Classified in the kingdom Fungi, these eukaryotic microorganisms are mostly unicellular but can become multicellular through the formation of pseudohyphae or strings of connected budding cells. Yeast can reproduce by mitosis, asymmetric division or budding. Yeast can become pathogenic in the body, including the oral cavity, especially in people who are immunocompromised through disease or drug therapy.
A fungus of the family Saccharomycetaceae that is used by man especially in the making of alcoholic liquors and as a leavening agent in bread making. Yeast cells are also commonly used in bioprocesses, because they are relatively simple to genetically engineer (via recombinant DNA) and relatively easy to propagate (via fermentation) to yield desired products (e.g., proteins).
Simple eukaryotic cells (belonging to the fungal kingdom), containing a nucleus, organelles and compartments surrounded by membranes.
A single-celled plant responsible for the fermentation of plant products, fungus.
A general term for single-celled rounded fungi that reproduce by budding. Brewers’ and bakers’ yeasts are Saccharomyces cerevisiae; therapeutic dried yeast is dried yeast.
A microscopic plant that can convert sugar to carbon dioxide. It is used as a leavening agent in foods and as a fermentation agent in alcoholic fermentation.
A fungus which is used in the fermentation of alcohol and in making bread. It is a good source of Vitamin B.
A class of micro-organisms, for example, Saccharomyces cerevisiae, containing enzymes which are used as ferments in baking (baker’s yeast) or brewing (brewer’s yeast); these yeasts, and food yeast such as Candida utilis, have protein of fair biological quality as well as B-group vitamins.
There are many types of yeast used in food production and available in the diet. Most individuals are familiar with baker’s yeast, used as a leavening agent in baked goods. Brewer’s yeast is a byproduct of the production of beer and is also available as a dietary supplement. Some producers market nutritional yeast, so called for its development as a dietary supplement. The typical yeast used to produce these varieties is Saccharomyces cerevisiae. As dietary supplements, yeasts are pasteurized prior to consumption. Yeasts are typically high in nutrients including proteins, vitamins, minerals, and other potentially beneficial compounds including carbohydrates, fibers, and so forth.
Any unicellular fungus of the genus Saccharomyces. Yeasts reproduce asexually by budding and sexually by the formation of spores. They ferment carbohydrates, producing alcohol and carbon dioxide, and are important in brewing and breadmaking. Yeasts are a commercial source of proteins and of vitamins of the B complex.
Any of several unicellular fungi of the genera Saccharomyces or Candida, which reproduce by budding. They are capable of fermenting carbohydrates. Yeasts, especially Candida albicans, may cause systemic infections as well as vaginitis and oral thrush. Yeast infections are frequently present in patients with malignant lymphomas, poorly controlled diabetes mellitus, AIDS, or other conditions causing immunocompromise.
A single-cell organism that can cause infection of the skin, mouth, vagina, rectum and other parts of the gastrointestinal system.
A fungal organism that reproduces asexually through a process called budding, should not be referred to as “fungi and yeasts” when describing mycelial and budding microfungi to plant pathologists.
This passage pertains to a particular matter, namely a composition made up of the cellular structure of specific types of fungi, which catalyzes a chemical reaction called fermentation. This reaction is essential for the production of various consumable items, such as wine, beer, and leavened breads. Additionally, it could also refer to a marketable commodity, which involves the infiltration of these cellular structures within some substance, such as a meal.
An infinitesimal unicellular organism thrives in optimal environments, proliferating at a rapid pace. Despite the myriad variations, all strains exhibit resemblances in their characteristics and attributes. During its growth, this microorganism generates fermentations capable of breaking down starch and sugars, resulting in the conversion of these compounds into carbon dioxide and alcohol. In the realm of breadmaking, it is the liberation of carbon dioxide gas that causes the dough to expand, while the byproducts formed during yeast fermentation impart a distinctive flavor to the bread. Conversely, a distinct strain of yeast finds utility in the production of beer and wine, boasting a heightened tolerance for alcohol compared to other yeast strains.
These are fungi types characterized by their fungal body consisting of individual cells that can occur as single units, in pairs, or in longer chains. Some yeasts have the potential to lead to infections of the skin or mucous membranes. Among these disease-causing yeasts, Candida Albicans holds particular significance, as it is responsible for causing candidiasis (commonly known as thrush). Yeasts can also be associated with conditions such as dandruff, seborrheic dermatitis, and a nail disorder known as paronychia, which involves swelling of the nail folds.
The common term for a collection of fungi, with the majority falling under the genus Saccharomyces. Yeasts hold economic significance as they are employed in bread leavening, kickstarting alcoholic fermentation, and serving as a source of B-complex vitamins for medicinal purposes. It’s worth noting that certain yeasts can be pathogenic to humans.