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Yeast is a microbial organism widely used in biotechnology and the food industry. It is characterized by its ability to ferment, converting sugars into alcohol and carbon dioxide. Yeast is commonly employed in baking for the production of bread and pastries, as well as in brewing and winemaking for alcohol fermentation. It is rich in proteins, vitamins, and minerals and has a long history in human nutrition. Yeast also plays a crucial role in the production of biofuels and various biotechnological applications.


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Ian Fischer

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Yeast is a leavening and fermentation agent that is a single-celled plant which can convert sugar to carbon dioxide. It is used as a leavening agent in bread and dough-type mixtures. It provides flavor and a tender crust. It has slow action as a leavening agent. One pound of active dry yeast replaces approximately 2 lb of fresh yeast. Selected yeast strains are used in wine fermentation.