Saccharomyces cerevisiae

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Translingual

Electron micrograph of S. cerevisiae

Pronunciation

  • English: (US, Canada) IPA(key): /ˌsæk(ə)ɹoʊˈmaɪsiz sɛɹɪˈvɪsiaɪ/, /ˌsæk(ə)ɹoʊˈmaɪsiz sɛɹɪˈvɪsieɪ/

Proper noun

Saccharomyces cerevisiae m

  1. A taxonomic species within the family Saccharomycetaceae – a yeast used in winemaking, baking, and brewing.
    • 2004, Harold McGee, chapter 13, in On Food and Cooking: The Science and Lore of the Kitchen (in English), Scribner, →ISBN:
      There are two basic methods for fermenting beer, and they produce distinctive results. One is rapid fermentation at a high temperature with ale yeasts (strains of Saccharomyces cerevisiae) that clump together, trap the carbon dioxide gas that they produce, and rise to the wort surface.

See also

References

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