Results Tables for the Chemical Composition of Brewer's Yeast

The file contains tables with the results of the chemical and nutritional composition of different brewer’s yeasts (Saccharomyces cerevisiae), including protein content, essential and non-essential amino acids, protein quality indices, fatty acid profiles, and lipid composition. The data were obtained from physicochemical analyses performed on different yeast strains used in craft beer production processes and were subsequently compared with the nutritional requirements reported for Apis mellifera.