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.