Yeasts

The article contains sections titled: 1. Introduction 2. The Yeast Cell 3. Food and Feed Yeast 3.1. Composition 3.2. Use of Yeast as a Major Protein Source 3.3. Production of Biomass 3.3.1. Baker's Yeast 3.3.2. Active Dry Yeast 3.3.3. Candida utilis (Torula) Yeast 3.3.4. Dairy Yeasts 3.3.5. Brewer's Yeast 3.3.6. Wine Yeasts 3.3.7. 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