Food flavours from yeast

  • H. Stam
  • M. Hoogland
  • C. Laane


In the food industry yeast is a well-known microorganism (Lásztity, 1991; Thornton, 1992). From ancient times yeast has served many purposes. It is involved in baking, the production of (alcoholic) beverages, flavours and other food ingredients such as enzymes, colours, emulsifiers, stabilizers and thickeners. In addition, yeast and yeast-derived products increasingly find applications in the non-food sector, which includes animal feed, aquaculture, fermentation substrates, cosmetics and pharmaceutical products (Gordon, 1991). Figure 16.1 gives per segment an estimate of the current world market size for yeast and its derivatives. Of all the hundreds of yeast species known to-date, Saccharomyces cerevisiae forms the versatile workhorse from which more than 90% of the current yeast and yeast-based products originate. This yeast has a long history of safe use, is relatively easy to cultivate on a large scale, and has long been the prime focus of both fundamental and applied research.


Bread Crumb Brewing Yeast Yeast Autolysate Flavour Formation Aromatic Amino Acid Biosynthesis 
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© Thomson Science 1998

Authors and Affiliations

  • H. Stam
  • M. Hoogland
  • C. Laane

There are no affiliations available

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