Saccharomyces (family Saccharomycetaceae) A genus of yeasts that includes some economically important species and strains. In the absence of air, S. cerevisiae can ferment sugar to alcohol and carbon dioxide, and strains of this species are used in bread-making, brewing, wine-making, etc. The cells of S. cerevisiae are small and elliptical, and reproduce by budding. Saccharomyces species are found naturally on ripe fruit, soil, etc.

Saccharomyces An industrially important genus of yeasts. S. cerevisiae, of which there are at least 1000 strains, is used in baking (see baker's yeast), brewing, and wine making; it is also used in the production of single-cell protein and ergosterol and for experimental studies in cell biology and genetics. The other main yeast used in the production of beer is S. uvarum (or carlsbergensis); it is distinguished from S. cerevisiae by its ability to ferment the disaccharide melibose using α-galactosidase, an enzyme not produced by S. cerevisiae.

Saccharomyces (sak-er-oh-my-seez) n. see yeast.