The colony-forming units per gram (CFU/g) is not determined.
YSC2
Yeast from Saccharomyces cerevisiae
Type II
Synonyme(s) :
(Bakers yeast)
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| Conditionnement | Référence | Disponibilité | Prix |
|---|---|---|---|
| 500 g | Vérifier la disponibilité des articles du panier | 92.40 CHF | |
| 1 kg | Vérifier la disponibilité des articles du panier | 266.00 CHF | |
| 5 kg | Vérifier la disponibilité des articles du panier | 502.00 CHF |
A propos de cet article
NACRES:
NA.24
UNSPSC Code:
12352202
Form:
powder or solid
Biological source:
Saccharomyces cerevisiae
Service technique
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Laissez-nous vous aiderbiological source
Saccharomyces cerevisiae
Quality Level
type
Type II
form
powder or solid
application(s)
food and beverages
microbiology
storage temp.
2-8°C
Application
Yeast from Saccharomyces cerevisiae has been used:
- in yeast sample preparation for tube-gel electrophoresis (TGE) fractionation[1]
- as a diet supplement to study its effect on the utilization of food waste as a diet for grass carp[2]
- for fermentation of miscanthus and the cellulose-rich extract samples to produce ethanol
Biochem/physiol Actions
Saccharomyces cerevisiae is a unicellular fungus. Yeast from S. cerevisiae is the widely used yeast species in bread and sourdoughs. It is used to produce several fermented beverages (cider, beer, 85s, and wine) and distilled beverages (brandy, sake, vodka, and whisky). S. cerevisiae has better tolerance for fermentation stresses than any other yeast species. Hence, it is a preferred starter culture for industrial fermentation.
Preparation Note
Fast dried to yield 90% active, viable yeast in a convenient solid form.
Disclaimer
Only approx. 10% will autolyze in aqueous buffer at 37 °C.
1 of 1
Cet article | |||
|---|---|---|---|
| biological source Saccharomyces cerevisiae | biological source Saccharomyces cerevisiae | biological source Saccharomyces cerevisiae | biological source - |
| form powder or solid | form powder or solid | form powder | form powder |
| storage temp. 2-8°C | storage temp. 2-8°C | storage temp. −20°C | storage temp. 2-8°C |
| Quality Level 200 | Quality Level 200 | Quality Level 200 | Quality Level 100 |
| application(s) food and beverages | application(s) food and beverages | application(s) cell analysis | application(s) food and beverages |
| type Type II | type Type I | type - | type - |
Classe de stockage
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Numéro d'article de commerce international
| Référence | GTIN |
|---|---|
| YSC2-5KG | 04061833461501 |
| YSC2-1KG | 04061837588204 |
| YSC2-500G | 04061837588211 |
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What is the estimated cfu/g?
1 answer-
Helpful?
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What is name of the strain in this yeast?
1 answer-
The strain has not been defined as this product is for Research Use Only. It is classified as from "Saccharomyces cerevisiae, Type II".
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What is the difference between type I and type II yeast?
What is the difference between type I and type II yeast?
1 answer-
The native yeast type I fatty acid synthase (FAS) is a complex, rigid enzyme, commonly known as Baker's yeast. Saccharomyces cerevisiae are categorized as either type I or type II based on their telomere composition and mode of maintenance. For further information, please refer to the literature available in the following sources:
- Lundblad and Blackburn 1993. Available at https://pubmed.ncbi.nlm.nih.gov/8477448/
- Teng and Zakian 1999. Available at https://mcb.asm.org/content/19/12/8083?ijkey=6bf222d86860a7c22d6c63c6ef889d5164cd2b68&keytype2=tf_ipsecshaHere are additional sources of literature on Saccharomyces cerevisiae:
- https://www.genetics.org/content/178/1/245
- https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiaeHelpful?
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