Light micrograph of brewer's yeast (Saccharomyces cerevisiae) yeast budding cells. Saccharomyces cerevisiae is able to ferment sugar, producing alcohol and carbon dioxide in the process. It has long been used in the brewing of beer, production of wine, and in baking leavened bread (causing the dough to rise). | |
Lizenzart: | Lizenzfrei |
Credit: | Science Photo Library / CHOKSAWATDIKORN |
Modell-Rechte: | nicht erforderlich |
Eigentums-Rechte: | nicht erforderlich |
Restrictions: | - |