yeast
unicellularwhitish coloniesasexual reproduction via budding (mitosis)
Yeast is a single-celled microorganism that is widely used in baking and brewing due to its ability to convert sugar into carbon dioxide gas and alcohol through the process of fermentation. There are various types of yeast, including baker’s yeast, brewer’s yeast, and nutritional yeast, each with different characteristics and uses.
In baking, yeast is commonly used as a leavening agent to make bread rise. The yeast feeds on the sugar in the dough and releases carbon dioxide gas, which gets trapped in the gluten structure of the dough. This creates little air pockets that cause the bread to rise and become fluffy.
In brewing, yeast plays a critical role in the production of beer, wine, and other alcoholic beverages. The yeast feeds on the sugars in the grain or fruit and converts it into alcohol and carbon dioxide gas. The type of yeast used can greatly affect the flavor and aroma of the final product.
Nutritional yeast is a deactivated form of yeast that is often used as a flavoring or nutritional supplement in vegetarian and vegan diets. It is a good source of protein, B-vitamins, and dietary fiber.
Overall, yeast is a versatile microorganism with many valuable uses in food production and nutrition.
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