BAKERS YEAST

Base Information

• Chemical Name: BAKERS YEAST
• CAS No.: 68876-77-7
• Molecular Formula: N/A
• Molecular Weight: 0
• Hs Code.: 21021090
• Mol file: 68876-77-7.mol

Synonyms:Candidarobusta; Saccharomyces aceti; Saccharomyces capensis; Saccharomyces cerevisiaecapensis; Saccharomyces sake; Bakers' yeast; Saccharomyces cerevisiae sake;Saccharomyces chevalieri; Saccharomyces italicus; Saccharomyces norbensis;Saccharomyces oleacus; Saccharomyces oleaginosus; Saccharomyces steineri;Yeast, bakers'; AS 2.23; Biosaf SC 47; Brewers yeast; Brewers' yeast; Brewer'syeast; Fermipan; Fermipan Red; Fermirouge 7303; Saccharomyces cerevisiaechevalieri; Saccharomyces cerevisiae italicus; Saccharomyces cordubensis;Saccharomyces gaditensis; Saccharomyces hienipiensis; Saccharomyces oleaceus;Saccharomyces oxidans; Yeast, brewers; Yeast, brewers'

Chemical Property of BAKERS YEAST

Chemical Property:

• Appearance/Colour: cream to brown powder
• PSA: 0.00000
• LogP: 0.00000
• Storage Temp.: 2-8°C

Purity/Quality:

99.0%Min ^*data from raw suppliers

Safty Information:

• Safety Statements: 24/25

MSDS Files:

Useful:

• General Description: Baker's yeast, primarily known as *Saccharomyces cerevisiae*, is a unicellular fungus widely used in baking, brewing, and fermentation processes due to its ability to convert sugars into carbon dioxide and ethanol. It is also referred to by various synonyms such as *Saccharomyces chevalieri*, *Saccharomyces italicus*, and *Saccharomyces capensis*, among others. This versatile microorganism is essential in food production, contributing to dough leavening in baking and alcohol production in brewing. Strains like Fermipan, Biosaf SC 47, and Fermirouge 7303 are commercially cultivated for specific applications, highlighting its industrial significance. Baker's yeast is valued for its rapid growth, metabolic efficiency, and adaptability to different substrates, making it a cornerstone in biotechnology and food science.

Refernces

Highly enantioselective reduction of symmetrical diacetylaromatics with baker's yeast

10.1016/S0957-4166(97)00462-X

The research investigates the asymmetric reduction of various symmetrical diacetylaromatic compounds using baker's yeast (Saccharomyces cerevisiae) to obtain optically active secondary alcohols with high enantiomeric purity. The study explores the reduction of compounds such as 2,6-diacetylpyridine (la), 2,6-diacetylpyridine 1-oxide (lb), 1,2-diacetylb°enzene (lc), 1,3-diacetylbenzene (ld), 1,4-diacetylbenzene (le), 2,5-diacetylfuran (If), 2,5-diacetylthiophene (lg), and 2,5-diacetylpyrrole (lh). The researchers optimized reaction conditions to selectively produce monoalcohols over diols, achieving excellent yields and enantiomeric purities. Key chemicals involved in the research include the diacetylaromatic substrates, baker's yeast, sucrose, and various reagents used in the synthesis and analysis of the compounds, such as methoxymethoxyethyl groups, maleic acid, hydrogen peroxide, oxalyl chloride, dimethyl sulfoxide, and triethylamine. The study highlights the effectiveness of baker's yeast as a biocatalyst for enantioselective reductions under mild conditions, offering a valuable alternative to traditional chemical methods.