bakers' yeast


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Related to bakers' yeast: brewers yeast

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.
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Method:--A suspension of Bakers' Yeast (30 gm) in water (80 ml) was heated for 5 min.
Bakers' yeast, and the endless varieties of lager beer, ale, and wine yeasts, are all strains of Saccharomyces cerevisiae, but that's where the similarity ends.
After successfully finding ways to break down corn fiber into hexoses and pentoses, the researchers' next challenge is to identify or develop strains of microorganisms that will convert both of these sugar types to ethanol as efficiently as bakers' yeast makes it commercially from hexoses.