Saccharomyces cerevisiae

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Related to Saccharomyces cerevisiae: Candida albicans, Saccharomyces boulardii
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Noun1.Saccharomyces cerevisiae - used as a leaven in baking and brewingSaccharomyces cerevisiae - used as a leaven in baking and brewing
genus Saccharomyces, Saccharomyces - single-celled yeasts that reproduce asexually by budding; used to ferment carbohydrates
yeast - any of various single-celled fungi that reproduce asexually by budding or division
References in periodicals archive ?
35) Scientists have discovered that peptide hydrolysates derived from Saccharomyces cerevisiae seem to act by a pair of complementary mechanisms to combat excess abdominal fat.
Table 1 shows that the wild yeast called Saccharomyces cerevisiae, strain "musanzeensis" isolated from local traditional banana wine was powerful to produce secondary metabolites such as alcohol during its exponential growth.
Anti Saccharomyces cerevisiae mannan antibodies (ASCA) of Crohn's patients crossreact with mannan from other yeast strains, and murine ASCA IgM can be experimentally induced with Candida albicans.
Beta-glucans, differing in molecular weight, have been isolated from many diverse species like Rhynchelytrum repens, Lentinus edodes, Grifola frondosa, Tremella mesenterica, Tremella aurantia, Zea mays, Agaricus blazei (mushroom), Phellinus buammi, and Saccharomyces cerevisiae (yeast) (Rahar et al.
Their topics include systems biology methods and developments of filamentous fungi in relation to the production of food products, Saccharomyces cerevisiae and other industrial yeasts, microalgae as sources of food ingredients and nutraceuticals, and scaling the process up and down in the industrial enzyme production of food and beverages.
The Effects of Decosahexaenoic Acids on Inositol Metabolism in the Yeast Saccharomyces Cerevisiae.
British ales are brewed with the ale yeast Saccharomyces cerevisiae, at a temperature of (65-72 F).
rosea root on lifespan and the activity of antioxidant enzymes in budding yeast Saccharomyces cerevisiae have been studied.
And while scientists and brewers have long known that the yeast that gives beer the capacity to ferment at cold temperatures was a hybrid, only one player was known: Saccharomyces cerevisiae.
A Kinetic Model as a Tool to Understand the Response of Saccharomyces Cerevisiae to Heat Exposure.