LP16932-3
Yeast brewer's
Active
Description
Brewer's yeast (also known as brewing yeast) can mean any live yeast used in brewing. It can also mean yeast obtained as a by-product of brewing, dried and killed, and used as a dietary supplement for its B vitamin content.
Brewers classify yeasts as top-fermenting and bottom-fermenting. This distinction was introduced by the Dane Emil Christian Hansen. "Top-fermenting yeasts" are so called because they form a foam at the top of the wort during fermentation. They can produce higher alcohol concentrations and prefer higher temperatures, typically 16 to 24 °C (61 to 75 °F), producing fruitier, sweeter, ale-type beers. An example of a top-fermenting yeast is Saccharomyces cerevisiae, known to brewers as ale yeast. "Bottom-fermenting yeasts" are typically used to produce lager-type beers, though can also produce ale-type beers. These yeasts ferment more sugars, leaving a crisper taste, and grow well at low temperatures. An example of bottom fermenting yeast is Saccharomyces pastorianus, formerly known as Saccharomyces carlsbergensis.
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Source: Wikipedia, Brewer's yeast
Basic Part Properties
- Part Display Name
- Brewer's yeast
- Part Type
- Component (Describes the core component or analyte measured)
- Created On
- 2000-05-04
- Construct for LOINC Short Name
- Brewer's yeast
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Language Variants Get Info
| Tag | Language | Translation |
|---|---|---|
| zh-CN | Chinese (China) | 啤酒酵母 Synonyms: 布鲁尔氏酵母; |
| fr-CA | French (Canada) | Levure de bière |
| et-EE | Estonian (Estonia) | Pagaripärm |
| es-ES | Spanish (Spain) | Levadura de cerveza |
| it-IT | Italian (Italy) | Lievito di birra Synonyms: Lievito di Birra |
| tr-TR | Turkish (Turkey) | Bira mayası, Yeast brewer's |
| ru-RU | Russian (Russian Federation) | Дрожжи пивные Synonyms: Пивные дрожжи |
| nl-NL | Dutch (Netherlands) | brouwersgist |
| fr-BE | French (Belgium) | Levure de bière Synonyms: Levure de bière, f45 |
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