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The creation method of “fruit yeast”
The relatively popular creation method of “fruit yeast” is to wash the fruits clean and cut them into pieces， then mix a percentage of the sugar and water， put them into a clean container and seal the container port， at last keep them in cool for one or two weeks， finally the liquid you get is the “fruit yeast”.
However， do you realize the process is familiar？ If replace the fruits by vegetables and put some salt and pepper in addition， isn’t that classical Sichuan pickle vegetables？ The “fruit yeast” for drinking is actually “pickle juice” added in sugar instead of salt and pepper.
Where is the “yeast”？
The enzyme is one existence form of protein. As sent out of the plant cells， it is absorbed by microorganisms soon—— for the microorganisms， the fruit enzyme is the same as other protein， both are nutriments. Therefore there is little enzyme from fruits in the “fruit yeast”. But there are many enzymes secreted by the microorganisms or sent out of the dead microorganisms. Maybe it’s more suitable for the “fruit yeast” replace its name by “bacteria yeast” or “bacteria enzyme”.
DIY “ yeast”， big health risk！
The creation of “fruit yeast” needs a lot of sugar， which makes the “fruit yeast” taste good， but increases the intake of sugar.
In the nature， the microorganisms on the surface of fruits are various. Except for the saccharomycetes and lactic acid bacteria needed in fermentation， many other bacteria are also active. If you are careless in the creation， and allow the infectious bacteria “occupy the hill to act as a lord” during the fermentation， the “fruit yeast” will do harm to your health instead of keeping your health. The most important in the bacterial pollution is the mold contamination. Some molds like blue moulds and aspergillus can produce the matter called patulin （ also known as clavacin）. The patulin presents neurovirulence， embryotoxicity and a certain degree of carcinogenicity in the animal experiments， it also has inhibitory effect to the animal’s immune system.
In the process of lactobacillus fermentation， the amount of nitrite rises at beginning and declines afterwards， the concentration peak value climbs to the top after about one week， and then declines. However， one week is the recommended drinking time of some “fruit yeast” sold online. Though as the storage time is prolonged， the nitrate contend will decline， the increased fermentation time will increase the production of other matters. There is a lot of pectin in fruits， the main production of pectin after fermentation is methyl alcohol. In the process of yeast fermentation， the amount of methyl alcohol may reach nearly 20 milligrams per milliliter. In the “fruit yeast” with weak vinosity， the methanol content will also reach the level of several mgs per milliliter. The yeast fermentation also produces butyrate——the special stench of pickle or “fruit yeast” is from butyrate.
The relatively popular creation method of “fruit yeast” is to wash the fruits clean and cut them into pieces， then mix a percentage of the sugar and water， put them into a clean container and seal the container port， at last keep them in cool for one or two weeks， finally the liquid you get is the “fruit yeast”.
However， do you realize the process is familiar？ If replace the fruits by vegetables and put some salt and pepper in addition， isn’t that classical Sichuan pickle vegetables？ The “fruit yeast” for drinking is actually “pickle juice” added in sugar instead of salt and pepper.
Where is the “yeast”？
The enzyme is one existence form of protein. As sent out of the plant cells， it is absorbed by microorganisms soon—— for the microorganisms， the fruit enzyme is the same as other protein， both are nutriments. Therefore there is little enzyme from fruits in the “fruit yeast”. But there are many enzymes secreted by the microorganisms or sent out of the dead microorganisms. Maybe it’s more suitable for the “fruit yeast” replace its name by “bacteria yeast” or “bacteria enzyme”.
DIY “ yeast”， big health risk！
The creation of “fruit yeast” needs a lot of sugar， which makes the “fruit yeast” taste good， but increases the intake of sugar.
In the nature， the microorganisms on the surface of fruits are various. Except for the saccharomycetes and lactic acid bacteria needed in fermentation， many other bacteria are also active. If you are careless in the creation， and allow the infectious bacteria “occupy the hill to act as a lord” during the fermentation， the “fruit yeast” will do harm to your health instead of keeping your health. The most important in the bacterial pollution is the mold contamination. Some molds like blue moulds and aspergillus can produce the matter called patulin （ also known as clavacin）. The patulin presents neurovirulence， embryotoxicity and a certain degree of carcinogenicity in the animal experiments， it also has inhibitory effect to the animal’s immune system.
In the process of lactobacillus fermentation， the amount of nitrite rises at beginning and declines afterwards， the concentration peak value climbs to the top after about one week， and then declines. However， one week is the recommended drinking time of some “fruit yeast” sold online. Though as the storage time is prolonged， the nitrate contend will decline， the increased fermentation time will increase the production of other matters. There is a lot of pectin in fruits， the main production of pectin after fermentation is methyl alcohol. In the process of yeast fermentation， the amount of methyl alcohol may reach nearly 20 milligrams per milliliter. In the “fruit yeast” with weak vinosity， the methanol content will also reach the level of several mgs per milliliter. The yeast fermentation also produces butyrate——the special stench of pickle or “fruit yeast” is from butyrate.