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Saccharomyces cerevisiae - Wikipedia
https://en.wikipedia.org/wiki/Saccharomyces_cerevisiae
WEBSaccharomyces cerevisiae (/ ˌ s ɛr ə ˈ v ɪ s i. iː /) (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes.
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Saccharomyces cerevisiae and its industrial applications - PMC
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7099199/
WEBFeb 11, 2020 · Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most aspects of basic research on eukaryotic organisms. This is due to its unicellular nature, which often simplifies matters, offering the combination of the facts that nearly all biological functions found in eukaryotes are also present and well conserved in S .
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Saccharomyces Genome Database | SGD
https://www.yeastgenome.org/
WEBThe Saccharomyces Genome Database (SGD) provides comprehensive integrated biological information for the budding yeast Saccharomyces cerevisiae along with search and analysis tools to explore these data, enabling the discovery of functional relationships between sequence and gene products in fungi and higher organisms.
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Saccharomyces Cerevisiae - The Definitive Guide | Biology …
https://biologydictionary.net/saccharomyces-cerevisiae/
WEBJul 5, 2020 · Saccharomyces cerevisiae (scientific name: S. cerevisiae) is a single- celled (or unicellular) fungus known commonly as yeast. It has been cultured by humans for thousands of years, as it is the organism known for producing a variety of alcoholic beverages- such as beers and wines- as well as baked goods- such as breads.
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Saccharomyces cerevisiae - an overview | ScienceDirect Topics
https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiae
WEBSaccharomyces cerevisiae. Saccharomyces cerevisiae, better known as brewer’s or baker’s yeast, is a unicellular eukaryotic organism that has been commonly used for several centuries in baking and brewing of wine or beer, due to its ability to ferment sugar into CO2 gas and ethanol. From: Wheat and Rice in Disease Prevention and Health, 2014
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Probiotic Yeast Saccharomyces: Back to Nature to Improve …
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9147304/
WEBApr 24, 2022 · Abstract. Saccharomyces cerevisiae var. boulardii is best known for its treatment efficacy against different gastrointestinal diseases. This probiotic yeast can significantly protect the normal microbiota of the human gut and inhibit the pathogenicity of different diarrheal infections.
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Everything You Ever Wanted to Know About Saccharomyces cerevisiae
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3415994/
WEBDec 14, 2011 · Everything You Ever Wanted to Know About Saccharomyces cerevisiae Telomeres: Beginning to End - PMC. Journal List. Genetics. v.191 (4); 2012 Aug. PMC3415994. As a library, NLM provides access to scientific literature.
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Saccharomyces cerevisiae - Latest research and news | Nature
https://www.nature.com/subjects/saccharomyces-cerevisiae
WEBNov 27, 2023 · Saccharomyces cerevisiae, commonly known as baker’s or brewer’s yeast, is a unicellular fungus and a classic model organism used extensively for research in genetics and molecular biology. It...
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Invasive Saccharomyces Infection: A Comprehensive Review
https://academic.oup.com/cid/article/41/11/1559/356155
WEBDec 1, 2005 · Saccharomyces cerevisiae (also known as “baker's yeast” or “brewer's yeast”) is mostly considered to be an occasional digestive commensal. However, since the 1990s, there have been a growing number of reports about its implication as an etiologic agent of invasive infection.
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Saccharomyces cerevisiae - an overview | ScienceDirect Topics
https://www.sciencedirect.com/topics/immunology-and-microbiology/saccharomyces-cerevisiae
WEBSaccharomyces cerevisiae is widespread in nature, on fruits, leaves, and nectars. Although it is not commonly associated with the spoilage of fresh fruits, it often is implicated in the spoilage of processed fruit products. Contamination with yeasts may arise from the fruit, insect vectors, or processing environment.
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