With the newfound knowledge that yeast was a living organism and the ability to
isolate yeast strains in pure culture form, the stage was set for commercial production of baker's that began around the turn of the 20th century.
In the 1880s, scientist Emil Hansen
isolated a yeast strain and named it Saccharomyces pastorianus in homage to Pasteur — a man who, reportedly, didn't even like the taste of beer.
Not exact matches
Commercial
yeast is a single,
isolated strain of
yeast.
In a massive undertaking, Whitehead Institute scientists have tested nearly 700 wild
yeast strains isolated from diverse environments for the presence of known and unknown prion elements, finding them in one third of all
strains.