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 of Saccharomyces cerevisiae.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive
Method:--A suspension of
Bakers' Yeast (30 gm) in water (80 ml) was heated for 5 min.
In order to supplement the algal quantity, Hirata and Mori (1967) introduced the use of
bakers' yeast as food for the saline water species Brachionus plicatilis.
It is more commonly known as "
bakers' yeast," which was not commonly available in stores until sometime after the turn of the century.
Today's ethanol plants typically use
bakers' yeast - Saccharomyces cerevisiae - to produce ethanol only from these 6-carbon sugars called hexoses.
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