The common name for the Saccharomyces cerevisiae yeast is "baker's yeast" or "brewer's yeast." This single-celled fungus is widely used in baking and brewing processes due to its ability to ferment sugars, producing carbon dioxide and alcohol. In baking, the carbon dioxide generated by the yeast helps bread and other baked goods rise, leading to a light and fluffy texture. In brewing, it ferments sugars found in grains to produce alcoholic beverages like beer and wine. Saccharomyces cerevisiae has been utilized for thousands of years and remains an essential ingredient in culinary and fermentation practices around the world.