What You Need to Know
Saccharomyces cerevisiae, also called brewer's yeast or baker's yeast, is a species of yeast. The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes. It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model bacterium. It is the microorganism which causes many common types of fermentation. S. cerevisiae cells are round to ovoid, 5–10 μm in diameter. It reproduces by budding.
Key Parameters
Temperature
25°C
15°C - 30°C
Time
10 days
7 days - 14 days
Equipment
Steps
- 1.
Sourdough bread (Ancient Egypt): Primary leavening agent creating characteristic tang
- 2.
Sake (Japan): Converts rice starches into alcohol
- 3.
Belgian Trappist beer (Belgium): Produces complex esters and phenols during fermentation
The Science
Primary Reaction
Glycolysis