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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.
Torula, in its inactive form (usually labeled as torula yeast), is widely used as a flavoring in processed foods and pet foods. It is often grown on wood liquor, a byproduct of paper production , which is rich in wood sugars ( xylose ). [ 3 ]
A state microbe is a microorganism used as an official state symbol. Several U.S. states have honored microorganisms by nominating them to become official state symbols.The first state to declare an Official State Microbe is Oregon which chose Saccharomyces cerevisiae (brewer's or baker's yeast) as the Official Microbe of the State of Oregon in 2013 for its significance to the craft beer ...
Campden tablets allow the amateur brewer to easily measure small quantities of sodium metabisulfite, so they can be used to protect against wild yeast and bacteria without affecting flavour. Untreated cider must frequently suffers from acetobacter contamination causing vinegar spoilage. Yeasts are resistant to the tablets but the acetobacter ...
A dragonfly in its radical final moult, metamorphosing from an aquatic nymph to a winged adult.. In biology, moulting (British English), or molting (American English), also known as sloughing, shedding, or in many invertebrates, ecdysis, is a process by which an animal casts off parts of its body to serve some beneficial purpose, either at specific times of the year, or at specific points in ...
Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...
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