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.
Today's ethanol plants typically use bakers' yeast - Saccharomyces cerevisiae - to produce ethanol only from these 6-carbon sugars called hexoses.
E[acute accent]YBG-2000, which has been developed by Xact Resources, is a natural beta glucan immune system feed supplement refined from bakers' yeast.