"Saccharomyces cerevisiae" meaning in All languages combined

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          "ref": "2004, Harold McGee, chapter 13, in On Food and Cooking: The Science and Lore of the Kitchen (in English), Scribner",
          "text": "There are two basic methods for fermenting beer, and they produce distinctive results. One is rapid fermentation at a high temperature with ale yeasts (strains of Saccharomyces cerevisiae) that clump together, trap the carbon dioxide gas that they produce, and rise to the wort surface.",
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        "A taxonomic species within the family Saccharomycetaceae – a yeast used in winemaking, baking, and brewing."
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      "related": [
        {
          "word": "Saccharomyces carlsbergensis"
        },
        {
          "word": "Saccharomyces pastorianus"
        },
        {
          "word": "Saccharomyces uvarum"
        }
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  "word": "Saccharomyces cerevisiae"
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      "word": "Saccharomyces carlsbergensis"
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