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yeast
naturally occurring substances, yeast

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CAS Number: 68876-77-7
ECHA EC Number:310-127-6
FDA UNII: 978D8U419H
Category:cosmetic ingredient for skin conditioning
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
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Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Google Patents:Search
US Patents:Search
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PubMed:Search
NCBI:Search
 
Physical Properties:
Food Chemicals Codex Listed: No
 
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data2
CosIng:cosmetic data
Cosmetic Uses: skin conditioning
 
Suppliers:
Amecan
Yeast
Bio Springer
Springaline® inactive dried yeasts
Flavor: characteristic
These inactive dried yeasts still contain the yeast cell wall and have been inactivated by heat. These offer delicate toasted, cereal and nutty notes and are efficient carrier for seasonings. They have water-binding properties and good oil emulsifying characteristics, making them ideal for both meat and vegetarian foods.
BOC Sciences
For experimental / research use only.
Saccharomycescerevisiae
 
Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
cosmetic ingredient for skin conditioning
Recommendation for yeast usage levels up to:
 not for fragrance use.
 
Recommendation for yeast flavor usage levels up to:
 not for flavor use.
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the safety for the target animals and for the users of selenium in the form of organic compounds produced by the selenium-enriched yeast Saccharomyces cerevisiae NCYC R645 (SelenoSource AF 2000) for all animal species
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Assessment of the application for renewal of authorisation of Levucell SC (Saccharomyces cerevisiae CNCM I-1077) as a feed additive for lambs and horses
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Efficacy of Saccharomyces cerevisiae NBRC 0203, Lactobacillus plantarum NBRC 3070 and Lactobacillus casei NBRC 3425 as a technological additive (silage additive) for all animal species
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Safety and efficacy of Levucell®SB (Saccharomyces cerevisiae CNCM I-1079) as a feed additive for turkeys for fattening
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Assessment of the application for renewal of authorisation of Biosprint® (Saccharomyces cerevisiae MUCL 39885) for sows
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Safety and efficacy of Levucell SC® (Saccharomyces cerevisiae CNCM I-1077) as a feed additive for calves and minor ruminant species and camelids at the same developmental stage
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Safety of extended uses of UV-treated baker's yeast as a Novel Food pursuant to Regulation (EU) 2015/2283
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ClinicalTrials.gov:search
Daily Med:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):68876-77-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
saccharomyces cerevisiae
Chemidplus:0068876777
 
References:
 saccharomyces cerevisiae
Pubchem (sid):135353473
 
Other Information:
Wikipedia:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
 biological additives
 
Occurrence (nature, food, other):note
 saccharomyces cerevisiae
Search PMC Picture
 yeast
Search PMC Picture
 
Synonyms:
 FAEX
 naturally occurring substances, yeast
 saccharomyces cerevisiae
baker'syeast
 

Articles:

PubMed:Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process.
PubMed:Isolation and characterization of awamori yeast mutants with l-leucine accumulation that overproduce isoamyl alcohol.
PubMed:Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake.
PubMed:Secretion expression of SOD1 and its overlapping function with GSH in brewing yeast strain for better flavor and anti-aging ability.
PubMed:Production of the sesquiterpene (+)-valencene by metabolically engineered Corynebacterium glutamicum.
PubMed:Starter culture selection for making chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation.
PubMed:Modeling with the logistic regression of the growth/no growth interface of Saccharomyces cerevisiae in relation to 2 antimicrobial terpenes (citral and linalool), pH, and aw.
PubMed:Expanding ester biosynthesis in Escherichia coli.
PubMed:Single nucleotide polymorphisms of PAD1 and FDC1 show a positive relationship with ferulic acid decarboxylation ability among industrial yeasts used in alcoholic beverage production.
PubMed:Exploration of potential baker's yeast from sugarcane juice: optimization and evaluation.
PubMed:Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1.
PubMed:A strategy to design efficient fermentation processes for traditional beverages production: prickly pear wine.
PubMed:Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits.
PubMed:Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians.
PubMed:Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor.
PubMed:Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods.
PubMed:The usefulness of intermediate products of plum processing for alcoholic fermentation and chemical composition of the obtained distillates.
PubMed:Challenges and pitfalls of P450-dependent (+)-valencene bioconversion by Saccharomyces cerevisiae.
PubMed:Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as a starter culture.
PubMed:Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives.
PubMed:Xylosylation as an effective means for reducing yeast growth inhibition by 2-phenylethanol.
PubMed:Isolation of a flavonoid, apigenin 7-O-glucoside, from Mentha longifolia (L.) Hudson subspecies longifolia and its genotoxic potency.
PubMed:Development of industrial brewing yeast with low acetaldehyde production and improved flavor stability.
PubMed:[Composition and distribution of yeasts at different fermentation stages for Maotai-flavor Chinese liquor production].
PubMed:Antimicrobial and probiotic properties of yeasts: from fundamental to novel applications.
PubMed:Substrate specificity of thiamine pyrophosphate-dependent 2-oxo-acid decarboxylases in Saccharomyces cerevisiae.
PubMed:Analysis of low temperature-induced genes (LTIG) in wine yeast during alcoholic fermentation.
PubMed:Integrated expression of the α-amylase, dextranase and glutathione gene in an industrial brewer's yeast strain.
PubMed:Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts.
PubMed:Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.
PubMed:The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties.
PubMed:Construction of self-cloning, indigenous wine strains of Saccharomyces cerevisiae with enhanced glycerol and glutathione production.
PubMed:Saccharomyces cerevisiae STR3 and yeast cystathionine β-lyase enzymes: The potential for engineering increased flavor release.
PubMed:Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
PubMed:Utilization of African grains for sourdough bread making.
PubMed:A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production.
PubMed:Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must.
PubMed:Identification and characterization of genes related to the production of organic acids in yeast.
PubMed:Multi-locus genotyping of bottom fermenting yeasts by single nucleotide polymorphisms indicative of brewing characteristics.
PubMed:Development of Saccharomyces cerevisiae producing higher levels of sulfur dioxide and glutathione to improve beer flavor stability.
PubMed:Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations.
PubMed:Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
PubMed:Identification of Sc-type ILV6 as a target to reduce diacetyl formation in lager brewers' yeast.
PubMed:Wine flavor and aroma.
PubMed:Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
PubMed:[Metabolism and gene regulation of important volatile sulfur compounds in wine--a review].
PubMed:Cytosolic localization of acetohydroxyacid synthase Ilv2 and its impact on diacetyl formation during beer fermentation.
PubMed:Construction of amylolytic industrial brewing yeast strain with high glutathione content for manufacturing beer with improved anti-staling capability and flavor.
PubMed:Effects of yeast, fermentation time, and preservation methods on tarhana.
PubMed:Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains.
PubMed:Use of interdelta polymorphisms of Saccharomyces cerevisiae strains to monitor population evolution during wine fermentation.
PubMed:Les Maîtres de l'Orge: the proteome content of your beer mug.
PubMed:The construction and application of diploid sake yeast with a homozygous mutation in the FAS2 gene.
PubMed:Identification of a sotolon pathway in dry white wines.
PubMed:Construction of an industrial brewing yeast strain to manufacture beer with low caloric content and improved flavor.
PubMed:Decrease of aged beer aroma by the reducing activity of brewing yeast.
PubMed:Bioproduction of 2-phenylethanol in a biphasic ionic liquid aqueous system.
PubMed:Selection from industrial lager yeast strains of variants with improved fermentation performance in very-high-gravity worts.
PubMed:Genetics of yeast impacting wine quality.
PubMed:Display of Candida antarctica lipase B on Pichia pastoris and its application to flavor ester synthesis.
PubMed:Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process.
PubMed:Stability of high cell density brewery fermentations during serial repitching.
PubMed:Fate of grape flavor precursors during storage on yeast lees.
PubMed:Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
PubMed:Engineering of 2,3-butanediol dehydrogenase to reduce acetoin formation by glycerol-overproducing, low-alcohol Saccharomyces cerevisiae.
PubMed:De novo biosynthesis of vanillin in fission yeast (Schizosaccharomyces pombe) and baker's yeast (Saccharomyces cerevisiae).
PubMed:[Effect of SSU1 multi-copy expression on Saccharomyces cerevisiae sulphite production].
PubMed:Combinatorial gene overexpression and recessive mutant gene introduction in sake yeast.
PubMed:Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production.
PubMed:Beer volatile compounds and their application to low-malt beer fermentation.
PubMed:Decrease in hydrogen sulfide content during the final stage of beer fermentation due to involvement of yeast and not carbon dioxide gas purging.
PubMed:[Expression of Candida antarctica lipase B on yeast surface and synthesis of ethyl hexanoate catalyzed by CALB].
PubMed:Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts.
PubMed:Nitrogen catabolite repression modulates the production of aromatic thiols characteristic of Sauvignon Blanc at the level of precursor transport.
PubMed:Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice.
PubMed:Development of bottom-fermenting saccharomyces strains that produce high SO2 levels, using integrated metabolome and transcriptome analysis.
PubMed:Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient.
PubMed:Influence of aeration during propagation of pitching yeast on fermentation and beer flavor.
PubMed:Effects of yeast and bran on phytate degradation and minerals in rice bread.
PubMed:Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation.
PubMed:Aerobic production of isoamyl acetate by overexpression of the yeast alcohol acetyl-transferases AFT1 and AFT2 in Escherichia coli and using low-cost fermentation ingredients.
PubMed:Efficient use of DNA molecular markers to construct industrial yeast strains.
PubMed:Over-expression of GSH1 gene and disruption of PEP4 gene in self-cloning industrial brewer's yeast.
PubMed:Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions.
PubMed:Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
PubMed:Modulation of volatile sulfur compounds by wine yeast.
PubMed:Key odor impact compounds in three yeast extract pastes.
PubMed:A new physiological role for Pdr12p in Saccharomyces cerevisiae: export of aromatic and branched-chain organic acids produced in amino acid catabolism.
PubMed:Biocatalytic production of dihydrocoumarin from coumarin by Saccharomyces cerevisiae.
PubMed:[Construction of high sulphite-producing industrial strain of Saccharomyces cerevisiae].
PubMed:The Saccharomyces cerevisiae EHT1 and EEB1 genes encode novel enzymes with medium-chain fatty acid ethyl ester synthesis and hydrolysis capacity.
PubMed:Improved production of isoamyl acetate by a sake yeast mutant resistant to an isoprenoid analog and its dependence on alcohol acetyltransferase activity, but not on isoamyl alcohol production.
PubMed:Concomitant extracellular accumulation of alpha-keto acids and higher alcohols by Zygosaccharomyces rouxii.
PubMed:Pyruvate decarboxylase encoded by the PDC1 gene contributes, at least partially, to the decarboxylation of alpha-ketoisocaproate for isoamyl alcohol formation in Saccharomyces cerevisiae.
PubMed:Effect of the stone content on the quality of plum and cherry spirits produced from mash fermentations with commercial and laboratory yeast strains.
PubMed:Enhanced production of isoamyl alcohol and isoamyl acetate by ubiquitination-deficient Saccharomyces cerevisiae mutants.
PubMed:Flavor encapsulation in yeasts: limonene used as a model system for characterization of the release mechanism.
PubMed:Engineering of an oenological Saccharomyces cerevisiae strain with pectinolytic activity and its effect on wine.
PubMed:Continuous beer fermentation using immobilized yeast cell bioreactor systems.
PubMed:Release of nucleotides and nucleosides during yeast autolysis: kinetics and potential impact on flavor.
PubMed:Isolation of auxotrophic mutants of diploid industrial yeast strains after UV mutagenesis.
PubMed:Separation optimization for the recovery of phenyl ethyl alcohol.
PubMed:Construction of a self-cloning sake yeast that overexpresses alcohol acetyltransferase gene by a two-step gene replacement protocol.
PubMed:Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
PubMed:Self-cloning yeast strains containing novel FAS2 mutations produce a higher amount of ethyl caproate in Japanese sake.
PubMed:Tautomerism of 4-hydroxy-2,5-dimethyl-3(2H)-furanone: evidence for its enantioselective biosynthesis.
PubMed:Engineering a mevalonate pathway in Escherichia coli for production of terpenoids.
PubMed:Bioflavoring and beer refermentation.
PubMed:The level of MXR1 gene expression in brewing yeast during beer fermentation is a major determinant for the concentration of dimethyl sulfide in beer.
PubMed:CYP79F1 and CYP79F2 have distinct functions in the biosynthesis of aliphatic glucosinolates in Arabidopsis.
PubMed:From yeast genetics to biotechnology.
PubMed:Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine.
PubMed:Genetic and physiological analysis of branched-chain alcohols and isoamyl acetate production in Saccharomyces cerevisiae.
PubMed:"Untypical aging off-flavor" in wine: synthesis of potential degradation compounds of indole-3-acetic acid and kynurenine and their evaluation as precursors of 2-aminoacetophenone.
PubMed:Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey.
PubMed:3,4-Dihydroxy-7,8-dihydro-beta-ionone 3-O-beta-D-glucopyranoside and other glycosidic constituents from apple leaves.
PubMed:Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.
PubMed:The potential of genetic engineering for improving brewing, wine-making and baking yeasts.
PubMed:Decrease in cell surface galactose residues of Schizosaccharomyces pombe enhances its coflocculation with Pediococcus damnosus.
PubMed:Utilization of bee (Apis mellifera) honey for vinegar production at laboratory scale.
PubMed:Butyl acetate and yeasts interact in adhesion and germination of Botrytis cinerea conidia in vitro and in fungal decay of golden delicious apple.
PubMed:Yeasts used as fining treatment to correct browning in white wines.
PubMed:Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: Effects of different enzymatic treatments on solid and protein recovery and flavor characteristics.
PubMed:Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurrence in sherry and soy sauce.
PubMed:The role of non-Saccharomyces yeasts in industrial winemaking.
PubMed:[Biosynthesis of congeners during alcohol fermentation].
PubMed:Evidence of Strecker aldehyde excretion by yeast in cold contact fermentations.
PubMed:Regulation of aspartate-derived amino-acid metabolism in Zygosaccharomyces rouxii compared to Saccharomyces cerevisiae.
PubMed:Contribution of 3-methylthiopropionaldehyde to the worty flavor of alcohol-free beers.
PubMed:Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
PubMed:Pyruvate decarboxylase catalyzes decarboxylation of branched-chain 2-oxo acids but is not essential for fusel alcohol production by Saccharomyces cerevisiae.
PubMed:Purification and characterization of a novel NADP-dependent branched-chain alcohol dehydrogenase from Saccharomyces cerevisiae.
PubMed:Inactivation of MET10 in brewer's yeast specifically increases SO2 formation during beer production.
PubMed:Effects of a supplemental liquid yeast product on feed intake, ruminal profiles, and yield, composition, and organoleptic characteristics of milk from lactating Holstein cows.
PubMed:Issues and advances in the use of transgenic organisms for the production of thaumatin, the intensely sweet protein from Thaumatococcus danielli.
PubMed:Kinetic analysis of yeast inactivation by high pressure treatment at low temperatures.
PubMed:Molecular monitoring of wine fermentations conducted by active dry yeast strains.
PubMed:Isolation and genetic study of p-fluoro-DL-phenylalanine-resistant mutants overproducing beta-phenethyl-alcohol in Saccharomyces cerevisiae.
PubMed:Flavor composition of wines: a review.
 
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