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.
Chemo selective reduction of aromatic nitro compounds to aromatic amines by baker's yeast in basic solution
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.
The country kitchen: Doc Salsbury makes sourdough
Today's ethanol plants typically use bakers' yeast - Saccharomyces cerevisiae - to produce ethanol only from these 6-carbon sugars called hexoses.
Improving ethanol yield from corn

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