Saccharomyces Cerevisiae |
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| Editor:
| Surhone, Lambert M.
Timpledon, Miriam T.
Marseken, Susan F. |
| ISBN: | 978-613-0-96852-6 |
| Publication Date: | Jul 2010 |
| Publisher: | AV Akademikerverlag GmbH & Co. KG
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| Book Format: | Paperback |
| List Price: | USD $49.00 |
Book Description:
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Saccharomyces cerevisiae is a species of budding yeast. It is perhaps the most useful yeast owing to its use since ancient times in baking and brewing. It is believed that it was originally isolated from the skins of grapes (one can see the yeast as a component of the thin white film on the skins of some dark-colored fruits such as plums; it exists among the...
More DescriptionPlease note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Saccharomyces cerevisiae is a species of budding yeast. It is perhaps the most useful yeast owing to its use since ancient times in baking and brewing. It is believed that it was originally isolated from the skins of grapes (one can see the yeast as a component of the thin white film on the skins of some dark-colored fruits such as plums; it exists among the waxes of the cuticle). It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model prokaryote. It is the microorganism behind the most common type of fermentation. S. cerevisiae cells are round to ovoid, 5–10 micrometres in diameter. It reproduces by a division process known as budding.