What is the performance and spoilage of Saccharomyces cerevisiae in Beer?

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timer Asked: Jun 25th, 2018
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Question description

APA style. 7 pages double spaced. Use diagrams.

Include: S.cerevisiae classification, adaptations, nutrition, and life cycle.

Tutor Answer

henryprofessor
School: Duke University

Attached.

Saccharomyces cerevisiae- Outline
Thesis Statement: The performance and spoilage of Saccharomyces cerevisiae are based on the
fungi’s adaptation to nutrition that allows anaerobic respiration allowing the production of
alcohol.
I. Introduction
II. S.cerevisiae Classification
A. Phylogenic information
B. Characteristics
III. Adaptations
A. Aerobic and anaerobic respiration
B. Fighting off other fungi
C. DNA multiplication
IV. Nutrition
A. Common environments
B. Respiration process
V. Life cycle
VI. Conclusion


Running head: SACCHAROMYCES CEREVISIAE

Saccharomyces Cerevisiae
Name
Institution

1

SACCHAROMYCES CEREVISIAE

2

Saccharomyces Cerevisiae
The brewing of beer involves microbial activity in each stage which allows the
production of the final brew which many people across the world enjoy widely. However, of
much importance is the microbial activity of S.cerevisiae, the species of yeast that is charged
with the fermentation of wort into beer. Therefore, it is crucial to understand the dynamics of the
fungi Saccharomyces cerevisiae as a way of getting an overview of how yeast works in the
brewing process to produce the beer that is readily consumed by people. The performance and
spoilage of Saccharomyces cerevisiae are based on the fungi’s adaptation to nutrition that allows
anaerobic respiration allowing the production of alcohol.
S.cerevisiae Classification
Saccharomyces cerevisiae is commonly used in beer brewing and is a species of yeast
that aids in the fermentation process. The use of the name yeast goes back to historical naming
which underlines the main uses of the yeast. For instance, this particular yeast was called
brewer’s yeast and sometimes baker’s yeast for its application in these two industries. However,
with the presence of scientific classification, thanks to scientific innovation and advancement,
the different types of yeast have acquired specific scientific names placing them as narrowly as
possible using their characteristics. First and foremost, the name Saccharomyces cerevisiae
means sugar fungus of the beer due to its close association to breaking down sugars during the
fermentation process of beer brewing (Bokulich & Bamforth, 2013). In the next few paragraphs,
a brief outline of the classification of the yeast is provided.
The yeast in question belongs to the Kingdom Fungi. According to 0, this kingdom
consists of non-vascular and heterotrophic species. Furthermore, the kingdom consists of diverse
phylum and organisms having cell walls similar to those of plants but different because they are

SACCHAROMYCES CEREVISIAE

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made of chitin (Gallone et al., 2018). The kingdom Fungi belongs to the Eucaryota domain
which falls alongside...

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