Baker’s Yeast under the Microscope

Baker’s Yeast (Saccharomyces cerevisiae) is a single celled fungus used in baking. When the fungus is added to dough, it produces carbon dioxide as it consumes sugar. The carbon dioxide gas produced is what makes dough rise when preparing dough for baking. A different strain, Brewer’s yeast, is used to make wine and beer. Both strains produced alcohol when the yeast consumes sugar in an anaerobic environment. Brewer’s yeast is adapted for wine and beer making while baker’s yeast is adapted for baking. S.