Definition of Saccharomyces ellipsoides

1. Noun. Used in making wine.

Exact synonyms: Wine-maker's Yeast
Group relationships: Genus Saccharomyces, Saccharomyces
Generic synonyms: Yeast

Lexicographical Neighbors of Saccharomyces Ellipsoides

Sabinianist
Sabir
Sabora
Sabouraud's agar
Sabouraud's dextrose agar
Sabouraud-Noire instrument
Sabrina
Sabæan
Sabæans
Sacae
Sacagawea
Sacagawea dollar
Sacagawean
Sacagaweas
Saccharomyces ellipsoides
Saccharomycetales
Saccharum bengalense
Saccharum munja
Saccharum officinarum
Sacco
Sacher torte
Sachs' bacillus
Sachs-Georgi test
Sachs disease
Sachsen
Saci
Sacksian
Sacramentarian

Literary usage of Saccharomyces ellipsoides

Below you will find example usage of this term as found in modern and/or classical literature:

1. Pharmaceutical Bacteriology: With Special Reference to Disinfection and by Albert Schneider (1912)
"... of yeasts concerned in fermentation processes, as in beer, wine and sake" making. b. Saccharomyces angina. Pathogenic. c. saccharomyces ellipsoides. ..."

2. The Story of Drugs: A Popular Exposition of Their Origin, Preparation and by Henry Corbin Fuller (1922)
"Wine fermentation is brought about by saccharomyces ellipsoides. In the modern brewery, winery, ..."

3. The Story of Drugs: A Popular Exposition of Their Origin, Preparation and by Henry Corbin Fuller (1922)
"Wine fermentation is brought about by saccharomyces ellipsoides. In the modern brewery, winery, ..."

4. Bacteriological Methods in Food and Drug Laboratories: With an Introduction by Albert Schneider (1915)
"saccharomyces ellipsoides. The common wine ferment. Also common in jams. jellies and canned fruits. c. Bitterness.—Bitterness of beer may be caused by ..."

5. Select Methods in Food Analysis by Henry Leffmann, William Beam (1901)
"... 4.0 Aldehyde, 3.0 The ferment of grape skins, saccharomyces ellipsoides, produces normal butyl (tetryl) alcohol, but in fermentation by brewer's yeast ..."

6. The Microbiology and Microanalysis of Foods by Albert Schneider (1920)
"saccharomyces ellipsoides. The common wine ferment. Also common in jams, jellies and canned fruits. 11. Nutmeg extract is the flavoring extract prepared ..."

7. The Microbiology and Microanalysis of Foods by Albert Schneider (1920)
"saccharomyces ellipsoides. The common wine ferment. jams, jellies and canned fruits. Also common in 11. Nutmeg extract is the flavoring extract prepared ..."

8. Bacteriological Methods in Food and Drug Laboratories: With an Introduction by Albert Schneider (1915)
"A, saccharomyces ellipsoides showing the young and vigorous cells; B, the same cells old (1) and dead (a); C, ..."

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