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Yeast from Saccharomyces cerevisiae

Type II

Synonym(s):

(Bakers yeast)

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About This Item

UNSPSC Code:
12352202
NACRES:
NA.24

biological source

Saccharomyces cerevisiae

Quality Level

type

Type II

form

powder or solid

application(s)

food and beverages
microbiology

storage temp.

2-8°C

Related Categories

Application

Yeast from Saccharomyces cerevisiae has been used:
  • in yeast sample preparation for tube-gel electrophoresis (TGE) fractionation
  • as a diet supplement to study its effect on the utilization of food waste as a diet for grass carp
  • for fermentation of miscanthus and the cellulose-rich extract samples to produce ethanol

Biochem/physiol Actions

Saccharomyces cerevisiae is a unicellular fungus. Yeast from S. cerevisiae is the widely used yeast species in bread and sourdoughs. It is used to produce several fermented beverages (cider, beer, 85s, and wine) and distilled beverages (brandy, sake, vodka, and whisky). S. cerevisiae has better tolerance for fermentation stresses than any other yeast species. Hence, it is a preferred starter culture for industrial fermentation.

Caution

Only approx. 10% will autolyze in aqueous buffer at 37 °C.

Preparation Note

Fast dried to yield 90% active, viable yeast in a convenient solid form.

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)


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