الفهرس 
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Abstract
INTRODUCTION
Yeasts are well known as one of the predominant
organisms that used in many industrial purposes. In
recent years the use of inactive food yeasts for functional
and nutritional purposes had been promoted (Protein
Uptake, 1978). Inactive dried food yeasts and
their autolysates are now used as functional ingredients
in a variety of food products such as prepared meats,
bakery products, baby foods, simulated meat products,
salad dressing, cheese products, soups, sauces, snaks,
and many other food stuffs. Numerous yeast preparations
are also offered in the international markets for
saling as food supplements in healthy food stuffs.
Today,over of 95% the consumed foods has been subjected
to some form of processing. For instance, processed
meats account about 35% of the meat shipped from
federally inspected plants. On the other hand, most
nonmeat protein binders and extenders that used in sausages,
are derived from different sources such as soybeans
and single cell organisms. The enormous intrest
in augmenting the World’s supply of protein has focused