An industrially important genus of yeasts. S. cerevisiae, of which there are at least 1000 strains, is used in baking (see baker’s yeast), brewing, and wine making; it is also used in the production of various proteins and other compounds in biotechnology, including industrial alcohol, and as a model organism for experimental studies in cell biology and genetics. Other yeasts used in the production of beer include S. uvarum (or carlsbergensis); it is distinguished from S. cerevisiae by its ability to ferment the disaccharide melibose using α‎-galactosidase, an enzyme not produced by S. cerevisiae. S. boulardii is used as a probiotic dietary supplement for the prevention and treatment of diarrhoeal diseases.