There is a great variety of yeast strains. For example, yeast that you can find in the air may not be of a specific baker’s strain. In order to obtain a safe and stable product, it is crucial not only to add the right strain, but also to use yeast from a qualified, audited and food-safe manufacturing process. Further, the amount of yeast present in the environment is typically very low and its concentration is not high enough to achieve the desired effects in the finished product.
Today, bakers worldwide use selected yeast especially chosen for its fermentation capacity and productivity: Saccharomyces cerevisiae. The use of highly specialized yeast is an absolute necessity, as bakers require more stable and “process-tolerant” yeast that follows the technological evolution of bread-making and new consumption trends.