Abstract

                                Yeasts are unicellular fungi which thrive in a sugary medium and are responsible for various types of fermentation. They are widely employed in industrial concerns for the production of alcohol and alcoholic drinks. The yeasts themselves are rich in proteins and also vitamins of the B complex (especially thiamin, riboflavin and nicotinic acid). These are important accessory factors in human nutrition. Consequently the yeast sludge obtained from fermentation industries is dried and marketed. But food yeast is another type, which is more palatable and grows readily on molasses. It does not produce much of alcohol. The use of yeast is highly desirable in a country where the people use as staple food starchy grains like polished rice, so that the deficiencies in protein and vitamins can be made up.

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