Saccharomyces is a genus of yeast that plays a crucial role in baking, brewing, and winemaking. The most well-known species, Saccharomyces cerevisiae, is commonly used in bread-making due to its ability to ferment sugars, producing carbon dioxide that helps dough rise. In addition to its culinary uses, Saccharomyces is also important in scientific research. It serves as a model organism in genetics and cell biology studies, helping scientists understand fundamental biological processes. This yeast's simple structure and rapid growth make it an ideal subject for laboratory experiments.