Industrial Uses of Yeast and Benefits

What is YEAST? And What is its Connection with Industry?

Do you know there have been discoveries of the remains of wine with an age close to 7000 years? In ancient times, humans accidentally discovered the fermented beverages. The production of beer and wine are just a few examples of many drinks resulting from the action of YEAST.

YEAST is a single cell microorganism that has a wide range of applications in industrial use. It’s used as alternative sources of high nutritional value proteins, enzymes and vitamins, and has numerous applications in the health food industry as flavoring agent, as food additives, and as a conditioner.

Saccharomyces cerevisiae remains by far the most widely used industrial yeast species to date. Aside from Saccharomyces cerevisiae, Scheffersomyces stipitis, Yarrowia lipolytica, Kluyveromyces lactis, and Dekkera bruxellensis also have valuable contributors to industrial fermentation processes.

Fermentation is any metabolic process in which microorganism’s activity creates a desirable change in food and beverages. From a point of biochemical view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. Yeast performs fermentation to obtain energy by converting sugar into alcohol. Whether it’s increasing flavor, preserving foodstuffs, providing health benefits. It creates chemical conservation process in which molecules (glucose) are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer, a process around 10,000 years old. Yeast fermentation needs the conditions of aerobic (with oxygen or air) environment to thrive. This process modified the original materials into organophyly, physically and nutritionally in product of food beverages.

Types of Industrial Yeast

Yeast products that are commercially available as freeze-dried powders and off-white cream yeast as liquid formation. Those yeast further processed into some categories.

  • Compressed yeast is soft beige solid block with limited storage properties and widely used form of commercially.
  • Active dry yeast is dried yeast appears in granules or beads that needs to be rehydrated before it can be used.
  • Instant yeast is vacuum packed fine powder that has become popular in home bread making and easy to use.

Focus Industries

  1. Potable ethanol – beer, cider, wine and spirits
  2. Industrial ethanol – fuel, pharmaceuticals, sterilant and solvents
  3. Baker’s yeast-biomass (human and animal feeds), flavoring and carbon dioxide
  4. Yeast extracts – cell walls, membranes, mannans, glucans, vitamins and food flavorings
  5. Heterologous proteins and peptides
  6. A plethora of medicinal applications insulin, interferon, vitamin supplements

YEAST used in Food & Beverages

Saccharomyces makes positive contributions to the fermentation of foods and beverages more so than many other yeast species. The differing species can be used per different purposes with their genetic diversity.

When you select starter yeast in food and beverage making, the most important factors are exhaustion of sugar potential and high fermentation activity, growth at high sugar concentrations, tolerance to ethanol and acidity, resistance and low production of sulphur dioxide, low production of hydrogen sulphide, acetic acid and acetaldehyde, resistance to killer toxins and good enzymatic profile to improve aroma.

Baker’s Yeast: Baked goods like bread rise because of the presence of yeast as a raising, or leavening, agent. The most common yeast used in bread making is Saccharomyces cerevisiae. It feeds on the sugars present in the bread dough, producing the gas carbon dioxide. This forms bubbles within the dough, causing it to expand. Other ingredients in the mixture have an effect on the speed of the fermentation – sugar and eggs speed it up; fats and salt slow it down.

Brewing Yeast: Several different yeasts are used in brewing beer, where they ferment the sugars present in malted barley to produce alcohol. One of the most common is Saccharomyces cerevisiae, the same strain used in bread making; this is used to make ale-type beers and is known as a top-fermenting yeast as it forms a foam on the top of the brew. Bottom-fermenting yeasts, such as Saccharomyces pastorianus, are more commonly used to make lagers. They ferment more of the sugars in the mixture than top-fermenting yeasts, giving a cleaner taste.

Winemaking Yeast: The alcohol in wine is formed by the fermentation of the sugars in grape juice, with carbon dioxide as a byproduct. Yeast is naturally present on grape skins, and this alone can be sufficient for the fermentation of sugars to alcohol to occur. A pure yeast culture, most often Saccharomyces cerevisiae, is usually added to ensure the fermentation is reliable. Sparkling wine is made by adding further yeast to the wine when it is bottled. The carbon dioxide formed in this second fermentation is trapped as bubbles.

Brewers and wine makers can select different strains of yeast to produce different alcohol contents in their fermented beverages, which range from 5 percent to 21 percent of alcohol by volume. For beverages with higher concentrations of alcohol (like liquors), the fermented products must be distilled.

Benefits of Using YEAST

If you are concern about healthy foods that are produce by using microorganisms, yeasts have an impeccably good records to prove the statement. With respect to the field of food safety, unlike many bacteria and viruses, yeasts are not known as aggressive infectious pathogens.

  • Yeasts are rarely associated with foodborne gastroenteritis or other foodborne infections or intoxications.
  • The persistence of non-Saccharomyces yeasts during fermentation depends upon many factors, such as fermentation temperature, nutrient availability, inoculum strength of Saccharomyces, use and levels of Sulphur dioxide and the quantity and identity of microorganisms initially present on the grapes.
  • There is an increasing interest to use to improve the nutritional and/or health-promoting qualities of foods.

Benefits of Natural yeast

Natural yeasts are found worldwide in soils and on plant surfaces and are especially abundant in sugary mediums such as flower nectar and fruits. Due to genetic and phenotypic diversity of natural yeast, they are desirable that the best yeast strain colonizes and dominates the beverage treatment process. There are more health issues with genetically modified yeast, and according to the current food law regulations genetically foods are not acceptable state.

Here the health benefits that can be prove the slow raising process of natural yeast,

  1. Natural yeast slows digestion to help you feel full longer, making it a natural way to eat less.
  2. The organic acids produced during natural yeast fermentation lower the glycemic index of bread.
  3. Natural yeast lowers the body’s glycemic response to all carbohydrates.

Drawbacks and Low-Quality Yeast

Low quality yeast giving human health issues when presence in foods. That can be range of allergic and hypersensitive reactions, migraines, respiratory problems, chronic fatigue syndrome, dysfunctional gut syndrome, irritable bowel syndrome and gut dysbiosis are prominent among these disorders.

Other than that, environmental conditions during fermentation or propagation are often harsh for yeast cells, which are fluctuations in dissolved oxygen concentration, pH, osmolarity, ethanol concentration, nutrient supply, and temperature.

FLTR for Yeast applications

FLTR work with YEAST products and mainly focus on Food and Beverage Industry. You can choose wide range of certified natural YEAST products for the application of beverage treatment and yeast nutrition to suit your needs.

To find out more here are some FLTR Yeast solution collections with varieties; SIHA Active Yeast 10 (Red Roman),SIHA Active Yeast 3,SIHA Active Yeast 6 (Distillery Yeast), SIHA Terra Rosso, SIHA White Arome

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