Yeast

Name:
Yeast
Detailed information:
Unicellular organisms known as saccharomycetaceae. The following description applies to the cultured commercial product and not to various wild varieties.

Chemistry name:	barm
Properties:
Yellowish-white, viscid liquid or soft mass, flakes, or granules, consisting of cells and spores of Saccharomyces cerevisiae.
Derivation:
A ferment obtained in brewing. Yeasts induce fermentation by enzymes (zymases) that convert glucose and other carbohydrates into carbon dioxide and water in the presence of oxygen or into alcohol and carbon dioxide (or lactic acid) in the absence of oxygen.
Grade:
Technical, brewers', cooking, compressed (contains about 74% moisture), dried, NF (contains no starch or filler, not more than 7% moisture nor more than 8% ash). Also graded according to vitamin B1 content.
Use:
Fermentation of sugars, molasses, and cereals for alcohol; brewing; baking; food supplement; protein biosynthesis from many carbonaceous and nitrogenous materials, including petroleum; source of vitamins, enzymes, nucleic acids, etc.; biochemical research.

See Bacteria; Fermentation.