Review article

Production of Food Grade Yeasts

Argyro Bekatorou ; Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece
Costas Psarianos ; Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece
Athanasios A. Koutinas ; Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece

Abstract

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.

Keywords

food grade yeasts; single cell proteins (SCP); propagation; Torula; kefir; probiotics

Hrčak ID:

109965

URI

https://hrcak.srce.hr/109965

Publication date:

15.9.2006.

Article data in other languages: croatian

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