ABSTRACT
Active yeast is widely used in the baking industry and different fermentation industries where their leavening activity and ability to ferment different raw materials to improve the storability, taste and flavor is utilized. Theoretically, active whole yeast cells can also be directly used as human food or an ingredient in food. The effect of the addition of active Saccharomyces cerevisiae and/or Torulopsis yeasts on composition and quality of soy sauce mash was studied by Noda et al. The use of yeast as a primary foodstuff for human consumption was first suggested by Max Delbruck. The dry whole yeast cells are insoluble both in water and oil, nevertheless, their surface properties and size may influence the structure of a food system supplemented with inactive dried yeast. Metabolization of lactic and acetic acid by yeast and yeast growth during cheese production with starter containing lactic acid bacteria and yeasts was investigated by Petona et al.
