Saccharomyces Cerevisiae Yeast
Saccharomyces cerevisiae is a species of yeast (single-celled fungus microorganism). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is also known as baker's yeast and is the most common yeast species in bread and in sourdoughs. It has been used as a starter culture since the 19th century, where the baker's yeasts were obtained from the leftover of beer manufacture.
Saccharomyces cerevisiae is the main tool in wine, beer, and coffee production because of its enormous fermentation capacity and its high ethanol tolerance. It is also used as a “cell-factory” to produce commercially important proteins (such as insulin, human serum albumin, and hepatitis vaccines).
Copyright: Cheryl Safren