Pichia kudriavzevii

Pichia kudriavzevii is a species of yeast in the family Saccharomycetaceae. It is a thermotolerant yeast, meaning it can survive and grow in relatively high temperatures. This yeast species is used in various industrial applications, including bioethanol production, baking, and fermentation processes.

Taxonomy

The yeast was first described in 1960 by the Russian microbiologist Nina Aleksandrovna Kudryavtseva, after whom it is named. It was initially classified in the genus Candida, but was later reclassified to the genus Pichia based on phylogenetic analysis.

Characteristics

Pichia kudriavzevii is a unicellular organism with a typical yeast morphology. It reproduces by budding, a form of asexual reproduction. The cells are oval to elongated in shape and are typically 2-5 micrometers in diameter.

Industrial Applications

Due to its thermotolerant nature, Pichia kudriavzevii is used in various industrial applications. It is used in the production of bioethanol, a type of renewable energy. The yeast is also used in baking and fermentation processes, where it contributes to the flavor and texture of the final product.

Health Implications

While Pichia kudriavzevii is generally considered safe for industrial use, it can cause infections in humans, particularly in individuals with compromised immune systems. These infections are typically treated with antifungal medications.

See Also

• Saccharomyces cerevisiae
• Candida albicans
• Fermentation (food)
• Biofuel

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