Definitions for "Saccharomyces Cerevisiae"
Related Terms:
Saccharomyces, Yeast, Wild yeast, Starter, Barm, Top-fermenting yeast, Bottom fermentation, Krausen, Trub, Lambic, Ale , Wort, Caramel malt, Top fermentation, Lager, Brew, Adjuncts, Brewer's yeast, Brewing, Mead, Malted barley, Adjunct, Priming, Stuck fermentation, Dry beer, Attenuation, Hefe, Wheat beer, Fermentor, Kraeusen, Pitch, Bottle conditioning, Secondary fermentation, Bottle-conditioned, Clone, Stout, Malt, Caramelly, Washback, Dark beer, Residual sugar, Beer, Alcoholic fermentation, Steam beer, All-malt, Reinheitsgebot, Melomel, Hop back, Aguamiel
The scientific name for top-fermenting yeast.
a species of yeast widely used in the production of alcoholic beverages, food, and biologic therapeutics.
Ale or top fermenting yeast.
See Budding Yeast
Baker's or brewer's yeast. Commonly referred to simply as yeast, this unicellular fungus is used as a eukaryotic cell model system for scientific and industrial research.
A species of yeast much used in genetics because of the ease with which it can be used.
used as a leaven in baking and brewing
Taxonomic classification: Eukaryota; Fungi; Ascomycota; Saccharomycotina; Saccharomycetes; Saccharomycetales; Saccharomycetaceae; Saccharomyces. Saccharomyces is a genus of ascomycetes. They are normally diploid unicellular fungi that reproduce asexually by budding. Asci, containing four haploid ascospores, develop directly from the diploid vegetative cells by meiosis. After germination of the ascospores the haploid cells can reproduce vegetatively, or haploid cells of different mating type can fuse to form a diploid zygote. Most laboratory strains used are, in contrast to wild- type yeasts, stable haploids.
One of the most important strains of yeast used for brewing. Particularly popular in Britain. It forms a thick foamy head on the surface of the fermenting wort.
Commonly known as "ale yeast."
See Top-fermenting yeast.
Saccharomyces Genome Database [database on the Internet]. Stanford (CA): Stanford University, School of Medicine, Department of Genetics; c1997-2001- [updated 2001 Jun 20; cited 2001 Jun 18]. Guidelines when naming S. cerevisiae genes. Available from: http://genome-www.stanford.edu/Saccharomyces/gene_guidelines.html Sherman F. An introduction to the genetics and molecular biology of the yeast Saccharomyces cerevisiae [monograph on the Internet]. Rochester (NY): University of Rochester Medical Center; 1998 [modified 2000 Sep 19; cited 2001 Jun 18]. Chapter 6, Genetic nomenclature. Available from: http://dbb.urmc.rochester.edu/labs/sherman_f/yeast/6.html
Saccharomyces cerevisiae is a species of budding yeast. It is perhaps the most important yeast owing to its use since ancient times in baking and brewing. It is believed that it was originally isolated from the skins of grapes (one can see the yeast as a component of the thin white film on the skins of some dark-colored fruits such as plums; it exists among the waxes of the cuticle).