Background[edit | edit source]
Originally created by Laura Danier of FAST.
Search Strategy & Terms[edit | edit source]
Key words terms (KWT)
- "how to" AND "nutritional yeast"
- "nutritional yeast"
- "bakers yeast" OR "brewers yeast"
- "yeast" AND "growing conditions"
- "growing conditions"
Strategies
- Searched Safari using KWT2 and KWT5
- Searched Safari using KWT3 and KWT5
What is Nutritional Yeast?[edit | edit source]
Nutritional yeast is a deactivated form of Saccharomyces cerevisiae (yeast) that is used in cooking for its nutritional qualities. Nutritional yeast can be made from active yeast such as baker's and brewers yeast that is commonly found in grocery stores.
Theoretical Framework[edit | edit source]
Nutritional yeast can be made from the active form of yeast, such as baker's or brewers yeast by deactivating it. To begin, the active form of yeast is grown under favorable conditions consisting of a temperature of 30oC, pH between 4 and 6, and an oxygenated environment. To create nutritional yeast, the active yeast is grown in a primarily glucose-rich nutrient media, such as sugarcane or beet molasses. The active yeast will eventually sink to the bottom of the jar, resulting in a "yeast cream" that can be pasteurized. In order to pasteurize the yeast, the yeast cream must be harvested and deactivated with high temperatures. The resulting deactivated yeast is the nutritional yeast product. Additional minerals and vitamins can be fortified into the resulting product for extra nutritional value.
Significance and Importance[edit | edit source]
Nutritional yeast is a rich source of amino acids, single cell proteins, several bioavailable minerals such as chromium, selenium, zinc, iron, magnesium, copper, manganese, and B vitamins. Specifically, nutritional yeast derived from Saccharomyces cerevisiae is appreciated as a source for B vitamins and organic compounds, notably chromium and selenium. Chromium is essential for regulating blood glucose levels and Selenium helps promote a normal functioning immune system. B vitamins that are directly correlated with nutritional yeast include B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B9 (folic acid) and B7 (biotin). B vitamins play various roles in the body - including promoting healthy eyes, heart, liver, skin, nails, and hair to preventing memory loss or migraines. Additionally, B vitamins contribute to the support of the nervous system and help maintain the smooth muscles of the digestive tract. Nutritional yeast paves a potential pathway for people who are in need of an accessible and affordable source of nutrients.
Current State of the Art[edit | edit source]
The consumption of nutritional yeast is gradually increasing among the population as a dietary supplement. Nutritional yeast is a common nutrient source used by vegans and several health conscious people. S. cerevisiae is the most commonly used strain of yeast when manufacturing nutritional yeast, however, other strains pose as potential candidates as well (e.g. Y. lipolytica). Due to nutritional yeast's promising role as a source of nutrition, it possesses the potential to extend its purpose to those in need of affordable and accesible food due to its cheap and easy production. Utilizing nutritional yeast on a wider scale can help with global food insecurity. However, the use of nutritional yeast is not recommended for individuals with inflammatory bowel disease, glaucoma and hypertension as it can worsen symptoms. Individuals with yeast sensitivity or allergies should also avoid using nutritional yeast as a dietary supplement.
Relevant Stakeholders[edit | edit source]
Relevant stakeholders include consumers, such as those that will be using nutritional yeast as a dietary supplement. In addition, if the consumers decide not to make their own nutritional yeast, producers and manufacturers that produce and sell nutritional yeast products are critical stakeholders. Healthcare professionals must also be considered due to their advocacy or non-advocacy for the use of nutritional yeast as a dietary supplement. Agricultural producers such as farmers or agricultural companies involved in the production of the primary ingredients used to make nutritional yeast, such as molasses or sugar beet. Research institutions who are interested in further researching the effects, benefits, and potential applications of nutritional yeast. Organizations that are focused on nutrition, health, food security, and sustainability may have an interest in promoting the use of nutritional yeast as a source of essential nutrients or as a sustainable food product.
Applicability and Context[edit | edit source]
The use of nutritional yeast will have the biggest impact in malnourished populations, low-income communities, those with dietary restrictions, and those with nutritional deficiencies. Malnourished populations and low-income communities will be affected the most by the availability and use of nutritional yeast because of its nutritional value, affordability, accessibility, and long shelf life. Other populations that will benefit from implicating the use of nutritional yeast into their diets include vegetarians, vegans, and individuals with dairy allergies or lactose intolerance (some are already using nutritional yeast as a source of nutrients). In addition, elderly individuals can benefit from incorporating nutritional yeast because of increased nutrient needs and difficulties absorbing certain nutrients due to age-related changes in digestion and metabolism. Athletes and fitness enthusiasts may also indulge in nutritional yeast to boost their protein intake, support muscle recovery, and provide sustained energy during physical activity. Furthermore, producing nutritional yeast can be further developed into yeast protein biomass (single cell protein, SCP) which is a cheap and environmentally friendly method of creating an alternative to traditional proteins. SCP has great potential in being incorporated in human food. The potential of SCP being derived from nutritional yeast can possibly help with global food insecurity, due to its inexpensive and environmentally clean production.
Literature[edit | edit source]
TODO[edit | edit source]
- Cost of developing nutritional yeast
- Applications of nutritional yeast using open hardware bioreactor
- Growth of nutritional yeast with degraded PLA in open hardware bioreactor
Health and Nutritional Properties[edit | edit source]
Chapter 9 - Nutritional Yeast Biomass: Characterization and Application[edit | edit source]
Jach, M. E., & Serefko, A. (2018). Chapter 9 - Nutritional Yeast Biomass: Characterization and Application. In A. M. Holban & A. M. Grumezescu (Eds.), Diet, Microbiome and Health (pp. 237–270). Academic Press.
- Use information on nutritious properties
- Source of vitamins and amino acids
- Benefits to humans
- Information on regulation of human processes
- Information on groups that benefit
Dietary supplements based on the yeast biomass[edit | edit source]
Jach, M., Serefko, A., Sajnaga, E., Kozak, E., Poleszak, E., & Malm, A. (2015). Dietary supplements based on the yeast biomass. Current Topics in Nutraceutical Research, 13, 83–88.
- Use information regarding dietary supplements
- Use information regarding benefits to human health
- Information on potential use of other yeast strains
Yeast Protein as an Easily Accessible Food Source[edit | edit source]
Jach, M. E., Serefko, A., Ziaja, M., & Kieliszek, M. (2022). Yeast Protein as an Easily Accessible Food Source. Metabolites, 12(1), 63.
- Information on significance of single cell protein
- Yeast biomass
Growing Conditions[edit | edit source]
Relationship between pH and Medium Dissolved Solids in Terms of Growth and Metabolism of Lactobacilli and Saccharomyces cerevisiae during Ethanol Production[edit | edit source]
Narendranath, N. V., & Power, R. (2005). Relationship between pH and Medium Dissolved Solids in Terms of Growth and Metabolism of Lactobacilli and Saccharomyces cerevisiae during Ethanol Production. Applied and Environmental Microbiology, 71(5), 2239–2243.
- Methodology on growing yeast
- Information on optimal growing conditions
Nutritional Yeast | How It's Made[edit | edit source]
Oon, S. (2016, May 16). Nutritional Yeast | How It’s Made. Foodunfolded.
- Methodology on growing nutritional yeast
- What is required
- Information as dietary supplement
Effects of pH and temperature on growth and glycerol production kinetics of two indigenous wine strains of Saccharomyces cerevisiae from Turkey[edit | edit source]
Yalcin, S. K., & Yesim Ozbas, Z. (2008). Effects of pH and temperature on growth and glycerol production kinetics of two indigenous wine strains of Saccharomyces cerevisiae from Turkey. Brazilian Journal of Microbiology, 39(2), 325–332.
- Information on optimal growing conditions
- pH of 5
- Temperature of 30 degrees celsius
Bibliography[edit | edit source]
Jach, M. E., & Serefko, A. (2018). Chapter 9 - Nutritional Yeast Biomass: Characterization and Application. In A. M. Holban & A. M. Grumezescu (Eds.), Diet, Microbiome and Health (pp. 237–270). Academic Press. https://doi.org/10.1016/B978-0-12-811440-7.00009-0
Jach, M. E., Serefko, A., Ziaja, M., & Kieliszek, M. (2022). Yeast Protein as an Easily Accessible Food Source. Metabolites, 12(1), 63. https://doi.org/10.3390/metabo12010063
Jach, M., Serefko, A., Sajnaga, E., Kozak, E., Poleszak, E., & Malm, A. (2015). Dietary supplements based on the yeast biomass. Current Topics in Nutraceutical Research, 13, 83–88.
Narendranath, N. V., & Power, R. (2005). Relationship between pH and Medium Dissolved Solids in Terms of Growth and Metabolism of Lactobacilli and Saccharomyces cerevisiae during Ethanol Production. Applied and Environmental Microbiology, 71(5), 2239–2243. https://doi.org/10.1128/AEM.71.5.2239-2243.2005
Oon, S. (2016, May 16). Nutritional Yeast | How It’s Made. Foodunfolded. https://www.foodunfolded.com/article/nutritional-yeast-how-its-grown
Yalcin, S. K., & Yesim Ozbas, Z. (2008). Effects of pH and temperature on growth and glycerol production kinetics of two indigenous wine strains of Saccharomyces cerevisiae from Turkey. Brazilian Journal of Microbiology, 39(2), 325–332. https://doi.org/10.1590/S1517-838220080002000024
