In most known cultures and beliefs, the sacredness of bread has spread to yeast, which has become the main ingredient of various foods in various forms. As it has come to its present form, yeast has become one of the food substances taken into consideration with scientific developments.
There are various historical variations for the first preparation of yeast. One of them is that it was prepared by an Englishman named Mason in 1792, while another is that it was produced in Holland in 1781. However, the known fact is that the scientific existence of yeast began in the 1859s with Louis Pasteur's discovery that yeast is "a living microorganism based on fermentation". This discovery is the starting point for the scientific consideration of yeast and its transformation into a commercial food product. It is known that the first commercial yeast was released on the market in 1868, packaged. The diversification and continued presence of yeast has also progressed through scientific and historical processes.