YSC2

Yeast from Saccharomyces cerevisiae

Type II

• Synonym(s): (Bakers yeast)
• NACRES: NA.24
• UNSPSC Code: 12352202
• Form: powder or solid
• Biological source: Saccharomyces cerevisiae

Properties

• 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

Description

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

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.

Safety Information

• Storage Class: 11 - Combustible Solids
• wgk: WGK 3
• flash_point_f: Not applicable
• flash_point_c: Not applicable
• ppe: Eyeshields, Gloves, type N95 (US)