Lesson 2 - Yeast Morphology and Evaluation

This lesson introduced us to the subject of yeast. It explored what yeast cells are, how they grow and multiply, what internal organelles they contain, and the functions that these organelles perform. We then looked at some of the practical methods that we use to characterise and evaluate yeast in the brewery. This is a big topic; the amount of scientific literature devoted to yeast is enormous. Yeast is the most widely studied cell of any and so it is only possible to skim the surface in this and subsequent lessons.

Here are some suggested further reading out of interest:

You should now be able to:

1. Draw a diagram showing the key features of a typical yeast cell.

2. Describe the functions of the major yeast organelles.

3. Understand how yeast cells replicate and multiply.

4. Describe some of the classical microbiological tests that brewers use to evaluate yeast and to differentiate between brewing yeast, other yeast, and selected bacteria.

5. Demonstrate an understanding of the genetic makeup of brewing yeast and describe some of the genetic methods that we use to identify individual strains.

6. Describe the nutritional requirements of yeast and understand how they relate to yeast health and performance in brewing.

7. Define yeast flocculation and understand how we use the factors that control its expression in order to make yeast handling easier.  

A self-assessment lesson now follows, which will allow you to assess the level to which you have attained the outcomes of this lesson.