Saccharomyces (Saccharomyces cerevisiae)

Saccharomyces cerevisiae, commonly known as baker's or brewer's yeast, is a microscopic fungus used in baking, brewing, and winemaking. It ferments sugars to produce carbon dioxide and alcohol. The carbon dioxide causes bread to rise and gives beer and wine their alcoholic content. This yeast is also valuable in scientific research because of its well-understood genetics and cell biology. It naturally exists on the skins of fruits and grains and plays a vital role in food production and biotechnology industries. Overall, Saccharomyces cerevisiae is a versatile organism essential to many culinary and industrial processes.