Noun
used as a leaven in baking and brewing
Source: WordNetA few months later, the first eukaryotic genome was completed, with sequences of the 16 chromosomes of budding yeast Saccharomyces cerevisiae published as the result of a European-led effort begun in the mid-1980s. Source: Internet
After this initial fermentation period, water and the yeast culture Saccharomyces cerevisiae are added to the koji (rice and mold mixture) Shurtleff, W.; Aoyagi, A. 2012. Source: Internet
As such, the yeasts involved in what has been typically called top-cropping or top-fermenting ale may be both Saccharomyces cerevisiae and complex hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii. Source: Internet
Finally, the products were cloned inside the yeast Saccharomyces cerevisiae to synthesize the 580,000 base pairs. citation citation The molecular size of the synthetic bacterial genome is 360,110 kilodaltons (kDa). Source: Internet
By the late 18th century, two yeast strains used in brewing had been identified: Saccharomyces cerevisiae (top-fermenting yeast) and S. carlsbergensis (bottom-fermenting yeast). Source: Internet
Many of these are not strains of brewer's yeast (Saccharomyces cerevisiae) and may have significant differences in aroma and sourness. Source: Internet