Lesson 2 - Yeast Morphology and Evaluation
This lesson explores what yeast cells are, how they grow and multiply, what internal organelles they contain, and the functions that these organelles perform. This knowledge will equip us well, so that we can examine some of the practical methods that we use to characterise and evaluate yeast in the brewery.
Lesson Information
Pre-requisite Knowledge:
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Introduction to Yeast (Yeast/Lesson 1)
Learning Outcomes:
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Draw a diagram showing the key features of a typical yeast cell.
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Describe the functions of the major yeast organelles.
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Understand how yeast cells replicate and multiply.
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Describe some of the classical microbiological tests that brewers use to evaluate yeast and to differentiate between brewing yeast, other yeast, and selected bacteria.
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Demonstrate an understanding of the genetic makeup of brewing yeast and describe some of the genetic methods that we use to identify individual strains.
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Describe the nutritional requirements of yeast and understand how these relate to yeast health and performance in brewing.
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Define yeast flocculation and understand how we use the factors that control its expression in order to make yeast handling easier.