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Alternative Energy Accessories
Yeast is an excellent source of protein and vitamins, especially the B-complex vitamins, whose functions are related to metabolism as well as other minerals and cofactors required for growth.... |
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Quality Yeast from 'Mother Nature' |
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Bio-Strath Yeast and Herb Liquid - 3.4 oz
Bio-Strath herbal yeast food supplements, the tried-and-tested high-quality products from Switzerland, have been available for decades. Their success in over 50 countries of the world today is in fact the result of accurate, scientifically-based work.Areas of application:combats fatigue (school fatigue, nervousness, spring fatigue) improves concentration builds up resistance increases physical and mental efficiency promotes vitality helps during convalescenceBio-Strath Food Supplements are available in the following forms:Liquid Tablets DropsThe Bio-Strath herbal yeast (Saccharomyces cerevisiae) contains, in addition to protein, fat and carbohydrates, 20 amino acids as building blocks for proteins, the nucleic acids RNA and DNA, 11 vitamins, enzymes and 19 minerals and trace elements and 11 other various vital substances.Bio-Strath is 100% natural and free from preservatives, colourings or any artificially produced substances. |
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Bluebonnet BrewerS Yeast Powder, 1 lbs
Premium Debittered Unflavored Unsweetened Unfortified Dietary Supplement. Bluebonnet's Premium Debittered Brewer's Yeast Powder is produced from beet molasses. Beets contain a wide array of nutrients. Beets are known to absorb so many minerals, metals, trace elements out of the soil that they can only be grown in one field for two years without depleting the soil. Beet-derived brewer's yeast also has higher protein content and less carbohydrate content than its grain counterpart. Plus, beet-derived brewer's yeast tends to be less bitter tasting than grain-derived brewer's yeast. Grain-derived brewer's yeast recovered from the beer-brewing process tends to be particularly bitter in taste due to the nature of the grains used, such as barley and hops. |
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Frontier Natural Nutritional Yeast Mini, 1 lbs
This product is derived through a natural fermentation process, not from a synthetic process or from an animal source. Kosher. |
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Yeast |
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Nature's Answer Bio-Strath, Yeast & Herbs - Liquid, 3.4 oz
Increases Energy Improves Memory Enhances Well-Being. BioStrath® is an all-natural herbal yeast product which combines a specific strain of nutritional yeast with herbal extracts. The final result is a well-balanced, nutrient-rich whole food tonic that both supports and helps maintain balance of our body systems*.Why Take A Yeast Supplement?BioStrath® provides the body with 11 vitamins, 20 minerals and 19 amino acids, including all of the essential amino acids and branched chain amino acids. The nutrients of particular interest includes RNA and DNA (necessary for enzyme controlled processes and protein biosynthesis), glucans and mannans (known to increase immune defenses as a protection against bacterial and viral infections), ATP (energy transport to the muscles and the fuel needed to fuel all the cellular reactions in the body), lecithin (nerves), and Chromium (regulate blood sugar levels) and the coenzymes of the Q group. Further, the large quantities of the B vitamins are necessary for healthy nerves, skin, fatigue, metabolism, cell respiration and the formation of red blood cells. |
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Nature's Way HeartSure Red Yeast Rice Plus Phytosterols, 60 tab
Lowers Serum Cholesterol. Dietary Supplement Phytosterols may reduce the risk of heart disease by helping to block the absorption of dietary cholesterol. Products containing at least 400 mg per serving of plants sterols, taken/eaten twice a day with meals for a daily intake of at least 800 mg, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Each serving of this product supplies 400 mg of plant sterols. |
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Now Foods Nutritional Yeast Flakes, 10 lbs
NOW® pleasant tasting Nutritional Yeast Powder is produced from a specially selected strain of Saccharomyces cerevisiae. This yeast is grown on enriched purified cane and beet molasses under carefully controlled conditions. This is a primary grown yeast and is therefore NOT a brewery by-product as is brewer's yeast. This ensures freedom from Candida albicans yeast. |
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Now Foods Nutritional Yeast Powder, 10 oz The Best Current Available Price !
NOW? pleasant tasting Nutritional Yeast Powder is produced from a specially selected strain of Saccharomyces cerevisiae. This yeast is grown on enriched purified cane and beet molasses under carefully controlled conditions. This is a primary grown yeast and is therefore NOT a brewery by-product as is brewer's yeast. This ensures freedom from Candida albicans yeast. |
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Red Star Nutritional Yeast - Vegetarian Support Formula, 6 Units / 5 oz
Red Star Nutritional Yeast, Vegetarian Support Formula is specially designed to meet the nutritional needs if vegetarians and vegans, and anyone desiring a rich source of the B-complex vitamins, including a natural source of B12.It makes a tasty and nutritious addition to your favorite meals and drinks. Sprinkle on popcorn for a great-tasting, nutritious snack. Add as a seasoning for salads, soups, casseroles, and gravies. Or simply add a tablespoon to your favorite morning juice, cereal or fruit smoothie. |
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Books, All Titles Yeast Connection Handbook - 1 ea
The Yeast Connection Handbook describes what leads to yeast overgrowth in the body, the diseases to which it is directly connected, and instructions on how to regain health. New information for the twenty-first century! How yeasts can make you feel Sick all over and the steps you need to take to regain your health. William G. Crook, M.D. Is your body getting the right fuel? If your car sputtered & put out blue smoke, wouldn't you check the fuel you're using? Why not check your fuel when your body isn't running smoothly? This easy-to-follow guide tells you how repeated antibiotics and yeast overgrowth may cause fatigue, headache, depression, PMS, sexual dysfunction, skin, digestive and urinary problems, muscle pain, asthma, ear problems, ADHD and autism. This extraordinary book should be read by every person who is not well and unable to find help. James H. Brodsky, M.D., Chevy Chase, Maryland Diplomat, American Board of Internal Medicine Clinical Instructor, Georgetown University Medical Center. |
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If you suffer from Acne, Allergies, Anxiety, Asthma, Constipation, Depression, Diarrhea, Earaches, Fatigue, Headaches, Infertility, Lost Sex Drive, Poor Memory, Muscle Weakness,Persistent Coughs, Premenstrual Syndrome, Recurrent Vaginitis, Skin Irritations-You may be avictim of The Yeast Syndrome. How to help your doctor identify and treat the real cause of youryeast-related illness. John Parks Trowbridge, M.D. and Morton Walker, D.P.M. The most completeand up to date book on the epidemic affecting 80 million american men, women, and children. Howto recognize the symptoms, why many doctors do not diagnose yeast infections, and how to bringit to your doctor's attention.Eleven questionnaires to determine your risk of a yeast-related disorder. The many causes ofthe yeast syndrome-and how to avoid them. The most up to date laboratory diagnostic tests andanti-yeast therapies. The yeast control diet recommended foods, and a complete seven-day menu.Plus, how anti-yeast treatments help patients with multiple sclerosis, arthritis, lupus,hypoglycemia, and other untreatable illnesses. A valuable, timely, and life-enhancing book....the single information source for everything known to date about a heretofore unrecognizedclinical entity - The Candida Syndrome. - Abram Hoffer, M.D., Ph.D., Editor, Journal ofOrthomolecular Medicine. |
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Quality Yeast from 'Kalyx' |
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Nutritional Yeast Large-Flakes (Saccharomyces cerevisiae) 1 lb: K From Frontier Naturals
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Brewer's yeast, which is often called nutritional yeast, was originally a by-product of the brewing of beer. Brewer's yeast is nutritionally the same as Nutritional yeast, but, as a by-product of beer-brewing, it has a characteristic bitter hops flavor. Nutritional yeast, the same yeast, is grown on mineral enriched molasses instead of hops, and more often used as a food supplement, because it tastes better. At the end of the Nutritional yeast growth period, the culture is pasteurized to kill the yeast. This retains the nutrients, but deactivates the live yeast (i.e. baking yeast) as a food supplement because the live yeast continues to grow in the intestine and actually uses up the vitamin B in the body instead of replenishing the supply. Yeast are single-celled microorganisms that reproduce by budding. They are biologically classified as fungi and are responsible for converting fermentable sugars into alcohol and other byproducts. There are literally hundreds of varieties and strains of yeast. In the past, there were two types of beer yeast: ale yeast (the 'top-fermenting' type, Saccharomyces cerevisiae) and lager yeast (the 'bottom-fermenting' type, Saccharomyces uvarum). Today, as a result of recent reclassification of Saccharomyces species, both ale and lager yeast strains are considered to be members of S. cerevisiae. Nutritional and Brewer's yeast contains high levels of many important nutrients, including all of the B vitamins (except for B12), 16 out of 20 amino acids, and 14 different minerals. The amino acids (proteins) in yeast help the body repair tissue and fight disease. Nutritional and Brewer's yeast has a very high protein content, with one tbsp providing 4.6 g, making it a rich source of protein for vegetarians. It is also high in phosphorus. Because yeast is such a rich source of B vitamins, it enhances the roles these vitamins play in the body. The B-complex vitamins help your body metabolize carbohydrates, fats, and proteins. They also support the nervous system and help maintain the muscles used for digestion. Brewer's yeast is also an important source of chromium. The U.S. FDA recommends 120 mcg of chromium daily, but 90% of Americans are deficient in this important mineral. Chromium has the ability to significantly lower blood cholesterol levels. One tablespoon of Nutritional or Brewer's yeast contains: Folic Acid 50% rda Vitamin B1 45% rda Niacin 35% rda Riboflavin 20% rda Nutritious Apple Smoothie: ½ orange peeled 2 apples, seeded and sliced 1 ripe banana 1 t brewers yeast orange slice for garnish Juice the orange and apple. Place juice, banana, and yeast in a blender or food processor, and blend until smooth. Garnish with orange slice. Sweet Smoothie 6 oz. cup pineapple juice (not mixed with water yet) ½ pound mixed berries (straw... |
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Nutritional Yeast Powder (Saccharomyces cerevisiae) 1 lb: K From Frontier Naturals
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Brewer's yeast, which is often called nutritional yeast, was originally a by-product of the brewing of beer. Brewer's yeast is nutritionally the same as Nutritional yeast, but, as a by-product of beer-brewing, it has a characteristic bitter hops flavor. Nutritional yeast, the same yeast, is grown on mineral enriched molasses instead of hops, and more often used as a food supplement, because it tastes better. At the end of the Nutritional yeast growth period, the culture is pasteurized to kill the yeast. This retains the nutrients, but deactivates the live yeast (i.e. baking yeast) as a food supplement because the live yeast continues to grow in the intestine and actually uses up the vitamin B in the body instead of replenishing the supply. Yeast are single-celled microorganisms that reproduce by budding. They are biologically classified as fungi and are responsible for converting fermentable sugars into alcohol and other byproducts. There are literally hundreds of varieties and strains of yeast. In the past, there were two types of beer yeast: ale yeast (the 'top-fermenting' type, Saccharomyces cerevisiae) and lager yeast (the 'bottom-fermenting' type, Saccharomyces uvarum). Today, as a result of recent reclassification of Saccharomyces species, both ale and lager yeast strains are considered to be members of S. cerevisiae. Nutritional and Brewer's yeast contains high levels of many important nutrients, including all of the B vitamins (except for B12), 16 out of 20 amino acids, and 14 different minerals. The amino acids (proteins) in yeast help the body repair tissue and fight disease. Nutritional and Brewer's yeast has a very high protein content, with one tbsp providing 4.6 g, making it a rich source of protein for vegetarians. It is also high in phosphorus. Because yeast is such a rich source of B vitamins, it enhances the roles these vitamins play in the body. The B-complex vitamins help your body metabolize carbohydrates, fats, and proteins. They also support the nervous system and help maintain the muscles used for digestion. Brewer's yeast is also an important source of chromium. The U.S. FDA recommends 120 mcg of chromium daily, but 90% of Americans are deficient in this important mineral. Chromium has the ability to significantly lower blood cholesterol levels. One tablespoon of Nutritional or Brewer's yeast contains: Folic Acid 50% rda Vitamin B1 45% rda Niacin 35% rda Riboflavin 20% rda Nutritious Apple Smoothie: ½ orange peeled 2 apples, seeded and sliced 1 ripe banana 1 t brewers yeast orange slice for garnish Juice the orange and apple. Place juice, banana, and yeast in a blender or food processor, and blend until smooth. Garnish with orange slice. Sweet Smoothie 6 oz. cup pineapple juice (not mixed with water yet) ½ pound mixed berries (straw... |
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Nutritional Yeast Mini-Flakes (Saccharomyces cerevisiae) 1 lb: K From Frontier Naturals
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Brewer's yeast, which is often called nutritional yeast, was originally a by-product of the brewing of beer. Brewer's yeast is nutritionally the same as Nutritional yeast, but, as a by-product of beer-brewing, it has a characteristic bitter hops flavor. Nutritional yeast, the same yeast, is grown on mineral enriched molasses instead of hops, and more often used as a food supplement, because it tastes better. At the end of the Nutritional yeast growth period, the culture is pasteurized to kill the yeast. This retains the nutrients, but deactivates the live yeast (i.e. baking yeast) as a food supplement because the live yeast continues to grow in the intestine and actually uses up the vitamin B in the body instead of replenishing the supply. Yeast are single-celled microorganisms that reproduce by budding. They are biologically classified as fungi and are responsible for converting fermentable sugars into alcohol and other byproducts. There are literally hundreds of varieties and strains of yeast. In the past, there were two types of beer yeast: ale yeast (the 'top-fermenting' type, Saccharomyces cerevisiae) and lager yeast (the 'bottom-fermenting' type, Saccharomyces uvarum). Today, as a result of recent reclassification of Saccharomyces species, both ale and lager yeast strains are considered to be members of S. cerevisiae. Nutritional and Brewer's yeast contains high levels of many important nutrients, including all of the B vitamins (except for B12), 16 out of 20 amino acids, and 14 different minerals. The amino acids (proteins) in yeast help the body repair tissue and fight disease. Nutritional and Brewer's yeast has a very high protein content, with one tbsp providing 4.6 g, making it a rich source of protein for vegetarians. It is also high in phosphorus. Because yeast is such a rich source of B vitamins, it enhances the roles these vitamins play in the body. The B-complex vitamins help your body metabolize carbohydrates, fats, and proteins. They also support the nervous system and help maintain the muscles used for digestion. Brewer's yeast is also an important source of chromium. The U.S. FDA recommends 120 mcg of chromium daily, but 90% of Americans are deficient in this important mineral. Chromium has the ability to significantly lower blood cholesterol levels. One tablespoon of Nutritional or Brewer's yeast contains: Folic Acid 50% rda Vitamin B1 45% rda Niacin 35% rda Riboflavin 20% rda Nutritious Apple Smoothie: ½ orange peeled 2 apples, seeded and sliced 1 ripe banana 1 t brewers yeast orange slice for garnish Juice the orange and apple. Place juice, banana, and yeast in a blender or food processor, and blend until smooth. Garnish with orange slice. Sweet Smoothie 6 oz. cup pineapple juice (not mixed with water yet) ½ pound mixed berries (strawberries, blueberries, blackberries.... |
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Nutritional Yeast Powder (Saccharomyces cerevisiae) 1 lb: C From StarWest Botanicals
This is Starwest's nitrogen-flushed double wall silverfoil pack. Brewer's yeast, which is often called nutritional yeast, was originally a by-product of the brewing of beer. Brewer's yeast is nutritionally the same as Nutritional yeast, but, as a by-product of beer-brewing, it has a characteristic bitter hops flavor. Nutritional yeast, the same yeast, is grown on mineral enriched molasses instead of hops, and more often used as a food supplement, because it tastes better. At the end of the Nutritional yeast growth period, the culture is pasteurized to kill the yeast. This retains the nutrients, but deactivates the live yeast (i.e. baking yeast) as a food supplement because the live yeast continues to grow in the intestine and actually uses up the vitamin B in the body instead of replenishing the supply. Yeast are single-celled microorganisms that reproduce by budding. They are biologically classified as fungi and are responsible for converting fermentable sugars into alcohol and other byproducts. There are literally hundreds of varieties and strains of yeast. In the past, there were two types of beer yeast: ale yeast (the 'top-fermenting' type, Saccharomyces cerevisiae) and lager yeast (the 'bottom-fermenting' type, Saccharomyces uvarum). Today, as a result of recent reclassification of Saccharomyces species, both ale and lager yeast strains are considered to be members of S. cerevisiae. Nutritional and Brewer's yeast contains high levels of many important nutrients, including all of the B vitamins (except for B12), 16 out of 20 amino acids, and 14 different minerals. The amino acids (proteins) in yeast help the body repair tissue and fight disease. Nutritional and Brewer's yeast has a very high protein content, with one tbsp providing 4.6 g, making it a rich source of protein for vegetarians. It is also high in phosphorus. Because yeast is such a rich source of B vitamins, it enhances the roles these vitamins play in the body. The B-complex vitamins help your body metabolize carbohydrates, fats, and proteins. They also support the nervous system and help maintain the muscles used for digestion. Brewer's yeast is also an important source of chromium. The U.S. FDA recommends 120 mcg of chromium daily, but 90% of Americans are deficient in this important mineral. Chromium has the ability to significantly lower blood cholesterol levels. One tablespoon of Nutritional or Brewer's yeast contains: Folic Acid 50% rda Vitamin B1 45% rda Niacin 35% rda Riboflavin 20% rda Nutritious Apple Smoothie: ½ orange peeled 2 apples, seeded and sliced 1 ripe banana 1 t brewers yeast orange slice for garnish Juice the orange and apple. Place juice, banana, and yeast in a blender or food processor, and blend until smooth. Garnish with orange slice. Sweet Smoothie 6 oz. cup pineapple juice (not mixed with water yet) ½ pound mixed berries (strawberries, blueberries, blackberries.... |
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Quality Yeast from 'House Of Nutrition' |
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Kal's Nutritional Yeast Flakes 12oz
Nutritional Yeast Flakes by Kal* Full spectrum of essential amino acids* Balanced variety of B Vitamins* Naturally low in fat and sodium* Primary grown for human consumption* Certified Kosher (Excluding Passover)* Candida albicans free* Typical analysis: Protein 50%, Nucleic Acids 8-10% (approx 10% DNA, 90% RNA) 1.28-1.44g.Suggested UseTwo heaping tablespoons taken with water or broth is an excellent between meal snack - or simply mix with fruit or vegetable juices to make a nourishing drink. |
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Kal's Nutritional Yeast 500Tabs
Description: Nutritional Yeast, excellent source of B-Vitamins, vegetarian formula dietary supplement. Size: 100ct Directions: As a dietary supplement, take 6 tablets daily with meals. Serving Size: 6 Tablet 17 Servings per container. Ingredients: Amount per serving: % Daily Value: + Dried Yeast 3 g ~ Vitamin B-12 (as Cyanocobalamin) 1.5 mcg 25% Pantothenic Acid (as Calcium d-Pantothenate) 1.8 mg 18% Calcium 105 mg 11% Folate (naturally occurring) 4.5 mcg 11% Vitamin B-6 (as Pyridoxine HCl) 1.5 mg 75% Niacin 10.5 mg 53% Thiamin (Vitamin B-1) 1.8 mg 120% Riboflavin (Vitamin B-2) 1.8 mg 106%. Key to Ingredients: ~ = Daily Value not established. + = Percent Daily Value is based on a 2,000 calorie diet. = Values differ depending on age = Values differ depending on age. Other Ingredients: Di-Calcium phosphate, cellulose, stearic acid, magnesium stearate, silica, niacin, pyridoxine HCl, Thiamin HCl, Riboflavin and Vitamin B-12. Other: See product label for more information. |
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Now's Nutritional Yeast Flakes Red Star Vegetarian 10oz
NOW Pleasant tasting Nutritional Yeast Flakes are produced from a specially selected strain of Saccharomyces cerevisiae. This yeast is grown on enriched purified cane and beet molasses under carefully controlled conditions. Serving Size: 2 heaping Tbsp. Servings per container: 18. Other Ingredients: Dried Yeast, Niacin (B3), Pyridoxine Hydrochloride (B6), Thiamine Hydrochloride (B1), Riboflavin (B2), Vitamin (B12). Suggested Use: As a dietary supplement take 1-2 tablespoons daily mixed in milk, fruit juice, or vegetable juice or also use in vegetarian recipes. Add to protein shakes to boost nutritional content. Warnings: None. Disclaimers: None |
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Solgar Brewers Yeast Powder 16oz~
Solgar Brewers Yeast Powder 16ozSupplement Facts:Serving Size 2 Tablespoons (30 g)Amount Per 2 TablespoonsGlycine 816 mg (**)PABA (as para aminobenzoic acid) 0.8 mg (**)Choline 126 mg (**)Inositol 101 mg (**)RNA/DNA 2 g (**)Alanine 1216 mg (**)Arginine 784 mg (**)Aspartic Acid 1760 mg (**)Potassium 633 mg (18%)Glutamic Acid 2720 mg (**)Methionine 272 mg (**)Histidine 416 mg (**)Isoleucine 816 mg (**)Leucine 1216 mg (**)Lysine 1328 mg (**)Phenylalanine 768 mg (**)Serine 896 mg (**)Threonine 800 mg (**)Tryptophane 240 mg (**)Tyrosine 496 mg (**)Valine 976 mg (**)Calories 100 ()Cystine 99 mg (**)Dietary Fiber 6 g (24%*)Proline 512 mg (**)Sodium 54 mg (2%)Calories from Fat 10 ()Total Carbohydrate 11 g (4%*)Protein 15 g (30%*)Thiamin 1 mg (80%)Riboflavin 2 mg (88%)Niacin 10 mg (50%)Vitamin B6 0.8 mg (40%)Folic Acid 60 mcg (15%)Biotin 15 mcg (5%)Pantothenic Acid 0.6 mg (6%)Calcium 35 mg (4%)Chromium 186 mcg (155%)Iron 1.8 mg (10%)Copper 1 mg (50%)Phosphorus 20 mg (2%)Magnesium 32 mg (8%)Total Fat Zinc 1.5 mg (10%)Selenium 63 mcg (90%)Vitamin B12 0.3 mcg (5%)* Percent Daily Values (DV) are based on a 2,000 calorie diet. **Daily Value (DV) not established. Other Ingredients: Brewer's Yeast. Directions:As a dietary supplement for adults, two (2) tablespoons daily. May be sprinkled on cereals, salads or incorporated into stews, soups, sauces, gravies, juices or baked goods. Notes: To assure freshness and potency, store in a cool, dry place, away from heat, light and moisture. Keep out of reach of children. Warnings: CAUTION: PHENYLKETONURICS (PKU): This product contains phenylalanine. Solgar's Brewer's Yeast is produced from beet molasses under carefully controlled conditions. If you are pregnant, nursing, taking any medication or have a medical condition, please consult your healthcare practitioner before taking any dietary supplement. Keep out of reach of children. Disclaimer: Statements contained herein have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat and cure or prevent disease. |
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Thompson's Nutritional Red Yeast Rice 600mg 100Caps
Red Yeast Rice is manufactured by the fermentation of a strain of yeast, Monascus purpureus, on rice. Directions: As a dietary supplement, take one capsule twice daily with a meal or glass of water. Serving Size: 1 Capsule. 100 Servings per container. |
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Fresh Grapes 
A Yeast Product 
Beer being fermented by brewers yeast Yeast
Yeast is used in nutritional supplements popular with vegans and the health conscious, where it is often referred to as "nutritional yeast". It is a deactivated yeast, usually Saccharomyces cerevisiae. It is an excellent source of protein and vitamins, especially the B-complex vitamins, whose functions are related to metabolism as well as other minerals and cofactors required for growth. It is also naturally low in fat and sodium....
Yeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with the 1,500 species currently described estimated to be only 1% of all yeast species. Most reproduce asexually by budding, although a few do so by binary fission. Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of a string of connected budding cells known as pseudohyphae, or false hyphae, as seen in most molds. Yeast size can vary greatly depending on the species, typically measuring 3–4 µm in diameter, although some yeasts can reach over 40 µm.
The yeast species Saccharomyces cerevisiae has been used in baking and in fermenting alcoholic beverages for thousands of years. It is also extremely important as a model organism in modern cell biology research, and is one of the most thoroughly researched eukaryotic microorganisms. Researchers have used it to gather information about the biology of the eukaryotic cell and ultimately human biology. Other species of yeast, such as Candida albicans, are opportunistic pathogens and can cause infections in humans. Yeasts have recently been used to generate electricity in microbial fuel cells, and produce ethanol for the biofuel industry.
Yeasts do not form a single taxonomic or phylogenetic grouping. The term "yeast" is often taken as a synonym for Saccharomyces cerevisiae, but the phylogenetic diversity of yeasts is shown by their placement in two separate phyla, the Ascomycota and the Basidiomycota. The budding yeasts ("true yeasts") are classified in the order Saccharomycetales
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History
See also: History of wine and History of beer
The word "yeast" comes to us from Old English gist, gyst, and from the Indo-European root yes-, meaning boil, foam, or bubble. Yeast microbes are probably one of the earliest domesticated organisms. People have used yeast for fermentation and baking throughout history. Archaeologists digging in Egyptian ruins found early grinding stones and baking chambers for yeasted bread, as well as drawings of 4,000-year-old bakeries and breweries. In 1680 the Dutch naturalist Anton van Leeuwenhoek first microscopically observed yeast, but at the time did not consider them to be living organisms, but rather globular structures. In 1857 French microbiologist Louis Pasteur proved in the paper "Mémoire sur la fermentation alcoolique" that alcoholic fermentation was conducted by living yeasts and not by a chemical catalyst. Pasteur showed that by bubbling oxygen into the yeast broth, cell growth could be increased, but the fermentation inhibited – an observation later called the Pasteur effect.
By the late 18th century, two yeast strains used in brewing had been identified: Saccharomyces cerevisiae, so called "high" or top yeast, and S. carlsbergensis, "low" or bottom yeast. High yeast was sold commercially by the Dutch for bread making starting in 1780, while around 1800, the Germans started producing S. cerevisiae in the form of cream. In 1825 a method was developed to remove the liquid so the yeast could be prepared as solid blocks. The industrial production of yeast blocks was enhanced by the introduction of the filter press in 1867. In 1872, Baron Max de Springer developed a manufacturing process to create granulated yeast, a technique that was used until the first World War. In the United States, naturally occurring airborne yeasts were used almost exclusively until commercial yeast was marketed at the Centennial Exposition in 1876 in Philadelphia, where Charles L. Fleischmann exhibited the product and a process to use it, as well as serving the resultant baked bread._______________
Nutrition and growth
Yeasts are chemoorganotrophs as they use organic compounds as a source of energy and do not require sunlight to grow. Carbon is obtained mostly from hexose sugars such as glucose and fructose, or disaccharides such as sucrose and maltose. Some species can metabolize pentose sugars like ribose, alcohols, and organic acids. Yeast species either require oxygen for aerobic cellular respiration(obligate aerobes), or are anaerobic but also have aerobic methods of energy production (facultative anaerobes). Unlike bacteria, there are no known yeast species that grow only anaerobically (obligate anaerobes). Yeasts grow best in a neutral or slightly acidic pH environment.
Yeasts vary in what temperature range they grow best. For example, Leucosporidium frigidum grows at -2 to 20 °C (28 to 68 °F),Saccharomyces telluris at 5 to 35 °C (41 to 95 °F) and Candida slooffi at 28 to 45 °C (82 to 113 °F). The cells can survive freezing under certain conditions, with viability decreasing over time.
Yeasts are generally grown in the laboratory on solid growth media or in liquid broths. Common media used for the cultivation of yeasts include potato dextrose agar (PDA) or potato dextrose broth, Wallerstein Laboratories nutrient (WLN) agar, yeast peptone dextrose agar (YPD), and yeast mould agar or broth (YM). Home brewers who cultivate yeast frequently use dried malt extract (DME) and agar as a solid growth medium. The antibiotic cycloheximide is sometimes added to yeast growth media to inhibit the growth of Saccharomyces yeasts and select for wild/indigenous yeast species. This will change the yeast process.
The appearance of a white thready yeast commonly known as kahm yeast is often a byproduct of the lactofermentation (or pickling) of certain vegetables, usually the result of exposure to air. Although harmless it can give pickled vegetables a bad flavour and so must be removed regularly during fermentation.
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Ecology
Yeasts are very common in the environment, but are usually isolated from sugar-rich material. Examples include naturally occurring yeasts on the skins of fruits and berries (such as grapes, apples or peaches), and exudates from plants (such as plant saps or cacti). Some yeasts are found in association with soil and insects. The ecological function and biodiversity of yeast are relatively unknown compared to those of other microorganisms. Yeasts including Candida albicans, Rhodotorula rubra, Torulopsis and Trichosporon cutaneum have been found living in between people's toes as part of their skin flora. Yeasts are also present in the gut flora of mammals and some insects and even deep-sea environments host an array of yeasts.
An Indian study of seven bee species and 9 plant species found that 45 species from 16 genera colonise the nectaries of flowers and honey stomachs of bees. Most were members of the Candida genus; the most common species in honey stomachs was Dekkera intermedia and in flower nectaries, Candida blankii. Yeast colonising nectaries of the Stinking Hellebore have been found to raise the temperature of the flower, which may aid in attracting pollinators by increasing the evaporation of volatile organic compounds. A black yeast has been recorded as a partner in a complex relationship between ants, their mutualistic fungus, a fungal parasite of the fungus and a bacterium that kills the parasite. The yeast have a negative effect on the bacteria that normally produce antibiotics to kill the parasite and so may affect the ants' health by allowing the parasite to spread.
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Reproduction
See also: Mating of yeast
Yeasts have asexual and sexual reproductive cycles. The most common mode of vegetative growth in yeast is asexual reproduction by budding. Here a small bud, or daughter cell, is formed on the parent cell. The nucleus of the parent cell splits into a daughter nucleus and migrates into the daughter cell. The bud continues to grow until it separates from the parent cell, forming a new cell. Some yeasts, including Schizosaccharomyces pombe, reproduce by binary fission instead of budding.
Under high stress conditions haploid cells will generally die, however under the same conditions diploid cells can undergo sporulation, entering sexual reproduction (meiosis) and producing a variety of haploid spores, which can go on to mate (conjugate), reforming the diploid.
1. Budding
2. Conjugation
3. Spore
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Uses
The useful physiological properties of yeast have led to their use in the field of biotechnology. Fermentation of sugars by yeast is the oldest and largest application of this technology. Many types of yeasts are used for making many foods: baker's yeast in bread production; brewer's yeast in beer fermentation; yeast in wine fermentation and for xylitol production. So-called red rice yeast is actually a mould, Monascus purpureus. Yeasts include some of the most widely used model organisms for genetics and cell biology.
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Alcoholic beverages
Alcoholic beverages are defined as beverages that contain ethanol (C2H5OH). This ethanol is almost always produced by fermentation – the metabolism of carbohydrates by certain species of yeast under anaerobic or low-oxygen conditions. Beverages such as wine, beer, or distilled spirits all use yeast at some stage of their production. A distilled beverage is a beverage that contains ethanol that has been purified by distillation. Carbohydrate-containing plant material is fermented by yeast, producing a dilute solution of ethanol in the process. Spirits such as whiskey and rum are prepared by distilling these dilute solutions of ethanol. Components other than ethanol are collected in the condensate, including water, esters, and other alcohols which account for the flavour of the beverage.
Beer
Brewing yeasts may be classed as "top cropping" (or "top fermenting") and "bottom cropping" (or "bottom-fermenting"). Top cropping yeasts are so called because they form a foam at the top of the wort during fermentation. An example of a top cropping yeast is Saccharomyces cerevisiae, sometimes called an "ale yeast". Bottom cropping yeasts are typically used to produce lager-type beers, though they can also produce ale-type beers. These yeasts ferment more sugars, creating a dryer beer, and grow well at low temperatures. An example of bottom cropping yeast is Saccharomyces pastorianus, formerly known as Saccharomyces carlsbergensis.
The most common top cropping brewer's yeast, Saccharomyces cerevisiae, is the same species as the common baking yeast. However, baking and brewing yeasts typically belong to different strains, cultivated to favour different characteristics: baking yeast strains are more aggressive, in order to carbonate dough in the shortest amount of time possible; brewing yeast strains act slower, but tend to produce fewer off-flavours and tolerate higher alcohol concentrations (with some strains, up to 22%).
Brettanomyces is a genus of wild yeast important in brewing lambic, a beer produced not by the deliberate addition of brewer's yeasts, but by spontaneous fermentation by wild yeasts and bacteria. Brettanomyces lambicus, B. bruxellensis and B. claussenii are native to the Senne Valley region of Belgium, where lambic beer is produced
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Wine
Main article: Fermentation (wine)
Yeast is used in winemaking where it converts the sugars present in grape juice or must into alcohol. Yeast is normally already invisibly present on the grapes. The fermentation can be done with this endogenous wild yeast; however, this may give unpredictable results depending on the exact types of yeast species present. For this reason a pure yeast culture is generally added to the must, which rapidly comes to dominate the fermentation. This represses wild yeasts and ensures a reliable and predictable fermentation. Most added wine yeasts are strains of Saccharomyces cerevisiae, though not all strains of the species are suitable. Different S. cerevisiae yeast strains have differing physiological and fermentative properties, therefore the actual strain of yeast selected can have a direct impact on the finished wine. Significant research has been undertaken into the development of novel wine yeast strains that produce atypical flavour profiles or increased complexity in wines.
The growth of some yeasts such as Zygosaccharomyces and Brettanomyces in wine can result in wine faults and subsequent spoilage.Brettanomyces produces an array of metabolites when growing in wine, some of which are volatile phenolic compounds. Together these compounds are often referred to as "Brettanomyces character", and are often described as antiseptic or "barnyard" type aromas. Brettanomyces is a significant contributor to wine faults within the wine industry.
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Baking
Main article: Baker's yeast
Yeast, most commonly Saccharomyces cerevisiae, is used in baking as a leavening agent, where it converts the fermentable sugars present in dough into the gas carbon dioxide. This causes the dough to expand or rise as gas forms pockets or bubbles. When the dough is baked the yeast dies and the air pockets "set", giving the baked product a soft and spongy texture. The use of potatoes, water from potato boiling, eggs, or sugar in a bread dough accelerates the growth of yeasts. Most yeasts used in baking are of the same species common in alcoholic fermentation. Additionally, Saccharomyces exiguus (also known as S. minor) is a wild yeast found on plants, fruits, and grains that is occasionally used for baking. Sugar and vinegar are the best conditions for yeast to ferment. In bread making the yeast initially respires aerobically, producing carbon dioxide and water. When the oxygen is depleted anaerobic respiration begins, producing ethanol as a waste product; however, this evaporates during baking.
Non-alcoholic beverages
Root beer and other sweet carbonated beverages can be produced using the same methods as beer, except that fermentation is stopped sooner, producing carbon dioxide, but only trace amounts of alcohol, and a significant amount of sugar is left in the drink. Kvass is a fermented drink made from rye that is popular in Eastern Europe; it has a recognizable but low alcoholic content. Yeast in symbiosis with acetic acid bacteria is used in the preparation of kombucha, a fermented sweetened tea. Species of yeast found in the tea can vary, and may include:Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii. Kombucha is a popular beverage in Eastern Europe and some former Soviet republics under the name of Chajnyj grib (Чайный гриб). Kefir and kumis are made by fermenting milk with yeast and bacteria.
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Nutritional supplements
See also: Tibicos
Yeast is used in nutritional supplements popular with vegans and the health conscious, where it is often referred to as "nutritional yeast". It is a deactivated yeast, usually Saccharomyces cerevisiae. It is an excellent source of protein and vitamins, especially the B-complex vitamins, whose functions are related to metabolism as well as other minerals and cofactors required for growth. It is also naturally low in fat and sodium. Some brands of nutritional yeast, though not all, are fortified with vitamin B12, which is produced separately by bacteria. Nutritional yeast, though it has a similar appearance to brewer's yeast, is very different and has a very different taste.
Nutritional yeast has a nutty, cheesy, creamy flavor which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of Parmesan cheese. Another popular use is as a topping for popcorn. It can also be used in mashed and fried potatoes, as well as putting it into scrambled eggs. It comes in the form of flakes, or as a yellow powder similar in texture to cornmeal, and can be found in the bulk aisle of most natural food stores. In Australia it is sometimes sold as "savory yeast flakes". Though "nutritional yeast" usually refers to commercial products, inadequately fed prisoners have used "home-grown" yeast to prevent vitamin deficiency.
Probiotics
Some probiotic supplements use the yeast Saccharomyces boulardii to maintain and restore the natural flora in the large and small gastrointestinal tract. S. boulardii has been shown to reduce the symptoms of acute diarrhea in children, prevent reinfection of Clostridium difficile, reduce bowel movements in diarrhea predominant IBS patients, and reduce the incidence of antibiotic, traveler's, and HIV/AIDS associated diarrheas.
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Food spoilage
Yeasts are able to grow in foods with a low pH, (5.0 or lower) and in the presence of sugars, organic acids and other easily metabolized carbon sources. During their growth, yeasts metabolize some food components and produce metabolic end products. This causes the physical, chemical, and sensible properties of a food to change, and the food is spoiled. The growth of yeast within food products is often seen on their surface, as in cheeses or meats, or by the fermentation of sugars in beverages, such as juices, and semi-liquid products, such as syrups and jams. The yeast of the Zygosaccharomyces genus have had a long history as a spoilage yeast within the food industry. This is mainly due to the fact that these species can grow in the presence of high sucrose, ethanol, acetic acid, sorbic acid, benzoic acid, and sulfur dioxide concentrations, representing some of the commonly used food preservation methods. Methylene blue is used to test for the presence of live yeast cells.
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| Yeast | |
|---|---|
 |
|
Yeast of the species Saccharomyces cerevisiae |
|
| Scientific classification | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Phyla and Subphyla | |
Ascomycota
Basidiomycota
|
|
*
________________________* Yeast. (2010, October 15). In Wikipedia,
The Free Encyclopedia. Retrieved 00:15, October 17, 2010, from
http://en.wikipedia.org/w/index.php?title=
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Read the Current article in Wikipedia with references and links Feb 13, 2011
** Yeast. (2011, February 11). In Wikipedia, The Free Encyclopedia.
Retrieved 17:27, February 13, 2011, from
http://en.wikipedia.org/w/index.php?title=
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