Baker’s Yeast
![](https://phylogame.org/wp-content/themes/phylo/img/generated-card-images/br-E5D5E7-forest-urban-urban-1.png)
Baker’s Yeast
Saccharomyces cerevisiae![Scale 2](https://phylogame.org/wp-content/themes/phylo/img/num/2.png)
![Diat: carbon-macromolecules , Hierachy 1](https://phylogame.org/wp-content/themes/phylo/img/num/carbon-macromolecules1.png)
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Baker’s yeast is the common name for the strains of yeast commonly used as a leavening agentin baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol.
Cold, Cool, Warm, Hot
Graphic by David Ng