Baker's and Brewer's Yeast



     Saccharomyces cerevisiae can be found in nature (Jacquies 2007), in cultures, and in most grocery stores, thanks to Louis Pasteur, the founder of active dry yeast. (Probiotic 2009)  This yeast grows naturally on decaying fruits that provide it with sugars.  One of the most famous fruits are grapes because of their aid in the discovery of wine.  (To learn more about Saccharomyces cerevisiae's  interactions with fruit check out the interactions page.)  Saccharomyces cerevisiae is also found in and on animals, plants, and other sugary foods.   Wherever the yeast can gain enough nutrients it will likely be found there.  Yeast provides CO2 for the surrounding environment and breaks down sugars.  Other organisms that could be found in Saccharomyces cerevisiae's natural habitat include a variety of fungi, fungal yeasts, and bacteria.


     Since Saccharomyces cerevisiae is so easily cultured, it has become common in microbiology labs, and it isn't uncommon for brewers and restaurants to have their own special culture for their own beer and bread.  Louis Pasteur made it easy for us to make dough because the common household no longer needed to culture their own yeast.  Now society just has to pick up active dry yeast at the grocery store and add sugar and warm water for it to feed on. 




Continue reading about its adaptations or go back to the home page.

Other Organisms