Recent Advances in Yeast Production

 Prof. Dr. M. S.A. Safwat, Dept. Agric. Microbiology, Fac. of Agric., Minia Univ., Minia, Egypt
E.mail: msasafwat@mailcity.com,said.safwat@gmail.com

 ABSTRACT
 Yeasts are  , without doubt ,both quantitatively and economically, the most important group of microorganisms exploited by man. The yeast production is one of the largest fermentation industries, which is considered to be one of the oldest products of industrial microbiology. The chief industrial applications   are brewing, baking. feeding of humans and animals as a form of single cell protein (SCP) and the production of many compounds. Commercial yeast production includes distiller's yeast, wine yeast , brewer's yeast, baker's yeast, single-cell protein (SCP), food and fodder yeast, production of yeast extract , medicinal yeast  and genetically engineered production from yeast will be discussed. With recent developments are biotechnology and genetic engineering, a second generation of value added yeast-derived products is   emerging. These new   techniques are also  adding unprecedented scope   and precision  to the  efforts to modify yeasts in order to increase their usefulness. It is hoped that these developments will result in major advances in such areas   as food and nutrition, health care and industrial chemistry in the   future.