Question

pathogens are disease causing living organisms like bacteria, yeast, molds, but then why we use yeast in food?​

Answer 1

Answer:

reason why we use yeast in food :

Baked goods like bread rise because of the presence of yeast as a raising, or leavening, agent. The most common yeast used in breadmaking is Saccharomyces cerevisiae. It feeds on the sugars present in the bread dough, producing the gas carbon dioxide. This forms bubbles within the dough, causing it to expand.

Answer 2

We use yeast in food because it is an useful microbe. Other pathogens like bacteria and viruses are harmful.

The yeast used in food processing different from other species of yeast.The most commonly used yeast is Saccharomyces cereveisiae.In some cases yeast can also lead to food poisoning too.Candida albicans is the harmful yeat.Hence,we use particular type of yeast in food.

Explanation:

The yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols in a process known as fermentation. The products of this reaction have been used in baking and the production of alcoholic beverages for thousands of years.

Saccharomyces cerevisiae is also an important model organism in modern cell biology research, and is one of the most thoroughly studied eukaryotic microorganisms. Researchers have cultured it in order to understand the biology of the eukaryotic cell and ultimately human biology in great detail. Other species of yeasts, such as Candida albicans, are opportunistic pathogens and can cause infections in humans. Yeasts have recently been used to generate electricity in microbial fuel cells and to produce ethanol for the biofuel industry.