Production of Food Grade Yeasts
Yeasts have been known to humans for thousands of years as they have been used in traditional fermentation processes like wine, beer and bread making. Today, yeasts are also used as alternative sources of high nutritional value proteins, enzymes and vitamins, and have numerous applications in the he...
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University of Zagreb
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doaj-4f9515ea405448b6a2b1b6ed1d7ad0cd2020-11-25T02:37:05ZengUniversity of ZagrebFood Technology and Biotechnology1330-98621334-26062006-01-01443407415Production of Food Grade YeastsArgyro Bekatorou0Costas Psarianos1Athanasios A. Koutinas2Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, GreeceFood Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, GreeceFood Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, GreeceYeasts have been known to humans for thousands of years as they have been used in traditional fermentation processes like wine, beer and bread making. Today, yeasts are also used as alternative sources of high nutritional value proteins, enzymes and vitamins, and have numerous applications in the health food industry as food additives, conditioners and flavouring agents, for the production of microbiology media and extracts, as well as livestock feeds. Modern scientific advances allow the isolation, construction and industrial production of new yeast strains to satisfy the specific demands of the food industry. Types of commercial food grade yeasts, industrial production processes and raw materials are highlighted. Aspects of yeast metabolism, with respect to carbohydrate utilization, nutritional aspects and recent research advances are also discussed.http://hrcak.srce.hr/file/162096food grade yeastssingle cell proteins (SCP)propagationTorulakefirprobiotics |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Argyro Bekatorou Costas Psarianos Athanasios A. Koutinas |
spellingShingle |
Argyro Bekatorou Costas Psarianos Athanasios A. Koutinas Production of Food Grade Yeasts Food Technology and Biotechnology food grade yeasts single cell proteins (SCP) propagation Torula kefir probiotics |
author_facet |
Argyro Bekatorou Costas Psarianos Athanasios A. Koutinas |
author_sort |
Argyro Bekatorou |
title |
Production of Food Grade Yeasts |
title_short |
Production of Food Grade Yeasts |
title_full |
Production of Food Grade Yeasts |
title_fullStr |
Production of Food Grade Yeasts |
title_full_unstemmed |
Production of Food Grade Yeasts |
title_sort |
production of food grade yeasts |
publisher |
University of Zagreb |
series |
Food Technology and Biotechnology |
issn |
1330-9862 1334-2606 |
publishDate |
2006-01-01 |
description |
Yeasts have been known to humans for thousands of years as they have been used in traditional fermentation processes like wine, beer and bread making. Today, yeasts are also used as alternative sources of high nutritional value proteins, enzymes and vitamins, and have numerous applications in the health food industry as food additives, conditioners and flavouring agents, for the production of microbiology media and extracts, as well as livestock feeds. Modern scientific advances allow the isolation, construction and industrial production of new yeast strains to satisfy the specific demands of the food industry. Types of commercial food grade yeasts, industrial production processes and raw materials are highlighted. Aspects of yeast metabolism, with respect to carbohydrate utilization, nutritional aspects and recent research advances are also discussed. |
topic |
food grade yeasts single cell proteins (SCP) propagation Torula kefir probiotics |
url |
http://hrcak.srce.hr/file/162096 |
work_keys_str_mv |
AT argyrobekatorou productionoffoodgradeyeasts AT costaspsarianos productionoffoodgradeyeasts AT athanasiosakoutinas productionoffoodgradeyeasts |
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1724796768505298944 |