[Stoves] easy fix new route fwd...based on experiencenotarmchair advice...

Kevin kchisholm at ca.inter.net
Sun Dec 16 23:10:17 CST 2012


Dear AD and Richard

I am not a Microbiologist, but my understanding of "yeast used for bread and brewing" is that it will thrive and grow under aerobic conditions, but that it can consume hexose sugars for sustenance under anaerobic conditions. Under these conditions, it produces mainly ethanol alcohol and CO2. In smaller quantities, say 5 to 10 gallons, the heat generation in normal fermentation is relatively small. However, when large vats of grape juice are being fermented, external cooling is required to keep the fermentation going within a desired temperature range. I also understand that the yeasts that can ferment hexose sugars to ethanol are unable to ferment pentose sugars to ethanol. 

What might be happening here is that "pure wine making yeast" may not function in the same manner as does the Yeast, or Yeast Blend, that the Guatemalans use for bread, and for softening "agricultural waste." It is well known that the fungus and bacteria that are active in composting can indeed raise temperatures very significantly. 

Note that there can also be "Bacterial Fermentation". The Belgians make a special beer that uses bacteria for fermentation. 

It would be very interesting indeed to get a sample of the Guatemalan Yeast, and have it analysed by a Microbiologist to determine the strains of fungus and bacteria present.

Best wishes,

Kevin
  ----- Original Message ----- 
  From: Anand Karve 
  To: Discussion of biomass cooking stoves 
  Sent: Sunday, December 16, 2012 11:50 PM
  Subject: Re: [Stoves] easy fix new route fwd...based on experiencenotarmchair advice...


  Dear Stovers,
  yeast is a fungus. Under natural conditions, yeasts lead a normal life as air breathing organisms. Under anaerobic conditions, yeast ferments sugar into alcohol. Therefore we have this preconceived notion that yeast can eat only sugar. It is obvious that under aerobic conditions yeast behaves like any other fungus and can eat lignin, cellulose, protein and fat.
  Yours
  A.D.Karve 


  On Mon, Dec 17, 2012 at 8:38 AM, Richard Stanley <rstanley at legacyfound.org> wrote:

    Dear Kevin, 


    In Guatemala Esvin Martin tells me that yeast is not only used  for bread, or wine. It is also  used for acceleration of decomposition in the production of organic fertilizers. Where Esvin has done tests for decomposition of materials for what is being dubbed in Guatemala, as Ecolena, he has  discovered  that yeast generates a higher termperature which in turn accelerates decomposition, softens the materials and allows them to be more easily compacted. 


    How this relates to the interaction of /dependence upon/  the yeast with sugars, is apparently not so much the issue as the fact that ti simply generates heat. How and through what reaction we have yet to discover but there is a traditon for using it over the past 5 years or so, in the preparation of organic fertilisers, according to Esvin. 


    I saw it in use and saw the blend and observed that indeed decomposition was accelerated with the result of a more flexible fiber matrix and hence a more compact briquette. The time observed was 8 days with use of the yeast and 18 + days for non yeast:,  same blend, same black plasic covering to same form, same climate/ sun/ temperature /humidity etc., conditions. 


    Admittedly there is a lot more to be understood here eh ? Will keep digging but in the mean time, its gaining some degree of acceptance in-practice.


    Look fwd to any technical explanations from your and other observer's side.   This really is a good research project for real science, to a very useful end. We could benefit from it everywhere they are making briquettes of this type for real, non donor assisted, sustainable  livlihoods in the real marketplace . ( Production is going on now in about 65 countries and counting at this point ).


    Thanks and anon,


    Richard Stanley
    de EEUU


    Esvin Martin
    de 
    Guatemala
    ================================= 



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