Pertinency of Pulsed Sonication for Activating Commercial Yeast Clusters

Nothing compares to the smell of freshly baked bread. And where is bread without inputs from the miniature single celled yeasts. Commercial yeast marketed as clustered granules, are required of an activation protocol, which involves the use of water at an optimized heat and addition of a carbohydrate source (sugar). In the current study we have demonstrated that seconds of sonication pulses can activate yeast granules devoid of hot water or sugar inclusion. The mechanism behind the activation through pulsed sonication has been understood through field emission scanning electron transmission imaging. It is hypothesized that a combination of acoustic cavitation induced stress and localized heating induced the successful activation of yeast granules. This is a first time report in this direction and it is envisioned that this research report will draw the attention of researchers and industrialists to extend this method to other applications and to the baking industry.