: Yeasts, especially Saccharomyces cerevisiae and related species, have been used by humans
since ancient times. In past centuries, the increased demand in yeast-related products has converted
yeast biomass into a valuable product, and has forced the generation and optimisation of industrial yeast
biomass production processes, which currently generate vast quantities of yeasts yearly.
Scope and approach: In this article, we review key aspects for the yield first produced empirically, but by
also using recent yeast physiology knowledge. We summarise the classical and latest yeasts biomass
applications in the food industry, which range from the yeast extract used as an additive in many
commercially prepared foods, to the nutritional yeast supplement used to complement diets. Finally, we
present advanced molecular studies that have revealed the strong impact of the cellular stress suffered
during the industrial production process on yeast biomass yield and fermentative efficiency.
Key findings and conclusions: The large number of applications enhances the importance and demand of
this industrial product and the relevance of its production in a sustainable way. The new findings at
molecular level will permit new designs and strategies to enhance quality and quantity of commercial
products.