<P> Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol . Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation, which is called brewer's yeast . Baker's yeast is also a single - cell microorganism found on and around the human body . </P> <P> The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them . Yeast growth is inhibited by both salt and sugar, but more so by salt than sugar . Some sources say fats, such as butter and eggs, slow down yeast growth; others say the effect of fat on dough remains unclear, presenting evidence that small amounts of fat are beneficial for baked bread volume . </P>

What type of organism is baker's yeast