Brewer's yeast presents B-complex vitamins and proteins.
Ministry of Health warning: there are no proven scientific evidences that this food prevents, treats or cures diseases. CONTAINS GLUTEN.
Registro M.S.: 4.8697.0090
The first reports of brewer's yeast go back to 1500 B.C. Saccharomyces cerevisae is a sub-product in the production of beer. It is obtained by the exsiccation of fresh yeast at low temperatures. After pulverization, it acquires its yellow power form and its scent and taste resemble beer.1 It is a single-celled fungus and is responsible for the alcoholic fermentation of sugary solutions. The most important kind is the Saccharomyces from which the Saccharomyces cerevisae species is obtained, commonly known as brewer's yeast.2 These organisms have been used to ferment sugar from cereals such as rice, wheat, barley, malt, hops and as such obtaining alcoholic beverages.3 However, it was not until the 19th Century that scientists discovered the real role of brewer’s yeast. Presently, it is also used as a valuable food supplement as a result of its high grade of nutrients and protein level (approximately 50%).4
References: 1- Rocha, APT. et al . Cinética de produção de levedura seca em leito de jorro. Rev. bras. eng. agríc. ambient. Campina Grande, v. 12, n. 1, Feb. 2008. 2- Caspari EW. Advances in Genetics, Volume 21.1982. 3- Yamada, EAi et al . Composição centesimal e valor protéico de levedura residual da fermentação etanólica e de seus derivados. Rev. Nutr., Campinas, v. 16, n. 4, Dec. 2003. 4- Belluco AES. Obtenção de leveduras vivas enriquecidas para suplementação nutricional e probiótico. Centro de Energia Nuclear na Agricultura, Piracicaba, SP (Brasil).