For thousands of years man has made profit on the products synthesized by yeasts. In the beginning it was bread leavening, beer and wine fermentation, alcohol production later on yeasts provided man with other products such as glycerol, enzymes, coenzymes and vitamin. There is a great interest in utilizing yeasts for upgrading waste materials into single-cell protein, autolysate and yeast extracts. This heterogeneous collection of organisms includes 39 genera but only three genera are commercially cultivated — Saccharomyces, Candida and Klyuveromyces. 1 Today, yeasts are acquiring increasingly more attention for their nutritional and flavors benefits, the high protein and vitamin content. Dried yeast is an attractive natural supplement for improving the nutritional profile of human food. By modifying processing parameters during their growth in the fermentors uniquely flavored yeasts can be produced for enhancing snack foods, processed meats and cheese containing products. 1