Saccharomyces cerevisiae

Saccharomyces cerevisiae, commonly referred to as baker's yeast, is a single-celled eukaryote with significant roles in both baking and beer brewing. Initially, yeast supplementation resulted in a dark and bitter product, as it was a by-product of beer brewing using hops. However, nowadays, yeast supplements are cultivated using sugarcane molasses as a source. This cultivation method not only preserves the complete and unmodified protein, mineral, and vitamin content of pure yeast but also imparts a more pleasant taste, eliminating the bitterness.

Nutritional yeast is a deactivated form of whole-cell yeast (Saccharomyces cerevisiae) that naturally contains essential B vitamins such as B1, B2, B6, niacin, folic acid, and biotin. These vitamins play crucial roles in regulating metabolism, supporting the nervous system, promoting healthy skin, and aiding in the formation of red blood cells. Additionally, nutritional yeast provides nucleic acids, water-soluble dietary fiber called β-glucan, and various other micronutrients. The combination of these micronutrients supports cellular repair and regeneration, enhances insulin sensitivity, boosts resistance against free radicals, alleviates symptoms of constipation, and helps reduce blood lipid and sugar levels. Moreover, nutritional yeast contains over 45% protein, making it a valuable dietary supplement for vegetarians and individuals with weak constitutions.