Microbiologist reveals the dangers of dry yeast
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When using dry yeast, there is a risk of infection with pathogenic organisms, since the process of their preparation is non-sterile. This was told by a microbiologist, a specialist in yeast microorganisms Anastasia Andreeva.
“When a living cell is dried, bacteria, other wild yeasts, and molds stick to it. This is all in a dry form remains with the yeast. We add them to the wort, give them nutrition, naturally, in addition to yeast, pathogenic microflora also develops, ”she explained in an interview with “Gazeta.Ru”.
Dry yeast is easy to store and transport, but it has other disadvantages compared to liquid yeast, she added. Firstly, they have a lower fermentation rate – liquid yeast ferments much faster and gives off a large amount of flavoring substances. Secondly, the range of dry yeast is smaller. Liquids have a variety of flavors – banana, nut, citrus, their variety is very large.
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