Is there any functional difference between different yeast types, like those used for bread or alcohol making?

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Is there any functional difference between different yeast types, like those used for bread or alcohol making?

In: Biology

Yes. Different yeasts have better tolerance to certain environments. Some yeasts can live in higher acidity’s, ABV, or just taste different.

Yes. Different yeasts have better tolerance to certain environments. Some yeasts can live in higher acidity’s, ABV, or just taste different.

Yes. Bread yeast is better at producing carbon dioxide for making your bread nice and fluffy. Brewers yeast is better at making, you guessed it, alcohol, with less CO2 output.

Yeast turns sugar or starch into alcohol, and that process stops when either all the sugar/starch is gone or when the alcohol content gets too high for the yeast.

Baker’s yeast has a low tolerance for alcohol, so it basically gives itself alcohol poisoning at some point and you can’t make beer that contains more than say 2.5% alcohol.

Brewer’s yeast isn’t as sensitive and it will continue working even at higher concentrations.

You could probably bake using brewer’s yeast, but you can only make very weak alcoholic drinks with baker’s yeast.