Production of Food Grade Yeasts

• Main Authors: Argyro Bekatorou, Costas Psarianos, Athanasios A. Koutinas
• Format: Article
• Language: English
• Published: University of Zagreb 2006-01-01
• Series: Food Technology and Biotechnology
• Subjects: food grade yeasts; single cell proteins (SCP); propagation; Torula; kefir; probiotics
• Online Access: http://hrcak.srce.hr/file/162096

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.