YSC2
Yeast from Saccharomyces cerevisiae
Type II
Synonim(y):
(Bakers yeast)
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About This Item
Kod UNSPSC:
12352202
NACRES:
NA.24
pochodzenie biologiczne
Saccharomyces cerevisiae
typ
Type II
Postać
powder or solid
Zastosowanie
food and beverages
microbiology
temp. przechowywania
2-8°C
Zastosowanie
Yeast from Saccharomyces cerevisiae has been used:
- in yeast sample preparation for tube-gel electrophoresis (TGE) fractionation
- as a diet supplement to study its effect on the utilization of food waste as a diet for grass carp
- for fermentation of miscanthus and the cellulose-rich extract samples to produce ethanol
Działania biochem./fizjol.
Saccharomyces cerevisiae is a unicellular fungus. Yeast from S. cerevisiae is the widely used yeast species in bread and sourdoughs. It is used to produce several fermented beverages (cider, beer, 85s, and wine) and distilled beverages (brandy, sake, vodka, and whisky). S. cerevisiae has better tolerance for fermentation stresses than any other yeast species. Hence, it is a preferred starter culture for industrial fermentation.
Przestroga
Only approx. 10% will autolyze in aqueous buffer at 37 °C.
Uwaga dotycząca przygotowania
Fast dried to yield 90% active, viable yeast in a convenient solid form.
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Kod klasy składowania
11 - Combustible Solids
Klasa zagrożenia wodnego (WGK)
WGK 3
Temperatura zapłonu (°F)
Not applicable
Temperatura zapłonu (°C)
Not applicable
Środki ochrony indywidualnej
Eyeshields, Gloves, type N95 (US)
Certyfikaty analizy (CoA)
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