Saccharomyces cerevisiae

Translingual

Electron micrograph of S. cerevisiae

Pronunciation

• English: (US, Canada) IPA^(key): /ˌsæk(ə)ɹoʊˈmaɪsiz sɛɹɪˈvɪsiaɪ/, /ˌsæk(ə)ɹoʊˈmaɪsiz sɛɹɪˈvɪsieɪ/

Proper noun

Saccharomyces cerevisiae m

1. A taxonomic species within the family Saccharomycetaceae – a yeast used in winemaking, baking, and brewing.
   • 2004, Harold McGee, chapter 13, in On Food and Cooking: The Science and Lore of the Kitchen (in English), Scribner, →ISBN:

     There are two basic methods for fermenting beer, and they produce distinctive results. One is rapid fermentation at a high temperature with ale yeasts (strains of Saccharomyces cerevisiae) that clump together, trap the carbon dioxide gas that they produce, and rise to the wort surface.

See also

• Saccharomyces carlsbergensis
• Saccharomyces pastorianus
• Saccharomyces uvarum

References

• Saccharomyces cerevisiae on Wikipedia.Wikipedia
• Saccharomyces cerevisiae on Wikispecies.Wikispecies
• Category:Saccharomyces cerevisiae on Wikimedia Commons.Wikimedia Commons
• Saccharomyces cerevisiae at Integrated Taxonomic Information System.
• Saccharomyces cerevisiae at the Catalogue of Life 
• Saccharomyces cerevisiae at National Center for Biotechnology Information