Bakers yeast is widely used in the food industry, primarily for baking bread, pastries, and other baked goods. It acts as a leavening agent, causing dough to rise by producing carbon dioxide through fermentation. This process also enhances the flavor and texture of baked products. Additionally, it is utilized in the production of alcoholic beverages like beer and wine, where it ferments sugars to produce ethanol and carbon dioxide. Beyond food and beverages, bakers yeast is employed in biotechnology for the production of enzymes, vitamins, and other bioactive compounds. It is also used in animal feed as a nutritional supplement due to its high protein and vitamin content. In research, it serves as a model organism for studying cellular processes and genetics.