Table 2.

Multifunctional versus dysfunctional components of foodstuffs including yeasts: Saccharomyces cerevisiae used in brewing and baking (see Table 5)

Multifunctional component	Dysfunctional component	Main dietary origin
Phytoestrogens (isoflavones)	Ethanol/butanol	Soya flour Fermentation‐produced alcoholic beverages
Polyphenols (flavones)		Tea/onions
Minerals including iron and selenium		Meat, bread and cereals
n‐3 fish oils		Oily fish
	Mycotoxins such as patulin, ochratoxin and aflatoxin (see Table 5)	Fungi such as Aspergillus flavus
Polyunsaturated fatty acids		Vegetable oil
	Bacterial toxins such as E. coli O157 toxin	Bacteria such as E. coli O157 food poisoning see Table 5
Vitamins E, C and D, and other antioxidants		Fruits (C): cereals such as wheat germ (E), oily foods (E and D)
Vitamin B		Yeast bread products and in yeast‐brewed beverages such as beer (Wiseman and Woods 2001)

Other food yeasts include: Candida utilis, Candida tropicalis and Candida lipolytica.

Saccharomyces ellipsoideus ethanol resistant is used in the manufacture of barley wines.