Ingredient Glossary - Y
yeast: Yeasts are a growth form of eukaryotic micro organisms classified in the kingdom Fungi. Many types of yeasts are used for making many foods: Baker's yeast in bread production, brewer's yeast in beer fermentation, yeast in wine fermentation, Root Beer and Sodas, distilled beverages and for xylitol production.
Yeast Extract: Yeast extract is the common name for various forms of processed yeast products that are used as food additives or flavors. They are often used in the same way that monosodium glutamate (MSG) is used, and like MSG, often contain free glutamic acids. Yeasts of the Candida genus are another group of opportunistic pathogens which causes oral and vaginal infections in humans, known as Candidiasis. Candida is commonly found as a commensal yeast in the mucus membranes of humans and other warm-blooded animals. However, sometimes these same strains can become pathogenic. Here the yeast cells sprout a hyphal outgrowth, which locally penetrates the mucosal membrane, causing irritation and shedding of the tissues. Candida glabrata is the second most common Candida pathogen after C. albicans, causing infections of the urogenital tract, and of the bloodstream (Candidemia). Non-pathogenic yeast such as S. cerevisiae are also implicated in disease; anti saccharomyces cerevisiae antibodies (ASCA) have been found at relatively high frequencies in familial Crohn's disease and at higher frequencies in other forms of colitis.
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