Presented by

DEEPTI ARYA
M.Sc. (IInd SEM)
MICROBIOLOGY
BUNDELKHAND UNIVERSITY, JHANSI
 YEAST: SYNOPSIS

 YEAST :STRAINS CODIFICATION

 YEAST PRODUCTS

 i. SPECIAL FOOD PRODUCTS

 CONCLUSION
 Yeasts: Microscopic fungi, single-cell organisms generally about 5-10
microns in size.

 Termed as facultative anaerobes, they have around nearly 50,000

species.

 Feed ingredients contains few thousand (103) live yeast cells per
gram to over a million (106) per gram.

 Production of alcoholic beverages (beer, wine, whiskey, etc.) and

industrial alcohol are anaerobic processes.

 Several species are beneficial to man, very few are pathogens but
most of them are saprophytes.

 Amongst the very few commercially used species are

Saccharomyces cerevisiae, Candida utilis &Kluyveromyces
marxianus .
 Fermentation metabolites : Variation in metabolites is due to the composition
of the media fermented in & the condition of the process.

 Nutritional yeast : Consist of yeast biomass or pure, dead yeast cells which are
fed for their nutrient value. They include primary dried yeast, brewers dried
yeast, torula dried yeast and whey yeast.

 Primary dried yeast : Yeast (usually Saccharomyces cerevisiae or Candida

utilis) which is intentionally grown and harvested as a nutritional yeast source
and is not a by-product of another industry.

 Brewers dried yeast: Brewers yeast is a by-product of the beer and ale
brewing industry.

 Yeast Fractions: Yeast extracts and autolysates are produced from whole yeast
cells, either debittered brewers yeast or primary grown bakers yeast, and are
used extensively in the food industry for flavor enhancement.
 Torula dried yeast: Refers to a special yeast species (Candida utilis)
which is often grown on the waste-water from the paper industry,
called sulfite liquor.

 Whey yeast: Grown on whey lactose and consists of yeast from the
species Kluyveromyces marxianus.
Special Purpose Yeast Products

 Irradiated Yeast: Yeast contains sterol, ergosterol, which is converted to form

vitamin D2 (ergocalciferol) when irradiated with ultra violet light. Thus
irradiated yeast forms a good source of vitamin D.

 Selenium Yeast: Selenium in yeast is generally in the form of

selenomethionine, which is an organic form of selenium with selenium
replacing the sulfur in the methionine molecule.

 Chromium Yeast: Chromium in yeast is present in the organic form called the
"glucose tolerance factor" and is important in the regulation of sugar
metabolism

 Phaffia Yeast: This yeast produces a red pigment used in trout and salmon
feeds for its red pigmentation of the meat.
 YEAST PRODUCTS

 Alcoholic beverages (Beer, Wine etc.) : Saccharomyces cerevisiae is mainly used

for the production of alcoholic beverages.

 Yeast +Glucose(C6H12 O6)----------------- Alcohol(Ethanol)+CO2

 Beer: is derived using the Brewer’s yeast as per two kinds of yeast types.
 1. Top fermenting yeast.
 2. Bottom fermenting yeast.

 Wine: Prepared from the fermentation of grape juice, using the above mentioned
yeast.

 Baking : Process where fermentable sugars are converted to CO2 with the help
of the yeast mentioned before.

 Distilled beverages: Beverages containing purified ethanol by the process of

distillation
 Fermented Food: Several types of vegetables and some fruits can
be preserved by salting, acidifying, or fermentation.

 Acid preserved food: Some foods are preserved by vinegar and salt
with or without a preservative.

 Bakery products: Mainly Saccharomyces cerevisiae is used in

baking.

 Dairy products: Yeast activity plays a positive role for two dairy
products cheese and special fermented milk.
 Yeast plays an indispensable role in the food industry & production
of several important food products rely solely on the functioning of
the various yeasts used of the former. Also it helps in enriching
the original products & developing newer type of the same existing
products.

 Their role as a spoilage agents on other hand, is often neglected &

underestimated because of its tolerable effects.
 Deak T., Beuchat R. L.,
(1996) Handbook of food spoilage yeasts, CRC Press

 Jay M.J., (1996) Modern food microbiology, CBS Publishers

 http://www.en-wikipedia.org/Yeast

 http://www.diamondv.com/articles/booklets/booklets.html