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Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The yeast lineage originated hundreds of million years ago, and 1,500 species are currently identified. They are estimated to constitute 1% of all described fungal species.
Yeasts are unicellular organisms which evolved from multicellular ancestors,with some species having the ability to develop multicellularcharacteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 μm in diameter, although some yeasts can grow to 40 μm in size.Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding.
Yeasts, with their single-celled growth habit, can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are called dimorphic fungi ("dimorphic" means "having two forms").
Appearance Light yellow or brown powder
Dry matter (%) ≥ 94.0
Moisture (%) ≤ 5.0
Total Nitrogen (%) ≥ 5.0
Amino-N (%) ≥2.5
PH 4.5-6.5Arsenic (As) ≤3mg/kg
Heavy Metal (Pb) ≤20mg/kg
Total plate count ≤10000cfu/g
Pathogenic bacteria Negative
All kinds of flavoring: high grade sepcially fresh sauce, Oyster oil, Chicken Bouillon,cow camosine,all kinds of soy sauce,fermented bean curd,food vinegar and family seasoning and son on.
Meats,aquatic product processing: Put the yeast extract into the meat food,such as the ham,the sausage,the meat stuffing and so on, and the bad smell of the meat can be covered. The yeast extract has the function of rectifying the flavor of and increase the savory of the meat.
Convenience food: such as fast-food,leisure food,frozen food,pickles,biscuits and cakes,puffed food,dairy products,all kinds of seasonings and so on.Nourshing liquid: it can be confected with other nutriment to produce nutrient oral liquid.
Packaging25kg per fiber drum