Saccharomycotina

Saccharomycotina is a subdivision of the kingdom Fungi, specifically within the phylum Ascomycota. This subdivision is characterized by the presence of unicellular yeast species, many of which are of significant importance in both industrial and medical contexts.

Taxonomy

Saccharomycotina, also known as the "true yeasts", is one of three subdivisions within the phylum Ascomycota, the others being Pezizomycotina and Taphrinomycotina. The subdivision is further divided into several classes, orders, families, genera, and species. The most well-known genus within Saccharomycotina is Saccharomyces, which includes the species Saccharomyces cerevisiae, commonly known as baker's or brewer's yeast.

Characteristics

Members of Saccharomycotina are typically unicellular and reproduce asexually through a process known as budding. They are also capable of sexual reproduction, which involves the formation of ascospores within a sac-like structure called an ascus.

Industrial Importance

Saccharomycotina species, particularly S. cerevisiae, play a crucial role in various industrial processes. They are used in the production of bread, beer, and wine due to their ability to ferment sugars into ethanol and carbon dioxide. Some species are also used in the production of biofuels and biotechnology products.

Medical Importance

While most Saccharomycotina species are harmless, some can cause infections in humans, particularly in immunocompromised individuals. For example, Candida species can cause candidiasis, a common fungal infection. Additionally, S. cerevisiae has been used as a model organism in genetics and cell biology research due to its simple genome and ease of manipulation.

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Scanning electron micrograph of Saccharomyces cerevisiae, a species within the Saccharomycotina subdivision.

See Also

• Mycology
• Fermentation (biochemistry)
• Yeast in winemaking