What kind of additive does yeast belong to?

Yeast is food. Yeast is a microorganism. Yeast (Pinyin: Chinese mainland: Ji à om incarnation, Taiwan Province Province: Xi à om incarnation; Incarnation; Note: Chinese mainland: ㄐㄧㄠㄇㄨˇ, Taiwan Province Province :ㄒㄧㄠㄨˇ; English: Yeast is a non-taxonomic term, which refers to various unicellular fungi that can ferment sugar. Different yeasts are heterogeneous in evolution and classification. There are many kinds of yeasts, about 56 genera and more than 500 species are known.

Some yeasts can reproduce asexually by budding or sexually by forming spores. Yeast is often used in alcohol brewing or bread baking industry. At present, there are more than 1500 kinds of yeasts, most of which are classified as Ascomycetes. Yeast belongs to facultative anaerobic bacteria.

Extended data

Yeast used for brewing beer can be divided into two types according to different fermentation types: beer yeast and beer yeast.

In the process of fermentation, Eryeast will slowly rise to the surface of beer, so it is also called topfermentingyeast.

The most commonly used yeast is Saccharomyces cerevisiae.

Beer fermented by yeast Al includes Al beer, malt beer and dark beer.

Storage yeast (cellar yeast) is used for bottom fermentation.

Compared with the upper fermentation method, the lower fermentation temperature and longer fermentation time are often used.

At the end of fermentation, the yeast sinks to the bottom of the barrel, so the color of beer is more transparent.

Casper yeast is a typical commonly used beer yeast.

Now, Erwinia yeast and cellar yeast have been reclassified as Saccharomyces cerevisiae.

In addition, there are many kinds of yeasts used for alcohol brewing to meet the needs of different processes and tastes.

At present.

Various breeding techniques have been introduced into the breeding of excellent strains; With the addition of genetically engineered bacteria technology, natural yeast strains have new characteristics that they do not have.

It is reported that yeast engineering bacteria transformed with Aspergillus Niger glucoamylase gene can decompose and utilize native starch more effectively.

Baidu Encyclopedia-Yeast