bakers' yeast


Also found in: Dictionary, Thesaurus, Medical.
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.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
Mentioned in ?
References in periodicals archive ?
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
In order to supplement the algal quantity, Hirata and Mori (1967) introduced the use of bakers' yeast as food for the saline water species Brachionus plicatilis.
Effect of three food types on the population growth of Brachionus calyciflorus and Brachionus patulus (Rotifera: Brachionidae)
It is more commonly known as "bakers' yeast," which was not commonly available in stores until sometime after the turn of the century.
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

Encyclopedia browser ?
Full browser ?