A Summary in the History of Yeast

Yeast is one of man’s oldest microorganism. In fact, the development and use of yeast was used before the development of any type of written language. Yeast, a eukaryotic, single celled microorganism is classified as a members of the fungus kingdom.  Yeast can come in various sizes and can reproduce by mitosis. Most commonly used in the fermentation process of mead, beer, wine and cider, it can also be used to make bread. Starting in ancient Egypt, the use of yeast has been engraved in hieroglyphics. The use of yeast is over 5,000 years old for the same purposes it is used for now. Bakers of the ancient times used yeast to leaven their breads and the to produce alcohol.  Breads were experimented with honeys, eggs, dates, seeds, and spices to provide a plethora of choices.  Breads were often shaped into different animal shapes for everyday consumption and significant to rituals and festivals. Leaven, a biblical term, is a soft dough like medium. A small portion of this dough was used to start other doughs. This cycle of creation helped evolve the yeasts into what they are now. Only strong, flavorful types survived. With these starters and accidental contamination with fruit juices or juices containing sugar, alcoholic beverages were created. With the adaptation of technology, processing, manufacturing and other industries evolving over time, so has the use, process and creation of yeast. It wasn’t until 1676 that Anton Van Leeuwenhoek developed the first microscope. This allowed Louis Pasteur of 1859 to discover how yeas worked. With this development, yeast production began to begin. The first step is to select a yeast cell from a desired strain. The cell must be healthy and athletic. From here, the cell is planted in vitro into a sterile test tube. The test tube contains the nutrients that the cell will need to grow and survive. The cell than grows and multiplies. Once the cells are reproduced they are transferred to flasks filled with a liquid mixture called wort. Wort is a nutrient- rich growth containing sugars and other sources of minerals and vitamins to begin fermentation. From here yeast splits off into different applications.  

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