What are
Some yeasts are very important in biochemical cycle and are exploited in the industrial production, also to food level, as for example that of bread, of alcoholic beverages and cheese. Sometimes, however, they can be annoying contaminants of crops and can be pathogenic to humans, degrading the quality of some foods.
These single-celled organisms multiply mainly by budding: the mother cell is produced a bulge, which is called gem. When it is ripe, it separates from the mother cell. In some cases, the reproduction of yeasts is carried out for cleavage.
At certain stages of their lives they can multiply even through training and the fusion of spores.
In which foods are
Some yeasts may cause undesired fermentation in wines or musts. Others may grow into strong salt concentrations and interfere in the degradation of cheese or preserved meat. Still others live in high concentrations of sugar and, therefore, can alter the carbohydrate-rich foods. In cases of intolerance to yeast manifest symptoms such as bloating, swollen belly, constipation or diarrhea, flatulence, abdominal cramps.
It may be useful to try to keep under control these symptoms, limit the consumption of certain foods, such as milk and dairy products, baked goods such as bread, bread sticks, biscuits, cookies, cakes and crackers, sodas and fermented, like wine, beer and spirits in general, and also is useful to chew long as possible foods before swallow. It may also be important to prefer simple cooking methods, such as, for example, that the steam or with a little oil, instead of the more laborious, such as frying.
