YSC2
Yeast from Saccharomyces cerevisiae
Type II
Synonyme(s) :
(Bakers yeast)
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About This Item
Code UNSPSC :
12352202
Nomenclature NACRES :
NA.24
Produits recommandés
Source biologique
Saccharomyces cerevisiae
Niveau de qualité
Type
Type II
Forme
powder or solid
Application(s)
food and beverages
microbiology
Température de stockage
2-8°C
Application
Yeast from Saccharomyces cerevisiae has been used:
- in yeast sample preparation for tube-gel electrophoresis (TGE) fractionation
- as a diet supplement to study its effect on the utilization of food waste as a diet for grass carp
- for fermentation of miscanthus and the cellulose-rich extract samples to produce ethanol
Actions biochimiques/physiologiques
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.
Attention
Only approx. 10% will autolyze in aqueous buffer at 37 °C.
Notes préparatoires
Fast dried to yield 90% active, viable yeast in a convenient solid form.
Code de la classe de stockage
11 - Combustible Solids
Classe de danger pour l'eau (WGK)
WGK 3
Point d'éclair (°F)
Not applicable
Point d'éclair (°C)
Not applicable
Équipement de protection individuelle
Eyeshields, Gloves, type N95 (US)
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As the process of top-down mass spectrometry continues to mature, we benchmark the next installment of an improving methodology that incorporates a tube-gel electrophoresis (TGE) device to separate intact proteins by molecular mass. Top-down proteomics is accomplished in a robust
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