Saccharomyces \Sac`cha*ro*my"ces\, n. [NL., fr. Gr. ? sugar + ?, ?, a fungus.]

(Biol.) A genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisi[ae] is the yeast of sedimentary beer. Also called Torula.

Source: Webster's Revised Unabridged Dictionary (1913)