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.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.