Saccharomyces cerevisiae

Saccharomyces cerevisiae (CAS 68876-77-7), commonly known as baker's yeast or budding yeast, is a commercially cultivated microorganism used across food production, fermentation, and biotechnology.

It drives leavening, fermentation, and flavor development in a broad range of consumer and industrial end products. In baked goods, it generates CO₂ through sugar fermentation, producing the rise and crumb structure.

This process is required in bread, rolls, and pastries. Brewers and distillers rely on it to convert fermentable sugars into ethanol and flavor compounds across beer, wine, and spirits production.

As a source of yeast extract, it delivers savory flavor profiles and natural glutamates to soups, sauces, and seasoning blends. In animal feed, inactivated forms supply B-vitamins and amino acids.

These components, along with beta-glucans, support gut health and immune function in livestock. The product is supplied as active dry yeast, instant dry yeast, and compressed fresh yeast.

Inactivated yeast powder or flakes are also available. Food-grade and feed-grade specifications are standard; pharmaceutical and biotechnology grades are available for fermentation media.

These high-purity options meet various application needs. Packaging ranges from retail sachets to bulk industrial formats depending on application and volume requirements for global distribution.