Another random post hit ;p
Are brewer’s, baker’s, nutritional yeast different?
Yes, they are different!
Brewer’s yeast is a brewery-by-product, which is made from the pulverized (ground to very small particles) cells of Saccharomyces cerevisiae (yeast) and dried at high temperatures. Brewer’s yeast do not contribute to leavening because the yeast had been killed.
It is bitter in taste and normally used as a nutrient supplement as it is a source of B-complex vitamins, amino acids, calcium, phosphorus, potassium, chromium, and other nutrients.
On the other hand, baker’s yeast is dried at low temperatures so the yeast are not killed. It is used for leavening bread and other baked goods. The yeast species vary from Saccharomyces cerevisiae, Candida milleri to Lactobacillus sanfrancisco (which is normally for sourdough breads).
And what about nutritional yeast? It is yeast which specifically grown for supplement. The form could be in powder or flake. It is sweet, nutty and cheesy because it is grown on a molasses solution (concentrated extracted juices of sugar cane and/or sugar beets). Nutritional yeast is close to brewer’s yeast, as it is also dried at high temperature, resulting in inactive yeast. It also has similar nutrient profile to brewer’s yeast, however more than 3tbsp/day may raise uric acid levels.
Australian Vegemite is a concentrated yeast extract. I couldn’t find anywhere on its website if it’s brewer’s or nutritional yeast. Vegemite contains rich sources of thiamine, 25% RDI of riboflavin and niacin, 50%RDI of folate. It is suitable for vegetarian and kosher. It is also halal-certified. For further information, you could check out Kraft Vegemite website.
BROWN, A. 2004. Understanding Food Principles and Preparation, Thomson Wadsworth.