The useful and exclusive physiological properties of yeast have led to their extensive use in the field of biotechnology. Various types of yeasts are used for making many foods: Baker’s yeast in the bread production, brewer’s yeast in the beer fermentation, yeast in the wine fermentation and also for xylito production. Yeasts are undoubtedly one of the most extensively usedmodel organisms for the genetics and cell biology. We also offer the nutritional yeast, which is a rich source of various proteins and vitamins, besides being low in fat and sodium.
