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bakers' yeast |
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bakers' yeast [′bāk·ərz ‚yēst] (food engineering) An industrial yeast used for baking purposes because of maximum growth and low alcohol production; composed of dry cells of one or more strains ofSaccharomyces cerevisiae. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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Pathways of As(Ill) detoxification in Saccharomyces cerevisiae. Another point: Ales are fermented with Saccharomyces cerevisiae, but lagers are fermented with Saccharomyces carlsbergensis, and some styles employ other organisms to produce complex flavors. In vivo DNA expression of functional brome mosaic virus RNA replicons in Saccharomyces cerevisiae. |
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