Prescott's Microbiology
Prescott's Microbiology
10th Edition
ISBN: 9781259281594
Author: Joanne Willey, Linda Sherwood Adjunt Professor Lecturer, Christopher J. Woolverton Professor
Publisher: McGraw-Hill Education
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Chapter 42, Problem 2CHI
Summary Introduction

While producing brewing beer the yeast obtained as a secondary product is termed as brewer’s yeast. People use the yeast of the brewer to produce medicine.

Because of the chromium content of the brewer's yeast, people with diabetes are interested in using it to lower blood glucose. Chromium can make it easier for the body to use insulin. This may lower the levels of blood sugar.

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