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Literature Review Assignment. Exercise 1.3
Literature Review Assignment. Exercise 1.3
Exercise 1.3
The main agenda of my research lies in discovering alternative to yeast fermentation. Yeast, a
fungus, under controlled environment produces high quality fermentation of grains. This ability
to produce more alcohol at small quantities makes it a perfect for industrial and domestic use.
However, it should be noted that bacteria already in use as probiotic, has fermentation
Secondly, Saccharomyces cerevisiae does not meet the parameters of being a probiotic. A
probiotic offers nutritional and immunological advantage to the consumer (Thantsha, Mamvura,
& Booyens, 2012, p. 3). Yeast unfortunately does not. Ideally, yeast has the potential to cause
The fermentation of any prebiotic with a probiotic for instance Lactobacillus lactis offers
unlimited milestones. The treatment of heart illness through regulation of triglycerides and fats
remains possible through consumption of probiotics. Yeast on the other hand, causes serious
variation in wine taste during the variations in strains used (Schuller, 2010). With application of
doi:10.1007/978-90-481-3713-8_1
Thantsha, M., Mamvura, C., & Booyens, J. (2012). Probiotics - What They Are, Their
Benefits and Challenges. New Advances in the Basic and Clinical Gastroenterology.
doi:10.5772/32889