| Identification | Back Directory | [Name]
BAKERS YEAST | [CAS]
68876-77-7 | [Synonyms]
YEAST
YEAST BAKERS
BAKERS YEAST
TORULA YEAST
BAKER'S YEAST
BREWERS YEAST
YEAST BREWERS
BREWER'S YEAST
YEAST, BREWER'S
DEBITTERED BREWERS YEAST
MAY-GRUNWALD'S STAIN (R.A.LAMB)
as a by-product of RNA production
EGG YOLK TELLURITE STERILE EMULSION
YEAST SACCHAROMYCES CEREVISIAE TYPE I
YEAST SACCHAROMYCES CEREVISIAE TYPE II
Yeast from Saccharomyces cerevisiae | [EINECS(EC#)]
232-387-9 | [Molecular Formula]
N/A | [MDL Number]
MFCD00132595 |
| Chemical Properties | Back Directory | [Definition]
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.
| [Appearance]
cream to brown powder | [storage temp. ]
2-8°C
| [form ]
powder
| [color ]
slightly brown
| [biological source]
Saccharomyces cerevisiae | [Major Application]
food and beverages | [Cosmetics Ingredients Functions]
SKIN CONDITIONING
SKIN PROTECTING
NOT REPORTED | [Uses]
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. | [EPA Substance Registry System]
Saccharomyces cerevisiae (68876-77-7) |
| Hazard Information | Back Directory | [Chemical Properties]
cream to brown powder | [Occurrence]
Brewer's yeast originates from the beer brewing process. | [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. |
|
| Company Name: |
J & K SCIENTIFIC LTD.
|
| Telephone: |
18210857532 18210857532 |
| Website: |
https://www.jkchemical.com |
| Company Name: |
Sigma-Aldrich
|
| Telephone: |
021-61415566 800-8193336 |
| Website: |
https://www.sigmaaldrich.cn |
|