{"id":469552,"date":"2021-02-18T14:55:47","date_gmt":"2021-02-18T19:55:47","guid":{"rendered":"http:\/\/www.rochester.edu\/newscenter\/?p=469552"},"modified":"2025-07-31T10:51:56","modified_gmt":"2025-07-31T14:51:56","slug":"attention-at-home-bakers-three-surprising-things-you-might-not-know-about-yeast-469552","status":"publish","type":"post","link":"https:\/\/www.rochester.edu\/newscenter\/attention-at-home-bakers-three-surprising-things-you-might-not-know-about-yeast-469552\/","title":{"rendered":"Baker’s yeast: Three surprising things you might not know"},"content":{"rendered":"

Rochester biologist Justin Fay studies Saccharomyces cerevisiae<\/em>, also known as baker\u2019s yeast or brewer\u2019s yeast.<\/h2>\n

The COVID-19 stay-at-home orders have fostered a trend of at-home baking, in which amateur breadmakers, like master bakers and brewers, are beginning to experiment with various strains of baker\u2019s yeast and sourdough starters.<\/p>\n

The strains of yeast used to make beer, bread, and wine come from the species of yeast called Saccharomyces cerevisiae<\/em>. S. cerevisiae<\/em> is known as \u201cbrewer\u2019s yeast\u201d or \u201cbaker\u2019s yeast\u201d for good reason: it\u2019s responsible for the fermentation that makes beer alcoholic and allows a lump of dough to rise into a loaf of bread. In the presence of oxygen, S. cerevisiae<\/em> converts sugars from a carbohydrate\u2014such as flour involved in breadmaking or barley involved in beermaking\u2014into carbon dioxide. The carbon dioxide inflates air bubbles within the dough, causing the dough to rise.<\/p>\n

Justin Fay,<\/a> a professor of biology at the University of Rochester<\/a>, studies the complex ancestry of S. cerevisiae<\/em> in order to tackle big questions about evolutionary biology, including how species differentiate.<\/p>\n

\u201cS. cerevisiae<\/em> is a fantastic model organism,\u201d Fay says. \u201cIt was the first eukaryote to have its genome sequenced. That, combined with the awesome power of yeast genetics, make it one of the most attractive organisms to understand the genetic basis of evolutionary change.\u201d<\/p>\n

But understanding S. cerevisiae<\/em> may also help your at-home baking rise to a new level.<\/p>\n

\"Colonies
Colonies of yeast cells grow on an agar plate in the lab of Rochester biologist Justin Fay.<\/figcaption><\/figure>\n
\"Researcher
University of Rochester biology professor Justin Fay in his lab at Hutchison Hall, where he studies yeast in order to tackle bigger questions about evolutionary biology. (University of Rochester photos \/ J. Adam Fenster)<\/figcaption><\/figure>\n

Baker\u2019s yeast, domesticated from wild strains, is derived from a combination of the yeast strains used to make European grape wine and the strains used to make Asian rice wine.<\/h2>\n

Just as wolves became domesticated dogs and wheat became a domesticated crop with the spread of agriculture, baker\u2019s yeast was domesticated from its wild ancestors.<\/p>\n

Human-associated migration and mixing with wild populations of yeast had a strong impact on S. cerevisiae<\/em>, but its historical origins have been difficult to determine because yeast was around long before people discovered and studied microorganisms. Fay and his colleagues have discovered that the genome of S. cerevisiae<\/em> is derived from a combination of the yeast strains used to make European grape wine and the yeasts used to make Asian rice wine. They conjecture that modern baker\u2019s yeast is derived from a melting pot of fermentation technology, resulting from an East-West transfer similar to the spread of domesticated plants and animals by way of the Silk Route, thousands of years ago.<\/p>\n

\n

What is yeast?<\/strong><\/h2>\n

Yeast is a single-celled, living microorganism that is a member of the fungus kingdom. Saccharomyces cerevisiae<\/em>, also known as brewer\u2019s or baker\u2019s yeast, has been a key ingredient in baking, winemaking, and brewing for millennia. It derives its name from the Latinized Greek meaning \u201csugar fungus\u201d because it converts sugars and starches into alcohol and carbon dioxide during the fermentation process.<\/p>\n<\/div>\n

Baker\u2019s yeast has been domesticated in ways that aid the fermentation process (and results in better flavor).<\/h2>\n

\u201cMost organisms do not ferment sugar into alcohol, but yeast does,\u201d Fay says. \u201cYeast\u2019s ability to do this makes it incredibly useful and also raises questions about how yeasts evolved this ability.\u201d<\/p>\n

While wild yeast strains can also ferment sugar, they have many undesirable characteristics that often making them an unpopular choice for making beer, wine, and bread. Wild yeast strains are genetically different than domesticated baker\u2019s yeast. One difference is the ways in which their cells stick together and divide, determining how fast the fermentation process occurs and whether the yeast will rise to the surface or sink to the bottom during fermentation. Wild yeast often leads to unpredictable fermentation, which can then result in unfavorable flavors and aromas.<\/p>\n

Humans have put selection pressures on domesticated baker\u2019s and brewer\u2019s yeast to allow it to begin the fermentation process more quickly, to more efficiently withstand processing conditions such as freezing and drying, and to more efficiently break down and metabolize the complex sugar maltose. Maltose is the primary sugar present in beer wort\u2014also known as the \u201cbeer starter,\u201d before the beer is fermented\u2014and in baked products.<\/p>\n

\u201cWine strains are resistant to sulfites, which is helpful to avoiding spoilage,\u201d Fay says. \u201cBeer and baking strains have increased maltose metabolism.\u201d<\/p>\n

Not all S. cerevisiae<\/em> strains are the same; different strains are used to make various flavors of beer, bread, and wine.<\/h2>\n

Since S. cerevisiae<\/em> has been domesticated, it has itself evolved into various strains. The baker\u2019s yeast typically used in bread dough comes from a handful of domesticated strains of S. cerevisiae<\/em> manufactured by yeast companies such as Fleischmann\u2019s, Red Star, and SAF. The \u201cstarter\u201d used to make sourdough breads, however, can be more varied and is typically a mix of commercial, domesticated strains of S. cerevisiae <\/em>and wild strains.<\/p>\n

\n

Where does yeast come from?<\/strong><\/h2>\n

Most commercial bread yeasts are manufactured by different companies but yeasts can naturally grow on different fruits. The most common bread yeast, saccharomyces cerevisiae, can also be grown by simply combining flour and water.<\/p>\n<\/div>\n

A 2020 study published in the journal Frontiers in Genetics<\/em><\/a> found that sourdough and commercial baking strains of yeast produce significantly more carbon dioxide than wild strains and achieved fermentation faster, affecting aroma and taste.<\/p>\n

A yeast\u2019s environment can also greatly affect its genetic diversity and lead to more desirable traits. Beer yeasts are often kept indoors in a brewing environment, limiting their contact with wild yeast. They are reharvested after the fermentation process, resulting in continuous genetic selection according to the indoor brewing environment. The different strains of beer yeast can determine the flavor of, for instance, a lager versus an ale. Wine yeasts, on the other hand, spend most of the time outside in and around vineyards, resulting in more hybridization with wild yeasts.<\/p>\n","protected":false},"excerpt":{"rendered":"

Rochester biologist Justin Fay studies the complex ancestry of Saccharomyces cerevisiae,<\/em> also known as baker\u2019s or brewer\u2019s yeast.<\/p>\n","protected":false},"author":912,"featured_media":469662,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[116],"tags":[18722,42022,16072],"class_list":["post-469552","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sci-tech","tag-department-of-biology","tag-justin-fay","tag-school-of-arts-and-sciences"],"acf":[],"yoast_head":"\nBaker\u2019s yeast: Three surprising things you might not know<\/title>\n<meta name=\"description\" content=\"Rochester biologist Justin Fay studies the complex ancestry of Saccharomyces cerevisiae, also known as baker\u2019s or brewer\u2019s yeast.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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