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[48] used the mixed fermentation method of Saccharomycopsis fibuligera and Lactococcus lactis to completely remove propionic acid and butyric acid, the main sources of the "yeast taste." Under the action of these two bacteria, the lactic acid content with flavor and taste in the yeast extract increased by 6.27 g/l, so that the yeast extract showed improved flavor and taste, without having the "yeast taste." In common with many protein hydrolysates, yeast extract has a bitter component to its taste and market surveys indicate that the bitterness is undesirable to most consumers [5]

Typische Anwendungsgebiete sind unter anderem Energiemangel, chronische Mdigkeit, Verdauungsstrungen, Konzentrationsprobleme, Brain Fog und hormonelle Dysbalancen insbesondere, wenn zuvor ein Mikronhrstoffmangel diagnostiziert wurde (siehe auch unseren funktionellen Check-up)

Complex concerns such as chronic hair loss or pigmentation disorders may need follow-up visits and diagnostic tests

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