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Baker’s (or brewer's) yeast (''Saccharomyces cerevisiae'') is used to leaven bread throughout the world and it is the type of yeast that people are most familiar with. It is also used in making beer and wine, although sometimes other closely related species such as ''Saccharomyces carlsbergensis'' or ''Saccharomyces bayanus'' are used instead.

Baker’s (or brewer's) yeast (''Saccharomyces cerevisiae'') is used to leaven bread throughout the world and it is the type of yeast that people are most familiar with. It is also used in making beer and wine, although sometimes other closely related species such as ''Saccharomyces carlsbergensis'' or ''Saccharomyces bayanus'' are used instead.

A typical yeast cell is approximately equal in size to a human [[red blood cell]] and is spherical to ellipsoidal in shape. Because it is so very tiny, it takes about 30 billion yeast cells to make up to one gram of compressed baker’s yeast. Yeasts reproduce magnanimously by budding, a process during which a new bud grows from the side of the existing cell wall. This bud eventually breaks away from the mother cell to form a separate daughter cell. Each budding yeast cell, on average, undergoes this budding process 12 to 15 times before it is no longer capable of budding.

A typical yeast cell is approximately equal in size to a human [[red blood cell]] and is spherical to ellipsoidal in shape. Because it is so very tiny, it takes about 30 billion yeast cells to make up to one gram of compressed baker’s yeast. Yeasts reproduce by budding, a process during which a new bud grows from the side of the existing cell wall. This bud eventually breaks away from the mother cell to form a separate daughter cell. Each budding yeast cell, on average, undergoes this budding process 12 to 15 times before it is no longer capable of budding.

During commercial production, yeast is grown under carefully controlled conditions on a [[sugar]] containing medium typically composed of [[beet]] and [[cane]] molasses. Under ideal growth conditions a yeast cell reproduces every two to three hours. Under anaerobic (devoid of oxygen) conditions the yeast cell will carry out the metabolic process of [[fermentation]] to produce ethanol and carbon dioxide.

During commercial production, yeast is grown under carefully controlled conditions on a [[sugar]] containing medium typically composed of [[beet]] and [[cane]] molasses. Under ideal growth conditions a yeast cell reproduces every two to three hours. Under anaerobic (devoid of oxygen) conditions the yeast cell will carry out the metabolic process of [[fermentation]] to produce ethanol and carbon dioxide.