Bakerâ€™s yeast is the most widespread food microbial starter. Its main function is to produce gas, more specifically to raise dough made from flour and to provide bakery products with an aerated structure. Since the beginnings of the bakerâ€™s yeast industry, much effort has been devoted to optimize growth conditions to get high biomass yield in fermentation tanks and gassing power in dough. However, there is a limit to the effect of growth conditions to improve the performance of commercial yeast. The latter is a concentrate of yeast cells obtained from a single strain of Saccharomyces cerevisiae, a strain which is a particular line of descendants sharing the same properties. This is why bakerâ€™s yeast manufacturers have shown much interest on the selection of the strains they grow. In the present review, bakerâ€™s yeast S. cerevisiae, historical development of bakerâ€™s yeast, genetic characteristics of bakerâ€™s yeast, biochemistry of bakerâ€™s yeast growth, biochemical and molecular identification of bakerâ€™s yeast, fermentation of bakerâ€™s yeast, downstream processing of bakerâ€™s yeast and future perspectives of bakerâ€™s yeast were discussed.
Keywords: Bakerâ€™s yeast, Saccharomyces cerevisiae, genetic characteristics, biochemical characteristics, molecular identification, fermentation and downstream process.