Yeasts

Yeasts are a diverse group of unicellular fungi that are classified in the kingdom Fungi. They are estimated to constitute 1% of all described fungal species. Yeasts are of significant importance in many fields, including baking, brewing, and biotechnology.

Characteristics

Yeasts are eukaryotic, which means they have a true nucleus. They reproduce asexually by budding, although some species can also reproduce sexually. Yeasts are typically larger than bacteria, but smaller than most other fungi. They can survive in a variety of environments, including soil, plant surfaces, and the human body.

Classification

Yeasts are classified in the phylum Ascomycota, which also includes molds and mildews. The most well-known yeast species is Saccharomyces cerevisiae, which is used in baking and brewing. Other important yeast species include Candida albicans, which can cause infections in humans, and Pichia pastoris, which is used in biotechnology.

Uses

Yeasts have been used by humans for thousands of years. In baking, yeasts ferment sugars to produce carbon dioxide, which causes dough to rise. In brewing, yeasts ferment sugars to produce alcohol. In biotechnology, yeasts are used to produce a variety of products, including biofuels, vaccines, and recombinant proteins.

Health implications

While most yeasts are harmless, some species can cause infections in humans. These infections, known as candidiasis, can range from mild to severe. Candida albicans is the most common cause of yeast infections in humans.

See also

• Fungi
• Baking
• Brewing
• Biotechnology
• Candidiasis

This baking-related article is a stub. You can help WikiMD by expanding it.

‎