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An industrially important genus of yeasts. S. cerevisiae, of which there are at least 1000 strains, is used in baking (see baker's yeast), brewing, and wine making; it is also used in the production of various proteins and other compounds in biotechnology, including industrial alcohol, and for experimental studies in cell biology and genetics. Other yeasts used in the production of beer include S. uvarum (or carlsbergensis); it is distinguished from S. cerevisiae by its ability to ferment the disaccharide melibose using α-galactosidase, an enzyme not produced by S. cerevisiae.

Subjects: Chemistry — Biological Sciences.

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