Dry yeast - Kanso Kobo

This mainly refers to dried brewer's yeast, baker's yeast, and food yeast. Dried brewer's yeast is obtained by removing non-yeast impurities from the muddy mass after fermentation in beer brewing, washing and drying to obtain purified cells. It contains protein and a large amount of B vitamins, and is used as an effective medicine for loss of appetite, gastrointestinal disorders, neurosis, fatigue, and B vitamin deficiency and deficiency, as well as a nutritional additive for milk, soup, bread, etc. Dried baker's yeast is obtained by cultivating it aerobically using a relatively good nutrient source such as blackstrap molasses, and then drying the yeast separated from the culture solution at a low temperature of about 40 °C. In terms of its ability as baker's yeast, it has about two-thirds the fermentation power of fresh compressed baker's yeast. Dried food yeast is cultivated in culture solutions such as wood saccharification liquid or sulfite pulp waste liquor, and then dried at a high temperature of about 130 °C to lose its fermentation ability. It is used in mixed feed for poultry, as well as for food such as solid soups.

Source: Morikita Publishing "Chemical Dictionary (2nd Edition)" Information about the Chemical Dictionary 2nd Edition

おもにビール酵母，パン酵母および食飼料酵母の乾燥したものをいう．乾燥ビール酵母は，ビール醸造の発酵終了後，泥状の物体から酵母以外の混在物を除き，洗浄乾燥して精製菌体を得る．タンパク質および豊富なビタミンB群を含み，食欲不振，胃腸障害，神経症，疲労，ビタミンB群不足および欠乏症に有効な医薬として，またミルク，スープ，パンなどに栄養強化の添加剤として用いられる．乾燥パン酵母は，廃糖みつなどの比較的良質な栄養源を用いて好気的に培養し，培養液から分離した酵母を40 ℃ 程度で低温乾燥して得る．パン酵母としての能力としては，新鮮な圧搾パン酵母の約2/3の発酵力を有する．乾燥食飼料酵母は，木材糖化液や亜硫酸パルプ廃液などの培養液で培養し，約130 ℃ の高温で乾燥して発酵能力を失わせたもので，養鶏用配合飼料のほか，固形スープなど食用としても利用される．

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