Levedo de cerveja

Saccharomyces cerevisiae | It is a unicellular fungus responsible for the alcoholic fermentation of sugary solutions. The most important genus is Saccharomyces, most notably Saccharomyces cerevisiae, commonly called beer yeast.¹ These organisms have long been used to ferment sugar from cereals such as rice, wheat, barley, malt and hops, thus obtaining alcoholic beverages.² However, it was not until the nineteenth century that scientists realized the true role of brewer’s yeast. Nowadays it is also used as a valuable dietary supplement.³

References:

1- Caspari EW. Advances in Genetics, Volume 21.1982.

2 - 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.

3 - Belluco AES. Obtenção de leveduras vivas enriquecidas para suplementação nutricional e probiótico. Centro de Energia Nuclear na Agricultura, Piracicaba, SP (Brazil).