Yeasts

Albert K. Athnasios, 

Albert K. Athnasios

Fleischmanns Yeast, Division of Burns Philp Food Company, Fenton, United States

Search for more papers by this author
Michael Quantz, 

Michael Quantz

Research Institute for Baker's Yeast, Berlin, Germany

Search for more papers by this author
First published: 15 October 2012
https://doi.org/10.1002/14356007.a28_461.pub2

Abstract

The article contains sections titled:

1.

Introduction

2.

The Yeast Cell

3.

Food and Feed Yeast

3.1.

Chemical Composition of Yeast

3.2.

Production of Yeast Biomass

3.2.1.

Baker's Yeast

3.2.2.

Active Dry Yeast (ADY) and Instant Active Dry Yeast (IADY)

3.2.3.

Candida utilis (Torula) Yeast

3.2.4.

Dairy Yeasts

3.2.5.

Brewer's Yeasts

3.2.6.

Wine Yeasts

3.2.7.

Distiller's Yeasts

4.

Yeast-Derived Products

4.1.

Flavor Products

4.2.

Nutritional Yeast

4.3.

Colorants Derived from Yeast

4.4.

Yeast-Derived Enzymes

4.5.

Pharmaceutical and Cosmetic Products

4.6.

Yeast Engineering

The full text of this article hosted at iucr.org is unavailable due to technical difficulties.