Abstract The article contains sections titled: 1. Introduction 2. The Yeast Cell 3. Food and Feed Yeast 3.1. Chemical Composition of Yeast 3.2. Production of Yeast Biomass 3.2.1. Baker's Yeast 3.2.2. Active Dry Yeast (ADY) and Instant Active Dry Yeast (IADY) 3.2.3. Candida utilis (Torula) Yeast 3.2.4. Dairy Yeasts 3.2.5. Brewer's Yeasts 3.2.6. Wine Yeasts 3.2.7. Distiller's Yeasts 4. Yeast‐Derived Products 4.1. Flavor Products 4.2. Nutritional Yeast 4.3. Colorants Derived from Yeast 4.4. Yeast‐Derived Enzymes 4.5. Pharmaceutical and Cosmetic Products 4.6. Yeast Engineering
