Dry yeast is a single-celled microorganism belonging to the fungus. As early as 3000 BC, humans began to use yeast to make fermented products, but people did not know yeast at that time. But as an industry, the development history of the yeast industry is only more than 200 years since the initial beer yeast mud was sold in the market.
Yeast production in China began in 1922, and the product is pressed yeast (with a water content of about 70%). The research and production of domestic active dry yeast began in the 1970s, and the domestic yeast production as an industry appeared in the 1980s.
Characteristics and Application of Active Dry Yeast
Characteristics of Active Dry Yeast
Active dry yeast is a yeast cell product that exists in solid form without losing its activity. Active dry yeast has two basic characteristics: one is long-term storage at room temperature without losing activity, and the other is that after rehydration and activation of active dry yeast under certain conditions, it will return to a natural state and have normal yeast activity.
Among them, active dry yeast with a cell content of more than 20 billion cfu/g and a water content of less than 6% is called highly active dry yeast. Highly active dry yeast has the advantages of low water content, fast rehydration, long storage time, and convenient use.
Application of Active Dry Yeast in Food and Brewing Industry
Active dry yeast has the advantages of stable performance and easy transportation, and is widely used in the fields of fermented pasta processing and wine making.‘’
1. Application in the food industry
In the food industry, active dry yeast is used as an excellent leavening agent and biological leavening agent in the processing of bread, steamed buns, steamed buns, soda crackers and other foods. Compared with foods made with chemical fermentation powder and old noodle starter, it has the advantages of strong fermentation power, rich nutrition, and easy use, and has no disadvantages such as bitterness, sticky teeth, and need to be neutralized with alkali.
2. Application in brewing industry
In the brewing industry, active dry yeast has also been widely used.
At present, alcoholic active dry yeast is used in domestic alcohol factories and liquor factories. Its application scope includes alcohol, bran koji liquor, liquid liquor, small koji liquor and Daqu liquor and koji making. It can improve the safety and stability of fermentation and improve the yield of wine. High efficiency, energy saving and consumption reduction etc. advantages. Active dry yeast for wine has created a total of 3 billion yuan in social benefits since its inception.
Application of Active Dry Yeast in Other Fields
In addition, active dry yeast is also very useful in the fields of medicine, feed, cosmetics and so on. Yeast has become the only microorganism in the world with an annual output of more than one million tons.
FAQ
What factors have contributed to the rapid growth of the active dry yeast industry in China?
The industry’s expansion is driven by a combination of technological modernization and a significant shift in consumer habits. Chinese manufacturers have increasingly adopted large-scale, automated fermentation processes that ensure high activity and stability in the yeast. Additionally, the rapid development of the domestic baking industry and the growing popularity of fermented convenience foods have created a surging demand for reliable, long-shelf-life active dry yeast compared to traditional fresh yeast.
How are Chinese yeast producers addressing global sustainability and environmental standards?
Modern production facilities in China are prioritizing green manufacturing by implementing circular economy models. Since yeast production generates high-concentration organic wastewater, leading producers are investing in advanced treatment systems that recover resources during the process. For example, the waste liquid from fermentation is often processed into organic fertilizers or used to produce biogas, reducing the environmental footprint and aligning with both domestic “Double Carbon” goals and international environmental expectations.
