NEET BIOLOGY

Detailed explanation-1: -Saccharomyces cerevisiae (/ˌsɛrəˈvɪsi. iː/) (brewer’s yeast or baker’s yeast) is a species of yeast (single-celled fungus microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes.

Detailed explanation-2: -Yeasts are used in the fermentation of fruits to produce wines, cereals to make beer, in bread manufacture and flavouring in the form of yeast extract.

Detailed explanation-3: -Saccharomyces cerevisiae is considered to a top–fermenting yeast because as the yeast flocculate or clump together they attach to the carbon dioxide being produced and float to the top of the wort. This allowed brewers to collect the yeast and create more colonies for later beers.

Detailed explanation-4: -The most common yeast species used in making food and beverages is Saccharomyces cerevisiae. This yeast is also known as baker’s yeast or brewer’s yeast. It produces carbon dioxide and alcohol (ethanol) by converting the sugar and starch present in the food or substrate.

Detailed explanation-5: -Yeast is used to make bread. Yeast is a microbe which feeds on sugar. Enzymes in yeast ferment sugar forming carbon dioxide and ethanol.