FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
YEAST
Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
A dietary source of folic acid, it is used in enriched farina, enriched cornmeals and corn grits, and in bakery products. It is also used in hot dogs, hamburger and frankfurter buns and rolls, pretzels, milk fortified with vitamins, meat fried in cracker crumbs, mushrooms, truffles, cheeses of all kinds, vinegars, catsup, barbeque sauce, fermented brews, and all dried fruits. Any yeast is a type of one-celled fungus. Ordinary yeast produces the enzymes invertase and zymase which eventually convert cane sugar to alcohol and carbon dioxide in the fermentation process. Some of the living organisms pressed into a damp, starchy, or other absorbent material give a product known as "baker's yeast," which is not as potent as brewer's yeast. No known toxicity.
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Grouped with the fungi although they are unicellular. Various types are of major importance in the food industry. Saccharomyces cerevisiae is used in brewing, wine-making and baking. Varieties such as Candida utilis (formerly Torula utilis) are grown on carbohydrate or hydrocarbon media as animal feed and potential human food, since they contain about 50% protein (dry weight) and are very rich in B vitamins.
