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.

• 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.

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

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

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