Yeast is actually a popular organism to work with
for scientists. This is probably originally due to
its value in making alcohol products and breads.
Generally speaking, if your yeast are growing
rapidly you are probably going to produce a lot of
carbon dioxide. Yeast, just like humans, need
a wide variety of different nutrients to survive
and grow. When making bread, those nutrients
generally come from the wheat flour. When
scientists grow yeast, they will generally use a
“broth” consisting of amino acids, salts (not just
table salt), and a sugar (usually glucose).
Interestingly enough, sometimes the broth for
yeast will contain dried up yeast called yeast
extract. Scientific-grade broth is pretty
expensive though probably many of the components
in the broth can be found in the vitamin and
supplement aisle in a pharmacy such as in protein
powder. Though I don’t really know in practice how
effectively yeast will grow in products designed
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