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  2. Fleischmann's Yeast - Wikipedia

    en.wikipedia.org/wiki/Fleischmann's_yeast

    Fleischmann's Yeast is an American brand of yeast founded by Hungarian-American businessman Charles Louis Fleischmann. It is currently owned by Associated British Foods and is sold to both consumer and industrial markets in the United States and Canada. The yeast is available in a number of different forms with various qualities and intended uses.

  3. Lesaffre - Wikipedia

    en.wikipedia.org/wiki/Lesaffre

    In 2007, it was the world's largest producer of yeast. [2] In 2011, it bought the factory of "Voronezh Yeast" LLC in Voronezh. [citation needed] After the foundation of the Lesaffre Advanced Fermentations (LEAF) subsidiary, the Swiss biofuel start-up Butalco, founded by Eckhard Boles and Gunter Festel, was acquired in July 2014. [7]

  4. List of fermented foods - Wikipedia

    en.wikipedia.org/wiki/List_of_fermented_foods

    Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.

  5. Barm - Wikipedia

    en.wikipedia.org/wiki/Barm

    Barm, also called ale yeast, [1] is the foam or scum formed on the top of a fermenting liquid, such as beer, wine, [2] or feedstock for spirits or industrial ethanol distillation. It is used to leaven bread , or set up fermentation in a new batch of liquor.

  6. Microbial food cultures - Wikipedia

    en.wikipedia.org/wiki/Microbial_food_cultures

    Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).

  7. Industrial fermentation - Wikipedia

    en.wikipedia.org/wiki/Industrial_fermentation

    Precision fermentation is an approach to manufacturing specific functional products which intends to minimise the production of unwanted by-products through the application of synthetic biology, particularly by generating synthetic "cell factories" with engineered genomes and metabolic pathways optimised to produce the desired compounds as ...

  8. Red Star Yeast - Wikipedia

    en.wikipedia.org/wiki/Red_Star_Yeast

    Red Star Yeast and Products was the former division of Sensient Technologies (formerly Universal Foods), which distributed the Red Star brand. Red Star Yeast was then sold to French-based Lesaffre Group in 2001. In 2004, Lesaffre and Archer Daniels Midland Company (ADM) created the joint venture that the company operates under today.

  9. Kveik - Wikipedia

    en.wikipedia.org/wiki/Kveik

    The yeast was kept by the farmers themselves between brews. If a farmer had a brew go sour, or found that the yeast in any way had gone bad or died, they were supplied with new, healthy yeast from a neighboring farm. As farming was modernized and beer became commercially available, most farmhouse brewing died out and the yeast cultures with it.

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