Literature Review Assignment.

Exercise 1.5.

The possible alternative to Yeast in Beer Manufacture.

In recent past, most liquor companies have adopted the use of sorghum as an alternative

in beer manufacture. Already operational in most African countries, the idea of an alternative

fermentation agent other than Saccharomyces cerevisiae.

The main agenda of my research lies in discovering an 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, note that bacteria already in use as probiotic has fermentation capabilities but only

to animal products such as milk.

Secondly, S. cerevisiae does not meet the parameters of being probiotic. A probiotic

offers the nutritional and immunological advantage to the consumer (Thantsha, Mamvura, &

Booyens, 2012, p. 3). Yeast, unfortunately, does not. Ideally, yeast has the potential to cause

infection in women in the lab especially when not handled properly.

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 severe

variation in wine taste during the changes in strains used (Schuller, 2010). With the application

of well-structured probiotics, regulated quality remains assured.

 References

Schuller, D. (2010). Better Yeast for Better Wine — Genetic Improvement of

Saccharomyces Cerevisiae Wine Strains. Progress in Mycology, 1-49.

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