Baker's Yeast (Saccharomyces cerevisiae)

Baker’s yeast, scientifically known as Saccharomyces cerevisiae, is a single-celled fungus used globally in baking and brewing. It ferments sugars, producing carbon dioxide and alcohol as byproducts. The carbon dioxide creates the bubbles that make bread rise and give dough a light texture. In brewing, the alcohol contributes to the flavor of beer and wine. Baker’s yeast is valued for its reliability and quick fermentation, making it essential in culinary and beverage industries. It also has applications in biotechnology, where it helps produce products like bioethanol and certain pharmaceuticals.