September 2007
A-Z of Food Safety;2007, p435
Reference Entry
An encyclopedia entry for yeast is presented. It explains that yeast are a type of unicellus fungus that reproduce by budding and fast growth on specific foods. They are commonly found in foods that contain sugar, particularly glucose and fructose, resulting in spoilage of the foods involved. This organism is relatively resistant to heat and can multiply over a broad range of temperatures. When used in fermentation processes, yeasts convert sugars into alcohol.


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