Saccharomyces

Genus of Ascomycetes; yeasts. Normally haploid unicellular fungi that reproduce asexually by budding. Also have a sexual cycle in which cells of different mating types fuse to form a diploid zygote. Economically important in brewing and baking, and are also suitable eukaryotic cells for the processes of genetic engineering, and for the analysis of, for example, cell division cycle control by selecting for mutants (see cdc genes> cdcgenes). S cerevisiae is baker's yeast; S. carlsbergensis is now the major brewer's yeast. See also Schizosaccharomyces pombe > Schizosaccharomyces pombe ...

Saccharomyces

[n] - single-celled yeasts that reproduce asexually by budding
Found on http://www.webdictionary.co.uk/definition.php?query=Saccharomyces

Saccharomyces

Sac`cha·ro·my'ces noun [ New Latin , from Greek ... sugar + ..., ..., a fungus.] (Biol.) A genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermenta...
Found on http://www.encyclo.co.uk/webster/S/2

Saccharomyces

<fungus> Genus of Ascomycetes yeasts. Normally haploid unicellular fungi that reproduce asexually by budding. ... Also have a sexual cycle in which cells of different mating types fuse to form a diploid zygote. Economically important in brewing and baking and are also suitable eukaryotic cells for the processes of genetic engineering and for ...
Found on http://www.mondofacto.com/facts/dictionary?Saccharomyces

Saccharomyces

genus Saccharomyces noun single-celled yeasts that reproduce asexually by budding; used to ferment carbohydrates
Found on http://wordnetweb.princeton.edu/perl/webwn?s=Saccharomyces

Saccharomyces

• (n.) A genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisiae is the yeast of sedimentary beer. Also called Torula.Saccharomyces: words in the defin...
Found on http://thinkexist.com/dictionary/meaning/saccharomyces/

Saccharomyces

genus of yeasts belonging to the family Saccharomycetaceae (phylum Ascomycota, kingdom Fungi). An outstanding characteristic of members of ... [1 related articles]
Found on http://www.britannica.com/eb/a-z/s/3

saccharomyces

saccharomyces Any of a genus of usually unicellular yeasts; such as, a brewer's yeast, that are distinguished by their sparse or absent mycelium (loose network of the delicate filaments that form the body of a fungus) and by their facility in reproducing asexually by budding.
Found on http://www.wordinfo.info/words/index/info/view_unit/1350/2

Saccharomyces

Saccharomyces: see yeast.
Found on http://www.infoplease.com/ce6/sci/A0918324.html

Saccharomyces

Saccharomyces is a genus of budding fungi which have the capacity for splitting sugar into alcohol and carbonic acid. Species of the genus are used in the fermentation of beer, wine and other alcoholic drinks.
Found on http://www.probertencyclopaedia.com/browse/BS.HTM

Saccharomyces

Type: Term Pronunciation: sak′ă-rō-mī′sēz Definitions: 1. A genus of budding yeasts (family Saccharomycetaceae); an ascomycete. Saccharomyces cerevisiae is used to produce brewer's yeast and ethanol. Saccharomyces cerevisiae is a very rare pathogen in humans.
Found on http://www.medilexicon.com/medicaldictionary.php?t=79322

Saccharomyces

Saccharomyces is a genus in the kingdom of fungi that includes many species of yeast. Saccharomyces is from Greek σάκχαρ (sugar) and μύκης (mushroom) and means sugar fungus. Many members of this genus are considered very important in food production. It is known as the brewer`s yeast or baker`s yeast. They are unicellular and saprophy.....
Found on http://en.wikipedia.org/wiki/Saccharomyces

Saccharomyces

Name (dt sugar yeast, sugar fungi) for a yeast genus in the Department of the Ascomycota. The name derives from the ability of various Carbohydrates (Saccharum = Sugar ) To exploit. The ideal conditions very rapidly growing yeasts already in just three days to reach maturity. For the fermentation of Beer and Wine most important species are S. cerev...
Found on http://www.wein-plus.eu/en/Saccharomyces_3.0.985.html
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