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.
Preface
This lesson explores the fundamentals of yeast. It considers what they are, and how they relate to other living organisms, including bacteria.
We will take an in-depth look at the structure of a yeast cell; you will notice that each cell is made up of many smaller structures called organelles. Each of these carry out specific functions. You need to know these functions, as this will help you to understand other concepts as we approach subsequent lessons. For example, you will need to know the biochemistry of how yeast cells take up wort sugars and convert them into alcohol and carbon dioxide.