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Natural Farming Inputs

Functions of Yeast


Yeast is a microorganism which is in charge of the last step of fermentation. Yeast breaks sugars down into alcohol and carbon dioxide which is necessary in the process of fermentation.
Yeast enhances metabolism and expands capillary vessels.
Yeast functions to resynthesize organic substances decomposed by various microbes into amino acids, hormones, vitamins, etc.,
Yeast produces various substances, e.g., vitamins, nucleic acids, minerals, hormones and fatty acids that humans cannot synthesize. It is not healthy to eat many fermented foods containing yeast.
Yeast has the excellent ability to decompose chemical fertilizers.
Yeast usually sticks onto the fruit surface. Many yeast exists specifically on the grape.

Dilute yeast with water in the ratio of 1:1000.

Use yeast when the plant becomes weak.
Use yeast when viral or bacterial disease occurs.
Use yeast when branches or stems are heavily damaged by strong wind.
Use yeast when the amount of photosynthesis is low during the rainy or high-humidity seasons.
Use yeast when the livestock lose appetite or vigor.

It is effective to spray yeast on the leaves along with other natural farming materials.

Do not wash in water and use as it is.
Tools must always be sterilized before use.
Do not seal the container. Cover the container by its lid loosely.
Keep the container on a separate place in order to prevent unwanted microbes and odors from permeating it.
Maintain the optimum temperature (23-25 °C) and humidity (65 -70 % ).
Shake 1-2 times a day to protect from fungi during the cultivation of yeast.
Keep the cultivated yeast in the refrigerator (1-15 °C)
Yeast can be kept for a maximum one month but it is recommended to use all of it within a week.