Saccharomyces cerevisiae is a species of yeast which has been instrumental in winemaking, baking, and brewing since ancient times. The original strain of Saccharomyces cerevisiae was isolated from Baker’s yeast. It is maintained and subcultured by a lab in order to uphold viable organisms. This has since been cultivated and grown in test tubes or petri dishes as a means to create an abundance of the species. So, the strain of Saccharomyces cerevisiae used in production has been maintained through the use of biotechnology. Sustainably grown and harvested.