Anastasia Andreeva, a microbiologist, specialist in yeast microorganisms for fermented foods, ITMO employee and CTO of Beer Genomics, says Russia is far behind other countries in dry yeast production.
“First of all, because we don’t have drying equipment. This is very special equipment. Yeast is a living microorganism and needs to be properly dried. The most important thing is that the yeast cell falls into a state of anabiosis, simply “falls asleep” and does not collapse, not die. Now, unfortunately, where there are such facilities in Russia, you can count on your fingers. And only dry baker’s yeast is produced industrially,” Andreeva explained.
However, according to socialbites.ca’s interlocutor, there is no harm in this.
“We learn, among other things, from the experience of our foreign partners, because a lot of scientific data is publicly published. We can continue to develop the liquid yeast business. Especially when it comes to drinks. Then the product itself will be of better quality,” the microbiologist concluded.
What yeast is used to make different alcoholic beverages, which strains are the most difficult to grow – in report “socialbites.ca”.