SACCHAROMYCES CEREVISIAE

Description

Saccharomyces cerevisiae is a species of yeast widely used in baking, brewing, and winemaking due to its ability to ferment sugars into carbon dioxide and alcohol. Often called “baker’s yeast” or “brewer’s yeast,” it is one of the most studied and utilized microorganisms in food and biotechnology.

Key Features and Uses:

• Ferments sugars to produce carbon dioxide (for dough rising) and ethanol (for alcoholic beverages)
• Used in baking to leaven bread and other baked goods
• Essential in brewing and winemaking for alcohol production and flavor development
• Model organism in scientific research due to its simple eukaryotic structure and genetics
• Also used in biotechnology for producing vaccines, enzymes, and biofuels

Importance:

Saccharomyces cerevisiae plays a vital role in food production and scientific research, making it one of the most economically and scientifically important microorganisms worldwide.