Saccharomyces cerevisiae


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Related to Saccharomyces cerevisiae: Candida albicans, Saccharomyces boulardii
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Synonyms for Saccharomyces cerevisiae

used as a leaven in baking and brewing

References in periodicals archive ?
Redglobe) treated with different rates of: Saccharomyces cerevisiae (SC) Acibenzolar-S-Methyl (ASM), organic acids and polyphenols (OAP) and potassium Silicate (SiK), and the fitted regression equations.
The eight indigenous strains of Saccharomyces cerevisiae selected for a detailed study on fructooligosaccharides production had showed that the optimal production conditions, regarding pH and temperature, are directly dependent on the strain used.
Los resultados probablemente esten asociados a la alteracion del correcto funcionamiento mitocondrial en el modelo celular microbiano probado, a causa de la produccion de radicales libres de oxigeno y el consecuente estres oxidativo inducido por la presencia de gentamicina a nivel ribosomal, resultados que resultan importantes al ser datos preliminares que pueden proponer a la levadura Saccharomyces cerevisiae var.
Effect of pH and lactic or acetic acid on ethanol productivity by Saccharomyces cerevisiae in corn mash.
Furthermore, the combination of the two results (morphological and molecular studies) indicated that the strain (11) belongs to the species Saccharomyces cerevisiae.
The main objective of the present study was to optimize different bioprocess parameters including, temperature, pH, aeration, agitation, inoculum size, and optimum time require for fermentation process using co culture of Saccharomyces cerevisiae and Pachysolen tannophilus, to achieve maximum ethanol concentration from cotton stalk hydrolysate.
Evaluation of wet-feeding wheat-based diets containing Saccharomyces cerevisiae to broiler chickens.
Effects of Saccharomyces cerevisiae fermentation product on in vitro fermentation and microbial communities of low-quality forages and mixed diets.
The last shared ancestor of humans and baker's yeast, Saccharomyces cerevisiae, lived 1 billion years ago.
El vino resulta del proceso de fermentacion de la uva y se lleva a cabo en dos etapas: la primera consiste en la obtencion del mosto--resultante de la maceracion de uvas--, este despues se fermenta por Saccharomyces cerevisiae y levaduras nativas, que se encuentran presentes en la superficie de la uva que fue macerada, asi se obtiene un grado alcoholico que oscila entre 7[grados] y 20[grados] (Vicent Vela et al.
Dual Action Of Saccharomyces Cerevisiae Peptide Hydrolysates
Saccharomyces cerevisiae UFLA CA 11 and Lactococcus lactis UFLA CA 312 were isolated from spontaneous fermentation of sugar cane juice and belong to the Microbial Physiology Laboratory Culture Collection at DBI/UFLA.
Previous reports indicated that Saccharomyces cerevisiae has improved weight gain feed conversion ratio and economic efficiency (Ayed and Ghaoui 2011; Saied et al.