CESR YEAST
saccharomyces cerevisiae
CESR YEAST
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.
FEATURES.
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.
LOCATION.
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.
HARVESTING.
In the
laboratories
of the industries is grown yeast to produce beer.
USES AND APPLICATIONS.
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.
Indications.
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.
Contraindications.
Hyperuricemia, for its
protein
content.
Galenica forms / Dosage.
Fresh Yeast:
3 tablespoons
a
day.
Dry Yeast:
4 to 10 grams
a
day.
Bibliography.
Bézanger - Beauquesne, L; Pinkas, M; Torck, M. Dans la Plantes Les Thérapeutiques Moderne. 2. Paris: Maloine, 1986, pp. 378 - 9.
Bézanger - Beauquesne, L; Pinkas, M; Torck, M; Trotin,
F
. Medicinal plants of temperate Regions. Paris: Maloine, 1980,
p
. 11.
James,
A
; Duke, Ph.
D
. Handbook of Medicinal Herbs. 5. Boca Raton,
Florida
: CRC Press, 1987, pp. 54; 476.
Paris, RR; Moyse, M. Summary of Matter Médicale. Take I. Paris: Masson, 1986, pp. 326; 341 - 4.
Peris, JB; Stübing, G; Vanaclocha, B. Applied
Fitoterapia
. Valencia: M. I. Official College of Pharmacists, 1995,
p
. 344.
Samuelsson, G. Drugs of
Natural
Origin
.
A
Textbook of Pharmacognosy. Stockholm:
Swedish
Pharmaceutical Press, 1992,
p
. 299.
Trease, GE, Evans, WCh. Pharmacognosy.
Mexico
City: Inter - MacGraw - Hill, 1991, pp. 725 - 6.
Van Hellemont, J. Compendium of Phytothérapie. Bruxelles: Association Pharmaceutique Belge, 1986,
p
. 357.
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