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2. Saccharomyces cerevisiae - Wikipedia

   en.wikipedia.org/wiki/Saccharomyces_cerevisiae

   Saccharomyces cerevisiae (/ ˌ s ɛr ə ˈ v ɪ s i. iː /) (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes.

3. Flea treatments - Wikipedia

   en.wikipedia.org/wiki/Flea_treatments

   Flea and tick repellant powder being applied to a dog. Modern flea control is approached using integrated pest management (IPM) protocols at the host (pet) level. IPM is achieved by targeting fleas during at least two separate life stages, with at least two separate molecules.

4. Nutritional yeast - Wikipedia

   en.wikipedia.org/wiki/Nutritional_yeast

   Nutritional yeast (also known as nooch [4]) is a deactivated (i.e. dead) yeast, often a strain of Saccharomyces cerevisiae, that is sold commercially as a food product.It is sold in the form of yellow flakes, granules, or powder, and may be found in the bulk aisle of natural food stores.

5. Talk:Brewer's Yeast - Wikipedia

   en.wikipedia.org/wiki/Talk:Brewer's_Yeast

   The content here says that "Brewer's Yeast" is an inactive yeast. While this is true in the context of certain nutritional supplements, it is not the case that the name refers only to the inactive yeast. In other words, Brewer's Yeast can be active or inactive. Johntex 22:23, 27 Jan 2005 (UTC)

6. Fleischmann's Yeast - Wikipedia

   en.wikipedia.org/wiki/Fleischmann's_yeast

   Fleischmann's Yeast is an American brand of yeast founded by Hungarian-American businessman Charles Louis Fleischmann. It is currently owned by Associated British Foods and is sold to both consumer and industrial markets in the United States and Canada. The yeast is available in a number of different forms with various qualities and intended uses.

7. Kveik - Wikipedia

   en.wikipedia.org/wiki/Kveik

   Although kveik is a domesticated brewer's yeast it differs from most modern brewer's yeast in several ways: [5] It can ferment at much higher temperatures without causing off-flavors. Ordinary brewer's yeast will usually produce off-flavors above 25C (77F), but kveik can go as high as 43C (109F) without ill effects.