Commercial Production
Nutritional yeast is produced by culturing a yeast in a nutrient medium for several days. The primary ingredient in the growth medium is glucose, often from either sugarcane or beet molasses. When the yeast is ready, it is killed (deactivated) with heat and then harvested, washed, dried and packaged. The species of yeast used is often a strain of Saccharomyces cerevisiae. The strains are cultured and selected for desirable characteristics, and often exhibit a different phenotype from strains of S. cerevisiae used in baking and brewing.
Read more about this topic: Nutritional Yeast
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