Saccharomyces cerevisiae: Difference between revisions
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JeffEvarts (talk | contribs) (Created page with "{{Monad |name=Saccharomyces cerevisiae |aka=yeast |type=fungi |source=ubiquitous |domain=fruit skins |media=grain and water }} ==Uses== ===Primary=== * Carbon dioxide prod...") |
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[[Category:NOWA]] | |||
{{Monad | {{Monad | ||
|aka=yeast | |aka=yeast | ||
|type=fungi | |type=fungi | ||
|source=ubiquitous | |source=ubiquitous | ||
|domain=fruit skins | |domain=fruit & grain skins | ||
|media=grain and water | |media=grain and water | ||
|gram=state dependent | |||
|ox=facultative anarobe | |||
|c_lactose=no | |||
|c_sucrose=yes | |||
|c_glucose=yes | |||
|e_catalase=yes | |||
}} | }} | ||
==Uses== | ==Uses== | ||
| Line 11: | Line 17: | ||
* [[Carbon dioxide]] production. (Leavening bread) | * [[Carbon dioxide]] production. (Leavening bread) | ||
* [[Ethanol]] production via [[fermentation]]. | * [[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== | ==Cultivation== | ||
# Grind 1/2L of grain very fine | # Grind 1/2L of grain very fine | ||
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# Wait one day<br>'''Check:''' If the solution is not fizzing (carbonated, small bubbles rising from within) discard it and repeat from the beginning. | # Wait one day<br>'''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 | # Discard any foam on top of the water | ||
==See Also== | |||
* [[Mead]] | |||
Latest revision as of 08:44, 21 December 2019
| 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