Yeast, a single-celled microorganism, boasts a variety of uses, primarily in food production, nutritional supplements, and scientific research.
Here are three key uses of yeast:
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Bread Making: Yeast, particularly Saccharomyces cerevisiae, is crucial for bread production. It ferments sugars in the dough, producing carbon dioxide, which causes the bread to rise and become light and airy. This is perhaps the most widely recognized application of yeast.
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Alcohol Production: Yeast is essential in brewing beer, making wine, and producing distilled spirits. Different strains of yeast are used for different alcoholic beverages, each contributing unique flavor profiles. During fermentation, yeast converts sugars into alcohol and carbon dioxide.
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Nutritional Supplement/Production of Nutritional Yeast: Yeast is also used to produce nutritional yeast, a deactivated yeast that is a popular vegan food product. Nutritional yeast is a good source of B vitamins, protein, and trace minerals. It's often used to add a cheesy or savory flavor to dishes.
