Determination of Fermentation (Yeast) Power

Fermentation, by definition, is a natural process in which microorganisms such as bacteria and yeast break down organic macromolecules into simpler parts. Foods produced as a result of fermentation can be listed as yoghurt, cheese, kefir and kumiss, boza and tarhana made from grains, traditional sausage made from meat, pastrami and pickles made from vegetables.

Fermentation, also referred to as fermentation, is named differently depending on how it occurs.
- Lactic acid fermentation
- Alcohol fermentation
- Citric acid fermentation

Fermentation (Yeast) Power is an analysis performed for baker's yeast. Within the scope of TS 3522, the strength of pressed, dry, liquid and crumbled yeasts is tried to be determined. The amount of CO₂ resulting from the analysis is considered an indicator of fermentation power.

Consult Nanolab Food Analysis Laboratory for Fermentation (Yeast) Power Determination.