Yeast and Yeast Extracts,Possible Magic Organ Enhancer...

  seminal trace...Beer lees Extract.Active Dry Yeast.5:1;10:1Extract.Yeast extract.CAS. No.008013-01-2.Yeast extract ferment derivative; Extract of yeast; Yeast extract...

   Yeast Notes:

 Yeast is a one-celled fungus that converts sugar and starch into carbon dioxide bubbles and alcohol. This has made it a useful ally in the production of bread, beer, and wine.

 There are many varieties of yeast. Bread is made with baker's yeast, which creates lots of bubbles that become trapped in the dough, making the bread rise so it's light and airy when baked. A small amount of alcohol is also produced, but this burns off as the bread bakes.

 Beer yeast and wine yeast are used to convert sugar into alcohol and, in the case of beer and champagne, bubbles. You should never eat raw active yeast, since it will continue to grow in your intestine and rob your body of valuable nutrients. But once deactivated through pasteurization, yeast is a good source of nutrients. Brewer's yeast and nutritional yeast, for example, are sold as nutritional supplements, and Australians are fond of yeast extracts--like Vegemite, Marmite, and Promite--which they spread like peanut butter on bread.

 Beer Yeast Defination from The British Pharmaceutical Codex.
 Synonym:Faex Medicinalis.

 Definition:Beer yeast is the ferment obtained in brewing beer, and produced by Saccharomyces (Torula, Turpin) cerevisiae, Meyen (Order, Gymnoasceae). Yeast occurs as a viscid, frothy liquid, having a peculiar odour and bitter taste. Under the microscope it shows numerous isolated roundish or oval cells, or short branched filaments composed of united cells. The cells are transparent, with one or two vacuoles, and often contain a somewhat granular protoplasm. Compressed yeasts are distillers' yeasts and are obtained as bye-products in the manufacture of spirits from malt and raw grain. The skimmings from the fermentation vats are first mixed with water and then passed through a series of sieves. They are then washed by decantation two or three times and again sifted, this time through finer sieves, a process requiring care in order to avoid removal of cell contents. Finally, when the yeast has completely settled it is placed in filter-presses either alone or after admixture with starch. The best yeasts, however, are absolutely pure,i.e., free from starch. After compression the yeast is separated from the press cloths and made up into convenient form for distribution. Much of this yeast is imported into this country from Germany. German, or compressed, yeast, occurs as a pasty mass of putty-like consistence, and occasionally of a crumbly nature. It has an odour and taste like those of beer yeast, and can be dried by exposing it to a temperature of 30¡ã. Dried yeast yields to alcohol 3 per cent. of extractive, consisting largely of unsaturated fatty acids, which may be fractionally separated by conversion into their calcium or lead salts.

 

 Yeast Notes:
 Yeast Varieties:
 Yeast extract:
 Yeast starter:
 Beer Lees and Yeast Extracts:
 Action and Uses of Beer Lees Extracts:
 More about Beer Lees Extracts:
 Vitamin B Complex importance and natural sources:
 Research Update:Beer Yeast.


   Yeast Varieties:

 Active Dry Yeast = dry yeast Equivalents: One package = 2 1/4 teaspoons = 1/4 ounce Notes: This is the yeast called for by most bread recipes. It's largely displaced the fresh yeast our grandparents used since it has a longer shelf life and is more tolerant of mishandling. To activate it, sprinkle it on water that's 105?- 115?F and wait for it to begin foaming (about five minutes). Look for it in the dairy case--it's usually sold in strips of three packages or in 4-ounce jars. Always check the expiration date to make sure it's fresh. Dry yeast can be stored at room temperature until the expiration date--or within 4 months of opening--but it lasts even longer in the refrigerator or freezer. Always bring yeast to room temperature before you use it. It's important to keep stored yeast away from air and moisture, so use the smallest container you can find and seal it well. Substitutes: fresh yeast (Substitute one cake for each package or 2 1/4 teaspoons of active dry yeast.) OR instant yeast (Substitute measure for measure, but don't dissolve it in liquid first. Your bread will only need to rise once.) OR bread machine yeast (Substitute measure for measure, but don't dissolve it in liquid first. Your bread will only need to rise once.)
 

 Baker's yeast = baking yeast = bread yeast Equivalents: 1 tablespoon = 1 package = 1 cake Notes: This is used as a leaven in breads, coffeecakes, and pastries like croissants and brioche. It works by converting sugar into carbon dioxide, which causes the dough to rise so the bread will be light and airy. Yeast comes either as dry granules or moist cakes. It becomes less potent after the expiration date stamped on the package, so dough made with it may take longer to rise, or not rise at all. If the potency of the yeast is in doubt, test or "proof" it by putting some of it in warm water (105?- 115?F) mixed with a bit of sugar. If it doesn't get foamy within ten minutes, you'll need to get fresher yeast.

 Beer yeast = brewer's yeast Notes: This is used to produce alcohol and bubbles in beer. There are several varieties, each matched to specific varieties of beer. It's available either as a liquid or powder at beer-making supply stores. Don't confuse this with the brewer's yeast that's used as a nutritional supplement. That type of yeast is deactivated, so it won't produce any alcohol or bubbles.
 

 Bread machine yeast Equivalents: One package active dry yeast = 2 1/4 teaspoons bread machine yeast Notes: This type of dry yeast is highly active and very finely granulated so that it hydrates quickly. Breads made with this yeast require only a single rise, so this yeast is handy to use in a bread machine. Most machines will have you add this yeast last, on top of the dry ingredients. If you're not using a bread machine, add this yeast to the flour and other dry ingredients. It's often sold in 4-ounce jars. You can store unopened jars at room temperature until the expiration date stamped on the jar, but the yeast lasts even longer in the refrigerator or freezer. If you freeze yeast, let it come to room temperature before using. Substitutes: instant yeast (This is very similar. One envelope active dry yeast = 2 1/4 teaspoons bread machine yeast) OR active dry yeast (One envelope active dry yeast = 2 1/4 teaspoons bread machine yeast. Ordinary active dry yeast needs to be dissolved in water first, and the bread will need to rise more than once.) OR compressed yeast (Substitute one cake for each package or 2 1/4 teaspoons of dry yeast. This needs to be dissolved in water first, and the bread will need to rise more than once.)
 


 Brewer's yeast...Notes: This inactive yeast is rich in protein and B vitamins, and it's used a nutritional supplement. It's a by-product of beer-making, which gives it a slightly bitter flavor. If you object to the bitterness, try nutritional yeast, which is made from the same yeast strain but grown on molasses. It's more expensive but has a more pleasant flavor. You can also buy debittered brewer's yeast. Brewer's yeast comes powdered (the most potent form), in flakes (best for health shakes), and in tablets. Don't confuse this with active forms of yeast, like the kinds bakers, brewers, and winemakers use. If you eat them, active yeasts will continue to grow in your intestine, robbing your body of valuable nutrients. Substitutes: nutritional yeast (better, nuttier flavor, lighter color) OR yeast extract

 Fresh yeast = compressed yeast = active fresh yeast = cake yeast = baker's compressed yeast = wet yeast Equivalents: 2-ounce cake = 3 X 0.6-ounce cakes Notes: This form of yeast usually comes in 0.6-ounce or 2-ounce foil-wrapped cakes. It works faster and longer than active dry yeast, but it's very perishable and loses potency a few weeks after it's packed. It's popular among commercial bakers, who can keep ahead of the expiration dates, but home bakers usually prefer dry yeast. To use, soften the cake in a liquid that's 70?- 80?F. Store fresh yeast in the refrigerator, well wrapped, or in the freezer, where it will keep for up to four months. If you freeze it, defrost it for a day in the refrigerator before using. Substitutes: active dry yeast (Substitute one package or 2 1/4 teaspoons for each .6-ounce cake of compressed yeast) OR instant yeast (Substitute one package or 2 1/4 teaspoons for each cake of compressed yeast) OR bread machine yeast (Substitute 2 1/4 teaspoons for each cake of compressed yeast)
 

 Instant yeast = quick yeast = rapid rise active dry yeast = quick rise active dry yeast = fast-rising active dry yeast = fast rising yeast Equivalents: One package = 2 1/4 teaspoons = 1/4 ounce Notes: This very active strain of yeast allows you to make bread with only one rise. The trade-off is that some flavor is sacrificed, though this doesn't matter much if the bread is sweetened or heavily flavored with other ingredients. Unlike ordinary active dry yeast, instant yeast doesn't need to be dissolved in liquid first--you just add it to the dry ingredients. Look for it in the dairy case--it's usually sold in strips of three packages or in 4-ounce jars. Before buying it, check the expiration date to make sure it's fresh. Dry yeast can be stored at room temperature until the expiration date stamped on the jar, but it lasts even longer in the refrigerator. Substitutes: bread machine yeast (very similar; substitute measure for measure.) OR active dry yeast (Substitute measure for measure. Active dry yeast needs to be dissolved in water first, and the bread will need to rise more than once.) OR fresh yeast (Substitute one cake for each package or 2 1/4 teaspoons of dry yeast. This needs to be dissolved in water first, and the bread will need to rise more than once.)
 


 Nutritional yeast Equivalents: 1 tablespoon powdered = 2 tablespoons flakes Notes: This nutritional supplement has a pleasant nutty-cheesy flavor and is packed with protein and B vitamins. It comes in flakes or powder and is popular with vegans and health buffs who use it to make cheese substitutes, gravies, and many other dishes. It's also a great topping for popcorn. Nutritional yeast is very similar to brewer's yeast, which is also used as a nutritional supplement and is made from the same strain of yeast. The difference is that brewer's yeast is a by-product of beer production and retains some of the bitter flavor of hops. Don't confuse nutritional yeast, which is deactivated, with active forms of yeast, like the kinds bakers, brewers, and winemakers use. If you eat them, active yeasts will continue to grow in your intestine, robbing your body of valuable nutrients. Look for nutritional yeast at health food stores. Get fortified nutritional yeast if you're taking it as a source of vitamin B12.

 Substitutes: brewer's yeast (inferior flavor, darker color) OR Parmesan cheese (as a condiment; higher in fat, less nutritious) OR wheat germ (works well in baked goods or sprinkled on cereals) OR yeast extract

 Smoked yeast = bacon yeast = hickory-smoked yeast Notes: This is yeast that's been smoked, giving it a bacon-like flavor. It's used to flavor other dishes. Don't confuse it with active forms of yeast, like the kinds bakers, brewers, and winemakers use. If you eat them, active yeasts will continue to grow in your intestine, robbing your body of valuable nutrients.
 

 Wine ball = wine cube Notes: These are balls of brewer's yeast that are sold in Asian markets. They're used to make wine.

 Wine yeast Notes: This is used to convert the sugar in fruit juices into alcohol and carbon dioxide. There are different varieties, each best suited to producing a certain wine. Champagne yeast, for example, produces more bubbles than other forms of wine yeast.


   Yeast extract:

 Notes: This is a nutritious, pungent, and salty paste that's popular in Australia, New Zealand, and Great Britain. It's often spread with butter on bread, or mixed with hot water to make a drink Popular brands include Vegemite? Marmite? which is sweeter and perhaps a bit more palatable to Americans, and Promite? which is sweeter yet but hard to find. Substitutes: miso OR beef extract OR peanut butter
 


   Yeast starter:

 Yeast starter = sponge = levain Equivalents: 2 cups yeast starter = 1 package active dry yeast Notes: A starter is a mixture of flour, water, and other ingredients that's been colonized by wild airborne yeast and friendly bacteria. These one-celled immigrants lend the starter--and the breads made with it--a special character. Sourdough starter, for example, contains a strain of yeast that's tolerant of the lactic and acetic acids produced by the lactobacilli. Those acids give sourdough bread its characteristic tang. The French use a soupy starter called a poolish to make their breads, while the Italians use a thicker one called a biga. Up until the late 19th century, all yeast breads were leavened with starters, and keeping a starter alive in its crock was a routine household chore. To keep your own starter alive, wait until it's established, then store it in an airtight container in the refrigerator. To keep it healthy, bring it to room temperature once a week and remove all but about 25% of it (either make bread with it or discard it). Replace what you've taken with a mixture of equal parts warm water and flour, stir, then return it to the refrigerator. Properly maintained, a starter can last for decades, developing an ever more distinctive character as it ages. To use a starter to make bread, remove some of it (usually about 2 cups), and use it in place of other forms of yeast. Replace the amount you took with a mixture of equal parts flour and warm water. Discard your starter if it becomes orange or pink, or if it develops an unpleasant odor. It's easy to make starters from scratch, but even easier to borrow some from a friend. Since sourdough starters must be colonized by strains of yeast and lactobacilli that are particular to certain regions (like San Francisco), a homemade starter might not yield sour bread. Your best bet is to get a powdered sourdough starter mix from your supermarket or a mail order supplier. To make your own: Sprinkle 1 package of active dry yeast on 2 cups of warm water, wait 10 minutes, then stir in 2 cups of flour. Cover loosely, and let the mixture sit at about 85?


   Beer Lees and Yeast Extracts:

  Main Content in Beer: alcohol, bromelin, histamine, nitrates, sulphites, sulphur dioxide, tartrazine, tyramine and yeast

 Yeast extracts:The enzymatic digestion of cell constituents by yeast enzymes themselves leads to the preparation of a natural biological product which is rich in amino acids coming from yeast proteins and vitamins. Yeast extracts are used in the elaboration of culinary dishes, pharmaceutical preparations and culture mediums.

 The properties of yeast extracts, rich in ribo-nucleotides, are such that they strengthen the taste, thus making it possible to replace glutamates and hydrolysed vegetable proteins. These particular properties are much appreciated in the food processing industry.

  Composition and Phytochemicals of Beer Lees:

 Beer Lees majorly composed by wheat germ bran and kernels,unsluble protein,semicellulose,fat,ash and other content.

 Beer Lees content depend on the difference of raw material and Fermatation Technology,but in general,Beer Lees rich in crude protein and Trace Elements,some details following: crude protein(25.13%);crude fat(7.13%),crude fibre(13.81%),ash(3.64%),calcium(0.4%),and amino acid,Lysine(0.95%),Methionine(0.51%),Cystine(0.30%),Arginine(1.52%),Isoleucine(1.40%),Leucine(1.67%),Phenylalanine(1.31%),Tyrosine(1.15%).

 An active unorganised ferment, named zymase, has been separated from yeast by crushing the cells by hydraulic pressure; it decomposes saccharine solutions with production of alcohol and carbon dioxide. Yeast also contains emulsin and nuclein or nucleol, a combination of nucleic acid with albuminates and carbohydrates.


   Action and Uses of Beer Lees Extracts:.

 The idea that the therapeutic action of yeast is due to its property of inciting fermentation has been proved to be fallacious, for it is still effective after the yeast has been heated to 130¡ã for an hour. Its action is virtually that of nuclein; if injected it increases the proportion of leucocytes, after a transient leucopaenia, and it is stated to raise the opsonic index of the blood in respect to staphylococcus and the organism of tubercle. It is given internally to check the growth of boils, and has been added to poultices for application to unhealthy wounds. When fresh yeast is given by the mouth it grows actively in the stomach, and, besides being of value in some cases of furunculosis, it slightly diminishes the quantity of sugar passed by the urine in diabetes. It has also been given in phthisis, diabetes, and septic endocarditis, on the supposition that it has bactericidal or phagocytic properties. But living yeast cells do not live in the blood, as has been asserted, being disintegrated and absorbed, even when injected; the action of yeast is entirely due to its nucleo-albumin. Dried yeast has been given in doses of 5 decigrams (8 grains) for constipation; it occurs as a light grey powder, and is administered in capsules or tablets, keratinised or otherwise treated, to prevent solution in the stomach.

 Yeast soaps and combinations of yeast with ammonium ichthosulphonate, and salicylic acid, are used in acne and dermatitis. Yeast has also been used in the treatment of acute and chronic vaginitis, endocervicitis, etc. Thus, in vaginitis, a mixture of yeast and sugar solution is sometimes smeared over the vaginal walls, a douche being administered twelve hours later, and the treatment repeated every other day if necessary. Zymin is a variety of dried yeast, produced by dehydrating yeast by means of acetone.

 Similar preparations are sold under the trade-names Levurine, Levuretine, Faexin and Furonculine. The fatty acids of yeast extracted by alcohol are sold under the names Ceridin, Cerolin, Faexin Extract, etc., for use as mild laxatives, and for the other purposes to which yeast is applied, in doses of 1 to 2 decigrams (1 1/2 to 3 grains). Yeast extracts, which closely resemble meat extract in colour, taste, and smell, are sold pure (Marmite), or mixed with meat extract; they have not the stimulating properties of meat extract, and may be distinguished chemically by their freedom from creatinine. Such extracts are not recommended in gout and allied conditions, on account of the large proportion of purin bases they contain, from which results an increase in the amount of exogenous uric acid excreted.

 Dose:Of liquid yeast, 15 to 30 mils (1/2 to 1 fluid ounce); of dried yeast, 1/2 to 2 grammes (8 to 30 grains).


   More about Beer Lees Extracts:.

 Yeast Extracts - Within the past few years yeast extracts have become important components in savoury flavours as well as in fermentation media.
 This survey reviews the current application of yeast extracts and autolysates in the food, fermentation and other areas and its impact on savoury flavours. Major yeast extract companies are profiled and their output is given

 Yeast Extract is the water soluble portion of autolyzed yeast with intact B-complex vitamins. Ideal for general bacteriological use with a variety of microorganisms. Yeast Extract is guaranteed BSE-Free.
 Yeast extracts are natural flavouring agents obtained from baker's or brewers' yeast.Baker's yeast extracts are obtained from yeast cream specially cultured on a molasses medium..
 Brewers' yeast extracts are obtained from yeast cream collected directly from breweries following beer production. The cream is then thoroughly washed before autolysis..

 In both cases, the process for obtaining the yeast extracts involves complete autolysis, i.e. a transformation of proteins into peptides and amino acids, implemented through the proteolytic enzymes present in yeast cells. The cell membranes are discarded, enabling completely soluble yeast extracts to be obtained. These products are available in various forms suited to different types of use: liquid, semi-paste, paste, fine powder, oil-coated powder, microgranulated powder.

  Acitivity of yeast extracts in cell-free stimulation of DNA replication:

 Abstract:Extracts of the cytoplasm of disrupted spheroplasts of Saccharomyces cerevisiae (bakers' yeast) stimulated DNA synthesis in a cell-free system consisting of nuclei from spleen cells of the frog Xenopus laevis, The stimulation required Mg++8 ATP, and the deoxynucleoside triphosphates, was saturated by an excess of nuclei or extract, and had kinetics resembling those obtained previously with extracts from mammalian and avian cells. After addition of the yeast extract, replication "eyes" were formed in the DNA from the nucleochromatin of the frog, suggesting that the extract stimulated the initiation of DNA replication. The activity was susceptible to heat, was nondialyzable, and was abrogated by tryptic digestion. Temperature-sensitive mutants of the cell division cycle (cdcmutants 4,7,8, and 28) grown at permissive temperature (23 degrees) yielded extracts that were capable of stimulating DNA replication. When the cells were incubated for one generation at the nonpermissive temperature (36 degrees), their extracts showed very low or no activity. All of these mutants are deficient in events of the dependent pathway leading to initiation of DNA synthesis in the yeast cell cycle. A ts mutant, cdc10, deficient in the separate pathway for cytokinesis, showed little or no loss of activity at the nonpermissive temperature. These data indicate that the "initiation" activity, as assayed in vitro, is subject to control in the yeast cell cycle, and its appearance may be one of the terminal events in the pathway leading to DNA synthesis. The finding that extracts from yeast cells can stimulate DNA synthesis in nucleochromatin from frog cells, and the fact that the cdc mutants 4,7,8, and 28 describe a dependent pathway terminating in development of "initiation" activity, are in accord with the hypothesis that the function of proteins in the dependent pathways of the cell cycle is conserved during evolution.


   Vitamin B Complex importance and natural sources:

  The complex of B vitamins includes the following group of substances:

 B1 - thiamine
 B2 - riboflavin
 B3 - nicotinic acid
 B6 - pyridoxine
 B12 - cobalamin
 folate - folic acid.
 These vitamins are available in a wide variety of foods and the body requires relatively small amounts of vitamins B1, B2 and B3.

 Vitamins B12 and B6 play an important role in the body's metabolism of folic acid and are vital nutrients in a range of activities including cellular repair, digestion, the immune system and the production of energy.

 Vitamin B12 is needed for fat and carbohydrate metabolism and is involved in folic acid metabolism. As a result, deficiency of either vitamin results in similar signs and symptoms, and anaemia will result. The correction of folic acid deficiency is done by giving folate supplements but in addition vitamin B12 and B6 are also given. This is because there may be unsuspected B12 deficiency along with the lack of folate, and the sudden availability of folate may use up the remaining B12, which is known to potentially be harmful to the nerves of the spinal cord.

 The best dietary sources of the B vitamins, especially B12, are found in animal products and yeast extracts. Other sources include:
 asparagus,bananas,broccoli,brown rice,cheese,dried apricots,dried dates and figs,eggs,fish,milk,nuts,potatoes,poultry,pulses,red meat,spinach,wheat germ,wholegrain cereals,yeast extract (eg marmite),yoghurt.

 Vegetarians who consume eggs and dairy produce will obtain sufficient B12, however, if neither is consumed attention must be paid to B12 intake, and if necessary it should be supplemented.


  The British Vegan Society recommends the following sources of vitamin B12:

 yeast extracts (eg Marmite),margarine,soya powder,Plamil,soya milk,breakfast cereals,Unisoy Gold Soya milk,soya mince or chunks.

 Vitamin B6 is one of the most essential and widely utilised enzymes in the body and is involved in roughly 100 enzymatic reactions including 60 involving amino acids, the building blocks of protein and essential fatty acids.

 Deficiency has been found to bring about a wide variety of symptoms, the most common of which involve the skin and nervous system. Vitamin B6 plays an essential role in folate metabolism and supplementing folic acid without paying attention to vitamin B6 Llvels will not be effective.
 A mild deficiency of vitamin B6 may cause problems such as dermatitis, sore tongue and sore cracks at the corner of the mouth.
 The best sources of vitamin B6 are similar to those for Vitamin B12 and include the following foods:
 avocado,brewers yeast,eggs,herring,kidney,liver,pork,poultry,salmon,sunflower seeds,walnuts,wheat germ.


  To improve your diet's content of B vitamins follow these practical tips:

 Try not to drink large quantities of tea, coffee or cola-based drinks as caffeine inhibits the absorption and increases the excretion of vitamins.
 Alcohol is toxic towards these vitamins so moderate or remove alcohol from your diet.
 Vitamins are affected by cooking so it's best to steam or poach your food to reduce the loss of nutrients.
 Try to ensure that food is fresh and consumed as soon as possible.


  Scientific References:

  1.Yeast and Yeast Extracts,Possible Magic Organ Enhancer...