Saccharomyces cerevisiae

Saccharomyces cerevisiae is a unicellular budding yeast used in food fermentation and as a model organism in biological research.

Alcoholic fermentation: A metabolic process that converts sugars into ethanol and carbon dioxide without requiring oxygen. Yeast fermentation produces the ethanol and carbon dioxide used in brewing and baking.
Baker's yeast: A yeast preparation used to leaven dough by producing carbon dioxide during fermentation. S. cerevisiae strains release gas that makes bread dough rise.
Eukaryote: An organism whose cells contain a nucleus and other membrane-bound compartments. S. cerevisiae is a eukaryote, despite being single-celled.
Emil Christian Hansen: A Danish mycologist who developed methods for isolating pure yeast cultures in brewing. His work enabled brewers to use defined S. cerevisiae cultures rather than mixed fermentations.
Saccharomyces pastorianus: A hybrid yeast species used primarily in lager beer fermentation. Unlike S. cerevisiae, it is associated with cool-fermenting lager production.
Glycolysis: A sequence of reactions that breaks glucose into pyruvate while producing ATP and NADH. It supplies the pyruvate that yeast can convert into ethanol and carbon dioxide.
Brewing yeast: Yeast strains selected to ferment wort into beer, with traits suited to particular brewing processes. S. cerevisiae ferments many ales and contributes alcohol and flavor compounds.
Yeast: A diverse group of single-celled fungi that reproduce by budding or fission. S. cerevisiae is one species within the broader group called yeasts.
Louis Pasteur: A French chemist whose experiments established the role of microorganisms in fermentation and disease. His studies connected yeast activity with alcoholic fermentation.
Schizosaccharomyces pombe: A fission yeast species used as a model organism in cell biology. It divides by fission rather than the budding typical of S. cerevisiae.

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