Vegetative reproduction by fission is characteristicIn this article we will discuss about the yeast:- 1. Origin of Yeast 2. Reproduction in Yeast 3. Life Cycles 4. Growth Requirements. Origin of Yeast: What is a yeast? The origin of the word in many languages relates primarily to its ability to ferment. The English "yeast" and the Dutch "gist" are derived from [...]
In this article we will discuss about the yeast used in bakery foods:- 1. Effect of Ingredients and Processing on Yeast Performance 2. Forms of Yeast Used in Baking 3. Use of Yeast in Special Dough Systems 4. Performance and 5. Determination. Effect of Ingredients and Processing on Yeast Performance: Recent studies have dealt with a larger number of variables [...]
In this article we will discuss about the submerged vinegar fermentation process using frings acetator. The first commercial equipment for the submerged process was described by Hromatka (1952). The basic patent emphasizes the need for uninterrupted aeration of the fermentation with fine bubbles as the necessary conditions for the production of satisfactory vinegar of high concentration. The process was further [...]