brew·er's yeast (br   rz)n. A yeast (genus Saccharomyces) used as a source of B-complex vitamins. |
brewer's yeast
[bro̅o̅′ərz]
Etymology: ME, brewen, to boil, yest, foam
a preparation containing the dried pulverized cells of a yeast, such as Saccharomyces cerevisiae, that is used as a leavening agent and as a dietary supplement. It is one of the best sources of the B complex vitamins and a rich source of many minerals and a high grade of protein.
yeast [yēst]
any of various unicellular, nucleated, usually rounded fungi that reproduce by budding; some are fermenters of carbohydrates, and a few are pathogenic for humans.
brewer's yeast Saccharomyces cerevisiae, used in brewing beer, making alcoholic liquors, and baking bread.
dried yeast dried cells of any suitable strain of Saccharomyces cerevisiae, usually a by-product of the brewing industry; used as a natural source of protein and B-complex vitamins.
brewer's yeast
a by-product of brewing. The yeast bodies of Saccharomyces cerevisiae are harvested and dried. It is an excellent source of vitamin B1 (thiamin) and protein. Often fed as a supplement to dogs and cats.
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