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View free testsFood Microbiology
A single-celled microorganism (a type of fungus) that can turn sugar into carbon dioxide gas and alcohol through fermentation.
Yeast is what makes bread dough rise and gives idli and dosa batter its light, fluffy texture after fermenting overnight.
The controlled use of microorganisms or their enzymes to convert food substrates, producing acids, alcohol, gas and flavour compounds.
Gram-positive, non-sporing bacteria producing lactic acid as the main fermentation product — Lactobacillus, Lactococcus, Streptococcus, Leuconostoc, Pediococcus.
