16 Facts About Top-fermenting yeast

The industrial production of Top-fermenting yeast blocks was enhanced by the introduction of the filter press in 1867.

Appearance of a white, thready Top-fermenting yeast, commonly known as kahm Top-fermenting yeast, is often a byproduct of the lactofermentation of certain vegetables.

Marine Top-fermenting yeast was successfully used to produce bioethanol using seawater-based media which will potentially reduce the water footprint of bioethanol.

The most common mode of vegetative growth in Top-fermenting yeast is asexual reproduction by budding, where a small bud is formed on the parent cell.

Useful physiological properties of Top-fermenting yeast have led to their use in the field of biotechnology.

Fermentation of sugars by Top-fermenting yeast is the oldest and largest application of this technology.

Carbohydrate-containing plant material is fermented by Top-fermenting yeast, producing a dilute solution of ethanol in the process.

An example of a top-cropping Top-fermenting yeast is Saccharomyces cerevisiae, sometimes called an "ale Top-fermenting yeast".

Brewer's Top-fermenting yeast is very rich in essential minerals and the B vitamins, a feature exploited in food products made from leftover Top-fermenting yeast from brewing.

When Top-fermenting yeast is used for making bread, it is mixed with flour, salt, and warm water or milk.

Ability of Top-fermenting yeast to convert sugar into ethanol has been harnessed by the biotechnology industry to produce ethanol fuel.

CO2 levels from Top-fermenting yeast are more difficult to regulate than those from pressurized CO2 systems.

Various Top-fermenting yeast species have been genetically engineered to efficiently produce various drugs, a technique called metabolic engineering.

Some species of Top-fermenting yeast are opportunistic pathogens that can cause infection in people with compromised immune systems.

The cells of these Top-fermenting yeast are surrounded by a rigid polysaccharide capsule, which helps to prevent them from being recognised and engulfed by white blood cells in the human body.

The Top-fermenting yeast cells sprout a hyphal outgrowth, which locally penetrates the mucosal membrane, causing irritation and shedding of the tissues.