Significance of Yeast
Yeast is identified as a quick fermenting agent that speeds up the fermentation process, improving the quality and yield of alcoholic beverages. Additionally, it acts as a modern fermentative initiator in Ayurvedic formulations, valued for its cost-effectiveness and efficiency. This dual role of yeast showcases its importance in both traditional and contemporary applications in fermentation.
Synonyms: Ferment, Leaven, Fungi, Microorganism
The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.
The concept of Yeast in scientific sources
Yeast is a microorganism utilized in Ayurvedic formulations as a fermentative initiator, recognized for its cost-effectiveness and efficiency in the preparation process, as reported by regional sources.
From: World Journal of Pharmaceutical Research
(1) A microorganism used as a modern fermentative initiator in the preparation of Ayurvedic formulations, chosen for its cost-effectiveness and efficiency.[1]
From: Ancient Science of Life
(1) A quick fermenting agent that significantly accelerates the fermentation process, enhancing the quality and yield of the alcoholic preparations.[2]