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Concept: yeast in the concept vocabulary

Concept URI http://www.eionet.europa.eu/gemet/concept/9403
Preferred label yeast
Definition Many species of unicellular fungi, most of which belong to the Ascomycetes and reproduce by budding. The genus Saccharomyces is used in brewing and winemaking because in low oxygen concentration it produces zymase, an enzyme system that breaks down sugars to alcohol and carbon dioxide. Saccharomyces is also used in bread-making. Some yeasts are used as a source of protein and of vitamins of the B group.
Notation
Status Valid
Status Modified 2013-12-05
Accepted Date 2013-12-05
Not Accepted Date
Alternative label
  • hartzigarri [eu]
Has broader
Has close match
Source