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Cultured yeast, pure yeast,
pure-culture yeast, selected yeast,
de.: Reinzuchthefen
Cultured yeasts or pure yeasts are yeast strains cultured
and optimised for certain uses. They only consist of one strain of yeast
and do not contain mould, bacteria or other
yeasts.
Cultured yeasts are supposed to change a
food
positively. Natural or wild yeasts always consist of a mixture of different
yeast strains. Each strain has its own characteristics and
effects foods in different ways. When wild yeasts are used in food production
it is unknown which strain will reproduce fastest and what the effect on the food will be.
Quality,
smell
and
taste
of the finished product may vary and are basically left to chance. In professional food
production cultured yeasts are used to prevent this.
A yeast strain is selected depending on the purpose and desired outcome
and does not have to compete with other yeasts.
Types of cultured yeasts
Depending on their use and character yeasts are separated in several subcategories:
-
wine yeast
-
brewing yeast
-
top-fermented yeast
-
bottom-fermented yeast
-
baker's yeast
-
active dry yeast
-
liquid yeast
-
compressed yeast
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