Pärmitegevus

Pärmitegevus refers to the metabolic processes carried out by yeast, which are single-celled fungi. The most well-known aspect of pärmitegevus is fermentation, a biochemical process where yeast converts sugars into ethanol and carbon dioxide in the absence of oxygen. This anaerobic respiration is crucial in various industries, particularly in baking and brewing.

In baking, yeast fermentation produces carbon dioxide gas, which causes dough to rise, resulting in a lighter and airier texture in bread and other baked goods. The ethanol produced is largely driven off during baking. In brewing and winemaking, yeast fermentation converts sugars present in grains or fruits into alcohol, forming the basis of alcoholic beverages.

Beyond fermentation, yeast also engages in aerobic respiration when oxygen is available, converting sugars into carbon dioxide and water, releasing more energy than fermentation. This process is important for yeast growth and reproduction. Yeast is also a rich source of B vitamins and protein, making it a valuable dietary supplement and food ingredient, such as nutritional yeast. Understanding pärmitegevus is fundamental to controlling and optimizing processes in food production and biotechnology.