Lesson 3 - Yeast Morphology and Evaluation SAQ
This lesson allows you to test yourself on the material covered in the Yeast Morphology and Evaluation lesson, and determine the level to which you have met the learning outcomes.
Lesson Information
Pre-requisite Knowledge:
-
Introduction to Yeast (Yeast/Lesson 1)
-
Yeast Morphology and Evaluation (Yeast/Lesson 2)
Learning Outcomes:
-
Draw a diagram showing the key features of a typical yeast cell.
-
Describe the functions of the major organelles.
-
Understand how yeast cells replicate and multiply.
-
Describe some of the classical microbiological tests that are used by brewers to evaluate yeast; differentiate between brewing yeast, other yeast, and selected bacteria
-
Understanding the genetic makeup of brewing yeast and describe some of the genetic methods we can use to identify individual strains.
-
Describe the nutritional requirements of yeast and understand how these relate to yeast health and fitness for use in brewing.
-
Define yeast flocculation and understand how the factors that control its expression are used in brewing to make yeast handling easier.