Saccharomyces cerevisiae, commonly known as baker's or brewer's yeast, is a unicellular fungus belonging to the Saccharomycetaceae family. It is characterized by its oval to round shape and typically measures about 5 to 10 micrometers in diameter. This yeast is a eukaryotic organism, meaning it has a defined nucleus and organelles. It plays a crucial role in fermentation processes, converting sugars into alcohol and carbon dioxide, which is essential in baking and brewing industries. S. cerevisiae is also notable for its ability to reproduce both sexually and asexually, primarily through budding. It is rich in nutrients, including B vitamins and proteins, making it beneficial for human consumption. Additionally, this yeast serves as a model organism in molecular and cellular biology due to its relatively simple genome and ease of genetic manipulation. Its CAS number, 68876-77-7, is used for identification in chemical databases, although it is primarily recognized in biological contexts. Overall, S. cerevisiae is integral to various biotechnological applications and food production processes.

Saccharomyces cerevisiae

68876-77-7: Saccharomyces cerevisiae, commonly known as baker's or brewer's yeast, is a unicellular fungus belonging to the Saccharomycetaceae family. It is characterized by its oval to round shape and typically measures about 5 to 10 micrometers in diameter. This yeast is a eukaryotic organism, meaning it has a defined nucleus and organelles. It plays a crucial role in fermentation processes, converting sugars into alcohol and carbon dioxide, which is essential in baking and brewing industries. S. cerevisiae is also notable for its ability to reproduce both sexually and asexually, primarily through budding. It is rich in nutrients, including B vitamins and proteins, making it beneficial for human consumption. Additionally, this yeast serves as a model organism in molecular and cellular biology due to its relatively simple genome and ease of genetic manipulation. Its CAS number, 68876-77-7, is used for identification in chemical databases, although it is primarily recognized in biological contexts. Overall, S. cerevisiae is integral to various biotechnological applications and food production processes.

CAS 68876-77-7

Saccharomyces cerevisiae