Baker’s yeast is also known as:

Saccharomyces ludwingii

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Saccharomyces octosporus

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Saccharomyces cerevisiae

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Schizosaccharomyces

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Solution

The correct option is C Saccharomyces cerevisiae
Baker's yeast or Saccharomyces cerevisiae is used to leaven breads or to raise them and give them the airy and fluffy texture. Yeast releases carbon dioxide as a byproduct of aerobic respiration and this gas causes the dough to double in size over time to get it ready for baking.

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