Yeasts are tiny living organisms that allow us to transform natural raw materials into fermented products. For example, yeasts use sugar to enable bread dough to rise. Without yeasts, we would have flat bread. Yeasts can also transform the sugar present in grape must or beer wort into ethanol and carbon dioxide thus producing alcoholic beverages. Without yeasts, there would be no wine, beer or alcohol.
Yeasts can be found in many environments, from the grape to the bottom of a bread pan, from the surface of our skin to the legs of various insects, such as bees or fruit flies. Yeasts are “nice” microorganisms that contribute to the quality of fermented products and to the ecological equilibrium of our world. The role of the Lallemand Company is to find new ways to produce these microorganisms naturally and in great quantity, thereby making them readily available to several end-users such as bakers, winemakers, and brewers.
Did you know that from only one gram of yeast, the Lallemand Company can obtain several tons of fresh yeast?
Yeasts can multiply quickly if they are given the right food. To live, yeast needs water, energy, and nutrients. In fact, at Lallemand, the yeasts are fed with molasses! They are also provided with nutritional supplements such as vitamins and minerals, nitrogen and phosphate. The yeast is produced in large vats called fermenting tanks.
A wide variety of yeasts exist, but the most famous one is most certainly Saccharomyces cerevisiae.