Crossword-Solution: SACCHAROMYCES
Dictionary
| Word | Word Type | Definition |
|---|---|---|
| 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. |
We have 3 clues for the answer “SACCHAROMYCES”
| Clue | Answers |
|---|---|
| YEAST fungus (genus) | 1 answer |
| genus of fungi | 1 answer |
| Yeast | 13 answers |
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Front part of the eye
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Hint 1 meaning
The transparent part of the coat of the eyeball which
covers the iris and pupil and admits light to the interior. See Eye.
Hint 2 anagram
AERONC
Hint 3 another clue
COVER THE EYES
28 +1
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Sentences with SACCHAROMYCES (5)
Here are the details of such an experiment:-- On December 9th, 1873, we sowed some pure ferment--saccharomyces pastorianus.
The augmentation of the yeast alluded to above was thus proved to arise from the growth of a minute plant now called Torula (or Saccharomyces) Cerevisiae.
These keffir grains are small solid kernels which are kept in families and handed on from one generation to another.[25] The grains are the origin of the ferment, as they disseminate in the milk micro-organisms of a lactic yeast (_Saccharomyces kefir_ Beyerinck and Freudenreich) and also the bacillus _Bacterium caucasicum_, which develop rapidly and split up the milk sugar into carbon dioxide, alcohol, and lactic acid.
The yeast, to which he gave the name _Saccharomyces_ (Torula) _keffir_, forms small oval or roundish cells 2-3 µ wide and 3-5 µ long.
The results of Freudenreich have shown that _Saccharomyces keffir_ and _Streptococcus a_ are unable to withstand desiccation for more than a few days, and this is sufficient to account for the frequent failures to obtain normal keffir from the grain.