Final answer:
The eukaryote (yeast) used in bread baking is Saccharomyces cerevisiae, also known as brewer's or baker's yeast. It is a eukaryotic organism that plays a crucial role in the fermentation process and is extensively studied in genetics and molecular biology.
Step-by-step explanation:
The eukaryote (yeast) used in bread baking is Saccharomyces cerevisiae. It is commonly known as brewer's or baker's yeast and is used in the fermentation process to make bread rise and produce wine and beer. Saccharomyces cerevisiae is a eukaryotic organism that shares similarities with human cells and has been extensively studied in the field of genetics and molecular biology.
The eukaryote yeast used in bread baking is commonly known as baker's yeast or brewer's yeast. The scientific name for this organism is Saccharomyces cerevisiae. This single-celled fungus is crucial for the fermentation process because it converts the fermentable sugars present in the dough into carbon dioxide and alcohol. This action causes the bread to rise, resulting in the light and airy texture we associate with baked bread.
Saccharomyces cerevisiae has been a pivotal organism for scientific research, including the study of genetics, meiosis, mitosis, and various cellular phenomena. It was the first eukaryote to have its entire genome sequenced, making significant contributions to biology. Unlike other fungi such as Rhizopus, or other yeasts such as Candida albicans, S. cerevisiae is specifically used for its fermenting abilities in baking and beverage production.