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Yeast from Saccharomyces cerevisiae

Type II

Synonyme(s) :

(Bakers yeast)

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155,00 €
500 g

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A propos de cet article

NACRES:
NA.24
UNSPSC Code:
12352202
Form:
powder or solid
Biological source:
Saccharomyces cerevisiae

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biological source

Saccharomyces cerevisiae

Quality Segment

200

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.

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Cet article
YBDC2436YSC1
Yeast from Saccharomyces cerevisiae Type II

Sigma-Aldrich

YSC2

Yeast from Saccharomyces cerevisiae

Yeast Brewers Debittered, inactive

Sigma-Aldrich

YBD

Yeast Brewers

Cytochrome c from Saccharomyces cerevisiae ≥85% based on Mol. Wt. 12,588 basis

Sigma-Aldrich

C2436

Cytochrome c from Saccharomyces cerevisiae

Yeast from Saccharomyces cerevisiae Type I

Sigma-Aldrich

YSC1

Yeast from Saccharomyces cerevisiae

biological source

Saccharomyces cerevisiae

biological source

Saccharomyces cerevisiae

biological source

Saccharomyces cerevisiae

biological source

Saccharomyces cerevisiae

form

powder or solid

form

powder

form

powder

form

powder or solid

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

200

application(s)

food and beverages
microbiology

application(s)

microbiology

application(s)

cell analysis

application(s)

food and beverages
microbiology

type

Type II

type

-

type

-

type

Type I

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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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Certificats d'analyse (COA)

Lot/Batch Number
BCCN9541
BCCN9540
BCCN3147
BCCM4816
BCCL2063

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Numéro d'article de commerce international

RéférenceGTIN
YSC2-1KG04061837588204
YSC2-500G04061837588211
YSC2-5KG04061833461501

Questions

1–3 sur 3 questions  

  1. What is the estimated cfu/g?

    1 réponse

    1. The colony-forming units per gram (CFU/g) is not determined.

      Utile ?

  2. What is name of the strain in this yeast?

    1 réponse

    1. The strain has not been defined as this product is for Research Use Only. It is classified as from "Saccharomyces cerevisiae, Type II".

      Utile ?

  3. What is the difference between type I and type II yeast?

    What is the difference between type I and type II yeast?

    1 réponse

    1. 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_ipsecsha

      Here are additional sources of literature on Saccharomyces cerevisiae:
      - https://www.genetics.org/content/178/1/245
      - https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiae

      Utile ?

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