Industrial Uses of Yeast Brewing and Distilling
Explore the industrial applications of yeast in brewing and distilling processes in this 28-minute virtual lecture by renowned brewing scientist Dr. Graham Stewart. Delve into the economic significance of yeast in ethanol production, particularly for potable alcohol. Learn about the main features of Saccharomyces yeast cells, the objectives of wort fermentations, and the differences between brewing and distilling processes. Discover the intricacies of sugar and amino acid uptake by yeast cells, mitochondrial structure, and the importance of respiratory sufficient and deficient mutants. Examine yeast flocculation, including dominant FLO genes and other flocculation types, as well as bacterial-induced flocculation. Gain insights from recent publications on brewing and distilling yeasts to enhance your understanding of industrial microbiology.