The colony-forming units per gram (CFU/g) is not determined.
YSC2
Yeast from Saccharomyces cerevisiae
Type II
Synonym(s):
(Bakers yeast)
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| Pack Size | SKU | Availability | Price |
|---|---|---|---|
| 500 g | Please contact Customer Service for Availability | $117.00 | |
| 1 kg | Please contact Customer Service for Availability | $214.00 | |
| 5 kg | Please contact Customer Service for Availability | $728.00 |
About This Item
NACRES:
NA.24
UNSPSC Code:
12352202
Form:
powder or solid
Biological source:
Saccharomyces cerevisiae
biological source
Saccharomyces cerevisiae
Quality Level
type
Type II
form
powder or solid
application(s)
food and beverages
microbiology
storage temp.
2-8°C
Application
Yeast from Saccharomyces cerevisiae has been used:
- in yeast sample preparation for tube-gel electrophoresis (TGE) fractionation[1]
- as a diet supplement to study its effect on the utilization of food waste as a diet for grass carp[2]
- for fermentation of miscanthus and the cellulose-rich extract samples to produce ethanol
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.
Preparation Note
Fast dried to yield 90% active, viable yeast in a convenient solid form.
Disclaimer
Only approx. 10% will autolyze in aqueous buffer at 37 °C.
1 of 1
This Item | |||
|---|---|---|---|
| biological source Saccharomyces cerevisiae | biological source Saccharomyces cerevisiae | biological source Saccharomyces cerevisiae | biological source - |
| form powder or solid | form powder or solid | form powder | form powder |
| storage temp. 2-8°C | storage temp. 2-8°C | storage temp. −20°C | storage temp. 2-8°C |
| Quality Level 200 | Quality Level 200 | Quality Level 200 | Quality Level 100 |
| application(s) food and beverages | application(s) food and beverages | application(s) cell analysis | application(s) food and beverages |
| type Type II | type Type I | type - | type - |
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Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Pradeepraj Durairaj et al.
Microbial cell factories, 14, 45-45 (2015-04-17)
Omega hydroxy fatty acids (ω-OHFAs) are multifunctional compounds that act as the basis for the production of various industrial products with broad commercial and pharmaceutical implications. However, the terminal oxygenation of saturated or unsaturated fatty acids for the synthesis of
Geunu Bak et al.
Scientific reports, 5, 15287-15287 (2015-10-16)
Bacterial small RNAs (sRNAs) are known regulators in many physiological processes. In Escherichia coli, a large number of sRNAs have been predicted, among which only about a hundred are experimentally validated. Despite considerable research, the majority of their functions remain
Eric J Kalivoda et al.
PloS one, 8(7), e71267-e71267 (2013-08-08)
Biofilm-related infections are a major contributor to human disease, and the capacity for surface attachment and biofilm formation are key attributes for the pathogenesis of microbes. Serratia marcescens type I fimbriae-dependent biofilms are coordinated by the adenylate cyclase, CyaA, and
Global Trade Item Number
| SKU | GTIN |
|---|---|
| YSC2-5KG | 04061833461501 |
| YSC2-500G | 04061837588211 |
| YSC2-1KG | 04061837588204 |
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What is the estimated cfu/g?
1 answer-
Helpful?
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What is name of the strain in this yeast?
1 answer-
The strain has not been defined as this product is for Research Use Only. It is classified as from "Saccharomyces cerevisiae, Type II".
Helpful?
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What is the difference between type I and type II yeast?
What is the difference between type I and type II yeast?
1 answer-
The native yeast type I fatty acid synthase (FAS) is a complex, rigid enzyme, commonly known as Baker's yeast. Saccharomyces cerevisiae are categorized as either type I or type II based on their telomere composition and mode of maintenance. For further information, please refer to the literature available in the following sources:
- Lundblad and Blackburn 1993. Available at https://pubmed.ncbi.nlm.nih.gov/8477448/
- Teng and Zakian 1999. Available at https://mcb.asm.org/content/19/12/8083?ijkey=6bf222d86860a7c22d6c63c6ef889d5164cd2b68&keytype2=tf_ipsecshaHere are additional sources of literature on Saccharomyces cerevisiae:
- https://www.genetics.org/content/178/1/245
- https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiaeHelpful?
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