Yeast is a single-celled microorganism that is capable of living with or without oxygen. This incredible organism is not only the basis for food-and beverage production but is also used as a "nano factory" providing byproducts for biochemical and life science applications.

The yeast strain, Saccharomyces cerevisiae, is a species of budding yeast commonly used as a leavening in baking and a microorganism for fermentation.  The strain of S. cerevisiae is known as a model organism for the study of human biology providing valuable information related to cell growth and genetics.  Additionally, the microorganism supports industrial applications as the leading fermenting yeast in the biological and medicinal sciences producing commercially available proteins- enzymes and co-enzymes.

A Long History of Yeast Fermentation Technology

Oriental Yeast Company (OYC) was established in 1929 as the first company in Japan to produce yeast for baking. As the need for yeast grew both in Japan and worldwide, OYC grew as well-producing yeast for several applications including baking powders, laboratory animal feeds, and aquacultural feeds. OYC also focused on the establishment of yeast-derived products for medical diagnostic applications including enzymes, coenzymes, antibodies, recombinant proteins, and clinical chemistry reagents.

Committed to quality products and customer satisfaction, OYC has continued to grow to better serve its global market. Strictly maintaining its ISO 9000 accreditation, it has entered into several partnerships and technology ventures worldwide-establishing offices in the United States in 1994 as well as Europe and China in 2008. In addition to yeast for baking and bakery ingredients, OYC has served diagnostic, pharmaceutical, and nutritional industries as well as contract labs, research institutes and universities for over 30 years.

OYC's worldwide network of products-supported by close client relationships and excellent customer service-ensures on time shipments, up-to-date technical information, and complete sales support.

Setting benchmarks for best practices and industry standards has been an important part of OYC's history. OYC's two research ventures focus on both the nutritional and scientific applications of yeast fermentation science:

Tokyo Laboratory of Yeast and Fermentation was founded in tandem with OYC in 1929. Ever since, the laboratory has played a large role in the development and research of baker's yeast in Japan. The Tokyo Laboratory has isolated over 13,000 strains of bakers' yeast and helped bring 30 varieties to the world market.

Nagahama Institute for Biochemical Science was founded in 1987 to establish research and development, putting gene technology and other related technologies to practical use for analysis, testing, and production. With diverse areas of research-antiserum studies based on recombinant gene technology, protein engineering, and gene analysis-the Institute developed a series of raw materials and procedures that are used worldwide.