Jul
6,
2016
Deactivated by heat
Jul 6, 2016
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.