Which type of fungus is used in baking and brewing?

Which type of fungus is used in baking and brewing? The answer is Saccharomyces cerevisiae. This single-celled fungus is commonly known as baker's yeast or brewer's yeast. In dough, it consumes fermentable sugars and releases carbon dioxide, creating the bubbles that make bread rise. In brewing, it converts sugars in wort into alcohol and carbon dioxide.

The species has been used in winemaking, baking, and brewing since ancient times. Its name comes from Greek-derived words meaning roughly “sugar fungus,” while cerevisiae is linked to the Latin word for beer. Historically, bakers often obtained yeast-filled foam, called barm, from ale brewers.

Not every baking or brewing yeast belongs to this species. Some sourdough cultures contain wild yeasts, and lager brewing commonly uses Saccharomyces pastorianus. Still, S. cerevisiae is the standard canonical answer because it is the best-known organism behind bread fermentation, ales, and many wines. It is also one of biology's most important model organisms.