The Saccharomyces constitute one (with the taxonomic direction ) of Levure S not giving a Mycélium and including/understanding a great number of S used in food industry like agents of Fermentation.

For example, Saccharomyces cerevisiae constitutes the Brewers' yeast, employed for the liquor sowing sweetened, intended to manufacture beer, and also the Levure of baker, used in the manufacture of the bread.

Little story of Saccharomyces cerevisiae , used in panification:

The first use of yeast goes back to antiquity, more precisely at the Egyptians. Indeed, those used already yeasts more than three thousand years before our era; one finds scenes besides describing the use of yeast among Egyptians in certain tombs. The bread was in fact at the beginning intended for the offerings made with the gods, or as provision for the late ones accomplishing the “voyage towards Beyond”; little by little its consumption extends in the world from alive, until becoming a true means of remuneration, a kind of “payment in kind”. There existed already at the time of many breads, and the Egyptians made the difference between bread of “fine flour”, or white bread, and “brown bread”, with a whole-wheat flour (i.e. including/understanding the envelope of the grain). It is besides thanks to the Egyptians that the Hebrews discover the bread, at the time of their slavery in Egypt.

To remain in the field of the religion, the bread makes important great strides with the birth of Jesus to Bethlehem (of which the name means “city of the bread”), because it was extremely widespread there, and the bread will become the symbol even of Christ. Moreover, in ancient Rome, didn't the inactive people claim “bread and plays”? In feudal Europe, the bread takes still a little more importance: because of the many famines, it becomes the basic food of the food of a major part of the population.

It is however only with the XVI° century that the raised bread will be recognized: before he was rather regarded as a “error”; but Parmentier publishes even a book on the bread or he praises the merits of the raised bread.

In 1665, one discovers that the scum collected on the surface of the beer barrels quickly makes raise the bread… It presents however the disadvantage of giving a light bitter taste to the bread. Between 1857 and 1863, Louis Pasteur shows the role of yeast, as a micro-organism responsible for fermentation.

It is in the neighborhoods of years 1920 that one will start to use the yeast Saccharomyces cerevisiae. This yeast is today practically the only one which is used in bakery.

See too