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105-524: Kvass is a fermented , cereal-based, low-alcoholic beverage of cloudy appearance and sweet-sour taste. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. The first written mention of kvass is found in Primary Chronicle , describing the celebration of Vladimir the Great 's baptism in 988. In the traditional method, kvass

210-424: A wort concentrate. The concentrate is warmed up and mixed with a water and sugar solution to create wort with a sugar concentration of 5–7% and pasteurized to stabilize it. After that, the wort is pumped into a fermentation tank, where baker's yeast and lactic acid bacteria culture is added, and the solution is fermented for 12–24 hours at 12 to 30 °C (285 to 303 K; 54 to 86 °F). Only around 1% of

315-446: A bottle of kvass shortly before handing it to someone else who is going to drink it; the sudden "shooting out" of the beverage onto the person opening the bottle is a source of entertainment for the youth of Zaława and a well-known prank during regional festivities. In Tolstoy's War and Peace , French soldiers are aware of kvass on entering Moscow, enjoying it but referring to it as "pig's lemonade". In Sholem Aleichem 's Motl, Peysi

420-521: A chunk of bread below the armpit, a goatskin of kvass and the peasant is ready for the fields. Into a hot drought. In the Polish village of Zaława , there is a customary game known as wulkan ('volcano') that is associated with the beverage. The fermentation of sugars makes kvass slightly carbonated, thus, when shaken or heated, it can cause the liquid to suddenly and rapidly rise out of an open vessel. Playing wulkan consists of vigorously shaking

525-482: A cost-saving measure, the US military routinely uses a wide range of SLEP tested products past their official shelf life if drugs have been stored properly. Preservatives and antioxidants may be incorporated into some food and drug products to extend their shelf life. Some companies use induction sealing and vacuum /oxygen-barrier pouches to assist in the extension of the shelf life of their products where oxygen causes

630-439: A drug. Most medications continue to be effective and safe for a time after the expiration date. A rare exception is a case of renal tubular acidosis purportedly caused by expired tetracycline . A study conducted by the U.S. Food and Drug Administration covered over 100 drugs, prescription and over-the-counter. The study showed that about 90% of them were safe and effective as long as 15 years past their expiration dates. Joel Davis,

735-442: A former FDA expiration-date compliance chief, said that with a handful of exceptions - notably nitroglycerin, insulin and some liquid antibiotics - most expired drugs are probably effective. Shelf life is not significantly studied during drug development , and drug manufacturers have economic and liability incentives to specify shorter shelf lives so that consumers are encouraged to discard and repurchase products. One major exception

840-554: A fruity odour; carvone (2.28×10 PAU) originating from caraway fruits used as an ingredient in rye bread; and ethyl octanoate (1.03×10 PAU), which has an odour of fruit and fat. Traditional kvass made from rye wholemeal bread has been found to have, on average, twice the dietary fibre content, 60% more antioxidant activity (due to the addition of caramel and citric acid to the bread), and three times less reducing sugar content than industrially produced kvass. Historically, alcohol by volume (ABV) of kvass varied depending on

945-421: A growing need to supply large numbers of people with foodstuff for extended periods of time, kvass became commercialized; more than 150 kvass varieties, such as apple, pear, mint, lemon, chicory, raspberry, and cherry were recorded. As commercial kvass producers began selling it in barrels on the streets, domestic kvass-making started to decline. For example, in the year ended 30 June 1912, there were 17 factories in

1050-400: A large scale in the 1980s and 1990s as a fuel additive to gasoline, due to government regulations. Today, ethanol continues to be explored as a sustainable and renewable fuel source, with researchers developing new technologies and biomass sources for its production. Homolactic fermentation (producing only lactic acid) is the simplest type of fermentation. Pyruvate from glycolysis undergoes

1155-416: A low oxygen transmission rate and the use of oxygen absorbers can help extend the shelf life. Produce and other products with respiration often require packaging with controlled barrier properties. The use of a modified atmosphere in the package can extend the shelf life for some products. The concept of shelf life applies to other products besides food and drugs. Gasoline has a shelf life, although it

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1260-592: A memorandum that scientific data could not be shared with the public, public health departments, other government agencies, and drug manufacturers. State and local programs are not permitted to participate. The failure to share data has caused foreign governments to refuse donations of expired medications. One exception occurred during the 2010 Swine Flu Epidemic when the FDA authorized expired Tamiflu based on SLEP Data. The SLEP discovered that drugs such as Cipro remained effective nine years after their shelf life, and, as

1365-666: A process formerly thought to be merely a chemical change. His work in identifying the role of microorganisms in food spoilage led to the process of pasteurization . In 1877, working to improve the French brewing industry , Pasteur published his famous paper on fermentation, " Etudes sur la Bière ", which was translated into English in 1879 as "Studies on fermentation". He defined fermentation (incorrectly) as "Life without air", yet he correctly showed how specific types of microorganisms cause specific types of fermentations and specific end-products. Although showing fermentation resulted from

1470-585: A redox cofactor , which in turn transfers them to an organic compound. ATP is generated in the process, and it can be formed by substrate-level phosphorylation or by ATP synthase. When glucose is fermented, it enters glycolysis or the pentose phosphate pathway and is converted to pyruvate. From pyruvate, pathways branch out to form a number of end products (e.g. lactate). At several points, electrons are released and accepted by redox cofactors ( NAD and ferredoxin ). At later points, these cofactors donate electrons to their final acceptor and become oxidized. ATP

1575-474: A religious significance in Judaism and Christianity . The Baltic god Rugutis was worshiped as the agent of fermentation. In alchemy , fermentation ("putrefaction") was symbolized by Capricorn [REDACTED] ♑︎ . In 1837, Charles Cagniard de la Tour , Theodor Schwann and Friedrich Traugott Kützing independently published papers concluding, as a result of microscopic investigations, that yeast

1680-928: A result, since then a number of different flavours of not-pasteurised kvass, fermented using sourdough starter culture, have also become available in the UK in 2023. In recent years, kvass has also become more popular in Serbia . In 2017, a version of kvass from carrots or beets was developed in California by the producer Biotic Ferments. Naturally fermented kvass contains 5.9%±0.02 carbohydrates, of which 5.7%±0.02 are sugars (mostly fructose , glucose , and maltose ), as well as 0.71±0.09, 1.28±0.12, and 18.14±0.48 mg/100 g of thiamine , riboflavin , and niacin respectively. In addition to that, 19 different aroma volatile compounds have also been identified in naturally fermented kvass, most notably 4-penten-2-ol (10.05×10 PAU), which has

1785-530: A simple redox reaction, forming lactic acid . Overall, one molecule of glucose (or any six-carbon sugar) is converted to two molecules of lactic acid: It occurs in the muscles of animals when they need energy faster than the blood can supply oxygen. It also occurs in some kinds of bacteria (such as lactobacilli ) and some fungi . It is the type of bacteria that convert lactose into lactic acid in yogurt , giving it its sour taste. These lactic acid bacteria can carry out either homolactic fermentation , where

1890-532: A stationary phase after most of the nutrients have been consumed, and then the cells die. Fed-batch fermentation is a variation of batch fermentation where some of the ingredients are added during the fermentation. This allows greater control over the stages of the process. In particular, production of secondary metabolites can be increased by adding a limited quantity of nutrients during the non-exponential growth phase. Fed-batch operations are often sandwiched between batch operations. The high cost of sterilizing

1995-877: A steady state and avoid contamination, and the design tends to be complex. Typically the fermentor must run for over 500 hours to be more economical than batch processors. The use of fermentation, particularly for beverages , has existed since the Neolithic and has been documented dating from 7000 to 6600 BCE in Jiahu , China , 5000 BCE in India , Ayurveda mentions many Medicated Wines, 6000 BCE in Georgia, 3150 BCE in ancient Egypt , 3000 BCE in Babylon , 2000 BCE in pre-Hispanic Mexico, and 1500 BC in Sudan . Fermented foods have

2100-586: A sugar solution, forming carbon dioxide and alcohol much like living yeasts. Buechner's results are considered to mark the birth of biochemistry. The "unorganized ferments" behaved just like the organized ones. From that time on, the term enzyme came to be applied to all ferments. It was then understood fermentation is caused by enzymes produced by microorganisms. In 1907, Buechner won the Nobel Prize in chemistry for his work. Advances in microbiology and fermentation technology have continued steadily up until

2205-594: A temperature of 70 °C. This is just below its boiling point (78 °C), making it easy to extract. Halophilic bacteria can produce bioplastics in hypersaline conditions. Solid-state fermentation adds a small amount of water to a solid substrate; it is widely used in the food industry to produce flavors, enzymes and organic acids. In continuous fermentation, substrates are added and final products removed continuously. There are three varieties: chemostats , which hold nutrient levels constant; turbidostats , which keep cell mass constant; and plug flow reactors in which

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2310-523: A traditional version of kvass exist. Some of them originate from eastern Poland; others from more central regions include adding honey for flavour. Although commercial kvass is much easier to find in Polish shops, Polish manufacturers of more natural and healthier variants of kvass have become increasingly popular both within and outside of the country's borders. A less healthy alternative of quick-to-make variants using kvass concentrate can also be purchased in shops. One colloquial Polish name for kwas chlebowy

2415-489: A variety of kvass tasting and entertainment festivals. The largest show takes place in the city of Lida . Kvass may have appeared in Poland as early as the 10th century, it quickly became a trendy beverage thanks to it easy and cheap method of production as well as its thirst-quenching and digestion-aiding qualities. By the time of Władysław II Jagiełło 's rule, kvass was universal. It was at first commonly drunk by peasants in

2520-798: A vat instead of meat. Industrial fermentation can be used for enzyme production, where proteins with catalytic activity are produced and secreted by microorganisms. The development of fermentation processes, microbial strain engineering and recombinant gene technologies has enabled the commercialization of a wide range of enzymes. Enzymes are used in all kinds of industrial segments, such as food (lactose removal, cheese flavor), beverage (juice treatment), baking (bread softness, dough conditioning), animal feed, detergents (protein, starch and lipid stain removal), textile, personal care and pulp and paper industries. Most industrial fermentation uses batch or fed-batch procedures, although continuous fermentation can be more economical if various challenges, particularly

2625-440: A week from a mixture of malted and unmalted rye grains. Other grains, such as oats or barley, were also sometimes used; occasionally, leftover potatoes or pieces of bread were added. Everything was mixed with water in a metal cauldron or a clay pot and kept warm in the oven or by the stove for at least six hours for the mixture to darken and sweeten. Sometimes, the grain solids were filtered out through lautering . In Eastern Finland,

2730-418: A wide range of consumer goods, from food and drink to industrial chemicals and pharmaceuticals. Since its early beginnings in ancient civilizations, the use of fermentation has continued to evolve and expand, with new techniques and technologies driving advances in product quality, yield, and efficiency. The period from the 1930s onward saw a number of significant advancements in fermentation technology, including

2835-559: Is wiejska oranżada ('rural orangeade'). In some Polish villages, such as Zaława and its surroundings, kvass was traditionally produced on every farm. In Latvian , kvass was also called dzersis . After the dissolution of the Soviet Union in 1991, the street vendors disappeared from the streets of Latvia due to new health laws that banned its sale on the street. Economic disruptions forced many kvass factories to close. The Coca-Cola Company moved in and began quickly dominating

2940-439: Is a substrate for methanogens and sulfate reducers , which keep the concentration of hydrogen low and favor the production of such an energy-rich compound, but hydrogen gas at a fairly high concentration can nevertheless be formed, as in flatus . For example, Clostridium pasteurianum ferments glucose to butyrate , acetate , carbon dioxide, and hydrogen gas: The reaction leading to acetate is: Glyoxylate fermentation

3045-411: Is a less ambiguous term for what is often referred to as an "expiration date". Most food is still edible after the expiration date. A product that has passed its shelf life might still be safe, but quality is no longer guaranteed. In most food stores, waste is minimized by using stock rotation , which involves moving products with the earliest sell by date from the warehouse to the sales area, and then to

3150-400: Is a living organism that reproduces by budding . Schwann boiled grape juice to kill the yeast and found that no fermentation would occur until new yeast was added. However, a lot of chemists, including Antoine Lavoisier , continued to view fermentation as a simple chemical reaction and rejected the notion that living organisms could be involved. This was seen as a reversion to vitalism and

3255-465: Is a type of fermentation used by microbes that are able to utilize glyoxylate as a nitrogen source. Other types of fermentation include mixed acid fermentation , butanediol fermentation , butyrate fermentation , caproate fermentation , and acetone–butanol–ethanol fermentation . In food and industrial contexts, any chemical modification performed by a living being in a controlled container can be termed "fermentation". The following do not fall into

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3360-530: Is also an old Polish folk rhyming song. It shows the history of kvass in the country as having been drunk by generations of Polish reapers as a thirst-quenching beverage used during periods of hard work during the harvest season, long before it became popular as a medicinal drink among the szlachta . The song goes as follows: Od dawien dawna słynie napój zdrowy: kwas chlebowy, pajda chleba za pazuchę, bukłak kwasu i chłop gotów w pole. W gorącą posuchę. A healthy drink has long been renowned: bread kvass,

3465-458: Is also formed at several points in the pathway. While fermentation is simple in overview, its details are more complex. Across organisms, fermentation of glucose involves over 120 different biochemical reactions. Further, multiple pathways can be responsible for forming the same product. For forming acetate from its immediate precursor (pyruvate or acetyl-CoA), six separate pathways have been found. In ethanol fermentation, one glucose molecule

3570-499: Is also used by families as the basis for many dishes. Traditional cold summertime soups of Russian cuisine , such as okroshka , botvinya , and tyurya , are based on kvass. The name of Kvasir , a wise being in Norse mythology , is possibly related to kvass. There is a Russian expression, Перебиваться с хлеба на квас (literally 'to clamber from bread to kvass'), which means 'to live from hand to mouth' or to 'scrape by' referring to

3675-501: Is converted into two ethanol molecules and two carbon dioxide (CO 2 ) molecules. It is used to make bread dough rise: the carbon dioxide forms bubbles, expanding the dough into a foam. The ethanol is the intoxicating agent in alcoholic beverages such as wine, beer and liquor. Fermentation of feedstocks, including sugarcane , maize , and sugar beets , produces ethanol that is added to gasoline . In some species of fish, including goldfish and carp , it provides energy when oxygen

3780-776: Is designated as a "kvass (malt) beverage". In 2014, Latvian kvass producers won seven medals at the Russian Beverage exposition in Moscow, with Ilgezeem 's Porter Tanheiser kvass winning two gold medals. In 2019, Iļģuciema kvass ranked second in the Most Loved Latvian Beverage Brand Top, and first in the subsequent 2020 top. In Lithuania, kvass is known as gira and is widely available in bottles and drafts. The first written records of kvass and kvass recipes in Lithuania appeared in

3885-400: Is filled and sold in 1–3-litre plastic bottles and has a shelf life of 4–6 weeks. Kvass is usually 0.5–1.0% alcohol by weight, but may sometimes be as high as 2.0%. The exact origins of kvass are unclear, and whether it was invented by Slavic people or any other Eastern European ethnicity is unknown, although some Polish sources claim that kvass was invented by Slavs. Kvass has existed in

3990-403: Is in a sense intermediate between lactic acid fermentation and other types, e.g. alcoholic fermentation . Reasons to go further and convert lactic acid into something else include: Hydrogen gas is produced in many types of fermentation as a way to regenerate NAD from NADH. Electrons are transferred to ferredoxin , which in turn is oxidized by hydrogenase , producing H 2 . Hydrogen gas

4095-456: Is known in Polish as kwas chlebowy ( [kvas xlɛbɔvɨ] ). Commercial bottled versions of the drink are the most common variant, as some companies specialise in manufacturing a more modern version of the drink (some variants are manufactured in Poland whilst others are imported from its neighbouring countries, Lithuania and Ukraine being the most popular source). However, old recipes for

4200-461: Is known to survive without oxygen. Fermentation uses a range of substrates and forms a variety of metabolic end products. Of the 55 end products formed, the most common are acetate and lactate. Of the 46 chemically-defined substrates that have been reported, the most common are glucose and other sugars. When an organic compound is fermented, it is broken down to a simpler molecule and releases electrons. The electrons are transferred to

4305-492: Is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. It is a popular drink in Poland, Russia, Ukraine, Belarus, Lithuania, Latvia, Estonia, Moldova, as well as some parts of Finland, Sweden, Uzbekistan, Kazakhstan, and China. The word kvass

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4410-505: Is most common in the phylum Bacillota , and it is least common in Actinomycetota . Their most common habitat is host-associated ones, such as the gut. Animals, including humans, also carry out fermentation. The product of fermentation in humans is lactate, and it is formed during anaerobic exercise or in cancerous cells . No animal is known to survive on fermentation alone, even as one parasitic animal ( Henneguya zschokkei )

4515-421: Is not an accurate indicator of how long the food can safely be stored. For example, pasteurized milk can remain fresh for five days after its sell-by date if it is refrigerated properly. However, improper storage of milk may result in bacterial contamination or spoilage before the expiration date. The expiration date of pharmaceuticals specifies the date the manufacturer guarantees the full potency and safety of

4620-433: Is not normally necessary to display a sell-by date. Exceeding this time-frame will introduce harmful varnishes , etc. into equipment designed to operate with these products, i.e. a gasoline lawn mower that has not been properly winterized could incur damage that will prevent use in the spring, and require expensive servicing to the carburetor. Some glues and adhesives also have a limited storage life, and will stop working in

4725-457: Is not required, it is an alternative to aerobic respiration . Over 25% of bacteria and archaea carry out fermentation. They live in the gut , sediments , food , and other environments. Eukaryotes, including humans and other animals, also carry out fermentation. Fermentation is important in several areas of human society. Humans have used fermentation in production of food for 13,000 years. Humans and their livestock have microbes in

4830-489: Is often addition of small quantities of chemicals to control the pH or suppress foaming. Batch fermentation goes through a series of phases. There is a lag phase in which cells adjust to their environment; then a phase in which exponential growth occurs. Once many of the nutrients have been consumed, the growth slows and becomes non-exponential, but production of secondary metabolites (including commercially important antibiotics and enzymes) accelerates. This continues through

4935-437: Is often mathematically modelled around a parameter (concentration of a chemical compound, a microbiological index, or moisture content). For some foods, health issues are important in determining shelf life. Bacterial contaminants are ubiquitous, and foods left unused too long will often be contaminated by substantial amounts of bacterial colonies and become dangerous to eat, leading to food poisoning . However, shelf life alone

5040-438: Is often specified in conjunction with a specific product, package, and distribution system. For example, an MRE field ration is designed to have a shelf life of three years at 80 °F (27 °C) and six months at 100 °F (38 °C). Nearly all chemical reactions can occur at normal temperatures (although different reactions proceed at different rates). However most reactions are accelerated by high temperatures, and

5145-495: Is reduced into ethanol using the energy and hydrogen from NADH, and the NADH is oxidized into NAD so that the cycle may repeat. The reaction is catalyzed by the enzymes pyruvate decarboxylase and alcohol dehydrogenase. The history of ethanol as a fuel spans several centuries and is marked by a series of significant milestones. Samuel Morey , an American inventor, was the first to produce ethanol by fermenting corn in 1826. However, it

5250-426: Is scarce (along with lactic acid fermentation). Before fermentation, a glucose molecule breaks down into two pyruvate molecules ( glycolysis ). The energy from this exothermic reaction is used to bind inorganic phosphates to ADP, which converts it to ATP, and convert NAD to NADH. The pyruvates break down into two acetaldehyde molecules and give off two carbon dioxide molecules as waste products. The acetaldehyde

5355-483: Is the Shelf Life Extension Program (SLEP) of the U.S. Department of Defense (DoD), which commissioned a major study of drug efficacy from the FDA starting in the mid-1980s. One criticism is that the U.S. Food and Drug Administration (FDA) refused to issue guidelines based on SLEP research for normal marketing of pharmaceuticals even though the FDA performed the study. The SLEP and FDA signed

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5460-1104: Is ultimately from Proto-Indo-European base * kwh₂et- ('to become sour'). In English it was first mentioned in a text around 1553 as quass . Nowadays, the name of the drink is almost the same in most languages: in Polish : kwas chlebowy ( lit.   ' bread kvass ' , to differentiate it from kwas , 'acid', originally from kwaśny , 'sour'); Belarusian : квас , kvas ; Russian : квас , kvas ; Ukrainian : квас/хлібний квас/сирівець , kvas / khlibny kvas / syrivets ; Latvian : kvass ; Romanian : cvas ; Hungarian : kvasz ; Serbian : квас/kvas ; Chinese: 格瓦斯/克瓦斯 , géwǎsī / kèwǎsī ; Eastern Finnish : vaasa . Non- cognates include Estonian kali , Finnish kalja , Latvian dzersis ( lit.   ' beverage ' ), Latgalian dzyra ( lit.   ' beverage ' , similar to Lithuanian gira ), Lithuanian gira ( lit.   ' beverage ' , similar to Latvian dzira ), and Swedish bröddricka ( lit.   ' bread drink ' ). In

5565-538: Is why old rubber bands and other rubber products soften and get crispy, and lose their elasticity as they age. The often quoted rule of thumb is that chemical reactions double their rate for each temperature increase of 10 °C (18 °F) because activation energy barriers are more easily surmounted at higher temperatures. However, as with many rules of thumb, there are many caveats and exceptions. The rule works best for reactions with activation energy values around 50 kJ/mole; many of these are important at

5670-407: Is why shelf life is generally extended by temperature control: ( refrigeration , insulated shipping containers , controlled cold chain , etc.) and why some medicines and foods must be refrigerated. Since such storing of such goods is temporal in nature and shelf life is dependent on the temperature controlled environment, they are also referred to as cargo even when in special storage to emphasize

5775-579: The Governorate of Livonia , producing a total of 437,255 gallons of kvass. In the 1890s, the first scientific studies into the production of kvass were conducted in Kiev, and in the 1960s, commercial mass production technology of kvass was further developed by chemists in Moscow. Although the massive flood of western soft drinks after the fall of the USSR , such as Coca-Cola and Pepsi substantially shrank

5880-543: The Saeima (parliament) adopted quality and classification requirements for kvass, defining it as "a beverage obtained by fermenting a mixture of kvass wort with a yeast of microorganism cultures to which sugar and other food sources and food additives are added or not added after the fermentation" with a maximum ABV of 1.2 percent, and differentiating it from an unfermented non-alcoholic mixture of grain product extract, water, flavourings, preservatives, and other ingredients, which

5985-533: The United States Department of Agriculture (USDA), "canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 °F (32.2 °C)". If the cans look okay, they are safe to use. Discard cans that are dented, rusted, or swollen. High-acid canned foods (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-acid canned foods (meats, vegetables) for 2 to 5 years. "Sell by date"

6090-524: The malting process, and modern kalja is made from dark rye malt, sugar, and baker's yeast. Kvass was also made in Sweden, where it was known as bröddricka ( lit.   ' bread drink ' ). However, it was very likely limited only to areas where rye bread was the standard bread as opposed to crispbread , which was more common in Western Sweden and did not go stale. Bröddricka

6195-474: The 16th century. Many restaurants in Vilnius make their own kvass, which they sell on the premises. Some brands of mass-produced Lithuanian kvass are also sold on the Polish market. Strictly speaking, gira can be made from anything fermentable—such as caraway tea, beetroot juice, or berries—but it is made mainly from black bread, or barley or rye malt. In Estonia, kvass is known as kali . Initially, it

6300-491: The Cantor's Son , diluted kvass is the focus of one of Motl's older brother's get-rich-quick schemes . Fermented Fermentation is a type of redox metabolism carried out in the absence of oxygen . During fermentation, organic molecules (e.g., glucose ) are catabolized and donate electrons to other organic molecules. In the process, ATP and organic end products (e.g., lactate ) are formed. Because oxygen

6405-934: The Moscow soft drink market fell from 37% to 32%. Meanwhile, kvass's share more than doubled over the same time period, reaching 16% in 2007. In response, Coca-Cola launched its own brand of kvass in May 2008. This is the first time a foreign company has made an appreciable entrance into the Russian kvass market. Pepsi has also signed an agreement with a Russian kvass manufacturer to act as a distribution agent. The development of new technologies for storage and distribution, and heavy advertising, have contributed to this surge in popularity; three new major brands have been introduced since 2004. Market shares for Russia (2014) Belarus has several breweries producing kvass: Alivaria Brewery , Babrujski Brovar  [ be ; be-tarask ] , and Krinitsa  [ be ; be-tarask ] . It also has

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6510-469: The Polish industry during World War II , kvass lost popularity following the aftermath of the war. It also gradually lost favour throughout the 20th century upon introducing mass-produced soft drinks and carbonated water into the Polish market. In the early 21st century, kvass experienced a renaissance in Poland due to the heightened interest in healthy diets, natural products, and traditions. Kvass can be found in some supermarkets and grocery stores, where it

6615-531: The action of living microorganisms was a breakthrough, it did not explain the basic nature of fermentation; nor did it prove it is caused by microorganisms which appear to be always present. Many scientists, including Pasteur, had unsuccessfully attempted to extract the fermentation enzyme from yeast . Success came in 1897 when the German chemist Eduard Buechner ground up yeast, extracted a juice from them, then found to his amazement this "dead" liquid would ferment

6720-430: The barrier. Active packaging , on the other hand, employs the use of substances that scavenge, capture, or otherwise render harmless deleterious substances. When moisture content is a mechanism for product degradation, packaging with a low moisture vapor transmission rate and the use of desiccants help keep the moisture in the package within acceptable limits. When oxidation is the primary concern, packaging with

6825-692: The biochemical sense, but are called fermentation in the larger sense: Fermentation can be used to make alternative protein sources. It is commonly used to modify existing protein foods, including plant-based ones such as soy, into more flavorful forms such as tempeh and fermented tofu . More modern "fermentation" makes recombinant protein to help produce meat analogue , milk substitute , cheese analogues , and egg substitutes . Some examples are: Heme proteins such as myoglobin and hemoglobin give meat its characteristic texture, flavor, color, and aroma. The myoglobin and leghemoglobin ingredients can be used to replicate this property, despite them coming from

6930-477: The celebration of Vladimir the Great 's baptism in 988, when kvass along with mead and food was given out to the citizens of Kiev . Kvass-making remained a daily household activity well into the 19th century. In the second half of the 19th century, with military engagement, increasing industrialization, and large-scale projects, such as the construction of the Trans-Siberian Railway creating

7035-424: The cell dies. On the other hand, 'elevated' temperatures short of these result in increased growth and reproduction; if the organism is harmful, perhaps to dangerous levels. Just as temperature increases speed up reactions, temperature decreases reduce them. Therefore, to make explosives stable for longer periods, or to keep rubber bands springy, or to force bacteria to slow down their growth, they can be cooled. That

7140-568: The combined wholesale (including manufacture's) and retail storage systems and still be suitable for issue or use by the end user. Shelf-life is not to be confused with service-life (defined as, A general term used to quantify the average or standard life expectancy of an item or equipment while in use. When a shelf-life item is unpacked and introduced to mission requirements, installed into intended application, or merely left in storage, placed in pre-expended bins, or held as bench stock , shelf-life management stops and service life begins.) Shelf life

7245-511: The company was already producing 5,000 tons of kvass a year, making up 90% of the local market. In 2011, it moved its kvass factory to Tianjin , increasing its sales to 20,000 tons in the first year. Following the influx of immigrants in the UK due to the 2004 enlargement of the European Union , several stores selling cuisine and beverages from Eastern Europe were established, many of which stock imported (primarily pasteurised) kvass. As

7350-405: The culture medium flows steadily through a tube while the cells are recycled from the outlet to the inlet. If the process works well, there is a steady flow of feed and effluent and the costs of repeatedly setting up a batch are avoided. Also, it can prolong the exponential growth phase and avoid byproducts that inhibit the reactions by continuously removing them. However, it is difficult to maintain

7455-456: The degradation of foods and pharmaceuticals is no exception. The same applies to the breakdown of many chemical explosives into more unstable compounds. Nitroglycerine is notorious. Old explosives are thus more dangerous (i.e. liable to be triggered to explode by very small disturbances, even trivial jiggling) than more recently manufactured explosives. Rubber products also degrade as sulphur bonds induced during vulcanization revert; this

7560-494: The development of new processes for producing high-value products like antibiotics and enzymes, the increasing importance of fermentation in the production of bulk chemicals, and a growing interest in the use of fermentation for the production of functional foods and nutraceuticals. The 1950s and 1960s saw the development of new fermentation technologies, such as the use of immobilized cells and enzymes, which allowed for more precise control over fermentation processes and increased

7665-473: The difficulty of maintaining sterility, can be met. In a batch process, all the ingredients are combined and the reactions proceed without any further input. Batch fermentation has been used for millennia to make bread and alcoholic beverages, and it is still a common method, especially when the process is not well understood. However, it can be expensive because the fermentor must be sterilized using high pressure steam between batches. Strictly speaking, there

7770-440: The discovery of anaerobic respiration. Later, it had been defined as catabolism that forms ATP through only substrate-level phosphorylation . However, several pathways of fermentation have been discovered to form ATP through an electron transport chain and ATP synthase , also. Some sources define fermentation loosely as any large-scale biological manufacturing process. See Industrial fermentation . This definition focuses on

7875-416: The eastern parts of the country, but eventually the drink spread to the szlachta . One example of this is kwas chlebowy sapieżyński kodeński , an old type of Polish kvass that is still sold as a contemporary brand. Its origins can be traced back to the 1500s, when Jan Sapieha  [ pl ] founded the town of Kodeń on land granted by the Polish king . He then bought the mills and 24 villages of

7980-462: The electron donor and acceptor. A common electron donor is glucose , and pyruvate is a common electron acceptor. This definition distinguishes fermentation from aerobic respiration , where oxygen is the acceptor, and types of anaerobic respiration where inorganic compound is the acceptor. Fermentation had been defined differently in the past. In 1876, Louis Pasteur defined it as "la vie sans air" (life without air). This definition came before

8085-411: The end-product is mostly lactic acid, or heterolactic fermentation , where some lactate is further metabolized to ethanol and carbon dioxide (via the phosphoketolase pathway), acetate, or other metabolic products, e.g.: If lactose is fermented (as in yogurts and cheeses), it is first converted into glucose and galactose (both six-carbon sugars with the same atomic formula): Heterolactic fermentation

8190-402: The extract is fermented out into ethanol , carbon dioxide , and lactic acid . Afterwards, the kvass is cooled to 6 °C (279 K; 43 °F), clarified through either filtration or centrifugation , and adjusted for sugar content, if necessary. Initially, it was filled in large containers from which the kvass was sold on streets, but now, the vast majority of industrially produced kvass

8295-462: The fermentor between batches can be avoided using various open fermentation approaches that are able to resist contamination. One is to use a naturally evolved mixed culture. This is particularly favored in wastewater treatment, since mixed populations can adapt to a wide variety of wastes. Thermophilic bacteria can produce lactic acid at temperatures of around 50 °Celsius, sufficient to discourage microbial contamination; and ethanol has been produced at

8400-572: The front of the shelf, so that most shoppers will pick them up first and thus they are likely to be sold before the end of their shelf life. Some stores can be fined for selling out of date products; most if not all would have to mark such products down as wasted , resulting in a financial loss. Shelf life depends on the degradation mechanism of the specific product. Most can be influenced by several factors: exposure to light , heat , moisture, transmission of gases , mechanical stresses , and contamination by things such as micro-organisms. Product quality

8505-445: The frugal practice amongst the poor peasants of making kvass from stale leftovers of rye bread . Another kvass-related term in Russian is " kvass patriotism  [ ru ] " (квасной патриотизм) dating back to an 1823 letter by the Russian poet Pyotr Vyazemsky who defined it as "unqualified praise of everything that is your own". In the Polish language , several traditional sayings that reference kwas chlebowy exist. There

8610-425: The gut that carry out fermentation, releasing products used by the host for energy. Fermentation is used at an industrial level to produce commodity chemicals, such as ethanol and lactate. In total, fermentation forms more than 50 metabolic end products with a wide range of uses. The definition of fermentation has evolved over the years. The most modern definition is catabolism where organic compounds are both

8715-428: The ingredients, microbial flora, as well as temperature and length of fermentation, but nowadays it is usually not higher than 1.5%. The wide availability and consumption of kvass, including by children of all ages, together with the lacking indication of ABV for kvass on the labels and in advertisements, has been named a possible contributor to chronic alcoholism in the former Soviet Union . Apart from drinking, kvass

8820-501: The inherent time-temperature sensitivity matrix. Temperature data loggers and time temperature indicators can record the temperature history of a shipment to help estimate their remaining shelf life. According to the USDA , "foods kept frozen continuously are safe indefinitely". Passive barrier packaging can often help control or extend shelf life by blocking the transmission of deleterious substances, like moisture or oxygen, across

8925-462: The loss. The DoD Shelf-Life Program defines shelf-life as The total period of time beginning with the date of manufacture, date of cure (for elastomeric and rubber products only), date of assembly, or date of pack (subsistence only), and terminated by the date by which an item must be used (expiration date) or subjected to inspection, test, restoration, or disposal action; or after inspection/laboratory test/restorative action that an item may remain in

9030-613: The market share of kvass in Russia, in recent years it has regained its original popularity, often marketed as a national soft drink or " patriotic " alternative to the famous Coca-Cola drink. For example, the Russian company Nikola has promoted its brand of kvass with an advertising campaign emphasizing " anti-cola-nisation ." Moscow-based Business Analytica reported in 2008 that bottled kvass sales had tripled since 2005 and estimated that per capita kvass consumption in Russia would reach three litres in 2008. Between 2005 and 2007, cola's share of

9135-410: The mixture was formed into large loaves and briefly baked for the crust to turn brown. The porridge or pieces of the malt bread were mixed into a wooden cask with water and fermented for one or two days with a previous batch, a sourdough starter, spontaneously or in more recent times with commercial baker's yeast. In the early 20th century, with sugar becoming more readily available, it started replacing

9240-592: The more recent interwar period, when the Polish state regained independence as the Second Polish Republic . In interwar Poland, kvass was brewed and sold in mass numbers by magnates of the Polish drinks market like the Varsovian brewery Haberbusch i Schiele or the Karpiński company. Kvass remained particularly popular in eastern Poland. However, with the collapse of many prewar businesses and much of

9345-540: The northeastern part of Europe, where grain production is thought to have been insufficient for beer to become a daily drink. It has been known among the Early Slavs since the 10th century. Likely invented in the Kievan Rus' and known there since at least the 10th century, kvass has become one of the symbols of East Slavic cuisine. The first written mention of kvass is found in the Primary Chronicle , describing

9450-407: The present. For example, in the 1930s, it was discovered microorganisms could be mutated with physical and chemical treatments to be higher-yielding, faster-growing, tolerant of less oxygen, and able to use a more concentrated medium. Strain selection and hybridization developed as well, affecting most modern food fermentations. The field of fermentation has been critical to the production of

9555-519: The process of manufacturing rather than metabolic details. Fermentation is used by organisms to generate ATP energy for metabolism. One advantage is that it requires no oxygen or other external electron acceptors, and thus it can be carried when those electron acceptors are absent. A disadvantage is that it produces relatively little ATP, yielding only between 2 and 4.5 per glucose compared to 32 for aerobic respiration. Over 25% of bacteria and archaea carry out fermentation. This type of metabolism

9660-417: The production of a wide range of fermented products that are now consumed around the world. Shelf life Shelf life is the recommended maximum time for which products or fresh (harvested) produce can be stored, during which the defined quality of a specified proportion of the goods remains acceptable under expected (or specified) conditions of distribution, storage and display. According to

9765-403: The production of high-value products like antibiotics and enzymes. In the 1970s and 1980s, fermentation became increasingly important in the production of bulk chemicals like ethanol, lactic acid, and citric acid. This led to the development of new fermentation techniques and the use of genetically engineered microorganisms to improve yields and reduce production costs. In the 1990s and 2000s, there

9870-474: The rule of thumb is still mostly applicable. In the case of bacteria and fungi , the reactions needed to feed and reproduce speed up at higher temperatures, up to the point that the proteins and other compounds in their cells themselves begin to break down, or denature , so quickly that they cannot be replaced. This is why high temperatures kill bacteria and other micro-organisms: 'tissue' breakdown reactions reach such rates that they cannot be compensated for and

9975-476: The rule was precisely accurate the required temperature increase would be about 15.8 °C (28.4 °F)), and in any case the rule is only a rough approximation and cannot always be relied on. Chemists often use the more comprehensive Arrhenius equation for better estimations. The same is true, up to a point, of the chemical reactions of living things. They are usually catalyzed by enzymes which change reaction rates, but with no variation in catalytic action,

10080-659: The soft drink market. In 1998, the local soft drink industry adapted by selling bottled kvass and launching aggressive marketing campaigns. This surge in sales was stimulated by the fact that kvass sold for about half the price of Coca-Cola. In just three years, kvass constituted as much as 30% of the soft drink market in Latvia, while the market share of Coca-Cola fell from 65% to 44%. The Coca-Cola Company had losses in Latvia of about $ 1 million in 1999 and 2000. Coca-Cola responded by purchasing kvass manufacturers and producing kvass at their own soft drink plants. On 30 September 2010,

10185-714: The surrounding areas from their previous landowners. Then, the taste of kvass became known among the Polish szlachta , who used it for its supposed healing qualities. Throughout the 19th century, kvass remained popular among Poles who lived in the Congress Poland of Imperial Russia and in Austrian Galicia , especially the inhabitants of rural areas. Up until the 19th century, recipes for local variants of kvass remained well-guarded secrets of families, religious orders , and monasteries. The beverage production in Poland on an industrial scale can be traced back to

10290-535: The traditional method, either dried rye bread or a combination of rye flour and rye malt is used. The dried rye bread is extracted with hot water and incubated for 12 hours at room temperature, after which bread yeast and sugar are added to the extract and fermented for 12 hours at 20 °C (293 K; 68 °F). Alternatively, rye flour is boiled, mixed with rye malt, sugar, and baker's yeast and then fermented for 12 hours at 20 °C (293 K; 68 °F). The simplest industrial method produces kvass from

10395-420: The usual temperatures we encounter. It is often applied in shelf life estimation, sometimes wrongly. There is a widespread impression, for instance in industry, that "triple time" can be simulated in practice by increasing the temperature by 15 °C (27 °F), e.g., storing a product for one month at 35 °C (95 °F) simulates three months at 20 °C (68 °F). This is mathematically incorrect (if

10500-419: Was a growing interest in the use of fermentation for the production of functional foods and nutraceuticals, which have potential health benefits beyond basic nutrition. This led to the development of new fermentation processes and the use of probiotics and other functional ingredients. Overall, the period from 1930 onward saw significant advancements in the use of fermentation for industrial purposes, leading to

10605-443: Was lampooned in an anonymous publication by Justus von Liebig and Friedrich Wöhler . The turning point came when Louis Pasteur (1822–1895), during the 1850s and 1860s, repeated Schwann's experiments and showed fermentation is initiated by living organisms in a series of investigations. In 1857, Pasteur showed lactic acid fermentation is caused by living organisms. In 1860, he demonstrated how bacteria cause souring in milk,

10710-434: Was made from either brewer's spent grain or wort left to ferment in a closed container, but later, special kvass bread ( kaljaleib ) or industrially produced malt concentrate started to be used. Nowadays, kali generally is industrially produced with the use of pasteurization , the addition of preservatives , and artificial carbonation . In Finland, a fermented drink made from a mixture of rye flour and rye malt

10815-601: Was not until the California Gold Rush in the 1850s that ethanol was first used as a fuel in the United States. Rudolf Diesel demonstrated his engine, which could run on vegetable oils and ethanol, in 1895, but the widespread use of petroleum-based diesel engines made ethanol less popular as a fuel. In the 1970s, the oil crisis reignited interest in ethanol, and Brazil became a leader in ethanol production and use. The United States began producing ethanol on

10920-628: Was still being made in Öland farms up until 1935. In the mid-19th century, kvass was introduced in Xinjiang , where it became known as kavas ( Chinese : 格瓦斯 ; pinyin : géwǎsī ) and eventually became one of the region's signature drinks. It is usually consumed cold together with barbecue . In 1900, Russian merchant Ivan Churin founded Harbin Churin Food ( 秋林 Qiulin ) in Harbin , offering kvass and other specialities, and by 2009,

11025-490: Was ubiquitous in parts of Eastern Finland and was heated in the oven. It was called kalja (which can also be used to refer to small beer ) or vaasa (in Eastern Finnish ), while nowadays the drink is often known as kotikalja ( lit.   ' home kalja ' ) and is available in many work canteens, gas stations, and lower-end restaurants. Traditionally, kalja was usually made in households once

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