THE YEASTS, THEIR ECONOMIC, TECHNOLOGICAL AND DIVERSIFICATION POTENTIAL—PRESENT AND FUTURE

By  OSCAR A. ALMAZAN(1), MIGUEL A. OTERO-RAMBLA(1), JORGE R. WAGNER(2) and ISABEL GUERRERO-LEGARRETA(3)

1Cuban Institute for Research on Sugarcane By-Products (ICIDCA), Cuba 
2National University of Quilmes (UNQ), Argentina 
3Autonomous Metropolitan University, Iztapalapa Unit (UAMI), Mexico 

oscar.almazan@icidca.edu.cu

KEYWORDS: Yeasts, Technologies, Nutrition, Flavour, Enhancers, Proteins, Pollution.

Abstract

ABRIEFlook at the way yeasts and human beings met in ancient times, as well as an analysis of the primary and marginal yeastssuch as baker’s yeast, fodder yeast from different agro-industrial residues, beer production, etc., with the possible alternatives for upgrading, are presented. The analysis of the yeasts propagation, as an established technology for the dramatic reduction of the polluting potential of distillery slops, with
the simultaneous synthesis of a high quality fodder protein concentrate, as well as the evaluation of yeasts as a source of human nutrition complements, flavour enhancers, specific proteins and amino acids, organic pigments, plus the evaluation of the uses of the functional and thermal properties of yeasts, will complete the scope of this paper.

Source http://www.issct.org/pdf/proceedings/2010/2010%20Almazan,%20THE%20YEASTS,%20THEIR%20ECONOMIC,%20TECHNOLOGICAL%20AND%20DIVERSIFICATION%20POTENTIAL-%20PRESENT%20AND.pdf