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Sigma-Aldrich

Yeast from Saccharomyces cerevisiae

Type I

Synonym(s):

(Bakers yeast)

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About This Item

UNSPSC Code:
12352202
NACRES:
NA.81

biological source

Saccharomyces cerevisiae

Quality Level

type

Type I

form

powder or solid

application(s)

food and beverages
microbiology

storage temp.

2-8°C

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.

Caution

Autolyzes in aqueous buffer at 37 °C.

Preparation Note

Dried to avoid inactivation of enzymes.

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

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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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)
Enhanced ethanol production via electrostatically accelerated fermentation of glucose using Saccharomyces cerevisiae
Mathew AS, et al.
Scientific Reports, 5, 15713-15713 (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
Inventions on baker's yeast strains and specialty ingredients
Gelinas P
Recent Patents on Food, Nutrition & Agriculture, 1(2), 104-132 (2009)
Engineering baker?s yeast: room for improvement
Randez-Gil F, et al.
Trends in biotechnology, 17(6), 237-244 (1999)

Protocols

This procedure may be used for the determination of Lyticase activity using Baker’s yeast as the substrate.

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