Yeast (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, producing carbon dioxide that causes dough to rise and alcohol in beverages. Yeast cells are single-celled organisms that reproduce quickly and are valuable in both culinary and scientific applications. They play a crucial role in food production and are also studied in biology for understanding cell growth, genetics, and fermentation processes. This yeast is safe for consumption and has been used by humans for thousands of years.