Production of Food Grade Yeasts

Argyro Bekatorou*, Costas Psarianos and Athanasios A. Koutinas

Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece

Article history:

Received January 30, 2006
Accepted March 20, 2006

Key words:

food grade yeasts, single cell proteins (SCP), raw materials, propagation, baker’s yeast, brewer’s yeast, distiller’s yeast, Torula, whey, kefir, probiotics


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.


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