Yeast is something most people know; it's called yeast. Since ancient times, Chinese people have used yeast to brew wine, make seasonings , and leaven dough. However, many people are unclear about yeast, such as whether it's a fungus or a bacterium. Let's find out together.
Is yeast a fungus or a bacterium?
Yeast is not a bacterium, but a fungus, and moreover, a small number of single-celled fungi. Fungi encompass a wide variety of species, and yeast is one of the most representative of them.
Morphology of yeast
Yeast is a single-celled fungus that can survive in both aerobic and anaerobic environments, thus it is a facultative anaerobe. Its cell width (diameter) is approximately 2-6 μm, and its length is 5-30 μm, with some being even longer. Individual morphologies are diverse, with the most common being spherical, oval, elliptical, cylindrical, and sausage-shaped.
The role of yeast
1. The product is porous.
When yeast ferments in dough, it produces a large amount of carbon dioxide. This carbon dioxide remains in the gluten structure, making the food structure loose and porous, and increasing its volume.
2. Improve flavor
When yeast is added to dough, the dough ferments and undergoes a series of biochemical reactions that produce a unique bread-fermentation aroma.
3. Increase nutrition
The main component of yeast is protein, and it also contains essential amino acids, including a relatively high amount of lysine, which is lacking in grains. In addition, it contains a large amount of vitamins, especially B vitamins and nicotinic acid, which can improve the nutritional value of fermented foods.
4. Protect the liver
Yeast also contains a powerful antioxidant that can protect the liver and has a certain detoxification effect.
