baker’s yeast

Baker's yeast is a specific strain of yeast, primarily Saccharomyces cerevisiae, used to make baked goods rise. This single-celled fungus is essential for fermentation, converting sugars into carbon dioxide and alcohol. In baking, the carbon dioxide produced causes dough to expand, creating a lighter texture, while the alcohol contributes to the bread's aroma.1234

Saccharomyces cerevisiae has been used for thousands of years in baking, brewing, and winemaking, making it one of the earliest domesticated microorganisms. It is also a vital model organism in scientific research, particularly in genetics and molecular biology, due to its well-understood genome and cellular processes.2