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Matthew Attwood 8/12/97 Investigating The Fermentation of Yeast I am going to investigate the fermentation of yeast with the use of liquid glucose as food. Background on Yeast Yeast cells are microscopic, one-celled fungi which are important for their ability to ferment carbohydrates in various substances. Yeasts are widespread in nature. They are found in the soil and on plants. Most yeasts used by man belong to the branch of living organisms called Saccharomyces. Those known as brewers' yeasts are strains of Saccharomyces cerevisiae. Yeasts are well know for the making of bread and wine. Today they are used industrially in a large range of fermentation processes; * medicinally, as a source of B-complex vitamins and thiamine * as a stage in the production of various antibiotics and steroid hormones * as animal feed and foodstuff for humans. A yeast-like fungus is a source of riboflavin (vitamin B2) which is good for the skin. Fungi are also used...

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