Linked from

The 35 pages that link to Saccharomyces cerevisiae, each with the reason it gives.

• FermentationBroader topic: This species is a principal agent of bread and alcoholic beverage fermentation.

• Model organismBroader topic: Its simple eukaryotic cells reveal conserved processes such as the cell cycle.

• YeastBroader topic: This well-studied species illustrates budding and sugar fermentation.

• Alcoholic fermentationBroader topic: Its fermentative metabolism underpins many food and beverage processes.

• FungusBroader topic: Its fermentation makes carbon dioxide for bread and ethanol for alcoholic drinks.

• SourdoughRelated: Its fermentation gas helps create sourdough’s rise and open crumb.

• WineRelated: This yeast commonly drives the primary fermentation of grape must.

• Food microbiologyBroader topic: Its food uses illustrate how controlled microbial metabolism transforms ingredients.

• HaploidBroader topic: Its two mating types make haploid growth and mating experimentally accessible.

• FungiBroader topic: Its fermentation powers familiar food processes and makes it a major laboratory organism.

• BeerBroader topic: Many ales rely on this yeast to ferment wort and produce characteristic aromas.

• AscomycotaBroader topic: This ascomycete turns sugars into carbon dioxide and ethanol.

• MycologyBroader topic: This fungus connects practical fermentation to experimental genetics.

• BuddingBroader topic: This yeast is a canonical example of cellular budding.

• Caenorhabditis elegansCompared with: Yeast excels at cellular mechanisms; this worm adds tissues, organs, and whole-animal development.

• SakeRelated: Sake yeast converts sugars released by koji into alcohol and aroma compounds.

• AscusBroader topic: Its asci make a standard model for studying fungal meiosis.

• BrewingRelated: Many beer fermentations rely on this yeast species to consume wort sugars.

• Food fermentationBroader topic: Its metabolism produces the carbon dioxide and ethanol central to many food processes.

• PloidyRelated: Its life cycle provides a tractable example of switching ploidy.

• Recombinant insulinRelated: Yeast can produce insulin precursors and support processing suited to eukaryotic cells.

• Residual sugarRelated: Its strain and fermentation conditions influence how much sugar remains.

• Malolactic fermentationCompared with: Unlike this yeast’s sugar fermentation, malolactic conversion is chiefly bacterial.

• WinemakingRelated: This yeast commonly carries out the alcoholic fermentation of grape must.

• Leland H. HartwellRelated: Hartwell used this yeast to find mutations affecting cell-cycle control.

• Schizosaccharomyces pombeCompared with: Unlike fission yeast, it reproduces by budding and has a different cell-cycle organization.

• Yoshinori OhsumiRelated: Ohsumi used this yeast to identify genes controlling autophagy.

• ChlamydomonasCompared with: Both are tractable eukaryotic models, but yeast is a fungus rather than a photosynthetic alga.

• IsobutanolRelated: Engineered strains of this yeast can ferment sugars into isobutanol.

• Jack W. SzostakRelated: Szostak used yeast to test whether foreign telomere sequences could stabilize chromosome ends.

• KvassRelated: This yeast can ferment sugars in kvass and generate carbon dioxide.

• SpheroplastBroader topic: Enzymatic removal of its glucan-rich wall can create yeast spheroplasts.

• OenologyRelated: This yeast commonly carries out the alcoholic fermentation of wine.

• Roger D. KornbergRelated: Kornberg used yeast to isolate and study the conserved machinery of eukaryotic transcription.

• VegemiteRelated: Yeast used in food production provides the cell material from which yeast extract is made.