Thursday, January 20, 2005


Genus of yeasts belonging to the family Endomycetales. An outstanding characteristic of members of Saccharomyces is their ability to convert sugar into carbon dioxide and alcohol by means of enzymes. The yeasts used to ferment sugars in the manufacture of baked goods, beers, wines, distilled spirits, and industrial alcohols are all strains of one species, S.


Post a Comment

<< Home