We hope that this information will be useful to those considering using vitamin supplements. Yeast versus other sources of vitamins Yeast are, without a doubt, both quantitatively and economically the most important group of microorganisms commercially exploited in industrial applications. They are widely used in Brewing, Baking and Feeding of humans and animals. Furthermore, yeast have an excellent storage mechanism for B-vitamins, as do other organisms, for factors needed for growth and life. B-complex vitamins occur in yeast mainly in bound form as components of enzymes and coenzymes.
Thiamine is linked with phosphoric acid.
Riboflavin occurs in yeast flavoproteins, highly tied to proteins. Pantothenic acid, one of the vitamins first isolated from yeast, is a constituent of coenzyme A. Niacin is present in yeast as the amide of nicotinic acid. Pyridoxine occurs as pyridoxal and pyridoxamine in coenzymes. Saccharomyces cerevisiae is known as being a naturally rich source of B-complex vitamins. It is possible with our process to obtain high levels of B-complex vitamins in 500 milligrams.