Yeast Experimentation

In dealing with a cell like yeast, it occurs to me that there are a lot of questions in my mind about what causes yeast to grow. All cells need the proper environment to grow. They need food, the correct temperature and the right fluid / gas exchange. Given the proper environment, cells will divide, consuming nutrients and producing a preferred product. For yeast, the product would be CO2 for baking, or alcohol in beer making. Different types of yeast you would assume would need different food and may change characteristics based on the environment. We know in our work at Kairos Instruments, that hematopoietic stem cells for example are said to need a niche, a special place, to grow and divide to produce cells for our blood system. In the case of yeast, an environment without oxygen allows the cell to consume sugar and produce alcohol, but in the presence of oxygen, no or little alcohol is produced. So, environmental conditions effect the outcome of cell division. A question to be answered then is what nutrients and how much are needed to establish good growth. A second issue is the temperature. Most lager yeasts need a colder temperature to work properly and most ales work best around room temperature. Changes in temperature affect the yeast efficiency and in many cases the flavor component will also be affected. The next issue in my mind is the amount of yeast present in the experiment. In many cell types, if the starter … Continue reading