| Saccharomyces cerevisiae | แซกคาโรมัยซีส เซอริวิสเซีย [TU Subject Heading] |
| saccharomyces | (n) single-celled yeasts that reproduce asexually by budding; used to ferment carbohydrates, Syn. genus Saccharomyces |
| schizosaccharomyces | (n) type and only genus of Schizosaccharomycetaceae; comprises the fission yeasts, Syn. genus Schizosaccharomyces |
| baker's yeast | (n) used as a leaven in baking and brewing, Syn. Saccharomyces cerevisiae, brewer's yeast |
| wine-maker's yeast | (n) used in making wine, Syn. Saccharomyces ellipsoides |
| Saccharomyces | ‖n. [ NL., fr. Gr. &unr_; sugar + &unr_;, &unr_;, a fungus. ] (Biol.) A genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisiae is the yeast of sedimentary beer. Also called |