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Yeast from Saccharomyces cerevisiae

Type II

Synonym(s):

(Bakers yeast)

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About This Item

UNSPSC Code:
12352202
NACRES:
NA.24
Pricing and availability is not currently available.

biological source

Saccharomyces cerevisiae

Quality Level

200

type

Type II

form

powder or solid

application(s)

food and beverages
microbiology

storage temp.

2-8°C

Related Categories

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[3]

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.[3]

Caution

Only approx. 10% will autolyze in aqueous buffer at 37 °C.

Preparation Note

Fast dried to yield 90% active, viable yeast in a convenient solid form.

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
BCCM4816
BCCL2063
BCCK3954
BCCK7585
BCCK8305

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Eric J Kalivoda et al.
PloS one, 8(7), e71267-e71267 (2013-08-08)
Biofilm-related infections are a major contributor to human disease, and the capacity for surface attachment and biofilm formation are key attributes for the pathogenesis of microbes. Serratia marcescens type I fimbriae-dependent biofilms are coordinated by the adenylate cyclase, CyaA, and
Margaret Clarke et al.
PloS one, 5(1), e8585-e8585 (2010-01-07)
The vacuolar H+-ATPase, or V-ATPase, is a highly-conserved multi-subunit enzyme that transports protons across membranes at the expense of ATP. The resulting proton gradient serves many essential functions, among them energizing transport of small molecules such as neurotransmitters, and acidifying
John F Kellie et al.
Analytical chemistry, 84(1), 209-215 (2011-11-23)
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
Lacrimioara Senila et al.
Molecules (Basel, Switzerland), 25(11) (2020-06-07)
In this paper, the production of a second-generation bioethanol from lignocellulosic vineyard cutting wastes was investigated in order to define the optimal operating conditions of the autohydrolysis pretreatment, chlorite delignification and simultaneous saccharification and fermentation (SSF). The autohydrolysis of vine-shoot
Pretreatment of miscanthus using 1, 3-dimethyl-imidazolium methyl phosphonate (DMIMMPh) ionic liquid for glucose recovery and ethanol production
Hassan El-Sayed RE, et al.
Royal Society of Chemistry Advances, 5(75), 61455-61464 (2015)
View All Related Papers

Questions

1–2 of 2 Questions  

  1. What is the estimated cfu/g?

    1 answer

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

      Helpful?

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

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

    1 answer

    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

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