Yeast sources
Yeast is a monoclonal microorganism that breathes oxygen and is not required to be a fungus. Yeast can be defined as eukaryotic organisms belonging to the fungi of the species “Ascosporidae” or so-called zucchini fungi, some of which follow the leukocytes and multiply the yeast by budding. Larger than bacteria, the yeast has about thirty-nine species of hundreds of subspecies. Yeasts derive energy by analyzing the sugar in their environment. What distinguishes them is that they digest food externally and absorb nutrients through their cells Digestion.
Beneficial yeast sources include the following:
- Brewers yeast: Yeasts that can be obtained as a result of beer making from the dinar.
- “Torula yeast”: Yeast produced by growth on the pulp of wood and used in the manufacture of molasses.
- Whey yeast: Yeast produced from milk and cheese.
- “Liquid yeast: a species that is liquid and produced in Germany and Switzerland by feeding on herbs, grapefruit, and oranges.
Method of weight gain in yeast
- Yeast and water: It is recommended that the water be warm because the yeast needs to heat in order to multiply. If taken with non-warm water, it will remain Active and not utilized.
- Yeast and yogurt: Take half a tablespoon of yeast and mix it with a cup of yogurt and make it with honey or sugar and drink twice a day, and can not be dissolved and drink only with milk.
- Yeast: Yeast pills can be brought from the pharmacy, and a pill is taken directly after eating, but in the case of weight loss can be taken before eating three hours.
Yeast recipes
- Species are multiply non-sexually by coupling, and a few multiply by bilateral fission.
- It is responsible for fermentation in many food fields, such as dairy products, bread, and alcoholic beverages.
- Yeast dominates the oceanic diversity of the ocean.
- The multicellular forms of yeast are proliferating, not sexually, and remain connected after the false threads or budding.
- Yeast sizes vary by type and range from 3-4 μm.
- Yeast is especially common in the early 20th century as a source of antibiotics such as aspirin.
