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.
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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.
Effects of dietary supplementation of yeast (Saccharomyces cerevisiae) culture on growth performance, blood parameters, nutrient digestibility and fecal flora of dairy heifers.
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.
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.
Relationship between pH and medium dissolved solids in terms of growth and metabolism of Lactobacilli and Saccharomyces cerevisiae during ethanol production.
Bonfim, "Isolation and characterization of Saccharomyces cerevisiae strains of winery interest," Brazilian Journal of Pharmaceutical and Sciences, vol.
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.
The main types of yeast used in the fermentation process are Saccharomyces cerevisiae and the highly related Saccharomyces pastorianus as well as Brettanomyces spp.