wall but domestication syndrome is by far my favorite field of biological study of humans and their domestics.
5:52 a smiley face :)
I literally was just googling yeast for some odd reason because I was curious about its inner workings. I've also been following this channel for awhile, AND WOULD U LOOK AT THAT?! Not even 17hrs ago you guys had the same idea!!!!!!!!!! 😲😲😲😲