Saccharomyces cerevisiae

The species of yeast used commercially for bread baking (baker's yeast), beer and wine fermentation (brewer's/winemaker's yeast), and as a source of nutritional yeast, yeast extract, and yeast protein. In nutraceutical and food ingredient manufacturing, S. cerevisiae is a source of yeast protein (Section 71), beta-glucans (from cell walls), B-vitamins, and yeast extract (a flavour ingredient rich in glutamates). It is one of the most extensively studied microorganisms and has GRAS status in the USA for food use.