eukaryotic
Eukaryotes () are organisms whose Cell (biology), cells have a cell nucleus, nucleus. All animals, plants, fungi, and many unicellular organisms, are Eukaryotes. They belong to the group of organisms Eukaryota or Eukarya, which is one of the ...
, single-celled
microorganism
A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in olde ...
s classified as members of the
fungus
A fungus ( : fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, separately from t ...
kingdom
Kingdom commonly refers to:
* A monarchy ruled by a king or queen
* Kingdom (biology), a category in biological taxonomy
Kingdom may also refer to:
Arts and media Television
* ''Kingdom'' (British TV series), a 2007 British television drama s ...
. The first yeast originated hundreds of millions of years ago, and at least 1,500
species
In biology, a species is the basic unit of classification and a taxonomic rank of an organism, as well as a unit of biodiversity. A species is often defined as the largest group of organisms in which any two individuals of the appropriate s ...
are currently recognized. They are estimated to constitute 1% of all described fungal species.
Yeasts are
unicellular organism
A unicellular organism, also known as a single-celled organism, is an organism that consists of a single cell, unlike a multicellular organism that consists of multiple cells. Organisms fall into two general categories: prokaryotic organisms a ...
s that evolved from
multicellular
A multicellular organism is an organism that consists of more than one cell, in contrast to unicellular organism.
All species of animals, land plants and most fungi are multicellular, as are many algae, whereas a few organisms are partially un ...
ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in
diameter
In geometry, a diameter of a circle is any straight line segment that passes through the center of the circle and whose endpoints lie on the circle. It can also be defined as the longest chord of the circle. Both definitions are also valid fo ...
, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as
budding
Budding or blastogenesis is a type of asexual reproduction in which a new organism develops from an outgrowth or bud due to cell division at one particular site. For example, the small bulb-like projection coming out from the yeast cell is kno ...
. With their single-celled growth habit, yeasts can be contrasted with
mold
A mold () or mould () is one of the structures certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi. Not ...
s, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are called
dimorphic fungi
Dimorphic fungi are fungi that can exist in the form of both mold and yeast. This is usually brought about by change in temperature and the fungi are also described as thermally dimorphic fungi. An example is ''Talaromyces marneffei'', a human ...
.
The yeast species ''
Saccharomyces cerevisiae
''Saccharomyces cerevisiae'' () (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungus microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have b ...
'' converts
carbohydrate
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or m ...
s to
carbon dioxide
Carbon dioxide ( chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is trans ...
and alcohols through the process of fermentation. The products of this reaction have been used in baking and the production of alcoholic beverages for thousands of years. ''S. cerevisiae'' is also an important model organism in modern cell biology research, and is one of the most thoroughly studied eukaryotic microorganisms. Researchers have cultured it in order to understand the biology of the eukaryotic cell and ultimately human biology in great detail. Other species of yeasts, such as ''
Candida albicans
''Candida albicans'' is an opportunistic pathogenic yeast that is a common member of the human gut flora. It can also survive outside the human body. It is detected in the gastrointestinal tract and mouth in 40–60% of healthy adults. It is usu ...
'', are
opportunistic pathogen
An opportunistic infection is an infection caused by pathogens (bacteria, fungi, parasites or viruses) that take advantage of an opportunity not normally available. These opportunities can stem from a variety of sources, such as a weakened immune ...
s and can cause
infections
An infection is the invasion of tissues by pathogens, their multiplication, and the reaction of host tissues to the infectious agent and the toxins they produce. An infectious disease, also known as a transmissible disease or communicable di ...
in humans. Yeasts have recently been used to generate electricity in
microbial fuel cell Microbial fuel cell (MFC) is a type of bioelectrochemical fuel cell system that
generates electric current by diverting electrons produced from the microbial oxidation of reduced compounds (also known as fuel or electron donor) on the anode to oxid ...
s and to produce
ethanol
Ethanol (abbr. EtOH; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound. It is an Alcohol (chemistry), alcohol with the chemical formula . Its formula can be also written as or (an ethyl ...
for the
biofuel
Biofuel is a fuel that is produced over a short time span from biomass, rather than by the very slow natural processes involved in the formation of fossil fuels, such as oil. According to the United States Energy Information Administration (E ...
industry.
Yeasts do not form a single
taxonomic
Taxonomy is the practice and science of categorization or classification.
A taxonomy (or taxonomical classification) is a scheme of classification, especially a hierarchical classification, in which things are organized into groups or types. ...
or
phylogenetic
In biology, phylogenetics (; from Greek φυλή/ φῦλον [] "tribe, clan, race", and wikt:γενετικός, γενετικός [] "origin, source, birth") is the study of the evolutionary history and relationships among or within groups o ...
grouping. The term "yeast" is often taken as a
synonym
A synonym is a word, morpheme, or phrase that means exactly or nearly the same as another word, morpheme, or phrase in a given language. For example, in the English language, the words ''begin'', ''start'', ''commence'', and ''initiate'' are all ...
for ''Saccharomyces cerevisiae'', but the phylogenetic diversity of yeasts is shown by their placement in two separate phyla: the
Ascomycota
Ascomycota is a phylum of the kingdom Fungi that, together with the Basidiomycota, forms the subkingdom Dikarya. Its members are commonly known as the sac fungi or ascomycetes. It is the largest phylum of Fungi, with over 64,000 species. The def ...
and the
Basidiomycota
Basidiomycota () is one of two large divisions that, together with the Ascomycota, constitute the subkingdom Dikarya (often referred to as the "higher fungi") within the kingdom Fungi. Members are known as basidiomycetes. More specifically, Basi ...
. The budding yeasts or "true yeasts" are classified in the order
Saccharomycetales
Saccharomycetales belongs to the kingdom of Fungi and the division Ascomycota. It is the only order in the class Saccharomycetes. There are currently 13 families recognized as belonging to Saccharomycetales. GBIF also includes; Alloascoideacea ...
, within the phylum Ascomycota.
History
The word "yeast" comes from
Old English
Old English (, ), or Anglo-Saxon, is the earliest recorded form of the English language, spoken in England and southern and eastern Scotland in the early Middle Ages. It was brought to Great Britain by Anglo-Saxon settlement of Britain, Anglo ...
''gist'', ''gyst'', and from the
Indo-European
The Indo-European languages are a language family native to the overwhelming majority of Europe, the Iranian plateau, and the northern Indian subcontinent. Some European languages of this family, English, French, Portuguese, Russian, Dutc ...
root ''yes-'', meaning "boil", "foam", or "bubble". Yeast microbes are probably one of the earliest domesticated organisms. Archaeologists digging in Egyptian ruins found early grinding stones and baking chambers for yeast-raised bread, as well as drawings of 4,000-year-old bakeries and breweries. Vessels studied from several archaeological sites in Israel (dating to around 5,000, 3,000 and 2,500 years ago), which were believed to have contained alcoholic beverages (beer and mead), were found to contain yeast colonies that had survived over the millennia, providing the first direct biological evidence of yeast use in early cultures. In 1680,
Dutch
Dutch commonly refers to:
* Something of, from, or related to the Netherlands
* Dutch people ()
* Dutch language ()
Dutch may also refer to:
Places
* Dutch, West Virginia, a community in the United States
* Pennsylvania Dutch Country
People E ...
naturalist
Anton van Leeuwenhoek
Antonie Philips van Leeuwenhoek ( ; ; 24 October 1632 – 26 August 1723) was a Dutch microbiologist and microscopist in the Golden Age of Dutch science and technology. A largely self-taught man in science, he is commonly known as " the ...
first
microscopically
Microscopy is the technical field of using microscopes to view objects and areas of objects that cannot be seen with the naked eye (objects that are not within the resolution range of the normal eye). There are three well-known branches of micr ...
observed yeast, but at the time did not consider them to be
living organisms
In biology, an organism () is any life, living system that functions as an individual entity. All organisms are composed of cells (cell theory). Organisms are classified by taxonomy (biology), taxonomy into groups such as Multicellular o ...
, but rather globular structures as researchers were doubtful whether yeasts were algae or fungi.
Theodor Schwann
Theodor Schwann (; 7 December 181011 January 1882) was a German physician and physiologist. His most significant contribution to biology is considered to be the extension of cell theory to animals. Other contributions include the discovery of ...
recognized them as fungi in 1837.
In 1857, French microbiologist
Louis Pasteur
Louis Pasteur (, ; 27 December 1822 – 28 September 1895) was a French chemist and microbiologist renowned for his discoveries of the principles of vaccination, microbial fermentation and pasteurization, the latter of which was named afte ...
showed that by bubbling oxygen into the yeast broth,
cell growth
Cell growth refers to an increase in the total mass of a cell, including both cytoplasmic, nuclear and organelle volume. Cell growth occurs when the overall rate of cellular biosynthesis (production of biomolecules or anabolism) is greater than ...
could be increased, but fermentation was inhibited – an observation later called the "
Pasteur effect
The Pasteur effect describes how available oxygen inhibits ethanol fermentation, driving yeast to switch toward aerobic respiration for increased generation of the energy carrier adenosine triphosphate (ATP).
Discovery
The effect was described b ...
". In the paper "''Mémoire sur la fermentation alcoolique,''" Pasteur proved that alcoholic fermentation was conducted by living yeasts and not by a chemical catalyst.
By the late 18th century two yeast strains used in brewing had been identified: ''Saccharomyces cerevisiae'' (top-fermenting yeast) and '' S. carlsbergensis'' (bottom-fermenting yeast). ''S. cerevisiae'' has been sold commercially by the Dutch for bread-making since 1780; while, around 1800, the Germans started producing ''S. cerevisiae'' in the form of cream. In 1825, a method was developed to remove the liquid so the yeast could be prepared as solid blocks. The industrial production of yeast blocks was enhanced by the introduction of the
filter press
An industrial filter press is a tool used in separation processes, specifically to separate solids and liquids. The machine stacks many filter elements and allows the filter to be easily opened to remove the filtered solids, and allows easy cleanin ...
in 1867. In 1872, Baron Max de Springer developed a manufacturing process to create granulated yeast, a technique that was used until the first World War. In the United States, naturally occurring airborne yeasts were used almost exclusively until commercial yeast was marketed at the
Centennial Exposition
The Centennial International Exhibition of 1876, the first official World's Fair to be held in the United States, was held in Philadelphia, Pennsylvania, from May 10 to November 10, 1876, to celebrate the 100th anniversary of the signing of the ...
in 1876 in Philadelphia, where Charles L. Fleischmann exhibited the product and a process to use it, as well as serving the resultant baked bread.
The mechanical refrigerator (first patented in the 1850s in Europe) liberated brewers and
winemakers
A winemaker or vintner is a person engaged in winemaking. They are generally employed by wineries or wine companies, where their work includes:
*Cooperating with viticulturists
*Monitoring the maturity of grapes to ensure their quality and to dete ...
from seasonal constraints for the first time and allowed them to exit cellars and other earthen environments. For
John Molson
John Molson (December 28, 1763 – January 11, 1836) was an English-born brewer and entrepreneur in colonial Quebec, which during his lifetime became Lower Canada. In addition to founding Molson Brewery, he built the first steamship and the fir ...
, who made his livelihood in
Montreal
Montreal ( ; officially Montréal, ) is the List of the largest municipalities in Canada by population, second-most populous city in Canada and List of towns in Quebec, most populous city in the Provinces and territories of Canada, Canadian ...
prior to the development of the fridge, the brewing season lasted from September through to May. The same seasonal restrictions formerly governed the
distiller
Distillation, or classical distillation, is the process of separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the heatin ...
organic compound
In chemistry, organic compounds are generally any chemical compounds that contain carbon-hydrogen or carbon-carbon bonds. Due to carbon's ability to catenate (form chains with other carbon atoms), millions of organic compounds are known. The ...
s as a source of energy and do not require sunlight to grow. Carbon is obtained mostly from
hexose
In chemistry, a hexose is a monosaccharide (simple sugar) with six carbon atoms. The chemical formula for all hexoses is C6H12O6, and their molecular weight is 180.156 g/mol.
Hexoses exist in two forms, open-chain or cyclic, that easily convert ...
sugars, such as
glucose
Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using ...
and
fructose
Fructose, or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galacto ...
, or disaccharides such as
sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .
For human consumption, sucrose is extracted and refined ...
pentose
In chemistry, a pentose is a monosaccharide (simple sugar) with five carbon atoms. The chemical formula of many pentoses is , and their molecular weight is 150.13 g/mol.organic acids. Yeast species either require oxygen for aerobic
cellular respiration
Cellular respiration is the process by which biological fuels are oxidised in the presence of an inorganic electron acceptor such as oxygen to produce large amounts of energy, to drive the bulk production of ATP. Cellular respiration may be des ...
(
obligate aerobe
An obligate aerobe is an organism that requires oxygen to grow. Through cellular respiration, these organisms use oxygen to metabolise substances, like sugars or fats, to obtain energy. In this type of respiration, oxygen serves as the terminal e ...
s) or are anaerobic, but also have aerobic methods of energy production (
facultative anaerobe
A facultative anaerobic organism is an organism that makes ATP by aerobic respiration if oxygen is present, but is capable of switching to fermentation if oxygen is absent.
Some examples of facultatively anaerobic bacteria are '' Staphylococc ...
s). Unlike
bacteria
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among ...
, no known yeast species grow only anaerobically (
obligate anaerobe
Obligate anaerobes are microorganisms killed by normal atmospheric concentrations of oxygen (20.95% O2). Oxygen tolerance varies between species, with some species capable of surviving in up to 8% oxygen, while others lose viability in environm ...
s). Most yeasts grow best in a neutral or slightly acidic pH environment.
Yeasts vary in regard to the temperature range in which they grow best. For example, ''
Leucosporidium frigidum
''Leucosporidium frigidum'' is a species of yeast that belongs to the genus of fungi '' Leucosporidium'', and the family Leucosporidiaceae.
Growth temperature
''Leucosporidium frigidum'', together with '' Leucosporidium gelidum'', and '' Leucos ...
'' grows at , ''
Saccharomyces telluris
''Saccharomyces telluris'' is a species of yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are ...
'' at , and ''
Candida slooffi
Candida, or Cándida (Spanish), may refer to:
Biology and medicine
* ''Candida'' (fungus), a genus of yeasts
** Candidiasis, an infection by ''Candida'' organisms
* Malvasia Candida, a variety of grape
Places
* Candida, Campania, a ''comu ...
'' at . The cells can survive freezing under certain conditions, with viability decreasing over time.
In general, yeasts are grown in the laboratory on solid
growth media
A growth medium or culture medium is a solid, liquid, or semi-solid designed to support the growth of a population of microorganisms or cells via the process of cell proliferation or small plants like the moss ''Physcomitrella patens''. Different ...
or in liquid
broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
s. Common media used for the cultivation of yeasts include
, Wallerstein Laboratories nutrient agar, yeast peptonedextrose agar, and yeast mould agar or broth. Home brewers who cultivate yeast frequently use dried
malt extract
Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air.
Malted grain is used to make beer, whi ...
and agar as a solid growth medium. The
fungicide
Fungicides are biocidal chemical compounds or biological organisms used to kill parasitic fungi or their spores. A fungistatic inhibits their growth. Fungi can cause serious damage in agriculture, resulting in critical losses of yield, quality, ...
cycloheximide is sometimes added to yeast growth media to inhibit the growth of ''
Saccharomyces
''Saccharomyces'' is a genus of fungi that includes many species of yeasts. ''Saccharomyces'' is from Greek σάκχαρον (sugar) and μύκης (fungus) and means ''sugar fungus''. Many members of this genus are considered very important in f ...
'' yeasts and select for wild/indigenous yeast species. This will change the yeast process.
The appearance of a white, thready yeast, commonly known as kahm yeast, is often a byproduct of the lactofermentation (or pickling) of certain vegetables. It is usually the result of exposure to air. Although harmless, it can give pickled vegetables a bad flavor and must be removed regularly during fermentation.
Ecology
Yeasts are very common in the environment, and are often isolated from sugar-rich materials. Examples include naturally occurring yeasts on the skins of fruits and berries (such as grapes, apples, or
peach
The peach (''Prunus persica'') is a deciduous tree first domesticated and cultivated in Zhejiang province of Eastern China. It bears edible juicy fruits with various characteristics, most called peaches and others (the glossy-skinned, non-fu ...
es), and exudates from plants (such as plant saps or cacti). Some yeasts are found in association with soil and insects. Yeasts from the soil and from the skins of fruits and berries have been shown to dominate fungal succession during fruit decay. The ecological function and
biodiversity
Biodiversity or biological diversity is the variety and variability of life on Earth. Biodiversity is a measure of variation at the genetic (''genetic variability''), species (''species diversity''), and ecosystem (''ecosystem diversity'') l ...
of yeasts are relatively unknown compared to those of other
microorganism
A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in olde ...
s. Yeasts, including ''
Candida albicans
''Candida albicans'' is an opportunistic pathogenic yeast that is a common member of the human gut flora. It can also survive outside the human body. It is detected in the gastrointestinal tract and mouth in 40–60% of healthy adults. It is usu ...
'', ''
Rhodotorula
''Rhodotorula'' is a genus of pigmented yeasts, part of the division Basidiomycota. It is readily identifiable by distinctive orange/red colonies when grown on Sabouraud's dextrose agar (SDA). This distinctive color is the result of pigme ...
rubra'', ''
Torulopsis
''Candida'' is a genus of yeasts and is the most common cause of fungal infections worldwide. Many species are harmless Commensalism, commensals or endosymbionts of hosts including humans; however, when Mucous membrane, mucosal barriers are disr ...
'' and ''
Trichosporon cutaneum
''Trichosporon'' is a genus of anamorphic fungi in the family Trichosporonaceae. All species of ''Trichosporon'' are yeasts with no known teleomorphs (sexual states). Most are typically isolated from soil, but several species occur as a natura ...
'', have been found living in between people's toes as part of their skin flora. Yeasts are also present in the
gut flora
Gut microbiota, gut microbiome, or gut flora, are the microorganisms, including bacteria, archaea, fungi, and viruses that live in the digestive tracts of animals. The gastrointestinal metagenome is the aggregate of all the genomes of the gut mi ...
of mammals and some insects and even deep-sea environments host an array of yeasts.
An Indian study of seven bee species and nine plant species found 45 species from 16 genera colonize the
nectaries
Nectar is a sugar-rich liquid produced by plants in glands called nectaries or nectarines, either within the flowers with which it attracts pollinating animals, or by extrafloral nectaries, which provide a nutrient source to animal mutualist ...
of flowers and honey stomachs of bees. Most were members of the genus '' Candida''; the most common species in honey stomachs was '' Dekkera intermedia'' and in flower nectaries, ''
Candida blankii
''Candida blankii'' is a species of budding yeast (Saccharomycotina) in the family Saccharomycetaceae. The yeast may be a dangerous pathogen and resistant to treatment in human hosts. Research on the fungi has therapeutic, medical and industria ...
''. Yeast colonising nectaries of the
stinking hellebore
''Helleborus foetidus'', known variously as stinking hellebore , dungwort, setterwort and bear's foot, is a species of flowering plant in the buttercup family Ranunculaceae, native to the mountainous regions of Central and Southern Europe and Asi ...
have been found to raise the temperature of the flower, which may aid in attracting pollinators by increasing the evaporation of
volatile organic compound
Volatile organic compounds (VOCs) are organic compounds that have a high vapour pressure at room temperature. High vapor pressure correlates with a low boiling point, which relates to the number of the sample's molecules in the surrounding air, a ...
s. A
black yeast
“Black yeasts”, sometimes also black fungi, dematiaceous fungi, microcolonial fungi or meristematic fungi is a diverse group of slow-growing microfungi which reproduce mostly asexually ( fungi imperfecti). Only few genera reproduce by budding ...
has been recorded as a partner in a complex relationship between
ant
Ants are eusocial insects of the family Formicidae and, along with the related wasps and bees, belong to the order Hymenoptera. Ants evolved from vespoid wasp ancestors in the Cretaceous period. More than 13,800 of an estimated total of 22 ...
parasite
Parasitism is a close relationship between species, where one organism, the parasite, lives on or inside another organism, the host, causing it some harm, and is adapted structurally to this way of life. The entomologist E. O. Wilson has ...
of the fungus and a bacterium that kills the parasite. The yeast has a negative effect on the bacteria that normally produce antibiotics to kill the parasite, so may affect the ants' health by allowing the parasite to spread.
Certain strains of some species of yeasts produce proteins called yeast killer toxins that allow them to eliminate competing strains. (See main article on
killer yeast
A killer yeast is a yeast, such as ''Saccharomyces cerevisiae'', which is able to secrete one of a number of toxic proteins which are lethal to susceptible cells. These "killer toxins" are polypeptides that kill sensitive cells of the same or relat ...
.) This can cause problems for winemaking but could potentially also be used to advantage by using killer toxin-producing strains to make the wine. Yeast killer toxins may also have medical applications in treating yeast infections (see "Pathogenic yeasts" section below).
Marine yeasts, defined as the yeasts that are isolated from marine environments, are able to grow better on a medium prepared using seawater rather than freshwater. The first marine yeasts were isolated by Bernhard Fischer in 1894 from the Atlantic Ocean, and those were identified as ''Torula'' sp. and ''Mycoderma'' sp. Following this discovery, various other marine yeasts have been isolated from around the world from different sources, including seawater, seaweeds, marine fish and mammals. Among these isolates, some marine yeasts originated from terrestrial habitats (grouped as facultative marine yeast), which were brought to and survived in marine environments. The other marine yeasts were grouped as obligate or indigenous marine yeasts, which are confined to marine habitats. However, no sufficient evidence has been found to explain the indispensability of seawater for obligate marine yeasts. This article contains quotations from this source, which is available under a Creative Commons Attribution license. It has been reported that marine yeasts are able to produce many bioactive substances, such as amino acids, glucans, glutathione, toxins, enzymes, phytase, and vitamins with potential applications in the food, pharmaceutical, cosmetic, and chemical industries as well as for marine culture and environmental protection. Marine yeast was successfully used to produce bioethanol using seawater-based media which will potentially reduce the
water footprint
A water footprint shows the extent of water use in relation to consumption by people. The water footprint of an individual, community, or business is defined as the total volume of fresh water used to produce the goods and services consumed by th ...
sexual
Sex is the biological distinction of an organism between male and female.
Sex or SEX may also refer to:
Biology and behaviour
*Animal sexual behaviour
**Copulation (zoology)
**Human sexual activity
**Non-penetrative sex, or sexual outercourse
** ...
reproductive cycles. The most common mode of vegetative growth in yeast is asexual reproduction by
budding
Budding or blastogenesis is a type of asexual reproduction in which a new organism develops from an outgrowth or bud due to cell division at one particular site. For example, the small bulb-like projection coming out from the yeast cell is kno ...
, where a small bud (also known as a bleb or daughter cell) is formed on the parent cell. The
nucleus
Nucleus ( : nuclei) is a Latin word for the seed inside a fruit. It most often refers to:
*Atomic nucleus, the very dense central region of an atom
* Cell nucleus, a central organelle of a eukaryotic cell, containing most of the cell's DNA
Nucl ...
of the parent cell splits into a daughter nucleus and migrates into the daughter cell. The bud then continues to grow until it separates from the parent cell, forming a new cell. The daughter cell produced during the budding process is generally smaller than the mother cell. Some yeasts, including ''
Schizosaccharomyces pombe
''Schizosaccharomyces pombe'', also called "fission yeast", is a species of yeast used in traditional brewing and as a model organism in molecular and cell biology. It is a unicellular eukaryote, whose cells are rod-shaped. Cells typically meas ...
'', reproduce by fission instead of budding, and thereby creating two identically sized daughter cells.
In general, under high-stress conditions such as
nutrient
A nutrient is a substance used by an organism to survive, grow, and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi, and protists. Nutrients can be incorporated into cells for metabolic purposes or excret ...
starvation,
haploid
Ploidy () is the number of complete sets of chromosomes in a cell, and hence the number of possible alleles for autosomal and pseudoautosomal genes. Sets of chromosomes refer to the number of maternal and paternal chromosome copies, respectively ...
cells will die; under the same conditions, however,
diploid
Ploidy () is the number of complete sets of chromosomes in a cell, and hence the number of possible alleles for autosomal and pseudoautosomal genes. Sets of chromosomes refer to the number of maternal and paternal chromosome copies, respectively ...
cells can undergo sporulation, entering sexual reproduction (
meiosis
Meiosis (; , since it is a reductional division) is a special type of cell division of germ cells in sexually-reproducing organisms that produces the gametes, such as sperm or egg cells. It involves two rounds of division that ultimately resu ...
) and producing a variety of haploid
spore
In biology, a spore is a unit of sexual or asexual reproduction that may be adapted for dispersal and for survival, often for extended periods of time, in unfavourable conditions. Spores form part of the life cycles of many plants, algae, f ...
s, which can go on to
mate
Mate may refer to:
Science
* Mate, one of a pair of animals involved in:
** Mate choice, intersexual selection
** Mating
* Multi-antimicrobial extrusion protein, or MATE, an efflux transporter family of proteins
Person or title
* Friendship ...
(conjugate), reforming the diploid.
The haploid fission yeast ''Schizosaccharomyces pombe'' is a
facultative
{{wiktionary, facultative
Facultative means "optional" or "discretionary" (antonym '' obligate''), used mainly in biology in phrases such as:
* Facultative (FAC), facultative wetland (FACW), or facultative upland (FACU): wetland indicator statuses ...
sexual microorganism that can undergo mating when nutrients are limiting. Exposure of ''S. pombe'' to hydrogen peroxide, an agent that causes oxidative stress leading to oxidative DNA damage, strongly induces mating and the formation of meiotic spores. The budding yeast ''Saccharomyces cerevisiae'' reproduces by mitosis as diploid cells when nutrients are abundant, but when starved, this yeast undergoes meiosis to form haploid spores. Haploid cells may then reproduce asexually by mitosis. Katz Ezov et al. presented evidence that in natural ''S. cerevisiae'' populations clonal reproduction and selfing (in the form of intratetrad mating) predominate. In nature, mating of haploid cells to form diploid cells is most often between members of the same clonal population and
out-crossing
Out-crossing or out-breeding is the technique of crossing between different breeds. This is the practice of introducing distantly related genetic material into a breeding line, thereby increasing genetic diversity.
Outcrossing can be a usefu ...
is uncommon. Analysis of the ancestry of natural ''S. cerevisiae'' strains led to the conclusion that out-crossing occurs only about once every 50,000 cell divisions. These observations suggest that the possible long-term benefits of outcrossing (e.g. generation of diversity) are likely to be insufficient for generally maintaining sex from one generation to the next. Rather, a short-term benefit, such as recombinational repair during meiosis, may be the key to the maintenance of sex in ''S. cerevisiae''.
Some pucciniomycete yeasts, in particular species of ''
Sporidiobolus
''Sporidiobolus'' is a genus of Basidiomycota found in the family Sporidiobolaceae. It contains 8 species. It is one of the few genera within Basidiomycota that can reproduce asexually in yeast-form.
Species
*''Sporidiobolus johnsonii''
*''Spor ...
'' and ''
Sporobolomyces
''Sporobolomyces'' is a fungal genus of uncertain familial placement in the order Sporidiobolales. Species in the genus are anamorphic yeasts. Teleomorphic forms are included in the genus ''Sporidiobolus''. Generic synonyms of ''Sporobolomyce ...
The useful physiological properties of yeast have led to their use in the field of
biotechnology
Biotechnology is the integration of natural sciences and engineering sciences in order to achieve the application of organisms, cells, parts thereof and molecular analogues for products and services. The term ''biotechnology'' was first used b ...
.
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
of sugars by yeast is the oldest and largest application of this technology. Many types of yeasts are used for making many foods:
baker's yeast
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable ...
in bread production, brewer's yeast in
beer fermentation
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer ...
, and yeast in wine fermentation and for
xylitol
Xylitol is a chemical compound with the formula , or HO(CH2)(CHOH)3(CH2)OH; specifically, one particular stereoisomer with that structural formula. It is a colorless or white crystalline solid that is freely soluble in water. It can be classifi ...
production. So-called
red rice yeast
Red yeast rice (), red rice ''koji'' (べにこうじ, lit. 'red ''koji), red fermented rice, red kojic rice, red ''koji'' rice, ''anka'', or ''angkak'', is a bright reddish purple fermented rice, which acquires its color from being cultivate ...
is actually a
mold
A mold () or mould () is one of the structures certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi. Not ...
, ''
Monascus purpureus
''Monascus purpureus'' (syn. ''M. albidus'', ''M. anka'', ''M. araneosus'', ''M. major'', ''M. rubiginosus'', and ''M. vini''; , lit. "red yeast") is a species of mold that is purplish-red in color. It is also known by the names ang-khak rice mo ...
''. Yeasts include some of the most widely used model organisms for
genetics
Genetics is the study of genes, genetic variation, and heredity in organisms.Hartl D, Jones E (2005) It is an important branch in biology because heredity is vital to organisms' evolution. Gregor Mendel, a Moravian Augustinian friar wor ...
beverages
A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies a ...
that contain
ethanol
Ethanol (abbr. EtOH; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound. It is an Alcohol (chemistry), alcohol with the chemical formula . Its formula can be also written as or (an ethyl ...
(C2H5OH). This ethanol is almost always produced by fermentation – the
metabolism
Metabolism (, from el, μεταβολή ''metabolē'', "change") is the set of life-sustaining chemical reactions in organisms. The three main functions of metabolism are: the conversion of the energy in food to energy available to run cell ...
of
carbohydrate
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or m ...
s by certain species of yeasts under anaerobic or low-oxygen conditions. Beverages such as mead, wine, beer, or
distilled spirits
Liquor (or a spirit) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit drink, distilled beverage or hard l ...
all use yeast at some stage of their production. A distilled beverage is a beverage containing ethanol that has been purified by
distillation
Distillation, or classical distillation, is the process of separation process, separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distilla ...
. Carbohydrate-containing plant material is fermented by yeast, producing a dilute solution of ethanol in the process. Spirits such as
whiskey
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden cask ...
and
rum
Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Rum is produced in nearly every sugar-producing region of the world, such as the Ph ...
are prepared by distilling these dilute solutions of ethanol. Components other than ethanol are collected in the condensate, including water,
ester
In chemistry, an ester is a compound derived from an oxoacid (organic or inorganic) in which at least one hydroxyl group () is replaced by an alkoxy group (), as in the substitution reaction of a carboxylic acid and an alcohol. Glycerides ar ...
s, and other alcohols, which (in addition to that provided by the oak in which it may be aged) account for the flavour of the beverage.
Beer
Brewing yeasts may be classed as "top-cropping" (or "top-fermenting") and "bottom-cropping" (or "bottom-fermenting"). Top-cropping yeasts are so called because they form a foam at the top of the
wort
Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol. Wort ...
during fermentation. An example of a top-cropping yeast is ''
Saccharomyces cerevisiae
''Saccharomyces cerevisiae'' () (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungus microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have b ...
'', sometimes called an "ale yeast". Bottom-cropping yeasts are typically used to produce
lager
Lager () is beer which has been brewed and conditioned at low temperature. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. The term "lager" comes from the German for "storage" ...
-type beers, though they can also produce
ale
Ale is a Type of beer, type of beer brewed using a Warm fermentation, warm fermentation method, resulting in a sweet, full-bodied and fruity taste. Historically, the term referred to a drink brewed without hops.
As with most beers, ale typicall ...
-type beers. These yeasts ferment well at low temperatures. An example of bottom-cropping yeast is ''
Saccharomyces pastorianus
''Saccharomyces pastorianus'' is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Reess in 1870. This yeast's complicated genome appears to be the result of hybridisation bet ...
'', formerly known as ''S. carlsbergensis''.
Decades ago, taxonomists reclassified ''S. carlsbergensis'' (uvarum) as a member of ''S. cerevisiae'', noting that the only distinct difference between the two is metabolic. Lager strains of ''S. cerevisiae'' secrete an enzyme called melibiase, allowing them to hydrolyse
melibiose
Melibiose is a reducing disaccharide formed by an α-1,6 linkage between galactose and glucose (D-Gal-α(1→6)-D-Glc). It differs from lactose in the chirality of the carbon where the galactose ring is closed and that the galactose is linked to a ...
, a
disaccharide
A disaccharide (also called a double sugar or ''biose'') is the sugar formed when two monosaccharides are joined by glycosidic linkage. Like monosaccharides, disaccharides are simple sugars soluble in water. Three common examples are sucrose, lact ...
, into more fermentable
monosaccharide
Monosaccharides (from Greek ''monos'': single, '' sacchar'': sugar), also called simple sugars, are the simplest forms of sugar and the most basic units (monomers) from which all carbohydrates are built.
They are usually colorless, water-solub ...
s. Top- and bottom-cropping and cold- and warm-fermenting distinctions are largely generalizations used by laypersons to communicate to the general public.
The most common top-cropping brewer's yeast, ''S. cerevisiae'', is the same species as the common baking yeast. Brewer's yeast is also very rich in essential minerals and the
B vitamin
B vitamins are a class of water-soluble vitamins that play important roles in Cell (biology), cell metabolism and synthesis of red blood cells. Though these vitamins share similar names (B1, B2, B3, etc.), they are chemically distinct compounds th ...
s (except B12), a feature exploited in food products made from leftover (
by-product
A by-product or byproduct is a secondary product derived from a production process, manufacturing process or chemical reaction; it is not the primary product or service being produced.
A by-product can be useful and marketable or it can be consid ...
) yeast from brewing. However, baking and brewing yeasts typically belong to different strains, cultivated to favour different characteristics: baking yeast strains are more aggressive, to carbonate
dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening ag ...
in the shortest amount of time possible; brewing yeast strains act more slowly but tend to produce fewer off-flavours and tolerate higher alcohol concentrations (with some strains, up to 22%).
'' Dekkera/Brettanomyces'' is a genus of yeast known for its important role in the production of ' lambic' and specialty
sour ale
Sour beer, also known as Sours, is beer which has an intentionally acidic, tart, or sour taste. Traditional sour beer styles include Belgian lambics, gueuze and Flanders red ale, and German gose and Berliner Weisse.
Brewing
Unlike modern brewin ...
s, along with the secondary conditioning of a particular Belgian
Trappist beer
Trappist beer is brewed by Trappist monks. Thirteen Trappist monasteries—six in Belgium, two in the Netherlands, and one each in Austria, Italy, England, France, and Spain—currently produce beer, but the ''Authentic Trappist Product'' labe ...
. The taxonomy of the genus ''Brettanomyces'' has been debated since its early discovery and has seen many reclassifications over the years. Early classification was based on a few species that reproduced asexually (anamorph form) through multipolar budding. Shortly after, the formation of ascospores was observed and the genus ''Dekkera'', which reproduces sexually (teleomorph form), was introduced as part of the taxonomy. The current taxonomy includes five species within the genera of ''Dekkera/Brettanomyces''. Those are the anamorphs ''
Brettanomyces bruxellensis
''Brettanomyces bruxellensis'' (the anamorph of ''Dekkera bruxellensis'') is a yeast associated with the Zenne, Senne valley near Brussels, Belgium. Despite its Latin species name, ''B. bruxellensis'' is found all over the globe. In the wild, it ...
Brettanomyces custersianus
''Brettanomyces'' is a spore, non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name ''Dekkera'' is used interchangeably with ''Brettanomyces'', as it describes the tele ...
Dekkera bruxellensis
''Brettanomyces bruxellensis'' (the anamorph of ''Dekkera bruxellensis'') is a yeast associated with the Senne valley near Brussels, Belgium. Despite its Latin species name, ''B. bruxellensis'' is found all over the globe. In the wild, it is oft ...
'' and ''
Dekkera anomala
''Brettanomyces'' is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name ''Dekkera'' is used interchangeably with ''Brettanomyces'', as it describes the teleomorph ...
''. The distinction between ''Dekkera'' and ''Brettanomyces'' is arguable, with Oelofse et al. (2008) citing Loureiro and Malfeito-Ferreira from 2006 when they affirmed that current molecular DNA detection techniques have uncovered no variance between the anamorph and teleomorph states. Over the past decade, ''Brettanomyces'' spp. have seen an increasing use in the craft-brewing sector of the industry, with a handful of breweries having produced beers that were primarily fermented with pure cultures of ''Brettanomyces'' spp. This has occurred out of experimentation, as very little information exists regarding pure culture fermentative capabilities and the aromatic compounds produced by various strains. ''Dekkera''/''Brettanomyces'' spp. have been the subjects of numerous studies conducted over the past century, although a majority of the recent research has focused on enhancing the knowledge of the wine industry. Recent research on eight ''Brettanomyces'' strains available in the brewing industry focused on strain-specific fermentations and identified the major compounds produced during pure culture anaerobic fermentation in wort.
Wine
Yeast is used in
winemaking
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and ...
, where it converts the sugars present (
glucose
Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using ...
and
fructose
Fructose, or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galacto ...
) in
grape juice
Grape juice is obtained from crushing and blending grapes into a liquid. In the wine industry, grape juice that contains 7–23 percent of pulp, skins, stems and seeds is often referred to as ''must''. The sugars in grape juice allow it to be u ...
(
must
Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of t ...
) into ethanol. Yeast is normally already present on grape skins.
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
can be done with this endogenous "wild yeast", but this procedure gives unpredictable results, which depend upon the exact types of yeast species present. For this reason, a pure yeast culture is usually added to the must; this yeast quickly dominates the fermentation. The wild yeasts are repressed, which ensures a reliable and predictable fermentation.
Most added wine yeasts are strains of ''S. cerevisiae'', though not all strains of the species are suitable. Different ''S. cerevisiae'' yeast strains have differing physiological and fermentative properties, therefore the actual strain of yeast selected can have a direct impact on the finished wine. Significant research has been undertaken into the development of novel wine yeast strains that produce atypical flavour profiles or increased complexity in wines.
The growth of some yeasts, such as ''
Zygosaccharomyces
''Zygosaccharomyces'' is a genus of yeasts in the family Saccharomycetaceae. It was first described under the genus ''Saccharomyces'', but in 1983, it was reclassified to its current name in the work by Barnett ''et al''. The yeast has a long his ...
'' and ''
Brettanomyces
''Brettanomyces'' is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name ''Dekkera'' is used interchangeably with ''Brettanomyces'', as it describes the teleomorp ...
'', in wine can result in
wine fault
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine ...
s and subsequent spoilage. ''Brettanomyces'' produces an array of
metabolite
In biochemistry, a metabolite is an intermediate or end product of metabolism.
The term is usually used for small molecules. Metabolites have various functions, including fuel, structure, signaling, stimulatory and inhibitory effects on enzymes, c ...
s when growing in wine, some of which are volatile
phenol
Phenol (also called carbolic acid) is an aromatic organic compound with the molecular formula . It is a white crystalline solid that is volatile. The molecule consists of a phenyl group () bonded to a hydroxy group (). Mildly acidic, it req ...
ic compounds. Together, these compounds are often referred to as "''Brettanomyces'' character", and are often described as "
antiseptic
An antiseptic (from Greek ἀντί ''anti'', "against" and σηπτικός ''sēptikos'', "putrefactive") is an antimicrobial substance or compound that is applied to living tissue/skin to reduce the possibility of infection, sepsis, or putre ...
" or "barnyard" type aromas. ''Brettanomyces'' is a significant contributor to wine faults within the wine industry.
Researchers from the
University of British Columbia
The University of British Columbia (UBC) is a public university, public research university with campuses near Vancouver and in Kelowna, British Columbia. Established in 1908, it is British Columbia's oldest university. The university ranks a ...
, Canada, have found a new strain of yeast that has reduced
amine
In chemistry, amines (, ) are compounds and functional groups that contain a basic nitrogen atom with a lone pair. Amines are formally derivatives of ammonia (), wherein one or more hydrogen atoms have been replaced by a substituen ...
s. The amines in
red wine
Red wine is a type of wine made from dark-colored grape varieties. The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grap ...
and
Chardonnay
Chardonnay (, , ) is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern French wine, France, but is now grown wherever wine is produced, from English wine, Englan ...
produce off-flavors and cause headaches and hypertension in some people. About 30% of people are sensitive to biogenic amines, such as
histamine
Histamine is an organic nitrogenous compound involved in local immune responses, as well as regulating physiological functions in the gut and acting as a neurotransmitter for the brain, spinal cord, and uterus. Since histamine was discovered ...
s.
Baking
Yeast, the most common one being ''S. cerevisiae'', is used in baking as a
leavening agent
In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An altern ...
, where it converts the
food
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is inge ...
/fermentable sugars present in dough into the gas
carbon dioxide
Carbon dioxide ( chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is trans ...
. This causes the dough to expand or rise as gas forms pockets or bubbles. When the dough is baked, the yeast dies and the air pockets "set", giving the baked product a soft and spongy texture. The use of potatoes, water from potato boiling,
eggs
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...
, or sugar in a bread dough accelerates the growth of yeasts. Most yeasts used in baking are of the same species common in alcoholic fermentation. In addition, ''Saccharomyces exiguus'' (also known as ''S. minor''), a wild yeast found on plants, fruits, and grains, is occasionally used for baking. In breadmaking, the yeast initially respires aerobically, producing carbon dioxide and water. When the oxygen is depleted,
fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
begins, producing ethanol as a waste product; however, this evaporates during baking.
It is not known when yeast was first used to bake bread. The first records that show this use came from Ancient Egypt. Researchers speculate a mixture of flour meal and water was left longer than usual on a warm day and the yeasts that occur in natural contaminants of the
flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...
caused it to ferment before baking. The resulting bread would have been lighter and tastier than the normal flat, hard cake.
Today, there are several retailers of baker's yeast; one of the earlier developments in North America is Fleischmann's Yeast, in 1868. During World War II, Fleischmann's developed a
granulated
Granulation is the process of forming grains or granules from a powdery or solid substance, producing a granular material. It is applied in several technological processes in the chemical and pharmaceutical industries. Typically, granulation invo ...
active dry yeast which did not require refrigeration, had a longer
shelf life
Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a ...
than fresh yeast, and rose twice as fast. Baker's yeast is also sold as a fresh yeast compressed into a square "cake". This form perishes quickly, so must be used soon after production. A weak solution of water and sugar can be used to determine whether yeast is expired. In the solution, active yeast will foam and bubble as it ferments the sugar into ethanol and carbon dioxide. Some recipes refer to this as proofing the yeast, as it "proves" (tests) the viability of the yeast before the other ingredients are added. When a
sourdough
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.
History
In the ''Encyclopedia of Food Microbio ...
starter is used, flour and water are added instead of sugar; this is referred to as proofing the
sponge
Sponges, the members of the phylum Porifera (; meaning 'pore bearer'), are a basal animal clade as a sister of the diploblasts. They are multicellular organisms that have bodies full of pores and channels allowing water to circulate through t ...
.
When yeast is used for making bread, it is mixed with
flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...
, salt, and warm water or milk. The dough is kneaded until it is smooth, and then left to rise, sometimes until it has doubled in size. The dough is then shaped into loaves. Some bread doughs are knocked back after one rising and left to rise again (this is called dough proofing) and then baked. A longer rising time gives a better flavor, but the yeast can fail to raise the bread in the final stages if it is left for too long initially.
Bioremediation
Some yeasts can find potential application in the field of
bioremediation
Bioremediation broadly refers to any process wherein a biological system (typically bacteria, microalgae, fungi, and plants), living or dead, is employed for removing environmental pollutants from air, water, soil, flue gasses, industrial effluent ...
. One such yeast, ''
Yarrowia lipolytica
''Yarrowia'' is a fungal genus in the family Dipodascaceae. For a while the genus was monotypic, containing the single species ''Yarrowia lipolytica'', a yeast that can use unusual carbon sources, such as hydrocarbons. This has made it of interes ...
'', is known to degrade
palm oil
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 33% of global oils produced from ...
mill
effluent
Effluent is wastewater from sewers or industrial outfalls that flows directly into surface waters either untreated or after being treated at a facility. The term has slightly different meanings in certain contexts, and may contain various pollut ...
,
TNT
Trinitrotoluene (), more commonly known as TNT, more specifically 2,4,6-trinitrotoluene, and by its preferred IUPAC name 2-methyl-1,3,5-trinitrobenzene, is a chemical compound with the formula C6H2(NO2)3CH3. TNT is occasionally used as a reagen ...
(an explosive material), and other
hydrocarbon
In organic chemistry, a hydrocarbon is an organic compound consisting entirely of hydrogen and carbon. Hydrocarbons are examples of group 14 hydrides. Hydrocarbons are generally colourless and hydrophobic, and their odors are usually weak or ex ...
s, such as
alkane
In organic chemistry, an alkane, or paraffin (a historical trivial name that also has other meanings), is an acyclic saturated hydrocarbon. In other words, an alkane consists of hydrogen and carbon atoms arranged in a tree structure in which ...
s,
fatty acid
In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, fr ...
s, fats and oils. It can also tolerate high concentrations of salt and
heavy metals
upright=1.2, Crystals of osmium, a heavy metal nearly twice as dense as lead">lead.html" ;"title="osmium, a heavy metal nearly twice as dense as lead">osmium, a heavy metal nearly twice as dense as lead
Heavy metals are generally defined as ...
, and is being investigated for its potential as a heavy metal biosorbent. ''Saccharomyces cerevisiae'' has potential to bioremediate toxic pollutants like
arsenic
Arsenic is a chemical element with the symbol As and atomic number 33. Arsenic occurs in many minerals, usually in combination with sulfur and metals, but also as a pure elemental crystal. Arsenic is a metalloid. It has various allotropes, but ...
from industrial effluent. Bronze statues are known to be degraded by certain species of yeast. Different yeasts from Brazilian gold mines
bioaccumulate
Bioaccumulation is the gradual accumulation of substances, such as pesticides or other chemicals, in an organism. Bioaccumulation occurs when an organism absorbs a substance at a rate faster than that at which the substance is lost or eliminated ...
The ability of yeast to convert sugar into ethanol has been harnessed by the biotechnology industry to produce
ethanol fuel
Ethanol fuel is ethyl alcohol, the same type of alcohol found in alcoholic beverages, used as fuel. It is most often used as a motor fuel, mainly as a biofuel additive for gasoline. The first production car running entirely on ethanol was the ...
. The process starts by milling a feedstock, such as
sugar cane
Sugarcane or sugar cane is a species of (often hybrid) tall, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar production. The plants are 2–6 m (6–20 ft) tall with stout, jointed, fibrous stalks t ...
,
field corn Field corn, also known as cow corn, is a North American term for maize (''Zea mays'') grown for livestock fodder (silage), ethanol, cereal, and processed food products. The principal field corn varieties are dent corn, flint corn, flour corn (also ...
, or other
cereal grain
A cereal is any grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grain crops are grown in greater quantities and provide more food en ...
s, and then adding dilute
sulfuric acid
Sulfuric acid (American spelling and the preferred IUPAC name) or sulphuric acid ( Commonwealth spelling), known in antiquity as oil of vitriol, is a mineral acid composed of the elements sulfur, oxygen and hydrogen, with the molecular formu ...
, or fungal alpha
amylase
An amylase () is an enzyme that catalyses the hydrolysis of starch (Latin ') into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of ...
enzymes, to break down the starches into complex sugars. A glucoamylase is then added to break the complex sugars down into simple sugars. After this, yeasts are added to convert the simple sugars to ethanol, which is then distilled off to obtain ethanol up to 96% in purity.
''Saccharomyces'' yeasts have been
genetically engineered
Genetic engineering, also called genetic modification or genetic manipulation, is the modification and manipulation of an organism's genes using technology. It is a set of technologies used to change the genetic makeup of cells, including t ...
to ferment
xylose
Xylose ( grc, ξύλον, , "wood") is a sugar first isolated from wood, and named for it. Xylose is classified as a monosaccharide of the aldopentose type, which means that it contains five carbon atoms and includes an aldehyde functional gro ...
, one of the major fermentable sugars present in cellulosic biomasses, such as agriculture residues, paper wastes, and wood chips. Such a development means ethanol can be efficiently produced from more inexpensive feedstocks, making
cellulosic ethanol
Cellulosic ethanol is ethanol (ethyl alcohol) produced from cellulose (the stringy fiber of a plant) rather than from the plant's seeds or fruit. It can be produced from grasses, wood, algae, or other plants. It is generally discussed for use as a ...
fuel a more competitively priced alternative to gasoline fuels.
Nonalcoholic beverages
A number of sweet
carbonated beverages
A soft drink (see #Terminology, § Terminology for other names) is a drink that usually contains water (often Carbonated water, carbonated), a Sweetness, sweetener, and a natural and/or Artificial Flavoring, artificial flavoring. The sweetene ...
can be produced by the same methods as beer, except the fermentation is stopped sooner, producing carbon dioxide, but only trace amounts of alcohol, leaving a significant amount of residual sugar in the drink.
*
Root beer
Root beer is a sweet North American soft drink traditionally made using the root bark of the sassafras tree ''Sassafras albidum'' or the vine of ''Smilax ornata'' (known as sarsaparilla, also used to make a soft drink, Sarsaparilla (soft drink ...
, originally made by Native Americans, commercialized in the United States by
Charles Elmer Hires
Charles Elmer Hires (August 19, 1851 – July 31, 1937) was an American pharmacist and an early promoter of commercially prepared root beer. He founded the Charles E. Hires Co., which manufactured and distributed Hires Root Beer.
Biography Early ...
and especially popular during
Prohibition
Prohibition is the act or practice of forbidding something by law; more particularly the term refers to the banning of the manufacture, storage (whether in barrels or in bottles), transportation, sale, possession, and consumption of alcoholic ...
*
Kvass
Kvass is a fermented cereal-based Alcohol by volume, low alcoholic beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste. It may be flavoured with berries, fruits, herbs or honey.
Kvass stems from the northeastern ...
, a
fermented drink
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, Fermentation in food processing, fermentation typically refers to the fermentation of sugar to ethanol, alcohol using yeas ...
made from rye, popular in Eastern Europe. It has a recognizable, but low alcoholic content.
*
Kombucha
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name ''Medusomyces gisevii'') is a fermented, lightly effervescent, sweetened black tea drink commonly consumed for its purported health ben ...
, a fermented sweetened tea. Yeast in
symbiosis
Symbiosis (from Greek , , "living together", from , , "together", and , bíōsis, "living") is any type of a close and long-term biological interaction between two different biological organisms, be it mutualistic, commensalistic, or parasit ...
with
acetic acid bacteria
Acetic acid bacteria (AAB) are a group of Gram-negative bacteria which oxidize sugars or ethanol and produce acetic acid during fermentation. The acetic acid bacteria consist of 10 genera in the family Acetobacteraceae. Several species of acetic ...
is used in its preparation. Species of yeasts found in the tea can vary, and may include: ''
Brettanomyces bruxellensis
''Brettanomyces bruxellensis'' (the anamorph of ''Dekkera bruxellensis'') is a yeast associated with the Zenne, Senne valley near Brussels, Belgium. Despite its Latin species name, ''B. bruxellensis'' is found all over the globe. In the wild, it ...
Schizosaccharomyces pombe
''Schizosaccharomyces pombe'', also called "fission yeast", is a species of yeast used in traditional brewing and as a model organism in molecular and cell biology. It is a unicellular eukaryote, whose cells are rod-shaped. Cells typically meas ...
'', ''
Torulaspora delbrueckii
''Torulaspora delbrueckii'' is a ubiquitous yeast species with both wild and anthropic habitats. The type strain of ''T. delbrueckii'' is CBS 1146T, equivalent to CLIB 230 or ATCC 10662etc. The type strain of ''T. delbrueckii'' CBS 1146 T was seq ...
'' and ''
Zygosaccharomyces bailii
''Zygosaccharomyces bailii'' is a species in the genus ''Zygosaccharomyces''. It was initially described as ''Saccharomyces bailii'' by Lindner in 1895, but in 1983 it was reclassified as ''Zygosaccharomyces bailii'' in the work by Barnett et al ...
''. Also popular in Eastern Europe and some
former Soviet republics
The post-Soviet states, also known as the former Soviet Union (FSU), the former Soviet Republics and in Russia as the near abroad (russian: links=no, ближнее зарубежье, blizhneye zarubezhye), are the 15 sovereign states that wer ...
under the name ''chajnyj grib'' (russian: Чайный гриб), which means "tea mushroom".
*
Kefir
Kefir ( ; also spelled as kephir or kefier; ; ; ) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in pa ...
and
kumis
''Kumis'' (also spelled ''kumiss'' or ''koumiss'' or ''kumys'', see other transliterations and cognate words below under terminology and etymology – otk, airag kk, қымыз, ''qymyz'') mn, айраг, ''ääryg'') is a fermented dairy p ...
are made by fermenting milk with yeast and bacteria.
*
Mauby
Mauby (in Trinidad and Tobago, Saint Lucia, Jamaica, St. Vincent and The Grenadines, Grenada, Guyana, Bermuda, Barbados, Antigua and Barbuda and Anguilla), also known as ''maví (or mabí)'' in the Dominican Republic and Puerto Rico, ''mabi ...
( es, mabí), made by fermenting sugar with the wild yeasts naturally present on the bark of the '' Colubrina elliptica'' tree, popular in the
Caribbean
The Caribbean (, ) ( es, El Caribe; french: la Caraïbe; ht, Karayib; nl, De Caraïben) is a region of the Americas that consists of the Caribbean Sea, its islands (some surrounded by the Caribbean Sea and some bordering both the Caribbean Se ...
Foods and
Yeast is used as an ingredient in foods for its
umami
Umami ( from ja, 旨味 ), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats.
People taste umami through taste receptors that typically respond to glutamates and ...
flavor, in much of the same way that
monosodium glutamate
Monosodium glutamate (MSG), also known as sodium glutamate, is the sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. MSG is used in cooking as a flavor enhancer wi ...
(MSG) is used and, like MSG, often contain free glutamic acid. Examples include:
*
Yeast extract
Yeast extracts consist of the cell contents of yeast without the cell walls; they are used as food additives or flavorings, or as nutrients for bacterial culture media. They are often used to create savory flavors and umami taste sensations, ...
, made from the intracellular contents of yeast and used as
food additive
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (salt ...
s or flavours. The general method for making yeast extract for food products such as
Vegemite
Vegemite ( ) is a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Callister in Melbourne, Victoria, in 1922.
A spread for sandwiches, ...
and
Marmite
Marmite ( ) is a British savoury food spread based on yeast extract, invented by the German scientist Justus von Liebig. It is made from by-products of beer brewing ( lees) and is produced by the British company Unilever. Marmite is a vegan ...
on a commercial scale is ''heat autolysis'', i.e. to add salt to a suspension of yeast, making the solution hypertonic, which leads to the cells' shrivelling up. This triggers autolysis, wherein the yeast's digestive enzymes break their own
protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
s down into simpler compounds, a process of self-destruction. The dying yeast cells are then heated to complete their breakdown, after which the husks (yeast with thick cell walls that would give poor texture) are removed. Yeast autolysates are used in
Vegemite
Vegemite ( ) is a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Callister in Melbourne, Victoria, in 1922.
A spread for sandwiches, ...
and
Promite
Promite is a dark brown, salty food paste derived from yeast extract. It is primarily used as a spread on sandwiches and toast similar to Vegemite and Marmite. Promite was invented in the 1950s by Henry Lewis & Company and marketed under the ...
(Australia);
Marmite
Marmite ( ) is a British savoury food spread based on yeast extract, invented by the German scientist Justus von Liebig. It is made from by-products of beer brewing ( lees) and is produced by the British company Unilever. Marmite is a vegan ...
(the United Kingdom); the unrelated
Marmite
Marmite ( ) is a British savoury food spread based on yeast extract, invented by the German scientist Justus von Liebig. It is made from by-products of beer brewing ( lees) and is produced by the British company Unilever. Marmite is a vegan ...
(New Zealand);
Vitam-R
Yeast extracts consist of the cell contents of yeast without the cell walls; they are used as food additives or flavorings, or as nutrients for bacterial culture media. They are often used to create savory flavors and umami taste sensations, ...
(Germany); and
Cenovis
Cenovis is a dark brown food paste from Switzerland consisting of yeast extract. It is similar to English Marmite, Brazilian Cenovit, and Australian Vegemite. It is rich in vitamin B1. It is used to flavour soups, sausages, and salads. The mos ...
(
Switzerland
). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel ...
).
*
Nutritional yeast
Nutritional yeast (also known as nooch) is a deactivated yeast, often a strain of ''Saccharomyces cerevisiae'', that is sold commercially as a food product. It is sold in the form of yellow flakes, granules, or powder and can be found in the bul ...
, which is whole dried, deactivated yeast cells, usually ''S. cerevisiae''. Usually in the form of yellow flake or powder, its nutty and umami flavor makes it a vegan substitute for cheese powder. Another popular use is as a topping for popcorn. It can also be used in mashed and fried potatoes, as well as in
scrambled egg
Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients.
Preparation
Only eggs are necessary to make scrambled ...
s. It comes in the form of flakes, or as a yellow powder similar in texture to cornmeal. In Australia, it is sometimes sold as "savoury yeast flakes".
Both types of yeast foods above are rich in B-complex vitamins (besides vitamin B12 unless fortified), making them an attractive nutritional supplement to vegans. The same vitamins are also found in some yeast-fermented products mentioned above, such as
kvass
Kvass is a fermented cereal-based Alcohol by volume, low alcoholic beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste. It may be flavoured with berries, fruits, herbs or honey.
Kvass stems from the northeastern ...
. Nutritional yeast in particular is naturally low in fat and
sodium
Sodium is a chemical element with the symbol Na (from Latin ''natrium'') and atomic number 11. It is a soft, silvery-white, highly reactive metal. Sodium is an alkali metal, being in group 1 of the periodic table. Its only stable iso ...
and a source of protein and vitamins as well as other minerals and
cofactors
Cofactor may also refer to:
* Cofactor (biochemistry), a substance that needs to be present in addition to an enzyme for a certain reaction to be catalysed
* A domain parameter in elliptic curve cryptography, defined as the ratio between the order ...
required for growth. Many brands of nutritional yeast and yeast extract spreads, though not all, are fortified with vitamin B12, which is produced separately by
bacteria
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among ...
.
In 1920, the Fleischmann Yeast Company began to promote yeast cakes in a "Yeast for Health" campaign. They initially emphasized yeast as a source of vitamins, good for skin and digestion. Their later advertising claimed a much broader range of health benefits, and was censured as misleading by the
Federal Trade Commission
The Federal Trade Commission (FTC) is an independent agency of the United States government whose principal mission is the enforcement of civil (non-criminal) antitrust law and the promotion of consumer protection. The FTC shares jurisdiction ov ...
. The
fad
A fad or trend is any form of collective behavior that develops within a culture, a generation or social group in which a group of people enthusiastically follow an impulse for a short period.
Fads are objects or behaviors that achieve short- ...
for yeast cakes lasted until the late 1930s.
Probiotics
Some
probiotic
Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria-host i ...
supplements use the yeast '' S. boulardii'' to maintain and restore the natural flora in the
gastrointestinal tract
The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organ (biology), organs of the digestive syste ...
. ''S. boulardii'' has been shown to reduce the symptoms of acute
diarrhea
Diarrhea, also spelled diarrhoea, is the condition of having at least three loose, liquid, or watery bowel movements each day. It often lasts for a few days and can result in dehydration due to fluid loss. Signs of dehydration often begin wi ...
, reduce the chance of infection by '' Clostridium difficile'' (often identified simply as C. difficile or C. diff), reduce bowel movements in diarrhea-predominant IBS patients, and reduce the incidence of
antibiotic
An antibiotic is a type of antimicrobial substance active against bacteria. It is the most important type of antibacterial agent for fighting bacterial infections, and antibiotic medications are widely used in the treatment and prevention of ...
HIV/AIDS
Human immunodeficiency virus infection and acquired immunodeficiency syndrome (HIV/AIDS) is a spectrum of conditions caused by infection with the human immunodeficiency virus (HIV), a retrovirus. Following initial infection an individual ...
-associated diarrheas.
Aquarium hobby
Yeast is often used by
aquarium
An aquarium (plural: ''aquariums'' or ''aquaria'') is a vivarium of any size having at least one transparent side in which aquatic plants or animals are kept and displayed. Fishkeepers use aquaria to keep fish, invertebrates, amphibians, aq ...
hobbyists to generate carbon dioxide (CO2) to nourish plants in planted aquaria. CO2 levels from yeast are more difficult to regulate than those from pressurized CO2 systems. However, the low cost of yeast makes it a widely used alternative.
Scientific research
Several yeasts, in particular '' S. cerevisiae'' and ''
S. pombe
''Schizosaccharomyces pombe'', also called "fission yeast", is a species of yeast used in traditional brewing and as a model organism in molecular and cell biology. It is a unicellular eukaryote, whose cells are rod-shaped. Cells typically meas ...
'', have been widely used in genetics and cell biology, largely because they are simple
eukaryotic
Eukaryotes () are organisms whose cells have a nucleus. All animals, plants, fungi, and many unicellular organisms, are Eukaryotes. They belong to the group of organisms Eukaryota or Eukarya, which is one of the three domains of life. Bacte ...
cells, serving as a model for all eukaryotes, including humans, for the study of fundamental cellular processes such as the
cell cycle
The cell cycle, or cell-division cycle, is the series of events that take place in a cell that cause it to divide into two daughter cells. These events include the duplication of its DNA (DNA replication) and some of its organelles, and subs ...
,
DNA replication
In molecular biology, DNA replication is the biological process of producing two identical replicas of DNA from one original DNA molecule. DNA replication occurs in all living organisms acting as the most essential part for biological inheritanc ...
cell division
Cell division is the process by which a parent cell (biology), cell divides into two daughter cells. Cell division usually occurs as part of a larger cell cycle in which the cell grows and replicates its chromosome(s) before dividing. In eukar ...
, and metabolism. Also, yeasts are easily manipulated and cultured in the laboratory, which has allowed for the development of powerful standard techniques, such as
yeast two-hybrid
Two-hybrid screening (originally known as yeast two-hybrid system or Y2H) is a molecular biology technique used to discover protein–protein interactions (PPIs) and protein–DNA interactions by testing for physical interactions (such as bind ...
,
synthetic genetic array Synthetic genetic array analysis (SGA) is a high-throughput screening, high-throughput technique for exploring synthetic lethality, synthetic lethal and synthetic sick genetic interactions (Synthetic lethality, SSL). SGA allows for the systematic co ...
analysis, and tetrad analysis. Many proteins important in human biology were first discovered by studying their homologues in yeast; these proteins include
cell cycle protein
The cell cycle, or cell-division cycle, is the series of events that take place in a cell that cause it to divide into two daughter cells. These events include the duplication of its DNA (DNA replication) and some of its organelles, and subs ...
s,
signaling proteins
In biology, cell signaling (cell signalling in British English) or cell communication is the ability of a cell to receive, process, and transmit signals with its environment and with itself. Cell signaling is a fundamental property of all cellula ...
, and protein-processing
enzyme
Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. A ...
s.
On 24 April 1996, ''S. cerevisiae'' was announced to be the first eukaryote to have its
genome
In the fields of molecular biology and genetics, a genome is all the genetic information of an organism. It consists of nucleotide sequences of DNA (or RNA in RNA viruses). The nuclear genome includes protein-coding genes and non-coding ge ...
, consisting of 12 million
base pair
A base pair (bp) is a fundamental unit of double-stranded nucleic acids consisting of two nucleobases bound to each other by hydrogen bonds. They form the building blocks of the DNA double helix and contribute to the folded structure of both DNA ...
s, fully sequenced as part of the
Genome Project
Genome projects are scientific endeavours that ultimately aim to determine the complete genome sequence of an organism (be it an animal, a plant, a fungus, a bacterium, an archaean, a protist or a virus) and to annotate protein-coding genes and ot ...
. At the time, it was the most complex organism to have its full genome sequenced, and the work seven years and the involvement of more than 100 laboratories to accomplish. The second yeast species to have its genome sequenced was ''Schizosaccharomyces pombe'', which was completed in 2002. It was the sixth eukaryotic genome sequenced and consists of 13.8 million base pairs. As of 2014, over 50 yeast species have had their genomes sequenced and published.
Genomic and functional gene annotation of the two major yeast models can be accessed via their respective
model organism databases
Model organism databases (MODs) are biological databases, or knowledgebases, dedicated to the provision of in-depth biological data for intensively studied model organisms. MODs allow researchers to easily find background information on large set ...
: SGD and PomBase.
Genetically engineered biofactories
Various yeast species have been genetically engineered to efficiently produce various drugs, a technique called
metabolic engineering
Metabolic engineering is the practice of optimizing genetic and regulatory processes within cells to increase the cell's production of a certain substance. These processes are chemical networks that use a series of biochemical reactions and enz ...
. ''S. cerevisiae'' is easy to genetically engineer; its physiology, metabolism and genetics are well known, and it is amenable for use in harsh industrial conditions. A wide variety of chemical in different classes can be produced by engineered yeast, including phenolics, isoprenoids,
alkaloid
Alkaloids are a class of basic, naturally occurring organic compounds that contain at least one nitrogen atom. This group also includes some related compounds with neutral and even weakly acidic properties. Some synthetic compounds of similar ...
s, and
polyketide
Polyketides are a class of natural products derived from a precursor molecule consisting of a chain of alternating ketone (or reduced forms of a ketone) and methylene groups: (-CO-CH2-). First studied in the early 20th century, discovery, biosynth ...
s. About 20% of
biopharmaceutical
A biopharmaceutical, also known as a biological medical product, or biologic, is any pharmaceutical drug product manufactured in, extracted from, or semisynthesized from biological sources. Different from totally synthesized pharmaceuticals, t ...
s are produced in ''S. cerevisiae'', including
insulin
Insulin (, from Latin ''insula'', 'island') is a peptide hormone produced by beta cells of the pancreatic islets encoded in humans by the ''INS'' gene. It is considered to be the main anabolic hormone of the body. It regulates the metabolism o ...
,
vaccine
A vaccine is a biological Dosage form, preparation that provides active acquired immunity to a particular infectious disease, infectious or cancer, malignant disease. The safety and effectiveness of vaccines has been widely studied and verifie ...
s for
hepatitis
Hepatitis is inflammation of the liver tissue. Some people or animals with hepatitis have no symptoms, whereas others develop yellow discoloration of the skin and whites of the eyes (jaundice), poor appetite, vomiting, tiredness, abdominal pa ...
, and
human serum albumin
Human serum albumin is the serum albumin found in human blood. It is the most abundant protein in human blood plasma; it constitutes about half of serum protein. It is produced in the liver. It is soluble in water, and it is monomeric.
Albumin ...
.
Pathogenic yeasts
Some species of yeast are
opportunistic pathogen
An opportunistic infection is an infection caused by pathogens (bacteria, fungi, parasites or viruses) that take advantage of an opportunity not normally available. These opportunities can stem from a variety of sources, such as a weakened immune ...
s that can cause infection in people with compromised
immune system
The immune system is a network of biological processes that protects an organism from diseases. It detects and responds to a wide variety of pathogens, from viruses to parasitic worms, as well as cancer cells and objects such as wood splinte ...
s. ''
Cryptococcus neoformans
''Cryptococcus neoformans'' is an encapsulated yeast belonging to the class Tremellomycetes and an obligate aerobe that can live in both plants and animals. Its teleomorph is a filamentous fungus, formerly referred to ''Filobasidiella neoforman ...
'' and ''
Cryptococcus gattii
''Cryptococcus gattii'', formerly known as ''Cryptococcus neoformans'' var. ''gattii'', is an encapsulated yeast found primarily in tropical and subtropical climates. Its teleomorph is ''Filobasidiella bacillispora'', a filamentous fungus belongi ...
'' are significant pathogens of
immunocompromised
Immunodeficiency, also known as immunocompromisation, is a state in which the immune system's ability to fight infectious diseases and cancer is compromised or entirely absent. Most cases are acquired ("secondary") due to extrinsic factors that a ...
people. They are the species primarily responsible for
cryptococcosis
Cryptococcosis is a potentially fatal fungal infection of mainly the lungs, presenting as a pneumonia, and brain, where it appears as a meningitis. Cough, difficulty breathing, chest pain and fever are seen when the lungs are infected. When the ...
HIV/AIDS
Human immunodeficiency virus infection and acquired immunodeficiency syndrome (HIV/AIDS) is a spectrum of conditions caused by infection with the human immunodeficiency virus (HIV), a retrovirus. Following initial infection an individual ...
patients, causing over 600,000 deaths annually. The cells of these yeast are surrounded by a rigid
polysaccharide
Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with wa ...
capsule, which helps to prevent them from being recognised and engulfed by
white blood cell
White blood cells, also called leukocytes or leucocytes, are the cell (biology), cells of the immune system that are involved in protecting the body against both infectious disease and foreign invaders. All white blood cells are produced and de ...
s in the human body.
Yeasts of the genus '' Candida'', another group of opportunistic pathogens, cause
oral
The word oral may refer to:
Relating to the mouth
* Relating to the mouth, the first portion of the alimentary canal that primarily receives food and liquid
**Oral administration of medicines
** Oral examination (also known as an oral exam or or ...
and
vaginal infection
Vaginitis, also known as vulvovaginitis, is inflammation of the vagina and vulva. Symptoms may include itching, burning, pain, discharge, and a bad smell. Certain types of vaginitis may result in complications during pregnancy.
The three main ...
s in humans, known as
candidiasis
Candidiasis is a fungal infection due to any type of '' Candida'' (a type of yeast). When it affects the mouth, in some countries it is commonly called thrush. Signs and symptoms include white patches on the tongue or other areas of the mouth ...
. ''Candida'' is commonly found as a
commensal
Commensalism is a long-term biological interaction (symbiosis) in which members of one species gain benefits while those of the other species neither benefit nor are harmed. This is in contrast with mutualism, in which both organisms benefit fro ...
yeast in the
mucous membrane
A mucous membrane or mucosa is a membrane that lines various cavities in the body of an organism and covers the surface of internal organs. It consists of one or more layers of epithelial cells overlying a layer of loose connective tissue. It is ...
s of humans and other warm-blooded animals. However, sometimes these same strains can become pathogenic. The yeast cells sprout a hyphal outgrowth, which locally penetrates the mucosal membrane, causing irritation and shedding of the tissues. A book from the 1980s listed the pathogenic yeasts of candidiasis in probable descending order of
virulence
Virulence is a pathogen's or microorganism's ability to cause damage to a host.
In most, especially in animal systems, virulence refers to the degree of damage caused by a microbe to its host. The pathogenicity of an organism—its ability to ca ...
Rhodotorula mucilaginosa
''Rhodotorula'' is a genus of pigmented yeasts, part of the division Basidiomycota. It is readily identifiable by distinctive orange/red colonies when grown on Sabouraud's dextrose agar (SDA). This distinctive color is the result of pigment ...
''. ''Candida glabrata'' is the second most common ''Candida'' pathogen after ''C. albicans'', causing infections of the urogenital tract, and of the
bloodstream
The blood circulatory system is a system of organs that includes the heart, blood vessels, and blood which is circulated throughout the entire body of a human or other vertebrate. It includes the cardiovascular system, or vascular system, tha ...
Yeasts are able to grow in foods with a low pH (5.0 or lower) and in the presence of sugars, organic acids, and other easily metabolized carbon sources. During their growth, yeasts metabolize some food components and produce metabolic end products. This causes the physical, chemical, and sensible properties of a food to change, and the food is spoiled. The growth of yeast within food products is often seen on their surfaces, as in cheeses or meats, or by the fermentation of sugars in beverages, such as juices, and semiliquid products, such as
syrup
In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars ...
s and
jam
Jam is a type of fruit preserve.
Jam or Jammed may also refer to:
Other common meanings
* A firearm malfunction
* Block signals
** Radio jamming
** Radar jamming and deception
** Mobile phone jammer
** Echolocation jamming
Arts and ente ...
s. The yeast of the genus ''
Zygosaccharomyces
''Zygosaccharomyces'' is a genus of yeasts in the family Saccharomycetaceae. It was first described under the genus ''Saccharomyces'', but in 1983, it was reclassified to its current name in the work by Barnett ''et al''. The yeast has a long his ...
'' have had a long history as spoilage yeasts within the
food industry
The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The food industry today has become highly diversified, with manufacturing ranging from small, traditiona ...
. This is mainly because these species can grow in the presence of high sucrose, ethanol,
acetic acid
Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component ...
,
sorbic acid
Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula and the structure . It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isol ...
,
benzoic acid
Benzoic acid is a white (or colorless) solid organic compound with the formula , whose structure consists of a benzene ring () with a carboxyl () substituent. It is the simplest aromatic carboxylic acid. The name is derived from gum benzoin, wh ...
, and
sulfur dioxide
Sulfur dioxide (IUPAC-recommended spelling) or sulphur dioxide (traditional Commonwealth English) is the chemical compound with the formula . It is a toxic gas responsible for the odor of burnt matches. It is released naturally by volcanic activ ...
concentrations, representing some of the commonly used
food preservation
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit ...
methods.
Methylene blue
Methylthioninium chloride, commonly called methylene blue, is a salt used as a dye and as a medication. Methylene blue is a thiazine dye. As a medication, it is mainly used to treat methemoglobinemia by converting the ferric iron in hemoglobin ...
is used to test for the presence of live yeast cells. In oenology, the major spoilage yeast is ''
Brettanomyces bruxellensis
''Brettanomyces bruxellensis'' (the anamorph of ''Dekkera bruxellensis'') is a yeast associated with the Zenne, Senne valley near Brussels, Belgium. Despite its Latin species name, ''B. bruxellensis'' is found all over the globe. In the wild, it ...
''.
''
Candida blankii
''Candida blankii'' is a species of budding yeast (Saccharomycotina) in the family Saccharomycetaceae. The yeast may be a dangerous pathogen and resistant to treatment in human hosts. Research on the fungi has therapeutic, medical and industria ...
An Indian study of seven bee species and nine plant species found 45 yeast species from 16 genera colonise the
nectaries
Nectar is a sugar-rich liquid produced by plants in glands called nectaries or nectarines, either within the flowers with which it attracts pollinating animals, or by extrafloral nectaries, which provide a nutrient source to animal mutualist ...
of flowers and honey stomachs of bees. Most were members of the genus '' Candida''; the most common species in honey bee stomachs was '' Dekkera intermedia'', while the most common species colonising flower nectaries was ''
Candida blankii
''Candida blankii'' is a species of budding yeast (Saccharomycotina) in the family Saccharomycetaceae. The yeast may be a dangerous pathogen and resistant to treatment in human hosts. Research on the fungi has therapeutic, medical and industria ...
''. Although the mechanics are not fully understood, it was found that ''A. indica'' flowers more if ''
Candida blankii
''Candida blankii'' is a species of budding yeast (Saccharomycotina) in the family Saccharomycetaceae. The yeast may be a dangerous pathogen and resistant to treatment in human hosts. Research on the fungi has therapeutic, medical and industria ...
'' is present.
In another example, ''Spathaspora passalidarum'', found in the digestive tract of
scarab beetles
The family Scarabaeidae, as currently defined, consists of over 30,000 species of beetles worldwide; they are often called scarabs or scarab beetles. The classification of this family has undergone significant change in recent years. Several sub ...
, aids the digestion of plant cells by fermenting
xylose
Xylose ( grc, ξύλον, , "wood") is a sugar first isolated from wood, and named for it. Xylose is classified as a monosaccharide of the aldopentose type, which means that it contains five carbon atoms and includes an aldehyde functional gro ...
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See also
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Bioaerosol Bioaerosols (short for biological aerosols) are a subcategory of particles released from terrestrial and marine ecosystems into the atmosphere. They consist of both living and non-living components, such as fungi, pollen, bacteria and viruses. Comm ...
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Ethanol fermentation
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this ...
* Evolution of aerobic fermentation
* ''Kazachstania yasuniensis'' – a yeast isolated in 2015
* Mycosis (fungal infection in animals)
* Start point (yeast)
* WHI3
* Plasmid#Yeast plasmids, Yeast plasmids
* Zymology