CO2 as gas and ethanol

Commercially, yeast extract is most commonly made by adding salt to a yeast suspension to make the liquid hypertonic, which causes the enzymes in the yeast cells to start breaking down its own cell walls and release the fluids contained within the cells. This is called autolyzation, or self digestion. Gently heating the liquid aids further enzymatic breakdown of complex proteins into simpler amino acids. The remaining pieces of cell walls (yeast hulls) and other residual solids are then filtered off, leaving the liquid extract. The extract can be reduced to a paste, such as found in commercial products like Marmite or Vegemite, or dried into a powder.

Another method of yeast extraction can be easily achieved at home by using a papaya enzyme (papain), or a pineapple enzyme (bromelain, found in meat tenderizers) to aid in the yeast cell autolyzation process. Both the vegetable enzymes and the yeast enzymes will be much more active if the broth is slowly heated to about 50 degrees C, and held at that temperature for a few hours.

Or you could simply warm a yeast suspension to 50 C for 24 hours or more. That would also produce a fairly high yield of yeast extract, without the high salt content of commercial products. At 55 C and higher temperatures, however, the enzymes will deactivate, stopping the autolyzation process.

nutrition :)

furmentation i think that how i spell it

It doesn't.

Yeast makes the crust rise.

Bakers yeast (also known as Brewer's yeast -- it's the same organism) is a single-celled microorganism. It thrives when the pH is slightly acidic -- pH 4.5 is best. However, it will grow over a wide range, even when the pH is slightly basic. However, it will slow down as the pH gets farther from 4.5. If the pH gets too acidic or too basic, the yeast just won't grow. For bakers, the last point is the most important. A neutral to slightly acid pH will give the fastest rate of fermentation, all other things being equal. Luckily, for breadmakers, this isn't a problem unless you start adding exotic ingredients to the mix. Yeast does just fine with the pH of most bread recipes. For breadmaking, the temperature of the rise is more important than the pH.

Viruses are not used in the process of making yeast. Yeast itself is a microscopic organism which thrives on sugar and helps bread to rise when baked.

People have used yeast, undoubtedly one of the earliest domesticated organisms, for controlled fermentation of food and drink and for leavening in baking throughout recorded history. Today, they are also used in a variety of commercial fermentation and biomass conversion processes. Their usefulness is based on their ability to convert sugars and other carbon sources into ethanol in the absence of air (anaerobic), and into carbon dioxide and water in the presence of air (aerobic). Ethanol is a valuable alternative to petroleum as a fuel and as a raw material for the manufacturing of many important commercial chemicals. Yeast is also good food. It is rich in protein and is an uncommonly good source of the B vitamins. It provides a valuable source of nutrients that are important in low-meat or vegetarian diets. But while few emanations from the kitchen are quite as tantalizing as the yeasty aroma of baking bread, most people agree that pure yeast tastes pretty bad. Other genera of yeast also have practical uses. Some can use hydrocarbons, such as petroleum, as a carbon source. These organisms can literally convert petroleum into protein. They are being used to remove petroleum as a pollutant from the environment and to convert low-grade hydrocarbons into protein for consumption by animals.

cytoplasm

the yeast makes whatever you are baking rise by creating carbon dioxide which then makes lots of bubbles in whatever you are baking which causes it to be nice and big and fluffy and not stodgy and dense( in other words it makes it edible)

No, sugar is NOT necessary when making yeast bread. Yeast has enough simple sugars in flour to grow and multiply.

makebread.com.au

my dick

yeast is the thing that makes bread fluffy

Ginger beer, bread, beer, alcahol products, cheese, sauerkraut, kim chi, and yoghurt

Yes contains DNA.

You can go down to your local bakery, they might sell you a pound package. I pay about $8 for the pound. KEEP IT IN THE FREEZER, as it gets old on the shelf. Inactive yeast will ruin your project. Learn to figure out if your yeast is good. Small packages bought in the store have an expiration date on them. For a reason.

Yeast is only used in bread products. It causes the fermentation process, which causes the breads to rise.

No, potatoes definitely do not contain yeast. Yeast is a rising agent added to flour to help it rise - and that makes bread.

But no, yeast is not made from potatoes and is a micro-organism, in fact a fungi, that's cultivated and is purchased in small packets which we then add to flour to make bread.

With the exception of local and craft beers, most U.S. beers are filtered to remove yeast, or render yeast inactive by heat. This is done to extend the shelf life of the beer. Beer that is not filtered/pasteurized is typically called cask ale.These brewers use isinglass as a fining agent to clear 'live' beers (those not pasteurised) of haze. The beer is then 'racked' to leave the yeast sediment behind.

It is grown as yeast is a kind of fungus.

Dumb, stupid

go to http://www.articlesbase.com/diseases-and-conditions-articles/what-can-a-yeast-infection-do-to-your-body-371691.html

Some examples of leavening agents include yeast, baking powder and eggs. Leaving agents chemically react to add air and make the food rise.