saccharomyces cerevisiae

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saccharomyces cerevisiae
Roasted barley malt is precisely when it begins to germinate. With little roasted malt beer is produced blonde. To get the black malt must be very toast.

Barley is the main ingredient in beer, but for the fermentation should intervene brewer's yeast, which transforms sugar into alcohol. During the process shows carbon dioxide, the gas from the beer.

Yeasts are formed by microscopic fungi isolated cells, tissues or without forming filaments; simply live alongside each other. Some, such as Candida, can cause illness (or Candidiasis Moniliasis) common in the mouths of children, as a result of contact with dirty fingers. Others, by contrast, and especially the Saccharomyces, are very well known since ancient Egypt for their fermentative qualities: transforming sugar into alcohol, basic process in developing the wine and beer.


Is a fungus whose cells, oval, do not measure more than one micron (one thousandth of a millimeter. They reproduce strangling a part of their own cell from which will be formed another (the process is called budding) The cellular accumulation are well visible to the naked eye: forming a whitish mass, such as bread crumbs very compact.


It is cultivated in laboratories and in the breweries, but can be purchased at specialty stores, such as herbalists. In the shops also available dried.


In the laboratories of the industries is grown yeast to produce beer.


As a tonic or antirraquítico can be taken fresh or in a more pleasant mixed with beer. But it's the beer industry that has capitalized on its use, barley is left to germinate and stops the process by warming to 60 - 80 ° C and then you get the malt. The addition of yeast a. malt allows the transformation of sugar into alcohol, release carbon dioxide, the gas from the beer.

The fermentation of sugar by yeast involve the production of carbon dioxide, a gas that form small bubbles, which are used for.

Sponginess to bread and cakes.

Used Part.

The yeast.

Active Principles.

Carbohydrates (30%) lipids, abundant amino acids and digestive enzymes, vitamins: B (nicotinic acid, riboflavin, aneurine, folic acid, B12) PP, ergosterol (Pro D2) E, biotin. Minerals (phosphorus, potassium) principles antibiotics.

Drug Action.

Nutritional vitamin supplement, anti, digestive. It facilitates the regeneration of the intestinal bacterial flora, so it is especially good after antibiotic treatment. Slightly hypoglycemic, liver protector, depurative.


Inappetence, fatigue, convalescence, anemia and vitamin or mineral deficiency, nutritional special situations: pregnancy, lactation, growth, stress. Neuralgia, gastrointestinal infections, regeneration of the vaginal bacterial flora or after antibiotic treatment. Hepatitis. Prevention of atherosclerosis, adjunct in the treatment of diabetes, oral thrush, eczema, acne, furunculosis, seborrhea. Rickets.


Hyperuricemia, for its protein content.

Galenica forms / Dosage.

Fresh Yeast: 3 tablespoons a day.

Dry Yeast: 4 to 10 grams a day.


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