Yeast in Beer

When it comes to yeast, the first thing that comes to mind is that we usually use steamed bread, bread, and cakes that are fermentable. The nutrients it contains have the functions of losing weight and strengthening the body, and it is also a good oxidant, which can protect the liver. Also, it also has anti-aging effects in biopharmaceuticals.

First of all, let's understand yeast, which generally refers to various unicellular fungi that can ferment sugars, not a unit of phylogenetic classification. It is an invisible single-celled microorganism that can ferment sugar into alcohol and carbon dioxide. It is a typical heterotrophic facultative anaerobic microorganism. Often used in the alcohol brewing or bread baking industry.

In beer, yeast is a must for brewing. It has the greatest impact on the flavor of beer, and it is also the reason why beer foams, without which no beer can be brewed. The sugars produced in the brewing process need to be fermented by adding yeast to produce beer.

The width (diameter) of yeast cells is about 2~6μm, the length is 5~30μm, and some are longer, and the individual shapes are spherical, oval, elliptical, columnar, and sausage-shaped. The reproductive mode of yeast is divided into two categories: asexual reproduction and sexual reproduction.

There would be no beer without yeast, which converts the sugars in the barley into alcohol and carbon dioxide. This is the core of the whole winemaking, like wine can not do without grapes, of course, only for the sake of beer. It is not necessary for the brewing of sweet liquor, because the root mold in the liquor koji can be realized, and the root mold is anaerobic respiration to produce alcohol and carbon dioxide.

speaking, fermenting yeast and koji are not the same thing. Yeast contains yeast and can grow in both aerobic and anaerobic environments. Yeasts are facultative anaerobes that, in the presence of oxygen, break down sugars into carbon dioxide and water. Yeast grows faster in the presence of oxygen. In the absence of oxygen, yeast breaks down sugar into alcohol and carbon dioxide. In solid-state fermented wine, koji is made from barley, wheat or peas. Solid block or loose powder saccharification starter made of Aspergillus, yeast, etc. as fermentation catalyst, which contains many molds, which are a variety of mold symbionts, which can convert starch in raw materials into fermentable sugars and then produce alcohol.