title: "Kweeken"
text: "Dit Uurt Kweeken kumt fan \"dit wat h\u00f6m \u00f6nern iin \u00f6n't Fat ofset\" (Sair Boy Peter M\u00f6ller iin \u00f6n sin Uurterbok).\n\u00dcp Platd\u00fctsk jit dit Gest, \u00fcp engelsk yeast (Dit wat \u0101pgiar, fan ), latiinsk Saccharomyces cerevisiae, d\u00fctsk Hefe, hiir t\u00f6 di mikrobiel Swaampen.\nDi greeksk Aartennoom Saccharomyces meent sa fuul \u00fcs Sokerswaamp.\n\nDi Selen sen rund bit ov\u0101l en haa en D\u00f6\u00f6rmeeter fan fif bit tain Mikromeetern. Muar uur ja fan en Aart fan Blostring, en dit kumt fan W\u0101remker en Niaring sa \u00fcs Soker.\n\nFuarjai en Kweekenbruar\nEn Fuarjai fuar en Kweekenbruar ken em gur maaki \u00fcs jir f\u00f6ligt:\n1 Liiter Weeter \u00fcp Skentemperatuur bring (Ek mener \u00fcs 28\u00b0C ek muar \u00fcs 42\u00b0C, dit slaaget me 37\u00b0C), dit iin \u00f6n en Fat d\u00f6, diar tau Stek Kweeken iinr\u00f6\u00f6ri en gur Skiar Soker sa \u00fcs 600 Gram Weeten- of Dinkelmeel diar iinr\u00f6\u00f6ri.\nDitdiari me en Hundok ofdeek en en St\u00fcn teef.\n\nDes Fuarjai kumt da iin \u00f6n en \u00fc\u0111er Fat, hur em Kuurner fuar sin Bruar me en gurt Skiar Saalt iin \u00f6n Weeter heer, dat dit wuk uur. Dit Hiili uur da sa lung me muar Meel \u0101pfelt, bit em dit knet en iin \u00f6n Bruaforemern fel ken.\nAchter\u00f6n kum di Foremern iin \u00f6n en Baakaurn, me en bet Temperatuur (Ombi 50\u00b0C), en diar let em dit jit en St\u00fcn \u0101pgung. \nWan di St\u00fcn forgingen es, ken em dit baak.\n\nDosiaring fuar Bruarjai \n\nBi Kweekenjai kum 3 bis 6 % (meeten t\u00f6 dit Meel) iin \u00f6n di Jai. Wan muar Fet iin \u00f6n di Jai es, ken dit uk 8% uur, aurdat mener Weeter diarbenen es, wan muar Fet fuarkumt. Weeter es man fuar di Kweeken n\u00f6\u00f6rig.\n\nBi Fuarjai leengi normaal 1\u20132 % Kweeken. Wan em niin Malz heer, nemt em Soker \u00fcs jaar Iit. Backmalz.\n\nHanelsforemen fan Kweeken \n\nKweeken uur \u00fcs fersk Kweeken (Blokforem), dr\u00fcch Kweeken (Ken em 1 Jaariin \u00f6n di Skaap haa) of wiit Kweeken \u00f6nb\u00f6\u00f6ren. Dr\u00fcch Kweeken uur dit Weeter \u00fcttain, en dat ja aarberi, es fuar't Miist Kemii n\u00f6\u00f6rig (Astronautenkweeken), dat ja ek \u00fctdr\u00fcgi en sterewi. En 7 Gram-P\u00f6\u00f6s fan sok Dr\u00fcchkweeken ken ombi sa fuul \u00fcs en hualev Stek fan 42,5g fersk Kweeken.\n\n\u00d6n't Beest ken em sin Kweeken fersk koopi. Wan em di \u00fctpaket, da h\u0101remt di rocht gur, en dit \u00f6\u00f6wet uk di N\u00f6\u00f6s.\n\nWan em niin Kweeken nem wel, ken em uk Ferment koopi.\n\nNiaringswerten\n\nPres- of Fersk-Kweeken \nJe 100\u00a0Gramm:\n Brenwert 439\u00a0kJ (105\u00a0kcal), Weeter 73\u00a0g, Eiwit 16,7\u00a0g, Fet 1,18\u00a0g, Kohlenhydraaten 6,72\u00a0g davon: Balaststofi 0,3\u00a0g\n Miner\u0101lien: K\u0101lium 649\u00a0mg, Phosphor 605\u00a0mg, Calcium 28\u00a0mg, N\u0101trium 34\u00a0mg, Iirsen 4,9\u00a0mg,\n Vitamiini: Niaciin (B3) 17,4\u00a0mg, Pantotheens\u00fc\u00fcri (B5) 3,46\u00a0mg, Thiamiin (B1) 1,43\u00a0mg, Riboflaviin (B2) 2,31\u00a0mg, Fols\u00fc\u00fcri (B9) 1,02\u00a0mg, Biotiin 0,033 mg\n\nP\u00f6\u00f6sen- of Dr\u00fcch-Kweeken \nJe 100\u00a0Gramm:\n Brenwert 1361\u00a0kJ (325\u00a0kcal), Weeter 5,1\u00a0g, Eiwit 40,4\u00a0g, Fet 7,61\u00a0g, Kohlenhydraati 41,2\u00a0g davon: Balaststofi 26,9\u00a0g\n Miner\u0101lien: K\u0101lium 955\u00a0mg, Phosphor 637\u00a0mg, Magneesium 54\u00a0mg, Calcium 30\u00a0mg, N\u0101trium 51\u00a0mg, Sink 7,94\u00a0mg, Iirsen 2,17\u00a0mg, Mang\u0101n 0,31\u00a0mg, K\u00f6\u00f6per 436\u00a0\u00b5g, Seleen 7,9\u00a0\u00b5g\n Vitamiini: Niaciin (B3) 40,2\u00a0mg, Pantotheens\u00fc\u00fcri (B5) 13,5\u00a0mg, Thiamiin (B1) 10,99\u00a0mg, Pyridoxiin (B6) 1,5\u00a0mg, Riboflaviin (B2) 4\u00a0mg, Fols\u00fc\u00fcri (B9) 2,34\u00a0mg\n\nKweeken \u00fcs Tableten \n\nJe 100\u00a0Gramm:\n Brenwert 1440\u00a0kJ (344 kcal), Weeter 6\u00a0g, Eiwit 47,6\u00a0g, Fet 1,3\u00a0g, Kohlenhydraaten 36,1\u00a0g diarfan: Balaststofi 0,8\u00a0g\n Miner\u0101lien: K\u0101lium 1,41\u00a0g, Phosphor 1,9\u00a0g, Iirsen 17,6\u00a0mg, Mang\u0101n 0,53\u00a0mg\n Vitamiini: Niaciin (B3) 44,8\u00a0mg, Pantothens\u00fc\u00fcri (B5) 7,21\u00a0mg, Thiamiin (B1) 12\u00a0mg, Pyridoxiin (B6) 4,41\u00a0mg, Riboflaviin (B2) 3,17\u00a0mg, Fols\u00fc\u00fcri (B9) 3,17\u00a0mg\n\nLiteratur \n T.Satyanarayana en G.Kunze: Yeast Biotechnology: Diversity and Applications. Springer. 2009.  Google Books\n\nWeblinks \n\n Eintrag zu Backhefe bei DiArk (engl.)\n hefefinder.de \u2013 Forschungsprojekt des Fachgebiets Mikrobiologie der Forschungsanstalt Geisenheim zu Hefen\n Backhefe-Seite\n DRYGIN (Data Repository of Yeast Genetic Interactions)\n Cell cycle and metabolic cycle regulated transcription in yeast\n Yeast Resource Center Public Data Repository\n BioPIXIE\n BioGRID: A General Repository for Saccharomyces cerevisiae Interactions\n YEASTRACT (Yeast Search for Transcriptional Regulators And Consensus Tracking)\n Internetseite des Deutschen Verbandes der Hefeindustrie mit Verbraucherinformationen zu Backhefe\nUrsprungsland Patagonien\nMagnetische Backhefe\n\nEinzelnachweise \n\nIit en Drink"