Literature Review Assignment.

Exercise 1.3
The main agenda of my research lies in discovering alternative to yeast fermentation. Yeast, a

fungus, under controlled environment produces high quality fermentation of grains. This ability

to produce more alcohol at small quantities makes it a perfect for industrial and domestic use.

However, it should be noted that bacteria already in use as probiotic, has fermentation

capabilities but only to animal products such as milk.

Secondly, Saccharomyces cerevisiae does not meet the parameters of being a probiotic. A

probiotic offers nutritional and immunological advantage to the consumer (Thantsha, Mamvura,

& Booyens, 2012, p. 3). Yeast unfortunately does not. Ideally, yeast has the potential to cause

infection in women in the lab especially when not handled properly.

The fermentation of any prebiotic with a probiotic for instance Lactobacillus lactis offers

unlimited milestones. The treatment of heart illness through regulation of triglycerides and fats

remains possible through consumption of probiotics. Yeast on the other hand, causes serious

variation in wine taste during the variations in strains used (Schuller, 2010). With application of

well-structured probiotics the standards of fermentation products can be maintained.

 References

Schuller, D. (2010). Better Yeast for Better Wine — Genetic Improvement of

Saccharomyces Cerevisiae Wine Strains. Progress in Mycology, 1-49.

doi:10.1007/978-90-481-3713-8_1

Thantsha, M., Mamvura, C., & Booyens, J. (2012). Probiotics - What They Are, Their

Benefits and Challenges. New Advances in the Basic and Clinical Gastroenterology.

doi:10.5772/32889