[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Yeasts: Production And Commercial Uses.

Richard, Joseph. (1999) Yeasts: Production And Commercial Uses. In: Encyclopedia of Food Microbiology. Academic Press, UK, pp. 2335-2341.

[img] PDF
23629_2335-2341[1].pdf - Published Version
Restricted to Registered users only

Download (438kB)


Commercial yeast production worldwide exceeds 1.8 million t per annum. The yeasts are used mostly by the baking industry, but also by the brewing and distilling industries. Yeast is also a commercial source of natural flavourings, flavour potentiators and the dietary supplements. Yeasts are unicellular eukaryotes, and in several ways are akin biochemically to higher organisms. They have been shown to be suitable for the expression of valuable mammalian and plant proteins, and have therefore emerged as an important biotechnological asset in recent years. The emphasis of this article is on the practical aspects of the production and preservation of bakers' yeast.

Item Type: Book Section
Uncontrolled Keywords: Commercial yeast production, natural flavourings, Fermentation Wines
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Jun 2013 04:00
Last Modified: 30 Dec 2016 13:15
URI: http://ir.cftri.com/id/eprint/11220

Actions (login required)

View Item View Item