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Saccharomyces cerevisiae

Saccharomyces cerevisiae. A species of yeast which, in pure culture form, serves as the principal fermentative (q.v.) agent in such industries as baking, brewing and distilling. It is a unicellular microorganism that metabolizes assimilable sugars (q.v.) and other nutrients into carbon dioxide (q.v.) and alcohol (q.v.), as well as other by-products.