Description
What Is Yeast?
- Definition: Single-celled fungi, most commonly Saccharomyces cerevisiae.
- Nature: Eukaryotic, reproduces by budding.
- Forms available: Active dry yeast, instant yeast, fresh yeast, nutritional yeast, brewer’s yeast.
Key Benefits
- Fermentation: Converts sugars into alcohol and carbon dioxide.
- Leavening: Produces CO₂ that makes bread rise and gives airy texture.
- Flavor development: Generates organic acids, esters, and alcohols that enhance taste.
- Nutritional value: Rich in B-vitamins, proteins, and minerals (nutritional yeast).
- Biotechnological role: Used in production of bioethanol, enzymes, and recombinant proteins.
Functional Roles
| Function | Description |
| Leavening agent | Produces CO₂ for bread and bakery rise |
| Fermentation agent | Converts sugars into ethanol and flavor compounds in beer, wine, spirits |
| Nutrient source | Provides proteins, amino acids, and vitamins (nutritional yeast) |
| Flavor enhancer | Adds savory, umami notes in food formulations |
| Biotech tool | Used in enzyme production, vaccines, and bioethanol |
Applications by Industry
- Food & Beverage
- Bread, pizza, cakes: Leavening and flavor development
- Beer, wine, spirits: Alcoholic fermentation
- Nutritional yeast: Vegan protein and vitamin source
- Pharmaceuticals
- Probiotics, vaccines, recombinant proteins: Yeast as a host organism
- Cosmetics
- Skin care formulations: Yeast extracts for hydration and antioxidant properties
- Industrial
- Bioethanol, bioplastics, enzymes: Sustainable production processes
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