68876-77-7

Basic information

• Product Name: BAKERS YEAST
• Synonyms: TORULA YEAST;YEAST SACCHAROMYCES CEREVISIAE TYPE I;YEAST SACCHAROMYCES CEREVISIAE TYPE II;YEAST;YEAST BAKERS;YEAST BREWERS;YEAST, BREWER'S;BAKERS YEAST
• CAS NO: 68876-77-7
• Molecular Weight: 0
• EINECS: 232-387-9
• Product Categories: Companion Products and ReagentsMicrobial Media for Molecular Biology;Extracts;Insect Platform;Media Components;Serum-free Media;Biochemicals and Reagents;Protein Extracts;Proteins and Derivatives;Enzyme Substrates;Lyticase;Substrates by Enzyme
• Mol File: 68876-77-7.mol
• Article Data: 0

Chemical Properties

• Appearance: slightly brown/powder
• Storage Temp.: 2-8°C
• CAS DataBase Reference: BAKERS YEAST(CAS DataBase Reference)
• NIST Chemistry Reference: BAKERS YEAST(68876-77-7)
• EPA Substance Registry System: BAKERS YEAST(68876-77-7)

Safety Data

• Safety Statements: 24/25
• WGK Germany: 3
• F: 3-9
• Hazardous Substances Data: 68876-77-7(Hazardous Substances Data)

Usage

Chemical Properties

BAKERS YEAST is cream to brown powder

Occurrence

Brewer's yeast originates from the beer brewing process.

Uses

Different sources of media describe the Uses of 68876-77-7 differently. You can refer to the following data:
1. Fermentation of sugars, molasses, and cereals for alcohol; brewing; baking; food supplement; protein biosynthesis from many carbonaceous and nitrogenous materials, including petroleum; source of vitamins, enzymes, nucleic acids, etc.; biochemical research.
2. yeast has a rubefactant effect on the skin, making it good for pale, yellow skins. It is used in face masks designed to give the skin a ruddy color. Yeast is a fungus whose usual and dominant growth form is unicellular. It can cause irritation to dry or sensitive skins.
3. BAKERS YEAST is a leavening and fermentation agent that is a single-celled plant that can convert sugar to carbon dioxide. It is used as a leavening agent in bread and dough-type mixtures. It provides a y flavor and tender crust. It has slow action as a leavening agent. One pound of active dry replaces approximately 2 lb of fresh yeast. Selected yeast strains are used in wine fermentation.

Definition

BAKERS YEAST is a yeast that utilizes fermentable sugar in industrial wastes, such as fruit cannery refuse and sulfite liquor from pulp mills. The dried yeast is high in protein and vitamin content, enabling it to be used for enriching animal feeds. The enzymes present are destroyed during drying. It is now being made by a new process utilizing petroleum-derived ethanol.

General Description

inactivated yeast, dried irrespective of enzyme activity

Biochem/physiol Actions

Saccharomyces cerevisiae is a unicellular fungus. Yeast from S. cerevisiae is the widely used yeast species in bread and sourdoughs. It is used to produce several fermented beverages (cider, beer, 85s, and wine) and distilled beverages (brandy, sake, vodka, and whisky). S. cerevisiae has better tolerance for fermentation stresses than any other yeast species. Hence, it is a preferred starter culture for industrial fermentation.