The use of yeast is as old as human history. Certainly it was not known as a microorganism activity, but it is known that the ancient Egyptians used yeast to make bread in the 4 millennium BC. In ancient times, not only to make bread, but also to make beer and wine yeast used signs that have survived to the present day.

First age yeast began to be used in late 1700 years. During these years, Pasteur has discovered that some living microorganisms cause fermentation, and the present invention paved the way for the commercial production and use of yeast. Active dry yeast, on the other hand, was developed especially for the needs that emerged during the Second World War. Instant yeast, which is widely used today, has been developed more recently in 1970.

Yeasts are unicellular microorganisms. They multiply by budding. They need sugar for their development and there are many types. Yeast is produced in addition to sugar, phosphorus, nitrogen and a number of minerals and vitamins are used. Sugar, the main raw material, is molasses, the by-product of sugar factories.

Yeasts are used in bread and other bakery products that require fermentation. The yeast that meets the dough suddenly comes alive. It consumes the sugar in the environment and converts it to carbon dioxide. This gas causes the dough to swell.

Due to these physiological properties, yeasts are used in many fields in environmental technologies, biomedical research and food, chemical and health sectors. The most important issue at this point is the fermentation power of yeast.

In yeast production, analyzes aimed at obtaining the fermentation power of yeast are carried out within the scope of physical analyzes in authorized laboratories. During these analyzes, standards, general test methods and test criteria published by domestic and foreign organizations are followed. In this way, laboratories achieve reliable and unbiased results. For example, one of the standards used for sourdough is:

• TS 3522 Yeast for bread

This standard only includes bread yeast, but not other yeasts.