Saccharomyces cerevisiae
Jump to navigation
Jump to search
| Type | fungi |
|---|---|
| Domain | fruit & grain skins |
| Gram | state dependent |
| O2 | facultative anarobe |
| Carbon Sources | |
| Glucose | yes |
| Lactose | no |
| Sucrose | yes |
| Enzymes | |
| Catalase | yes |
Uses
Primary
- Carbon dioxide production. (Leavening bread)
- Ethanol production via fermentation.
Natural Occurrence
- This species of yeast does occur naturally
Hazards
- GRAS and safe for oral consumption as food.
Character
This species:
- is aerobic and a facultative anaerobe.
- can use ammonia or urea as the sole nitrogen source, but not nitrates.
- is a top fermenter, meaning it tends to migrate to the top of fluids in which it feeds by maintaining contact with the bubbles of carbon dioxide it produces
- experiences optimum growth between 30–35 °C (86–95 °F)
- produces maximum carbon dioxide at 31°C
- this species goes dormant at low temperatures (5°C)
- goes dormant at lower temperatures (5°C)
Cultivation
- Grind 1/2L of grain very fine
- Mix it into 2L of water
- Place the mixture in a well-washed well-rinsed clean bowl with a wide brim
- If possible, place a screen or fine-woven mat over the pot in place of a lid. It would let the air flow in freely, but not bugs.
- Wait one day
Check: If the solution is not fizzing (carbonated, small bubbles rising from within) discard it and repeat from the beginning. - Discard any foam on top of the water