cerevisiae Saccharomyces cerevisiae is a species of unicellular fungi that is most commonly known as “brewer’s yeast”. This species of yeast plays an incredibly important role in a variety of industries, from food production to brewing beer. In food production, it is used to produce ethanol for alcohol, to leaven d…
cerevisiae Saccharomyces cerevisiae is a species of unicellular fungi that is most commonly known as “brewer’s yeast”. This species of yeast plays an incredibly important role in a variety of industries, from food production to brewing beer. In food production, it is used to produce ethanol for alcohol, to leaven dough and to give flavor to foods. In the brewing industry, Saccharomyces cerevisiae is used to ferment sugars from grains and thereby produce beer and other types of alcohol. This species of yeast is also used in the production of various other products, including some pharmaceuticals, dairy products, and bakers’ yeasts. It is also important in the production of biofuels and other renewable energy sources. In addition to its industrial applications, Saccharomyces cerevisiae has also been used by researchers in molecular and cell biology to gain a better understanding of the processes that occur in the cells of higher organisms, such as humans.
4 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 4 articles above have been cited 16 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Saccharomyces, linking to each citing work.