Saccharomyces cerevisiae is a unicellular ascomycete fungus, commonly called baker's or brewer's yeast, that reproduces by budding and ferments sugars to ethanol and carbon dioxide, making it foundational to baking, brewing, and winemaking as well as a premier eukaryotic model organism. Its tractable genetics, rapid…
Saccharomyces cerevisiae is a unicellular ascomycete fungus, commonly called baker's or brewer's yeast, that reproduces by budding and ferments sugars to ethanol and carbon dioxide, making it foundational to baking, brewing, and winemaking as well as a premier eukaryotic model organism. Its tractable genetics, rapid growth, well-annotated genome, and conserved cellular machinery have made it central to research on signaling, protein interactions, and the eukaryotic signature proteins that distinguish the eukaryotic lineage, with affinity-purification and mass-spectrometry methods used to map its protein complexes. Within Fungal Diversity, S. cerevisiae anchors the study of yeast ecology and physiology, including growth behavior in unconventional substrates such as cassava mill effluents, its role and control as a juice-spoilage organism, and its susceptibility to inhibition by essential oils alongside other hygiene-significant yeasts. Its biotechnological value extends to yeast-mediated bioprocesses and bio-products with applications in fermentation, enzyme production, and bioconversion. Comparative work on related species, including opportunistic infection by Saccharomyces kluyveri in immunocompromised hosts, situates S. cerevisiae within a broader spectrum of yeast biology spanning beneficial, spoilage, and occasionally pathogenic roles. As a scholarly topic, S. cerevisiae integrates mycology, molecular and cell biology, food science, and industrial biotechnology, serving simultaneously as an indispensable laboratory model for eukaryotic processes and as a workhorse organism in food production and bioprocessing.
7 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 7 articles above have been cited 25 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Saccharomyces Cerevisiae, linking to each citing work.