Oct
17,
2019
Deactivated by heat
Oct 17, 2019
All whole cell yeast commercialised by Lallemand Inc for nutritional or food savoury applications are inactivated by a thermal treatment. During the drying process, the heat causes the denaturation of yeast enzymes which leads to the loss of their fermentation activity. Hence, there are no risks of microorganism contamination when these products are consumed.