YSC1
Yeast from Saccharomyces cerevisiae
Type I
Synonym(s):
(Bakers yeast)
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About This Item
NACRES:
NA.81
UNSPSC Code:
12352202
Form:
powder or solid
Biological source:
Saccharomyces cerevisiae
biological source
Saccharomyces cerevisiae
Quality Level
type
Type I
form
powder or solid
application(s)
food and beverages
microbiology
storage temp.
2-8°C
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General description
Yeast from Saccharomyces cerevisiae (Baker′s yeast) is the oldest microbial starter. It is a facultative anaerobe.
Application
Yeast from Saccharomyces cerevisiae has been used:
- as a biocatalyst for the anode of yeast microbial fuel cell
- for the production of ethanol for fuel use
- to prepare yeast extract
Biochem/physiol Actions
Yeast from Saccharomyces cerevisiae (Baker′s yeast) is used as a protein supplement, energy booster and immune enhancer. It serves as a dough leavening agent in bread production by converting the fermentable sugars to CO2 and ethanol. Baker′s yeast exhibits aroma, anti-molding and nutritive properties. It acts as a cell factory.
Preparation Note
Dried to avoid inactivation of enzymes.
Disclaimer
Autolyzes in aqueous buffer at 37 °C.
Storage Class
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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A microbial biofuel cell with an air-breathing cathode for in vivo glucose sensing applications
Lee JW
Analytical Methods : Advancing Methods and Applications, 7(8), 3324-3326 (2015)
Rebeccah J Katzenberger et al.
G3 (Bethesda, Md.), 6(12), 4151-4166 (2016-10-19)
Outcomes of traumatic brain injury (TBI) vary because of differences in primary and secondary injuries. Primary injuries occur at the time of a traumatic event, whereas secondary injuries occur later as a result of cellular and molecular events activated in
Enhanced ethanol production via electrostatically accelerated fermentation of glucose using Saccharomyces cerevisiae
Mathew AS, et al.
Scientific Reports, 5, 15713-15713 (2015)
Miniature flowing atmospheric-pressure afterglow ion source for facile interfacing of CE with MS
Jecklin MC, et al.
Electrophoresis, 31(21), 3597-3605 (2010)
Inventions on baker's yeast strains and specialty ingredients
Gelinas P
Recent Patents on Food, Nutrition & Agriculture, 1(2), 104-132 (2009)
Global Trade Item Number
| SKU | GTIN |
|---|---|
| YSC1-500G | 04061837588198 |
| YSC1-1KG | 04061837588181 |
| YSC1-100G | 04061837588174 |
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