MICROBIOLOGICAL AND CHEMICAL QUALITY OF ACTIVE DRY YEAST

Abstract

Among the microorganisms that humans consume everyday, baker's yeast is the most represented. Since the content of yeast in bread and bakery products is 2 to 4% (calculated on flour), this microorganism could certainly be considered as food. In addition, many people use baker's yeast as a dietary supplement and for cosmetic purposes as well as a treatment of some diseases such as ulcerative colitis and persistent diarrhea in children. This necessitates that efforts should be made to ensure their hygienic suitability and functional quality.