With the gardening season at the door, it would be amazing to have an episode on organisms found in organic soil. Rhizobacterias, rhizobia, mycorrhiza, etc etc etc. It would be amazing!
In 20 years of making pizza dough daily, the first time I truly respected yeast was when I forgot to add it. The next time was when I added yeast, but forgot the sugar.
What I love about the freedom of RUclips is that this topic has hundreds of different variations of explaining this question, and yet you will still find yourself clicking on such a video because it can be explained so much differently in its own uniquely entertaining way.
That's hardly unique to RUclips. You can find multiple beautiful answers to this question on YT's aspiring competitors as well. The difference isn't 'freedom', but scale i.e. YT is just the 800-pound gorilla that has the most videos cos it dominates the market.
@@neotim5 That scale actually leads to less freedom, since YT is free to abuse its position. You'll find plenty of videos and articles criticizing its ever worsening content policy, not to mention its terrible copyright system, but it gets away with it thanks to not having any real competition.
What's the specific word for that feeling of tranquility one feels on hearing that it's Hank presenting, with that special ASMR voice that he reserves exclusively for this channel?
Perfect timing on this video. I just started brewing mead again this weekend. The fermentation has really kicked off today, filling my apartment with the sweet scent of honey.
As a (retired) professional brewer, I couldn't agree more. There is a saying: "brewers make wort; *yeast* make beer." My professional life and understanding of the craft leapt forward once I started to ask myself how I could make my yeast most happy, rather than simply procuring a fancy ingredient or expensive piece of equipment. Fact is the modern world grew up in concert with yeast--agriculture, industry, medicine--hell even the roots of our understanding of microbiology are tied intimately to our understanding of yeast. We humans are shepherds of yeast, just as much as any livestockin the last 10,000 years.
You should also go to a brewery and see just how they make that dried yeast as well, taking the liquid wort from the beer, well filtered to remove all the solids from the malt, wheat and hops, and consisting of nearly pure yeast after being centrifuged down, and then you have the final stage, drying over a heated drum, and then getting the thin film of yeast that is left scraped off, looking like massive cinnamon sticks. Very tasty right there, still hot from the steam, and then moved to a mill, where it is ground to powder and bagged for use.
Hank's voice is so soothing, it helps my mood no matter how bad a day it's been - and I've had some real doozies, too. I'm thankful for this channel! ❤️❤️
I always imagined that if aliens ever came to earth the weirdest thing about us to them would be yeast. Like yeah we make bread fluffy by purposefully infecting it with fungus and letting the excrement puff it up.
I think this channel has convinced me to finally bite the bullet and take some bio classes at university. It would be a useful skill to understand the ecology of microorganisms in the soil as an environmental scientist.
I do a lot of baking and I have about 20 bottles of different meads, beers and wines I've made in the past year or so, so saccharomyces cerevisiae is very intriguing to me.
Excellent effort in research and production values. For anyone sincerely interested such an abstract subject as yeast: Inquisitive minds think - What the heck is the actual history of something as seemingly mundane as yeast. Getting to the point of realizing it's huge impact on us all. RUclips is of course a 'sea' of videos on the subject, none hitting the sweet spot. (Which yeast would love, lol.) From boring, dry videos to those which almost seem stupidly light hearted, you have created the perfect balance of fact and, casual commentary. Great effort!
UV rays dont kill things although can cause damage to DNA (that's how we get skin cancer). I think simply the autofluorescent process ends and that's why it fades, not dying
It stresses me so much to click on a video where I expect the soothing, anxiety-calming voice of Hank but instead i am pummeled by the robotic Spanish audio
This is a great one! i love that the pre-lazer part at least is something i can do at home with my hobyist microsocope. Time to see if i can get anything near as clear as what The Master of Microsocopes got. :D
Can you talk about wine yeast sometime? Sorry in advance but just subscribed and new to the channel. I use wine yeast to make wine. I love yeast. They are cool microbes.
In pretty much the exact same way as your own cells. They have proteins in their membrane that transports glucose into the cell where it undergoes glycolysis, producing a bit of energy for the cell. If enough oxygen is present, it gets further processed into just carbon dioxide and water, producing a lot more energy for the cell. Without oxygen that isn't possible and the cell has to regenerate NAD+, which was used up during glycolysis. It does this by converting the end product of glycolysis into either alcohol and carbon dioxide (yeast) or lactic acid (your own cells).
Yeast is like magic because you can make it out of nothing. Like algae will fill a discarded jar of once pure water, yeast are always surrounding us in the air we breathe and skin we wear. Paired with the ability to divide every 90 minutes, yeast can be quickly cultivated from the ambient environment. So if you and a neighbor made beer using the same recipe but yeast from each of your houses, the two drinks could taste different.
Memory unlocked: In high school... one time I had a bottle of orange juice that I took a swig or two, closed it back up, put it back in my backpack... and forgot about it for about a week. So when I found and opened the bottle I got a nice fizz of carbon dioxide and *very* tangy orange juice 🤣 I guess I"m lucky it didn't make me sick had it been bacterial contamination.... yeast contamination no problem eh😅
So what causes the yeast to glow and then fade under a UV laser? Does it have to be a laser or will any UV light do? You made a lot of hubbub about it but never explained why.
Funny how when making bread the desirable byproduct is the gas and the alcohol is burned off when baking. But the opposite byproduct is desired for making alcoholic beverages.
I feel like I would be remiss to not inform anyone that sees this that 1 yeast packet dissolved into a solution of 1 tsp of salt and 1 and 1 1/2 tsp of sugar plus two scoops of flour with 2 tbsp of olive oil added for flavor = pizza dough. I could give Dominoes $40 still using coupons and get two pizzas and a sandwich, or I could spend the same amount in groceries, and have enough supplies to make MORE pizzas in LESS time than you wait for your order to arrive. :P
What? I didn't know bread dough contains alcohol before bake. Maybe that's why I was fond of eating bread dough when I was a kid. And we were always warned to not dough because we could have worms grow inside our body.
Negligible amounts of ethanol. It's probably not a big issue due to modern day production-methods, but flour does need to be cooked since it can carry parasites. Weevils used to be very prevalent in comparison with today, and I'd guess other parasites/intestinal worms are the same.
Good evening. I have been having trouble watching your videos recently. Maybe someone here can help me out. RUclips has translated literary all your videos from English to portuguese (I live in Brazil). I hate it, totaly ruins the video, and I have no clue on how to turn it off. It has not happened to any other channels I watch, so I'm not really sure why. Tried to change location and language, but it hasn't worked. Does anyone else have the same problem or maybe know how to fix it? Thanks in advance.
How does the CO2 get to a few large bubbles? Why isn't it tiny bubbles coming from all the yeast? Are the yeast actively passing it to a large garbage dump?
Coming out of solution, and the bubbles grow because the concentration of gas in them is at a lower partial pressure than the surrounding liquid, so the gas diffuses into the bubble at a faster rate than it diffuses out back into the liquid.
I have a question that could be answered in a short video. How does granulated yeast liquefy when mixed with sugar? I mean, both the yeast granules and the sugar are solid substances, right? How do these two form a liquid?
@@RainebowEvee It's not about the video, but about a real life experiment. When baking, sometimes, the recipe requires to liquefy the yeast with sugar and if you mix only yeast and sugar, without water, they eventually form a gray liquid.
@@cristea_mihaela as a baker, I can assure you that it is NOT something that happens when mixing sugar and yeast together without adding ANY sort of liquid.
You don't mix yeast with sugar. You put it into a sugary solution, which is mostly water. Wort is what brewers make in a brewhouse, which is a mixture of grain carbohydrates and proteins, and water. You cool it down and pitch yeast for fermentation.
Same general application. Wild strains (sourdough) are yeasts from the environment. There are many yeast strains. You'll find more attention to strains in the homebrewing world.
Idk if it's just because I do drugs, or if I'm just retarded, but I have a question. Can you make bread from yeast collected from yeast infections? Cuz it's still yeast........right?😂😂
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
With the gardening season at the door, it would be amazing to have an episode on organisms found in organic soil. Rhizobacterias, rhizobia, mycorrhiza, etc etc etc. It would be amazing!
+
I want to see that too
Great idea!!
+
Yeeees
What I love the most about this channel is how chill and relaxing these videos are, truly a blessing for those with anxiety and bad mood.
Hank is cool like that 😊
Agreed, it's nice to fall asleep to as well.
@stephanie parker hank helps me sleep, many of nights. Can't thank him enough for all he does.
In 20 years of making pizza dough daily, the first time I truly respected yeast was when I forgot to add it. The next time was when I added yeast, but forgot the sugar.
That's how we learn😂
What I love about the freedom of RUclips is that this topic has hundreds of different variations of explaining this question, and yet you will still find yourself clicking on such a video because it can be explained so much differently in its own uniquely entertaining way.
That's hardly unique to RUclips. You can find multiple beautiful answers to this question on YT's aspiring competitors as well. The difference isn't 'freedom', but scale i.e. YT is just the 800-pound gorilla that has the most videos cos it dominates the market.
@@ArawnOfAnnwn the freedom of RUclips is its scale, I think he meant what you describe.
@@neotim5 That scale actually leads to less freedom, since YT is free to abuse its position. You'll find plenty of videos and articles criticizing its ever worsening content policy, not to mention its terrible copyright system, but it gets away with it thanks to not having any real competition.
What's the specific word for that feeling of tranquility one feels on hearing that it's Hank presenting, with that special ASMR voice that he reserves exclusively for this channel?
Perfect timing on this video. I just started brewing mead again this weekend. The fermentation has really kicked off today, filling my apartment with the sweet scent of honey.
As a (retired) professional brewer, I couldn't agree more. There is a saying: "brewers make wort; *yeast* make beer." My professional life and understanding of the craft leapt forward once I started to ask myself how I could make my yeast most happy, rather than simply procuring a fancy ingredient or expensive piece of equipment. Fact is the modern world grew up in concert with yeast--agriculture, industry, medicine--hell even the roots of our understanding of microbiology are tied intimately to our understanding of yeast. We humans are shepherds of yeast, just as much as any livestockin the last 10,000 years.
It's amazing to me how I am able to witness such beauty in great detail
I make alcohol. I'm always fascinated by the little yeasties and how hard they work. I love my little buddies.
You should also go to a brewery and see just how they make that dried yeast as well, taking the liquid wort from the beer, well filtered to remove all the solids from the malt, wheat and hops, and consisting of nearly pure yeast after being centrifuged down, and then you have the final stage, drying over a heated drum, and then getting the thin film of yeast that is left scraped off, looking like massive cinnamon sticks. Very tasty right there, still hot from the steam, and then moved to a mill, where it is ground to powder and bagged for use.
Your terminology is all messed up. They also don't steam yeast. It would kill it.
@@BeeRich33 Definitely live steam, just the drum is large, so it dries the yeast, and does not kill it.
The voice over guy has a very soothing sound...lower my anixity and help me sleep.... thank you very much.
Hank's voice is so soothing, it helps my mood no matter how bad a day it's been - and I've had some real doozies, too. I'm thankful for this channel!
❤️❤️
I always imagined that if aliens ever came to earth the weirdest thing about us to them would be yeast. Like yeah we make bread fluffy by purposefully infecting it with fungus and letting the excrement puff it up.
I think this channel has convinced me to finally bite the bullet and take some bio classes at university. It would be a useful skill to understand the ecology of microorganisms in the soil as an environmental scientist.
Good luck with your studies
Biology - super interesting study, but not useful.
I used to home brew, it's cool to see these close up.
In my opinion, bread is the greatest food ever invented; all thanks to something my eyes can't even see.
I do a lot of baking and I have about 20 bottles of different meads, beers and wines I've made in the past year or so, so saccharomyces cerevisiae is very intriguing to me.
Perfect for our homeschool unit on mycology. Thanks so much for sharing!
A great video!
Beautiful. Just simply beautiful. 😊
"They do so much for us", and then we reward them by sticking them in the oven at 250 degrees 😅😂
1:28 What i got from this video: Yeast is an ally 💅
where did you get this microscope videos? is that your video? how can I get this microscope sauces?
Excellent effort in research and production values. For anyone sincerely interested such an abstract subject as yeast: Inquisitive minds think - What the heck is the actual history of something as seemingly mundane as yeast. Getting to the point of realizing it's huge impact on us all.
RUclips is of course a 'sea' of videos on the subject, none hitting the sweet spot. (Which yeast would love, lol.)
From boring, dry videos to those which almost seem stupidly light hearted, you have created the perfect balance of fact and, casual commentary. Great effort!
Excellent video, Microcosmos team!
Does the laser kill the yeast? Is that why the colours fade?
UV rays dont kill things although can cause damage to DNA (that's how we get skin cancer). I think simply the autofluorescent process ends and that's why it fades, not dying
What a cool video! And we didn't need the nonsense of macroevolution to make it! Well done. A pleasant and captivating watch.
you new way of producing pictures is just stunning
Hank you really should narrate book with this exact tone and pace.
It stresses me so much to click on a video where I expect the soothing, anxiety-calming voice of Hank but instead i am pummeled by the robotic Spanish audio
Beautiful
Beautiful! And amazing
A beautiful video on bread for sure.
I love these videos ❤.
Please do more on autofluorescence! What do the different colours mean?
Also, a look at species in sourdough would be cool too!
what a cool video. the music is also pretty nice
8:18 it's like the end of the universe
Make bread, get made INTO bread.. to-may-to, to-mah-to....
Oooo a tomato sandwich would hit the spot right about now...
I'm a brewer. Yeast are just little guys that make up about half of my workforce by weight.
I've started making bread. I wanted to know how yeast works! Good job!
This is a great one! i love that the pre-lazer part at least is something i can do at home with my hobyist microsocope. Time to see if i can get anything near as clear as what The Master of Microsocopes got. :D
I know I cant be the only one who would be willing to watch an hour episode on this stuff....
Yeasties!! Love these little dudes!!
Please master these videos in HDR! They would look even more surreal
I was wondering about the autofluoresence, we use calcofluor white and lithium chloride.
Thank you for letting me buy the soundtrack, great work on it, Andrew Huang
Since Ultraviolet light is what makes yeast glow, I understand why you did not put Laser as the source in the title.
Can you talk about wine yeast sometime? Sorry in advance but just subscribed and new to the channel. I use wine yeast to make wine. I love yeast. They are cool microbes.
I like that James as a new title.
Ojalá lo hubieran sacado antes, lo necesitaba 😀.
So cool
How fast do they grow in dough
How do the yeast “eat” the sugar.?
In pretty much the exact same way as your own cells. They have proteins in their membrane that transports glucose into the cell where it undergoes glycolysis, producing a bit of energy for the cell. If enough oxygen is present, it gets further processed into just carbon dioxide and water, producing a lot more energy for the cell. Without oxygen that isn't possible and the cell has to regenerate NAD+, which was used up during glycolysis. It does this by converting the end product of glycolysis into either alcohol and carbon dioxide (yeast) or lactic acid (your own cells).
@@lunkel8108 thanks. Wow, I don’t even remember the video! I’m watching it over again.
Fantastic! Thank you so much! What is " nutritional yeast" please? Often recommended for vegan/vegetarians as a good source of B group vitamins.
Same yeast with some fortification of some elements.
@@BeeRich33 Thank you. :)
Very nice demonstration of photo bleaching!
At 4:30 if you shake your screen the inside of the yeasts' bubble jiggles
Those bubbles look like the Universe expanding.
Why do the yeast clusters look like they’re contracting when hit by the UV laser? Are they dying?
What about lactobacillus sanfranciscensis?
You forgot to explain WHY the auto-fluorescence fades.
Magic
All these years and I have been making pizza with my hands when instead I could’ve gotten the yeast to do it.
Do other things get used like yeast?
Lots of microbiology goes into various items. Read up on microbiology.
Yeast is like magic because you can make it out of nothing.
Like algae will fill a discarded jar of once pure water, yeast are always surrounding us in the air we breathe and skin we wear. Paired with the ability to divide every 90 minutes, yeast can be quickly cultivated from the ambient environment.
So if you and a neighbor made beer using the same recipe but yeast from each of your houses, the two drinks could taste different.
Well, you have to start with yeast. It doesn't come out of nothing.
Memory unlocked: In high school... one time I had a bottle of orange juice that I took a swig or two, closed it back up, put it back in my backpack... and forgot about it for about a week. So when I found and opened the bottle I got a nice fizz of carbon dioxide and *very* tangy orange juice 🤣 I guess I"m lucky it didn't make me sick had it been bacterial contamination.... yeast contamination no problem eh😅
So what causes the yeast to glow and then fade under a UV laser? Does it have to be a laser or will any UV light do? You made a lot of hubbub about it but never explained why.
Funny how when making bread the desirable byproduct is the gas and the alcohol is burned off when baking. But the opposite byproduct is desired for making alcoholic beverages.
So bread is basically carbonated biscuits.
I am James. You are James. We are James
Ty this was very interesting I work with this every day and yeast plays a big roll there was a shortage of yeast so dry yeast was the next best thing
1:06
I have a bunch of yeasties makin a batch of mead as I write this comment. Hurray for our little microscopic friends.
Im watching this while drinking a beer.
His voice and tone reminds me of one of the Matrix agents who interrogated Neo😆
I feel like I would be remiss to not inform anyone that sees this that 1 yeast packet dissolved into a solution of 1 tsp of salt and 1 and 1 1/2 tsp of sugar plus two scoops of flour with 2 tbsp of olive oil added for flavor = pizza dough. I could give Dominoes $40 still using coupons and get two pizzas and a sandwich, or I could spend the same amount in groceries, and have enough supplies to make MORE pizzas in LESS time than you wait for your order to arrive. :P
Does the yeast die when it's baked, or is it still living when we eat it?
dies.
It does die in the oven
Thank you, yeast!
But why do they fade? It us is implied they die, is it due to the laser, is what we watch sped up?
Microscopes are cool man
so, bread and wine glow?
What? I didn't know bread dough contains alcohol before bake. Maybe that's why I was fond of eating bread dough when I was a kid. And we were always warned to not dough because we could have worms grow inside our body.
Negligible amounts of ethanol. It's probably not a big issue due to modern day production-methods, but flour does need to be cooked since it can carry parasites.
Weevils used to be very prevalent in comparison with today, and I'd guess other parasites/intestinal worms are the same.
Good evening. I have been having trouble watching your videos recently. Maybe someone here can help me out.
RUclips has translated literary all your videos from English to portuguese (I live in Brazil). I hate it, totaly ruins the video, and I have no clue on how to turn it off. It has not happened to any other channels I watch, so I'm not really sure why.
Tried to change location and language, but it hasn't worked. Does anyone else have the same problem or maybe know how to fix it?
Thanks in advance.
How does the CO2 get to a few large bubbles? Why isn't it tiny bubbles coming from all the yeast? Are the yeast actively passing it to a large garbage dump?
Coming out of solution, and the bubbles grow because the concentration of gas in them is at a lower partial pressure than the surrounding liquid, so the gas diffuses into the bubble at a faster rate than it diffuses out back into the liquid.
@@SeanBZA thank you that makes sense it's dissolved in the liquid when the yeast expel it.
💜
I have a question that could be answered in a short video. How does granulated yeast liquefy when mixed with sugar? I mean, both the yeast granules and the sugar are solid substances, right? How do these two form a liquid?
I think it's mentioned in the video, but there's water added. Sugar won't melt at room temperature and yeast will not activate without moisture :)
@@RainebowEvee It's not about the video, but about a real life experiment. When baking, sometimes, the recipe requires to liquefy the yeast with sugar and if you mix only yeast and sugar, without water, they eventually form a gray liquid.
@@cristea_mihaela as a baker, I can assure you that it is NOT something that happens when mixing sugar and yeast together without adding ANY sort of liquid.
@@RainebowEvee I am sorry but I do not believe you as I have seen this with my own eyes.
You don't mix yeast with sugar. You put it into a sugary solution, which is mostly water. Wort is what brewers make in a brewhouse, which is a mixture of grain carbohydrates and proteins, and water. You cool it down and pitch yeast for fermentation.
kinda sad that we use them then burn them then eat them.
I'm guessing they all die in the oven though?
Spooky stuff
Weird. I was thinking about yeast a couple of days ago. Therefore, psychic powers exist. QED.
Tiny little yeast cells, all wearing their tiny little chef's hats....
Okay, so the alkohol does not kill the yeast.
For short: Flourishing funghy fart ferociously to force the flourdough 2b fluffy.
Great video again!
Is the yeast we use now the same yeast used a thousand years ago to make bread? If so, has it evolved?
Same general application. Wild strains (sourdough) are yeasts from the environment. There are many yeast strains. You'll find more attention to strains in the homebrewing world.
For anyone who knows: is the female and answer from this channel the same narrator for real science and real engineering
Announcer
@@anthonyhaynes8738 I don't think so.
No they're different women but both great at narrating awesome videos.
Yeast: Humanity's other best friend.
Yeast didn’t make bread
Yeast make destruction to wheat 😂 so that bread tastes like bread
I ate full packet of live yeast once and pucked at a photographer
Is a omax microscope good ?
🥖🥐🍞🍺🍄🍷
I have 2 pet yeasts
Idk if it's just because I do drugs, or if I'm just retarded, but I have a question. Can you make bread from yeast collected from yeast infections? Cuz it's still yeast........right?😂😂