saccharomyces in A Sentence

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    Ale yeast is the species Saccharomyces cerevisiae.

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    As a general rule, apply compressed baker's yeast species Saccharomyces cerevisiae.

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    Many of these are not strains of brewer's yeast(Saccharomyces cerevisiae) and may have significant differences in aroma and sourness.

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    Yeast(Saccharomyces cerevisiae) acts as a growth and flavoring agent, either alone or in association with other microorganisms such as lactic bacteria.

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    Horizontal transfer of genes from bacteria to eukaryotes such as the yeast Saccharomyces cerevisiae and the adzuki bean weevil Callosobruchus chinensis has occurred.

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    Horizontal transfer of genes from bacteria to eukaryotes such as the yeast Saccharomyces cerevisiae and the adzuki bean beetle Callosobruchus chinensis may also have occurred.

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    Saccharomyces cerevisiae, the type of yeast used for making bread and beer, is just one representative of more than 1,500 yeast species found around the world.

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    We do know that strains like Bifidobacterium, Lactobacillus, and Saccharomyces have been shown to improve gut health and most supplements contain one or all of these(8).

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    Also called Bulgarian yogurt, it is a fermented milk product of the combination of probiotic bacteria(Lactobacillus acidophilus) and yeast(Saccharomyces kefir) in a matrix of proteins, lipids and sugars.

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    In all of the known cases, some type of yeast(in this man's case Saccharomyces cerecisiae, or brewer's yeast) ferments the sugars coming from carbohydrates or any sugary foods into ethanol(ethyl alcohol).

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    11

    By fermentation the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols- for thousands of years the carbon dioxide has been used in baking and the alcohol in alcoholic beverages.

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    12

    Lager yeast is a cool bottom-fermenting yeast(Saccharomyces pastorianus) and typically undergoes primary fermentation at 7-12 °C(45-54 °F)(the fermentation phase), and then is given a long secondary fermentation at 0-4 °C(32-39 °F) the lagering phase.

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