Download to read offline
Uploaded byTahir Ali,Punjab University Lahore
What is Yeast and its uses slideshare.
This document discusses the industrial uses of yeasts. Yeast is commonly used to produce ethyl alcohol through the fermentation of carbohydrates from materials like corn, molasses, sugar beets and grapes. Saccharomyces cerevisiae yeast strains are typically used for fermentation. Fermentation involves the breakdown of starches and sugars by yeast into carbon dioxide and ethyl alcohol in the absence of oxygen. Yeast is also used in baking to leaven bread as it produces carbon dioxide during fermentation, causing the bread to rise. Different yeast strains provide unique flavors and qualities to bread. Yeast has nutritional value as a source of protein, vitamins and minerals for humans. It is also used medicinally to lower cholesterol
More Related Content
Similar to What is Yeast and its uses slideshare.
More from Tahir Ali,Punjab University Lahore
What is Yeast and its uses slideshare.
- 1. Introduction Fiza Sajjad Roll no: 899 (023789) Semester 7th Department : Zoology
- 2.
- 3. Introduction One of themost important use of yeast is in the production of ethyl alcohol from carbohydrate materials. This fermentation process is used by brewers of malt beverages, distillers, bakers, wine makers, chemical manufacturers, and many others.
- 4. Alcohol Fermentations • Nextto water, alcohol is the most common solvent and raw material used in the laboratory and chemical industry. • Ethyl alcohol is manufactured by the fermentation of carbohydrates by yeast • Corn, molasses, sugar beets, potatoes, and grapes are some of the raw materials.
- 5. The Organism • Selectedstrains of Saccharomyces cerevisiae are commonly used for the fermentation. Reaction
- 6. Fermentation Breakdown of starchand sugar by yeast into carbon dioxide and ethyl alcohol in the absence of oxygen is called alcoholic fermentation. The alcohol is the major ingredient in brewing industry
- 7. Baker’s Yeast • Inmodern baking practice, yeast is mixed with flour . The process of fermentation starts .The bread swells up and becomes spongy due to the pressure exerted by accumulated carbon dioxide
- 8. Flavour and qualityof bread is attained by selecting different strains of yeast
- 9. Food Yeasts • Yeastis a good source of protein, B vitamins, and minerals. • Yeast intended as a nutritional supplement is often sold as “nutritional yeast” or “yeast extract.”
- 10. Use in medicine •Lowering high cholesterol. Research showed that taking a specific red yeast product for two to three months could significantly lower total and “bad cholesterol” (low-density lipoprotein (LDL) • They are also utilized in medicine as a source of enzymes • Yeast causes Lowering of high cholesterol and triglyceride levels caused by human immunodeficiency virus (HIV) disease (AIDS).