bakers' yeast

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Related to Saccharomyces cerevisiae: Candida albicans, Saccharomyces boulardii

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.

Mentioned in ?

Ohsumi, Yoshinori

References in periodicals archive ?

Antioxidant activity of a botanical extract preparation of Ilex paraguariensis: prevention of DNA double-strand breaks in Saccharomyces cerevisiae and human low-density lipoprotein oxidation.

Analysis of radioprotection and antimutagenic effects of Ilex paraguariensis infusion and its component rutin

Purification and characterisation of Saccharomyces cerevisiae external invertase isoforms.

Optimized extraction and partial purification of S. Cerevisiae invertase from peach puree/Extraccion optimizada y purificacion parcial de invertasa aislada de S. Cerevisiae en pure de durazno

Effects of dietary supplementation of yeast (Saccharomyces cerevisiae) culture on growth performance, blood parameters, nutrient digestibility and fecal flora of dairy heifers.

EFFECT OF INDIGENOUSLY ISOLATED SACCHAROMYCES CEREVISIAE PROBIOTICS ON MILK PRODUCTION, NUTRIENT DIGESTIBILITY, BLOOD CHEMISTRY AND FECAL MICROBIOTA IN LACTATING DAIRY COWS

Sprague Dawley rats fed on Lactobacillus acidophilus goat yogurt recorded the highest reduction in urea plasma level, however the highest reduction in creatinine level was noticed with Saccharomyces cerevisiae cow yogurt and Lactobacillus acidophilus cow yogurt fed rats respectively.

Effect of Different Lebanese Probiotics on the Growth and Some Biochemical Parameters of the Experimental Rats

Construction of a flocculent Saccharomyces cerevisiae fermenting lactose.

Presumptive identification of yeasts of biotechnological interest in kefir grains/IDENTIFICACAO PRESUNTIVA DE LEVEDURAS DE INTERESSE BIOTECNOLOGICO EM GRAOS DE KEFIR

Teixeira M C, Raposo L R, Mira N P, Lourenco A B, Sa-Correia I (2009) Genome-wide identification of Saccharomyces cerevisiae genes required for maximal tolerance to ethanol.

KINETIC PARAMETERS OF Gracilaria chilensis SEAWEED FERMENTATION/ PARAMETROS CINETICOS DE FERMENTACION DE LA MACROALGA Gracilaria chilensis/ PARAMETROS CINETICOS DE FERMENTACAO DA MACROALGA Gracilaria chilensis

Relationship between pH and medium dissolved solids in terms of growth and metabolism of Lactobacilli and Saccharomyces cerevisiae during ethanol production.

Control of Lactobacillus plantarum Contamination in Bioethanol Fermentation by Adding Plantaricins

Bonfim, "Isolation and characterization of Saccharomyces cerevisiae strains of winery interest," Brazilian Journal of Pharmaceutical and Sciences, vol.

Selection and Characterization of Potential Baker's Yeast from Indigenous Resources of Nepal

Peck, "Stationary phase in Saccharomyces cerevisiae," Molecular Microbiology, vol.

Effects of Long-Term Cultivation on Medium with Alpha-Ketoglutarate Supplementation on Metabolic Processes of Saccharomyces cerevisiae

Mahmoudi, "Effect of different levels of supplemental yeast Saccharomyces cerevisiae) on performance, blood constituents and carcass characteristics of broiler chicks," African Journal of Agricultural Research, vol.

Performance of Clarias gariepinus Fed Dried Brewer's Yeast (Saccharomyces cerevisiae) Slurry in Replacement for Soybean Meal

The main types of yeast used in the fermentation process are Saccharomyces cerevisiae and the highly related Saccharomyces pastorianus as well as Brettanomyces spp.