First observed under a microscope in 1680 by the Dutchman Van Leeuwenhoek, brewer's yeast was described in 1837 by the botanist Meyen, who gave it the name Saccharomyces cerevisiae.
Then, in 1857, Louis Pasteur established the essential role of yeast in alcoholic fermentation and brought to light the aerobic and anaerobic properties of this micro-organism.
An aerobic and anaerobic microorganism
Brewer's yeast is able to live in the presence or absence of oxygen. It is this fabulous feature that gives this mushroom a lively interest.
Indeed, in aerobiosis (presence of air), the yeast breathes and multiplies. The sugar it feeds on is transformed into carbon dioxide and water. This phenomenon is accompanied by a significant release of energy, which allows it to grow and multiply.
On the other hand, in anaerobiosis, deprived of air, the yeast still uses the sugar but transforms it into alcohol and carbon dioxide (energy production is also observed but being of low quantity, it does not allow the yeast to multiply). It is this metabolic process that is used in particular during bread-making: the sugar provided by the flour is transformed into alcohol (evaporated during cooking) and into carbon dioxide, responsible for raising the dough. This same process is also the key asset in winemaking. However, different strains are used to make bread or different alcohols (wine, beer, cider, etc.); these are selected according to their own characteristics (temperature resistance, foaming, degree of alcohol, revealing particular aromas, etc.).
In addition, brewer's yeast holds a privileged place in the field of food supplements because of its exceptional nutritional qualities. Particularly rich in proteins and amino acids, brewer's yeast is also a remarkable source of minerals (potassium, phosphorus, iron, copper, magnesium and calcium) and vitamins (particularly group B). This essential active ingredient is thus integrated into the CAPIVIT food supplement from the LESCUYER Laboratory.
A scientific model par excellence!
Yeast, being a cell with a functioning and metabolism comparable to that of human cells (like a true representative model of eukaryotic organisms), has always been at the heart of fundamental research in order to better understand cellular and genetic phenomena (humans, animals and plants). This research has also been rewarded with two Nobel Prizes in Physiology or Medicine in 2001 and 2009.
A unicellular model par excellence, yeast has thus made it possible to highlight the genes responsible for certain diseases or to understand the mechanisms of certain conditions. In addition, the knowledge already acquired about yeast (intrinsic qualities, resistance to difficult environments, nutritional needs, etc.) seems to offer interesting perspectives in the fields of nutrition, human or animal health and energy.
In addition, brewer's yeast still contains many secrets, which gives hope for great discoveries for the medical field.
