Yeast - Knowledge

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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. 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

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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

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Aouizerat, Tzemach; Gutman, Itai; Paz, Yitzhak; Maeir, Aren M.; Gadot, Yuval; Gelman, Daniel; Szitenberg, Amir; Drori, Elyashiv; Pinkus, Ania; Schoemann, Miriam; Kaplan, Rachel; Ben-Gedalya, Tziona; Coppenhagen-Glazer, Shunit; Reich, Eli; Saragovi, Amijai; Lipschits, Oded; Klutstein, Michael; Hazan,

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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,

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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

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produce different types of sugars that attract yeasts, which ferment the sugar and turns it into alcohol. Fruit eating mammals find the scent of alcohol attractive as it indicates a ripe, sugary fruit which provides more nutrition. In turn, the mammals helps disperse both the fruit's seeds and the

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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

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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

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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

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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

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have mutualistic relationship. While small hive beetle is attracted by the pheromone released by the host honeybee, yeast can produce a similar pheromone which have the same attractive effect to the small hive beetle. Therefore, yeast facilitates SHB's infestation if the beehive contains yeast

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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

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Cherry, JM; Hong, EL; Amundsen, C; Balakrishnan, R; Binkley, G; Chan, ET; Christie, KR; Costanzo, MC; Dwight, SS; Engel, SR; Fisk, DG; Hirschman, JE; Hitz, BC; Karra, K; Krieger, CJ; Miyasato, SR; Nash, RS; Park, J; Skrzypek, MS; Simison, M; Weng, S; Wong, ED (January 2012).

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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.

823:.) 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). 2163:

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

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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

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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

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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.

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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,

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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

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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

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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

1557:. 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, 826:

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

2113:. 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 2347:. At the time, it was the most complex organism to have its full genome sequenced, and the work of seven years and the involvement of more than 100 laboratories to accomplish. The second yeast species to have its genome sequenced was 815:

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.

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populations clonal reproduction and selfing (in the form of intratetrad mating) predominate. In nature, the mating of haploid cells to form diploid cells is most often between members of the same clonal population and

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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

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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.

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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

6676: 1571:), 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, 8022:

Nguyen, Nhu H.; Suh, Sung-Oui; Marshall, Christopher J.; Blackwell, Meredith (1 October 2006). "Morphological and ecological similarities: wood-boring beetles associated with novel xylose-fermenting yeasts,

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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

2351:, 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. 717:

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

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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

1231:) 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 1153:

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

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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%).

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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.

526:, 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 8301: 1323:

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

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strains available in the brewing industry focused on strain-specific fermentations and identified the major compounds produced during pure culture anaerobic fermentation in wort.

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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

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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

444:), 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, 2300:, and metabolism. Also, yeasts are easily manipulated and cultured in the laboratory, which has allowed for the development of powerful standard techniques, such as 3727:

Miniac (de) M., 1988. Conduite des ateliers de fermentation alcoolique de produits sucriers (mélasses et égouts). Industries alimentaires et Agricoles 105, 675-688.

1769:, such as agriculture residues, paper wastes, and wood chips. Such a development means ethanol can be efficiently produced from more inexpensive feedstocks, making 1646:) 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. 7851: 1563: 1561:, or sugar in a bread dough accelerates the growth of yeast. Most yeasts used in baking are of the same species common in alcoholic fermentation. In addition, 1294: 1590:. 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 3371: 2748: 1208:. Top- and bottom-cropping and cold- and warm-fermenting distinctions are largely generalizations used by laypersons to communicate to the general public. 819:

Certain strains of some species of yeasts produce proteins called yeast killer toxins that allow them to eliminate competing strains. (See main article on

781: 1264:, which reproduces sexually (teleomorph form), was introduced as part of the taxonomy. The current taxonomy includes five species within the genera of 8098: 557:

prior to the development of the fridge, the brewing season lasted from September through to May. The same seasonal restrictions formerly governed the

7446:"PomBase 2018: user-driven reimplementation of the fission yeast database provides rapid and intuitive access to diverse, interconnected information" 3737: 1306: 642: 516: 3868:"Thermal adaptation in yeast: growth temperatures, membrane lipid, and cytochrome composition of psychrophilic, mesophilic, and thermophilic yeasts" 2551:, causing irritation and shedding of the tissues. A book from the 1980s listed the pathogenic yeasts of candidiasis in probable descending order of 8083: 5612: 5446: 1100:

are prepared by distilling these dilute solutions of ethanol. Components other than ethanol are collected in the condensate, including water,

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from industrial effluent. Bronze statues are known to be degraded by certain species of yeast. Different yeasts from Brazilian gold mines

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Bankar AV, Kumar AR, Zinjarde SS (2009). "Removal of chromium (VI) ions from aqueous solution by adsorption onto two marine isolates of

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Letourneau, F.; Villa, P. (1987). "Saccharomyces yeast growth on beet molasses effects of substrate concentration on alcohol toxicity".

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Magliani W, Conti S, Frazzi R, Ravanetti L, Maffei DL, Polonelli L (2006). "Protective antifungal yeast killer toxin-like antibodies".

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produce off-flavors and cause headaches and hypertension in some people. About 30% of people are sensitive to biogenic amines, such as

1092:. Carbohydrate-containing plant material is fermented by yeast, producing a dilute solution of ethanol in the process. Spirits such as 646:

at 28 to 45 °C (82 to 113 °F). The cells can survive freezing under certain conditions, with viability decreasing over time.

6984: 2054:, i.e. to add salt to a suspension of yeast, making the solution hypertonic, which leads to the cells' shrivelling up. This triggers 5895: 3260: 221:

Some yeast species have the ability to develop multicellular characteristics by forming strings of connected budding cells known as

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of sugars by yeast is the oldest and largest application of this technology. Many types of yeasts are used for making many foods:

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all use yeast at some stage of their production. A distilled beverage is a beverage containing ethanol that has been purified by

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have been found to raise the temperature of the flower, which may aid in attracting pollinators by increasing the evaporation of

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of humans and other warm-blooded animals. However, sometimes these same strains can become pathogenic. The yeast cells sprout a

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next. Rather, a short-term benefit, such as recombinational repair during meiosis, may be the key to the maintenance of sex in

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Madhavan A, Srivastava A, Kondo A, Bisaria VS (2012). "Bioconversion of lignocellulose-derived sugars to ethanol by engineered

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Little AEF, Currie CR (2008). "Black yeast symbionts compromise the efficiency of antibiotic defenses in fungus-growing ants".

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Ruderfer DM, Pratt SC, Seidel HS, Kruglyak L (2006). "Population genomic analysis of outcrossing and recombination in yeast".

8277: 8237: 8218: 8199: 8006: 7975: 7944: 7919: 7346: 7136: 7103: 6717: 6622: 6592: 6474: 6244: 5918: 5427: 5380: 4608:"A New Isolation and Evaluation Method for Marine-Derived Yeast spp. with Potential Applications in Industrial Biotechnology" 3926: 3788: 3685: 3044: 3019: 2898: 1594:

caused it to ferment before baking. The resulting bread would have been lighter and tastier than the normal flat, hard cake.

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McBryde C, Gardner JM, de Barros Lopes M, Jiranek V (2006). "Generation of novel wine yeast strains by adaptive evolution".

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Vanderhaegen B, Neven H, Cogne S, Vertrepin KJ, Derdelinckx C, Verachtert H (2003). "Bioflavoring and Beer Refermentation".

4655:"The establishment of a marine focused biorefinery for bioethanol production using seawater and a novel marine yeast strain" 4275: 2284:

cells, serving as a model for all eukaryotes, including humans, for the study of fundamental cellular processes such as the

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Bass D, Howe A, Brown N, Barton H, Demidova M, Michelle H, Li L, Sanders H, Watkinson SC, Willcock S, Richards TA (2007).

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Kurtzman CP, Piškur J (2006). "Taxonomy and phylogenetic diversity among the yeasts". In Sunnerhagen P, Piskur J (eds.).

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has been sold commercially by the Dutch for bread-making since 1780; while, around 1800, the Germans started producing

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Kurtzman CP (2006). "Detection, identification and enumeration methods for spoilage yeasts". In Blackburn CDW (ed.).

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Toldrá, Fidel (October 2014). Toldrá, Fidel; Hui, Y. H.; Astiasaran, Iciar; Sebranek, Joseph; Talon, Regine (eds.).

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required for growth. Many brands of nutritional yeast and yeast extract spreads, though not all, are fortified with

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This article contains quotations from this source, which is available under a Creative Commons Attribution license.

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Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health

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from seasonal constraints for the first time and allowed them to exit cellars and other earthen environments. For

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Hurley R, de Louvois J, Mulhall A (1987). "Yeast as human and animal pathogens". In Rose AH, Harrison JS (eds.).

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Various yeast species have been genetically engineered to efficiently produce various drugs, a technique called

436:(dating to around 5,000, 3,000 and 2,500 years ago), which were believed to have contained alcoholic beverages ( 9264: 9219: 8120:

Torto, Baldwyn; Boucias, Drion G.; Arbogast, Richard T.; Tumlinson, James H.; Teal, Peter E. A. (15 May 2007).

6054: 5698:"Microarray karyotyping of commercial wine yeast strains reveals shared, as well as unique, genomic signatures" 2213: 1726:

The ability of yeast to convert sugar into ethanol has been harnessed by the biotechnology industry to produce

1510: 1450: 8122:"Multitrophic interaction facilitates parasite–host relationship between an invasive beetle and the honey bee" 1104:, and other alcohols, which (in addition to that provided by the oak in which it may be aged) account for the 1084:

by certain species of yeasts under anaerobic or low-oxygen conditions. Beverages such as mead, wine, beer, or

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Zaky, Abdelrahman Saleh; Greetham, Darren; Louis, Edward J.; Tucker, Greg A.; Du, Chenyu (28 November 2016).

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will foam and bubble as it ferments the sugar into ethanol and carbon dioxide. Some recipes refer to this as

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the yeast, as it "proves" (tests) the viability of the yeast before the other ingredients are added. When a

487:" Pasteur proved that alcoholic fermentation was conducted by living yeasts and not by a chemical catalyst. 11184: 11169: 3744: 498: 409: 2354:

Genomic and functional gene annotation of the two major yeast models can be accessed via their respective

8964: 8636: 2927:"Yeast Systematics and Phylogeny—Implications of Molecular Identification Methods for Studies in Ecology" 1643: 1619: 1605:

Today, there are several retailers of baker's yeast; one of the earlier developments in North America is

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Milne, N.; Thomsen, P.; Mølgaard Knudsen, N.; Rubaszka, P.; Kristensen, M.; Borodina, L. (1 July 2020).

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It is not known when yeast was first used to bake bread. The first records that show this use came from

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function. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4

5160:. Evolutionary Biology Series >> Evolutionary Biology. Vol. 33. Springer. pp. 27–137. 3429:"Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology" 944:

is a facultative sexual microorganism that can undergo mating when nutrients are limited. Exposure of

11189: 9212: 9117: 8939: 8593: 2208:(often identified simply as C. difficile or C. diff), reduce bowel movements in diarrhea-predominant 1884: 1173: 902: 796: 7889: 7773: 7652: 7596: 7241: 7072: 6966: 6904: 6567: 6219: 5450: 5328: 5272: 4607: 265:. Fungal species that can take both forms (depending on temperature or other conditions) are called 11194: 11138: 9279: 9162: 9152: 5049:

Katz Ezov T, Chang SL, Frenkel Z, Segrè AV, Bahalul M, Murray AW, Leu JY, Korol A, Kashi Y (2010).

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patients, causing over 600,000 deaths annually. The cells of these yeast are surrounded by a rigid

2355: 2209: 2165: 1896: 1171:-type beers. These yeasts ferment well at low temperatures. An example of bottom-cropping yeast is 1159: 887:

reproductive cycles. The most common mode of vegetative growth in yeast is asexual reproduction by

492: 274: 9416: 6527:"Microbiological, technological and therapeutic properties of kefir: A natural probiotic beverage" 6464: 4036:"The decay and fungal succession of apples with bitter rot across a vegetation diversity gradient" 83: 11179: 11164: 9112: 8389: 7444:

Lock, A; Rutherford, K; Harris, MA; Hayles, J; Oliver, SG; Bähler, J; Wood, V (13 October 2018).

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starter is used, flour and water are added instead of sugar; this is referred to as proofing the

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used by Swedish farmhouse brewers in the 19th century to preserve yeast between brewing sessions.

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Johnson S, Maziade PJ, McFarland LV, Trick W, Donskey C, Currie B, Low DE, Goldstein EJ (2012).

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The evolutionary origin and maintenance of sexual recombination: A review of contemporary models

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and baking chambers for yeast-raised bread, as well as drawings of 4,000-year-old bakeries and

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are currently recognized. They are estimated to constitute 1% of all described fungal species.

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Zaky, Abdelrahman Saleh; Tucker, Gregory A.; Daw, Zakaria Yehia; Du, Chenyu (September 2014).

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exhibited the product and a process to use it, as well as serving the resultant baked bread.

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Bai FY, Zhao JH, Takashima M, Jia JH, Boekhout T, Nakase T (2002). "Reclassification of the

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Zaky, Abdelrahman Saleh; Greetham, Darren; Tucker, Gregory A.; Du, Chenyu (14 August 2018).

9369: 9284: 9177: 9172: 9167: 9157: 9122: 8578: 8327: 8133: 7612:"Production of biopharmaceutical proteins by yeast. Advances through metabolic engineering" 7165: 7003: 6764:

Dinleyici EC, Eren M, Ozen M, Yargic ZA, Vandenplas Y (2012). "Effectiveness and safety of

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Sandhu DK, Waraich MK (1985). "Yeasts associated with pollinating bees and flower nectar".

4189: 3546: 3428: 3162: 2829: 2587: 2569: 2020: 1867: 1709: 1300: 1192:, noting that the only distinct difference between the two is metabolic. Lager strains of 880: 808: 676:

agar, and yeast mould agar or broth. Home brewers who cultivate yeast frequently use dried

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could be increased, but fermentation was inhibited – an observation later called the "

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is used in its preparation. Species of yeasts found in the tea can vary, and may include:

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as a source of energy and do not require sunlight to grow. Carbon is obtained mostly from

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Dowhanick TM (1999). "Yeast – Strains and Handling Techniques". In McCabe JT (ed.).

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yeasts and select for wild/indigenous yeast species. This will change the yeast process.

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de Oliveira Leite AM, Miguel MA, Peixoto RS, Rosado AS, Silva JT, Paschoalin VM (2013).

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The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World

5070: 4740: 4670: 4425: 4342: 4193: 3550: 3166: 1354: 1163:, sometimes called an "ale yeast". Bottom-cropping yeasts are typically used to produce 9819: 9289: 9235: 8795: 8360: 8307: 8164: 8121: 7873: 7838: 7757: 7728: 7704: 7667: 7636: 7611: 7539: 7496: 7472: 7445: 7407: 7382: 7280: 7191: 7056: 7029: 6950: 6919: 6888: 6859: 6793: 6551: 6526: 6445: 6328: 6291: 6203: 6170: 6151: 6099:"Bioremediation of industrial effluents containing heavy metals using brewing cells of 6030: 5999:

Bankar AV, Kumar AR, Zinjarde SS (2009). "Environmental and industrial applications of

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Sláviková E, Vadkertiová R (2003). "The diversity of yeasts in the agricultural soil".

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The second completely sequenced yeast genome came 6 years later from the fission yeast

2605: 2563: 2317: 2313: 1901: 1770: 1085: 1032: 792: 416:, meaning "boil", "foam", or "bubble". Yeast microbes are probably one of the earliest 356:, but the phylogenetic diversity of yeasts is shown by their placement in two separate 341: 183: 78: 11094: 11089: 10944: 10705: 8076:"Wild fruits with higher alcohol content found to be more widely dispersed by mammals" 6503: 6391: 6352: 6171:"Microorganisms attack synthetic polymers in items representing our cultural heritage" 5832: 5529:

Van der Walt, J.P. (1984). "Dekkera 'van der Walt'". In Kreger-van Rij, N.J.W. (ed.).

5026: 4995: 4971: 4932: 4723:"Comparative analysis of cytokinesis in budding yeast, fission yeast and animal cells" 3892: 3867: 3114: 2280:, have been widely used in genetics and cell biology, largely because they are simple 1946:), made by fermenting sugar with the wild yeasts naturally present on the bark of the 1575:

begins, producing ethanol as a waste product; however, this evaporates during baking.

1215:, is the same species as the common baking yeast. Brewer's yeast is also very rich in 10849: 10832: 10382: 10169: 10109: 9299: 8954: 8891: 8800: 8760: 8725: 8527: 8273: 8252: 8233: 8214: 8195: 8169: 8151: 8056: 8048: 8002: 7971: 7940: 7915: 7878: 7762: 7709: 7641: 7585: 7580: 7563: 7544: 7526: 7477: 7412: 7342: 7272: 7183: 7132: 7099: 7061: 6955: 6893: 6840: 6785: 6713: 6688: 6618: 6588: 6556: 6507: 6470: 6449: 6437: 6396: 6333: 6240: 6208: 6143: 6079: 6022: 5981: 5977: 5914: 5890: 5836: 5729: 5670: 5665: 5646: 5481: 5423: 5376: 5349: 5317: 5261: 5210: 5161: 5130: 5092: 5078: 5031: 4976: 4905: 4864: 4803: 4798: 4781: 4754: 4700: 4682: 4627: 4580: 4536: 4482: 4437: 4412: 4362: 4329: 4298: 4256: 4154: 4150: 4119: 4069: 4057: 4008: 3973: 3922: 3897: 3848: 3784: 3681: 3644: 3595: 3513: 3458: 3307: 3242: 3237: 3208: 3178: 3174: 3153: 3118: 3097:

Walker K, Skelton H, Smith K (2002). "Cutaneous lesions showing giant yeast forms of

3040: 3015: 2984: 2894: 2795: 2689: 2664: 2524: 2487: 2392: 2309: 2106: 1408: 1216: 1015: 907: 628:

Yeasts vary in regard to the temperature range in which they grow best. For example,

622: 372: 211: 7796: 7195: 6797: 6709:

American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated

6542: 6382: 6155: 6034: 5800: 5591: 5493: 4962: 4917: 4815: 4766: 4639: 4592: 4449: 4310: 4209: 4020: 3656: 3607: 3341: 3319: 3190: 3130: 3083: 762:

of mammals and some insects and even deep-sea environments host an array of yeasts.

65: 48: 10934: 10753: 10727: 10482: 10362: 9317: 9096: 9081: 8979: 8785: 8750: 8710: 8547: 8356: 8159: 8141: 8040: 7868: 7860: 7752: 7744: 7699: 7689: 7631: 7623: 7575: 7564:"Advancing secondary metabolite biosynthesis in yeast with synthetic biology tools" 7534: 7516: 7467: 7457: 7402: 7394: 7284: 7262: 7253: 7173: 7121:"Molecular genetic approach to identify inhibitors of signal transduction pathways" 7051: 7041: 6945: 6935: 6883: 6873: 6830: 6777: 6680: 6639: 6546: 6538: 6499: 6429: 6386: 6378: 6323: 6315: 6198: 6190: 6133: 6125: 6071: 6014: 5973: 5828: 5788: 5719: 5709: 5682: 5660: 5538: 5534: 5515: 5473: 5307: 5299: 5251: 5243: 5202: 5122: 5082: 5074: 5021: 5017: 5013: 4966: 4958: 4895: 4854: 4850: 4846: 4793: 4744: 4690: 4674: 4619: 4572: 4526: 4518: 4474: 4429: 4374: 4346: 4290: 4246: 4238: 4197: 4166: 4146: 4109: 4101: 4047: 4000: 3963: 3955: 3887: 3879: 3838: 3710: 3634: 3585: 3554: 3448: 3440: 3299: 3232: 3224: 3170: 3110: 3069: 3007: 2974: 2966: 2628: 2575: 2557: 2520: 2507: 2495: 2458: 2424: 2312:. Many proteins important in human biology were first discovered by studying their 2301: 1939: 1909: 1878: 1627: 1478: 1011: 1002:

The useful physiological properties of yeast have led to their use in the field of

975: 731: 574: 570: 384: 313: 214:. The first yeast originated hundreds of millions of years ago, and at least 1,500 177: 138: 130: 6075: 5855: 5142: 2736:

species and nine plant species found 45 yeast species from 16 genera colonise the

1141: 460:, but rather globular structures as researchers were doubtful whether yeasts were 11159: 10492: 10466: 10397: 10372: 10337: 10286: 10226: 9809: 9274: 9269: 9194: 9091: 8949: 8820: 8320: 8044: 7998: 7178: 7153: 6781: 6433: 4782:"Severing all ties between mother and daughter: cell separation in budding yeast" 4727: 4052: 4035: 3623:"Beginnings of microbiology and biochemistry: the contribution of yeast research" 3534: 3477: 3228: 2764: 2754: 2742: 2710: 2548: 2540: 2515: 2453: 2289: 1847: 1705: 1673: 1546: 1105: 934: 874: 841: 787: 775: 610: 465: 392: 388: 369: 322: 266: 170: 164: 7521: 5817:

Loureiro V, Malfeito-Ferreira M (2003). "Spoilage yeasts in the wine industry".

5600:(MSc.). International Centre for Brewing and Distilling, Heriot-Watt University. 5303: 3883: 3535:"Vorläufige Mittheilung, bettreffend Versuche über die Weingährung und Fäulniss" 2970: 2863: 490:

By the late 18th century two yeast strains used in brewing had been identified:

10807: 10640: 10605: 10417: 10276: 9086: 8989: 8959: 8906: 8745: 8730: 8687: 8656: 8612: 8486: 8404: 8126:

Proceedings of the National Academy of Sciences of the United States of America

7823: 6835: 6812: 6684: 6677:

Faculty of Food Technology, Latvia University of Life Sciences and Technologies

5935: 5792: 5647:"Differentiation of industrial wine yeast strains using microsatellite markers" 5206: 4678: 3755: 2693: 2685: 2581: 2503: 2491: 2344: 2321: 2248:

levels from yeast are more difficult to regulate than those from pressurized CO

2146: 1655: 1554: 1205: 1146: 1037: 1023: 986: 910:

instead of budding, and thereby creating two identically sized daughter cells.

828: 480: 303: 283: 6129: 6018: 5477: 4749: 4722: 3959: 3375: 3006:. Topics in Current Genetics. Vol. 15. Berlin: Springer. pp. 29–46. 2117:. It comes in the form of flakes, or as a yellow powder similar in texture to 1854:, popular in Eastern Europe. It has a recognizable, but low alcoholic content. 1831:, originally made by Native Americans, commercialized in the United States by 1610: 11153: 11029: 10889: 10595: 10442: 10342: 10332: 10236: 10144: 10124: 10032: 9814: 9025: 8871: 8861: 8481: 8374: 8155: 8052: 7530: 6940: 6878: 6692: 6664:

Līdums, Ivo; Kārkliņa, Daina; Ķirse, Asnate; Šabovics, Mārtiņš (April 2017).

4686: 4478: 4061: 3558: 3074: 2669: 2641: 2471: 2297: 2270: 2114: 2035: 2031: 2024: 1994: 1743: 1721: 1587: 1578: 1414: 1252: 1027: 1003: 991: 980: 726: 689: 684: 650: 538: 472: 421: 417: 365: 345: 258: 245:, although some yeasts can grow to 40 μm in size. Most yeasts reproduce 204: 156: 11009: 8146: 5542: 4901:

10.1002/(SICI)1097-0061(199812)14:16<1529::AID-YEA357>3.0.CO;2-0

4522: 3843: 3820: 3147:

Legras JL, Merdinoglu D, Cornuet JM, Karst F (2007). "Bread, beer and wine:

2252:

systems. However, the low cost of yeast makes it a widely used alternative.

1130: 769:

species and nine plant species found 45 species from 16 genera colonize the

10741: 10377: 10296: 10281: 10164: 9598: 9488: 9483: 9374: 9359: 9137: 9055: 9035: 9020: 9010: 8994: 8974: 8896: 8805: 8450: 8384: 8343: 8173: 8060: 7882: 7766: 7713: 7645: 7589: 7548: 7481: 7416: 7335:"Comparative genomics and evolutionary genetics of yeast carbon metabolism" 7276: 7065: 6959: 6897: 6844: 6789: 6560: 6511: 6441: 6337: 6212: 6147: 6083: 6026: 5985: 5840: 5733: 5714: 5674: 5485: 5321: 5265: 5214: 5134: 5096: 4868: 4807: 4758: 4704: 4631: 4623: 4584: 4563:

Kutty, Sreedevi N.; Philip, Rosamma (July 2008). "Marine yeasts—a review".

4540: 4486: 4441: 4366: 4302: 4260: 4242: 4158: 4123: 4105: 4012: 4004: 3977: 3648: 3599: 3462: 3246: 3182: 3122: 2988: 2816: 2681: 2506:

capsule, which helps to prevent them from being recognised and engulfed by

1739: 1727: 1201: 1089: 1081: 1045: 896: 820: 722: 677: 602: 512: 307: 279: 222: 10964: 10939: 10787: 9513: 7694: 7398: 7187: 6490:

Teoh AL, Heard G, Cox J (2004). "Yeast ecology of Kombucha fermentation".

6400: 6138: 5035: 4980: 4909: 3852: 3639: 3622: 3444: 3311: 3303: 10894: 10655: 10630: 10575: 10497: 10477: 10447: 9977: 9957: 9927: 9864: 9734: 9674: 9638: 9588: 9558: 9548: 9473: 9463: 9453: 9448: 9322: 8969: 8886: 8876: 8755: 8715: 8695: 8491: 8379: 7748: 7680: 7462: 7046: 6319: 6194: 4034:

Martin, Phillip L.; King, William; Bell, Terrence H; Peter, Kari (2021).

3901: 2715: 2677: 2673: 2632: 2611: 2528: 2241: 2092: 1693: 1677: 1601:

Active dried yeast, a granulated form in which yeast is commercially sold

1379: 959: 800: 737: 625:). Most yeasts grow best in a neutral or slightly acidic pH environment. 550: 476: 10684: 9699: 2042:. The general method for making yeast extract for food products such as 613:) or are anaerobic, but also have aerobic methods of energy production ( 11099: 11034: 10979: 10919: 10864: 10812: 10271: 10214: 9538: 9528: 9386: 9015: 8735: 8512: 8471: 8458: 8312: 8099:"Alcoholic fruit may help plants recruit mammals to spread their seeds" 7627: 7383:"Saccharomyces Genome Database: the genomics resource of budding yeast" 5247: 4358: 4350: 4201: 3714: 2824: 2776: 2636: 2441: 2433: 2388: 2380: 2285: 2099: 1980: 1818: 1735: 1731: 1685: 1614: 1558: 1513: in this section. Unsourced material may be challenged and removed. 1462: 1458: 1439: 1427: 1419: 1367: 1243:

is a genus of yeast known for its important role in the production of '

1228: 1077: 755: 744: 546: 453: 361: 257:. With their single-celled growth habit, yeasts can be contrasted with 238: 200: 120: 10580: 10301: 9204: 7864: 7267: 4433: 2740:

of flowers and honey stomachs of bees. Most were members of the genus

1688:, fats and oils. It can also tolerate high concentrations of salt and 1446:

is a significant contributor to wine faults within the wine industry.

773:

of flowers and honey stomachs of bees. Most were members of the genus

11084: 11049: 11019: 10879: 10590: 10352: 10246: 10209: 9987: 9917: 9794: 9774: 9709: 9628: 9503: 9342: 8866: 8740: 8720: 8705: 8522: 8441: 8436: 5055:

isolates from nature: effect of HO locus on the mode of reproduction"

4576: 4294: 3590: 3573: 2758:. Although the mechanism is not fully understood, it was found that 2737: 2733: 2727: 2552: 2536: 2429: 2408: 2340: 2281: 2260: 2181: 2126: 2059: 2039: 1953: 1863: 1827: 1623: 1466: 1220: 1197: 770: 766: 759: 681: 558: 425: 325:

in humans. Yeasts have recently been used to generate electricity in

234: 124: 95: 10874: 10650: 9849: 7494: 6524: 5778: 3478:"Discourses: Biological & Geological (volume VIII) : Yeast" 3287: 3011: 1488: 11109: 11104: 11069: 11059: 10969: 10904: 10797: 10736: 10715: 10700: 10550: 10251: 10114: 10057: 10037: 9937: 9912: 9879: 9764: 9623: 9618: 9608: 9523: 9508: 9493: 9050: 9045: 8984: 8944: 8562: 8517: 8476: 8454: 8394: 6640:"South East Asia Under Japanese Occupation – Harukoe (Haruku)" 5644: 5126: 2868: 2697: 2499: 2384: 2276: 2233: 2221: 2199: 2153: 2141:

and a source of protein and vitamins as well as other minerals and

2118: 2068: 2043: 1990: 1858: 1794: 1669: 1665: 1638: 1613:

active dry yeast which did not require refrigeration, had a longer

1375: 1248: 1041: 914: 812: 754:, have been found living in between people's toes as part of their 673: 618: 586: 554: 523: 520: 457: 242: 7963:

Compendium of Methods for the Microbiological Examination of Foods

1386:) into ethanol. Yeast is normally already present on grape skins. 852: 687:

is sometimes added to yeast growth media to inhibit the growth of

519:

developed a manufacturing process to create granulated yeast from

298:

and the production of alcoholic beverages for thousands of years.

11079: 10999: 10984: 10929: 10842: 10822: 10777: 10762: 10746: 10720: 10685: 10645: 10635: 10585: 10530: 10407: 10392: 10311: 10291: 10256: 10189: 9789: 9749: 9729: 9694: 9653: 9578: 9337: 9332: 9327: 9030: 8901: 8399: 5195:

International Journal of Systematic and Evolutionary Microbiology

2847: 2404: 2400: 2376: 2088: 2084: 2076: 2072: 2063: 2047: 1986: 1960: 1804: 1747: 1701: 1371: 1119: 1093: 1061: 1019: 926: 922: 918: 888: 803:

has been recorded as a partner in a complex relationship between

714: 670: 598: 594: 590: 582: 542: 429: 349: 334: 330: 254: 250: 215: 10772: 7028:

Brückner A, Polge C, Lentze N, Auerbach D, Schlattner U (2009).

6357:

yeast capable of effective cofermentation of glucose and xylose"

5886:"Eureka! Vancouver scientists take the headache out of red wine" 2752:, while the most common species colonising flower nectaries was 2462:

showing hyphal outgrowth and other morphological characteristics

2448: 1773:

fuel a more competitively priced alternative to gasoline fuels.

1398:, though not all strains of the species are suitable. Different 1251:, along with the secondary conditioning of a particular Belgian 11119: 11044: 10974: 10954: 10949: 10909: 10620: 10545: 10540: 10525: 10502: 10487: 10462: 10452: 10422: 10412: 10402: 10266: 10231: 10221: 10179: 10174: 10154: 10134: 10087: 10062: 10052: 9902: 9769: 9759: 9739: 9714: 9643: 9518: 9071: 8929: 8347: 5463: 2780: 2336: 2325: 2138: 2121:. In Australia, it is sometimes sold as "savoury yeast flakes". 1786: 1762: 1692:, and is being investigated for its potential as a heavy metal 1681: 1434:

compounds. Together, these compounds are often referred to as "

1431: 1244: 1196:

secrete an enzyme called melibiase, allowing them to hydrolyse

578: 433: 357: 295: 226: 208: 105: 7379: 7362: 7154:"Genome Projects: Yeast genome sequence ferments new research" 6413: 2137:. Nutritional yeast in particular is naturally low in fat and 10854: 10660: 10610: 10565: 10555: 10520: 10432: 10306: 10241: 10184: 10047: 10022: 10017: 10002: 9982: 9967: 9947: 9932: 9839: 9829: 9824: 9784: 9779: 9754: 9724: 9689: 9684: 9648: 9633: 9568: 9438: 9076: 8840: 8835: 8815: 8679: 8507: 8445: 8422: 8293: 8119: 7561: 6712:(4th ed.). Houghton Mifflin Harcourt. pp. 256–257. 6267:. U.S. Department of Energy Office of Science. Archived from 4546: 4180:

Martini A (1992). "Biodiversity and conservation of yeasts".

2787: 2655: 2544: 2134: 2016: 1934: 1926: 1920: 1842: 1634: 1591: 1454: 1232: 1164: 1101: 1057: 930: 925:

cells can undergo sporulation, entering sexual reproduction (

710: 654: 461: 262: 253:, and many do so by the asymmetric division process known as 8227: 7935:

Fleet GH, Praphailong W (2001). "Yeasts". In Moir CJ (ed.).

7505:

production of psilocybin and related tryptamine derivatives"

6810: 5156:

Birdsell JA, Wills C (2003). MacIntyre RJ, Clegg MT (eds.).

4462: 4137:

Oyeka CA, Ugwu LO (2002). "Fungal flora of human toe webs".

3146: 3035:

Kurtzman CP, Fell JW (2005). Gábor P, de la Rosa CL (eds.).

2931:

Biodiversity and Ecophysiology of Yeasts, The Yeast Handbook

2034:, made from the intracellular contents of yeast and used as 1597: 1453:, Canada, have found a new strain of yeast that has reduced 1227:), a feature exploited in food products made from leftover ( 725:

of yeasts are relatively unknown compared to those of other

696:

The appearance of a white, thready yeast, commonly known as

456:

observed yeast, but at the time did not consider them to be

368:. The budding yeasts or "true yeasts" are classified in the 10767: 10427: 10012: 9992: 9922: 9874: 9869: 9804: 9744: 9347: 9040: 8856: 8830: 8825: 8790: 8552: 8249:

The Rise of Yeast: How the Sugar Fungus Shaped Civilisation

7098:. Springer Science & Business Media. pp. 171–191. 7027: 6982: 6663: 5645:

González Techera A, Jubany S, Carrau FM, Gaggero C (2001).

5112: 4088:"Nectar yeasts warm the flowers of a winter-blooming plant" 2858: 2440:

from a vaginal swab. The small oval chlamydospores are 2–4

1654:

Some yeasts can find potential application in the field of

1383: 1157:

during fermentation. An example of a top-cropping yeast is

1154: 1125: 697: 666: 441: 437: 8021: 7443: 6644:

Children (& Families) of the Far East Prisoners of War

6614:

A Curious Harvest: The Practical Art of Cooking Everything

6581:

Stewart, Graham G.; Priest, Fergus G. (22 February 2006).

6292:"Functional expression of a bacterial xylose isomerase in 5936:"Does Yeast Expire? [Active Dry vs Instant Yeast]" 5902: 5288:"Yeast: an experimental organism for 21st Century biology" 5048: 4225:"Yeast forms dominate fungal diversity in the deep oceans" 2002: 1609:, in 1868. During World War II, Fleischmann's developed a 657:. Common media used for the cultivation of yeasts include 10994: 10600: 10199: 9859: 8810: 8700: 8232:. Vol. 1 (5th ed.). Amsterdam, etc.: Elsevier. 7430: 7119:

Ishiwata S, Kuno T, Takada H, Koike A, Sugiura R (2007).

5913:. Englewood Cliffs, NJ: Prentice Hall. pp. 533–534. 5816: 3941: 3808:. Toronto: McClelland & Stewart Limited. p. 165. 3263:. Helsinki University of Technology. 2007. Archived from 2949:"An Ancient Yeast for Young Geneticists: A Primer on the 2696:

is used to test for the presence of live yeast cells. In

2659: 2169: 2109:, which is whole dried, deactivated yeast cells, usually 1851: 1168: 1097: 804: 73:

Cross-sectional labelled diagram of a typical yeast cell

8648: 8208: 8189: 4720: 3039:. The Yeast Handbook. Berlin: Springer. pp. 11–30. 649:

In general, yeasts are grown in the laboratory on solid

7817: 7240:

Wood V, Gwilliam R, Rajandream MA, et al. (2002).

7118: 7030:"Yeast two-hybrid, a powerful tool for systems biology" 6763: 6261:"Fuel Ethanol Production: GSP Systems Biology Research" 5959: 5555: 5449:. University of Maryland Medical Center. Archived from 4605: 3944:"The beetle gut: a hyperdiverse source of novel yeasts" 3425: 3206: 2688:

concentrations, representing some of the commonly used

2490:

people. They are the species primarily responsible for

2023:(MSG) is used and, like MSG, yeast often contains free 1391:

which ensures a reliable and predictable fermentation.

1298:, with teleomorphs existing for the first two species, 432:. Vessels studied from several archaeological sites in 7562:

Siddiqui MS, Thodey K, Trenchard I, Smolke CD (2012).

7239: 6518: 3783:. New York, New York: Fitzroy Dearborn. p. 1066. 2668:

have had a long history as spoilage yeasts within the

2361: 1633:

When yeast is used for making bread, it is mixed with

1358:

Yeast in a bottle during sparkling wine production at

8213:(10th ed.). Wallingford, UK: CAB International. 3821:"The entry of D-ribose into some yeasts of the genus 1730:. The process starts by milling a feedstock, such as 475:

showed that by bubbling oxygen into the yeast broth,

6466:

The Oxford Encyclopedia of Food and Drink in America

5748:"Research enables yeast supplier to expands options" 4652: 3990: 3372:

American Heritage Dictionary of the English Language

3062:"Yeast suggests speedy start for multicellular life" 2806: 2746:; the most common species in honey bee stomachs was 2470:

that can cause infection in people with compromised

2335:

was announced to be the first eukaryote to have its

1965: 1930:

are made by fermenting milk with yeast and bacteria.

1700:

has potential to bioremediate toxic pollutants like

921:

cells will die; under the same conditions, however,

895:

or daughter cell) is formed on the parent cell. The

9415: 8209:Kirk PM, Cannon PF, Minter DW, Stalpers JA (2008). 7726: 6047: 5998: 5597:

yeast species and their use in the brewing industry

5415:

Understanding Baking: The Art and Science of Baking

5180: 4507:"Marine yeast isolation and industrial application" 4222: 4033: 3942:Suh SO, McHugh JV, Pollock DD, Blackwell M (2005). 7789:"The Microbial World: Yeasts and yeast-like fungi" 6858:Dai C, Zheng CQ, Jiang M, Ma XY, Jiang LJ (2013). 6289: 5695: 4716: 4714: 3096: 2779:, aids the digestion of plant cells by fermenting 2519:, another group of opportunistic pathogens, cause 621:, no known yeast species grow only anaerobically ( 605:. Yeast species either require oxygen for aerobic 541:(first patented in the 1850s in Europe) liberated 294:. The products of this reaction have been used in 7937:Spoilage of Processed Foods: Causes and Diagnosis 7720: 7202: 6610: 6168: 6096: 5514:(PhD thesis) (in Dutch). Delft, the Netherlands: 3202: 3200: 2946: 2190:to maintain and restore the natural flora in the 1765:, one of the major fermentable sugars present in 1430:when growing in wine, some of which are volatile 962:is uncommon. Analysis of the ancestry of natural 913:In general, under high-stress conditions such as 11151: 7934: 6978: 6976: 5964:and pollutants: Interactions and applications". 5960:Zinjarde S, Apte M, Mohite P, Kumar AR (2014). " 5573:South African Journal of Enology and Viticulture 5457: 5405: 5227: 5108: 5106: 4409: 3914: 2015:Yeast is used as an ingredient in foods for its 1715: 779:; the most common species in honey stomachs was 721:during fruit decay. The ecological function and 8228:Kurtzman CP; Fell JW; Boekhout T, eds. (2011). 7339:Molecular Mechanisms in Yeast Carbon Metabolism 6911: 6857: 6162: 5908: 5812: 5810: 4987: 4711: 4504: 3700: 2890:Molecular Mechanisms in Yeast Carbon Metabolism 2198:has been shown to reduce the symptoms of acute 1072:OH). This ethanol is almost always produced by 348:grouping. The term "yeast" is often taken as a 7659: 7555: 7021: 6983:Pedersen O, Andersen T, Christensen C (2007). 6757: 6606: 6604: 6350: 5522: 4930: 4924: 4081: 4079: 3495: 3197: 3001: 2947:Hoffman CS, Wood V, Fantes PA (October 2015). 2942: 2940: 2886: 1036:. Yeasts include some of the most widely used 634:grows at −2 to 20 °C (28 to 68 °F), 9220: 8664: 8328: 8265: 8190:Alexopoulos CJ, Mims CW, Blackwell M (1996). 7997:(2nd ed.). Chichester, West Sussex, UK: 7901: 7899: 7603: 7145: 7085: 6973: 6817:infection possible with specific probiotics?" 6580: 6407: 5992: 5593:Pure culture fermentation characteristics of 5401:. Master Brewers Association of the Americas. 5395:For more on the taxonomical differences, see 5341: 5279: 5155: 5103: 4456: 4390:"Stinky flower is kept warm by yeast partner" 4326: 4322: 4320: 3984: 3770: 3574:"A history of research on yeasts 8: taxonomy" 2172:for yeast cakes lasted until the late 1930s. 2103:Nutritional yeast flakes are yellow in colour 1637:, salt, and warm water or milk. The dough is 1211:The most common top-cropping brewer's yeast, 7830: 7326: 7291: 7125:Sourcebook of Models for Biomedical Research 6917: 6822:International Journal of Infectious Diseases 6804: 6489: 6110:Environmental Science and Pollution Research 5953: 5807: 5583: 5528: 5411: 5396: 5285: 5235:International Journal of Biological Sciences 4993: 4721:Balasubramanian MK, Bi E, Glotzer M (2004). 3908: 3865: 3776: 3565: 3526: 3501: 3356: 3279: 3142: 3140: 3034: 2924: 2125:Both types of yeast foods above are rich in 10688:and infused distilled drinks by ingredients 7953: 7905: 7811: 7034:International Journal of Molecular Sciences 6601: 6090: 5781:American Journal of Enology and Viticulture 5640: 5638: 5589: 5556:Oelofse A, Pretorius IS, du Toit M (2008). 5549: 5506: 5500: 4562: 4273: 4173: 4085: 4076: 3812: 3806:The Barley and the Stream: The Molson Story 3663: 3614: 3285: 3004:Comparative Genomics: Using Fungi as Models 2937: 640:at 5 to 35 °C (41 to 95 °F), and 10086: 9247: 9227: 9213: 8671: 8657: 8335: 8321: 7896: 7836: 7780: 7665: 7151: 7112: 7079: 6699: 6492:International Journal of Food Microbiology 6462: 6456: 6226: 6041: 5847: 5820:International Journal of Food Microbiology 5740: 5441: 5439: 5362: 4875: 4839:Microbiology and Molecular Biology Reviews 4822: 4403: 4381: 4317: 3859: 3818: 3669: 3620: 3571: 3469: 3217:Microbiology and Molecular Biology Reviews 3207:Ostergaard S, Olsson L, Nielsen J (2000). 1900:. Also popular in Eastern Europe and some 1167:-type beers, though they can also produce 64: 47: 8163: 8145: 7959: 7872: 7756: 7703: 7693: 7635: 7609: 7579: 7538: 7520: 7471: 7461: 7406: 7332: 7297: 7266: 7233: 7208: 7177: 7055: 7045: 6949: 6939: 6887: 6877: 6860:"Probiotics and irritable bowel syndrome" 6851: 6834: 6631: 6550: 6390: 6327: 6253: 6202: 6137: 5723: 5713: 5664: 5311: 5255: 5221: 5086: 5042: 5025: 4970: 4899: 4858: 4828: 4797: 4773: 4748: 4694: 4612:Journal of Microbiology and Biotechnology 4530: 4250: 4179: 4136: 4130: 4113: 4051: 3967: 3891: 3842: 3638: 3589: 3532: 3452: 3326: 3253: 3236: 3137: 3073: 2978: 2913:probably more than 300 million years ago. 2887:Piškur, Jure; Compagno, Concetta (2014). 1776: 1529:Learn how and when to remove this message 1018:, and yeast in wine fermentation and for 8342: 8272:(2nd ed.). CRC Press. p. 691. 6920:"Systematic review and meta-analysis of 6705: 6657: 6483: 6469:. Oxford University Press. p. 440. 5635: 5368: 5228:Chen X, Jiang ZH, Chen S, Qin W (2010). 5149: 4779: 4558: 4556: 4500: 4498: 4496: 4387: 4216: 3721: 3475: 3053: 3037:Biodiversity and Ecophysiology of Yeasts 3028: 2995: 2918: 2547:outgrowth, which locally penetrates the 2447: 2428: 2259: 2236:hobbyists to generate carbon dioxide (CO 2098: 1596: 1577: 1438:character", and are often described as " 1370:, where it converts the sugars present ( 1353: 1140: 1129: 851: 9234: 7820:The Yeasts. Volume 1: Biology of Yeasts 7793:Institute of Cell and Molecular Biology 6735:"The healing power of compressed yeast" 6732: 6232: 5883: 5772: 5610: 5436: 5174: 4933:"Sexual reproduction as a response to H 4881: 3935: 3803: 3694: 3505:Introduction to the History of Mycology 3402:"Planets in a bottle: more about yeast" 3395: 3393: 2008:Marmite and Vegemite are dark in colour 1014:in bread production, brewer's yeast in 680:and agar as a solid growth medium. The 564: 485:Mémoire sur la fermentation alcoolique, 14: 11152: 7994:Handbook of Fermented Meat and Poultry 7990: 7928: 6362:Applied and Environmental Microbiology 6344: 6300:Applied and Environmental Microbiology 6239:. John Wiley & Sons. p. 507. 6236:Mycoremediation: Fungal Bioremediation 6175:Applied and Environmental Microbiology 6006:Applied Microbiology and Biotechnology 5696:Dunn B, Levine RP, Sherlock G (2005). 5613:"Going wild: wild yeast in winemaking" 5466:Applied Microbiology and Biotechnology 3399: 3059: 2255: 2212:patients, and reduce the incidence of 1862:, a fermented sweetened tea. Yeast in 1810:Yeast and bacteria in kombucha at 400× 1394:Most added wine yeasts are strains of 1184:Decades ago, taxonomists reclassified 1051: 990:, produce aerially dispersed, asexual 112:Phyla and subphyla with yeast species 10683: 10085: 9414: 9246: 9208: 8652: 8316: 8246: 8096: 8073: 7129:Springer Science & Business Media 7088:"Synthetic genetic array analysis in 6726: 6290:Brat D, Boles E, Wiedemann B (2009). 5566:during winemaking: a synoptic review" 5509:Onderzoekingen over het gistgeslacht 4553: 4493: 3090: 2019:flavor, in much of the same way that 929:) and producing a variety of haploid 891:, where a small bud (also known as a 601:sugars such as ribose, alcohols, and 420:organisms. Archaeologists digging in 8619: 7822:(2nd ed.). New York, New York: 6770:Expert Opinion on Biological Therapy 5933: 5689: 5604: 5375:. John Wiley and Sons. p. 361. 3752:"Le Comité des Fabricants de levure" 3730: 3390: 2418: 2202:, reduce the chance of infection by 2079:(the United Kingdom); the unrelated 1511:adding citations to reliable sources 1482: 937:(conjugate), reforming the diploid. 791:. Yeast colonising nectaries of the 665:, Wallerstein Laboratories nutrient 8631: 7217:. Access Excellence. Archived from 6584:Handbook of Brewing, Second Edition 6351:Ho NW, Chen Z, Brainard AP (1998). 6283: 5853: 5189:complexes, with the description of 3340:. 13 September 2009. Archived from 3151:diversity reflects human history". 2645:has been more recently identified. 2362:Genetically engineered biofactories 1676:(an explosive material), and other 1406:The growth of some yeasts, such as 1056:Alcoholic beverages are defined as 24: 8183: 8109:from the original on 8 March 2024. 8086:from the original on 8 March 2024. 7968:American Public Health Association 7786: 7676:: An atlas of the molecular types" 7668:"Global molecular epidemiology of 7337:. In Piskur J, Compagno C (eds.). 6637: 4831:"Ascospore formation in the yeast 4230:Proceedings of the Royal Society B 4093:Proceedings of the Royal Society B 3797: 3288:"Molecular taxonomy of the yeasts" 2775:, found in the digestive tract of 2152:, which is produced separately by 468:recognized them as fungi in 1837. 25: 11206: 8287: 6928:World Journal of Gastroenterology 6865:World Journal of Gastroenterology 6531:Brazilian Journal of Microbiology 6504:10.1016/j.ijfoodmicro.2003.12.020 6421:Critical Reviews in Biotechnology 4996:"Life cycle of the budding yeast 3115:10.1034/j.1600-0560.2002.291009.x 2835:Evolution of aerobic fermentation 2498:that occurs in about one million 2343:, fully sequenced as part of the 2316:in yeast; these proteins include 2227: 1649: 1582:A block of compressed fresh yeast 978:yeasts, in particular species of 879:Yeasts, like all fungi, may have 758:. Yeasts are also present in the 9189: 9188: 8769: 8630: 8618: 8607: 8606: 8113: 8090: 8067: 8015: 7984: 7888: 7772: 7727:O'Meara TR, Alspaugh JA (2012). 7651: 7595: 7581:10.1111/j.1567-1364.2011.00774.x 7488: 7437: 7423: 7373: 7355: 7304:: Second yeast genome sequenced" 7211:"Complete DNA Sequence of Yeast" 7071: 6965: 6903: 6768:for acute infectious diarrhea". 6611:Thaler M, Safferstein D (2014). 6566: 6218: 6169:Cappitelli F, Sorlini C (2008). 6103:as a green technology: A review" 5978:10.1016/j.biotechadv.2014.04.008 5666:10.1046/j.1472-765X.2001.00946.x 5327: 5271: 5079:10.1111/j.1365-294X.2009.04436.x 4799:10.1111/j.1365-2958.2005.04507.x 4545: 4151:10.1046/j.1439-0507.2002.00796.x 3175:10.1111/j.1365-294X.2007.03266.x 2809: 2648: 2001: 1979: 1803: 1785: 1487: 375:, within the phylum Ascomycota. 82: 11175:Fermentation in food processing 8302:Yeast growth and the cell cycle 6574: 6543:10.1590/S1517-83822013000200001 6383:10.1128/AEM.64.5.1852-1859.1998 6097:Soares EV, Soares HMVM (2012). 5927: 5877: 5652:Letters in Applied Microbiology 5389: 5335: 4963:10.1128/jb.171.4.1893-1897.1989 4646: 4599: 4267: 4027: 3915:Kaufmann K, Schoneck A (2002). 3830:Journal of General Microbiology 3780:Encyclopedia of Kitchen History 3738:"Visitez la fabrique de levure" 3419: 1498:needs additional citations for 1403:increased complexity in wines. 847: 831:, and those were identified as 530:in 1876 in Philadelphia, where 471:In 1857, French microbiologist 9265:History of alcoholic beverages 8266:Priest FG, Stewart GG (2006). 8097:Sagar, Soumya (19 July 2023). 7733:capsule: A sword and a shield" 6055:Journal of Hazardous Materials 5342:Priest FG, Stewart GG (2006). 5018:10.1128/MMBR.52.4.536-553.1988 4851:10.1128/MMBR.69.4.565-584.2005 3103:Journal of Cutaneous Pathology 2880: 2700:, the major spoilage yeast is 2268:Several yeasts, in particular 1916:), which means "tea mushroom". 1835:and especially popular during 1451:University of British Columbia 597:. Some species can metabolize 13: 1: 8230:The Yeasts: A Taxonomic Study 7737:Clinical Microbiology Reviews 7367:Saccharomyces Genome Database 6617:. Quarry Books. p. 129. 6076:10.1016/j.jhazmat.2009.04.070 5833:10.1016/S0168-1605(03)00246-0 5531:The Yeasts: A Taxonomic Study 4931:Bernstein C, Johns V (1989). 4388:Barley S (10 February 2010). 4182:Biodiversity and Conservation 3993:Journal of Basic Microbiology 3539:Annalen der Physik und Chemie 2925:Kurtzman CP, Fell JW (2006). 2874: 2850:(fungal infection in animals) 2486:are significant pathogens of 2175: 1716:Industrial ethanol production 1553:sugars present in dough into 1442:" or "barnyard" type aromas. 856:The yeast cell's life cycle: 553:, who made his livelihood in 207:classified as members of the 8045:10.1016/j.mycres.2006.07.002 7908:Food spoilage microorganisms 7179:10.1126/science.272.5261.481 6782:10.1517/14712598.2012.664129 6434:10.3109/07388551.2010.539551 5884:Shore R (15 February 2011). 5286:Botstein D, Fink GR (2011). 4053:10.1094/pbiomes-06-21-0039-r 3673:The Fleischmann yeast family 3229:10.1128/MMBR.64.1.34-50.2000 2721: 2627:, causing infections of the 2264:Diagram showing a yeast cell 1255:. The taxonomy of the genus 397:The word "yeast" comes from 340:Yeasts do not form a single 7: 8251:. Oxford University Press. 8247:Money, Nicholas P. (2018). 8074:Yirka, Bob (20 July 2023). 7522:10.1016/j.ymben.2019.12.007 7209:Henahan S (24 April 1996). 5533:(3rd ed.). Amsterdam: 5412:Amendola J, Rees N (2002). 5304:10.1534/genetics.111.130765 4884:"Fusion of a fission yeast" 4274:Kutty SN, Philip R (2008). 4086:Herrera C, Pozo MI (2010). 3921:. Book Publishing Company. 3884:10.1128/JB.128.1.56-68.1976 3866:Arthur H, Watson K (1976). 2971:10.1534/genetics.115.181503 2802: 2339:, consisting of 12 million 2129:vitamins (besides vitamin B 1798:culture fermenting in a jar 1149:forming during beer-brewing 589:, or disaccharides such as 502:(bottom-fermenting yeast). 496:(top-fermenting yeast) and 229:, or quickly evolve into a 10: 11211: 7497:"Metabolic engineering of 7393:(Database issue): D700–5. 7298:Reinert B (1 March 2002). 7086:Tong AHY, Boone C (2006). 7002:(3): 24–33. Archived from 6836:10.1016/j.ijid.2012.06.005 6813:"Is primary prevention of 6685:10.22616/foodbalt.2017.027 6587:. CRC Press. p. 691. 5909:Moore-Landecker E (1996). 5793:10.5344/ajev.2006.57.4.423 5611:Ross JP (September 1997). 5207:10.1099/00207713-52-6-2309 4679:10.1038/s41598-018-30660-x 4466:Current Molecular Medicine 3510:Cambridge University Press 3209:"Metabolic Engineering of 3060:Yong E (16 January 2012). 2844:– a yeast isolated in 2015 2725: 2703:Brettanomyces bruxellensis 2619:is the second most common 2466:Some species of yeast are 2422: 2184:supplements use the yeast 1958: 1873:Brettanomyces bruxellensis 1719: 1476: 1347: 1310:. The distinction between 1289:Brettanomyces naardenensis 1283:Brettanomyces custersianus 1271:Brettanomyces bruxellensis 1268:. Those are the anamorphs 1123: 1117: 940:The haploid fission yeast 872: 797:volatile organic compounds 704: 382: 378: 29: 11134: 10693: 10679: 10513: 10322: 10099: 10095: 10081: 9890: 9664: 9428: 9424: 9410: 9310: 9257: 9253: 9242: 9186: 9105: 9064: 9003: 8940:Chorleywood bread process 8915: 8849: 8778: 8767: 8686: 8678: 8602: 8594:List of mycology journals 8571: 8540: 8500: 8420: 8413: 8367: 8354: 7960:Downes FP, Ito K (2001). 7837:Brunke S, Hube B (2013). 7302:Schizosaccharomyces pombe 7244:Schizosaccharomyces pombe 6463:Smith A, Kraig B (2013). 6130:10.1007/s11356-011-0671-5 6019:10.1007/s00253-009-2156-8 5911:Fundamentals of the Fungi 5478:10.1007/s00253-003-1340-5 5348:. CRC Press. p. 84. 4943:Schizosaccharomyces pombe 4750:10.1016/j.cub.2004.09.022 3960:10.1017/S0953756205002388 3804:Denison, Merrill (1955). 3754:. COFALEC. Archived from 2951:Schizosaccharomyces pombe 2907:Schizosaccharomyces pombe 2732:An Indian study of seven 2662:. The yeast of the genus 2349:Schizosaccharomyces pombe 2324:, and protein-processing 2161:Fleischmann Yeast Company 2050:on a commercial scale is 1913: 1885:Schizosaccharomyces pombe 1742:, and then adding dilute 1545:, is used in baking as a 1472: 1422:and subsequent spoilage. 1174:Saccharomyces pastorianus 942:Schizosaccharomyces pombe 903:Schizosaccharomyces pombe 785:and in flower nectaries, 765:An Indian study of seven 233:cluster with specialised 116: 111: 79:Scientific classification 77: 72: 63: 55: 46: 41: 10537:Coconut and other palms 9909:Coconut and other palms 9280:History of Bordeaux wine 8025:Spathaspora passalidarum 7499:Saccharomyces cerevisiae 7341:. Springer. p. 98. 7242:"The genome sequence of 7090:Saccharomyces cerevisiae 6941:10.3748/wjg.v16.i18.2202 6879:10.3748/wjg.v19.i36.5973 6416:Saccharomyces cerevisiae 6353:"Genetically engineered 6294:Saccharomyces cerevisiae 6101:Saccharomyces cerevisiae 5187:Sporidiobolus pararoseus 5053:Saccharomyces cerevisiae 4998:Saccharomyces cerevisiae 4833:Saccharomyces cerevisiae 4479:10.2174/1566524054022558 4276:"Marine yeasts—a review" 3559:10.1002/andp.18371170517 3211:Saccharomyces cerevisiae 3149:Saccharomyces cerevisiae 3099:Blastomyces dermatitidis 3075:10.1038/nature.2012.9810 2893:. Springer. p. 98. 2841:Kazachstania yasuniensis 2773:Spathaspora passalidarum 2612:Rhodotorula mucilaginosa 2356:model organism databases 2166:Federal Trade Commission 2062:enzymes break their own 1897:Zygosaccharomyces bailii 1698:Saccharomyces cerevisiae 1418:, in wine can result in 1204:, into more fermentable 1188:(uvarum) as a member of 1160:Saccharomyces cerevisiae 950:Saccharomyces cerevisiae 515:in 1867. In 1872, Baron 493:Saccharomyces cerevisiae 354:Saccharomyces cerevisiae 275:Saccharomyces cerevisiae 57:Saccharomyces cerevisiae 9365:Drinking establishments 8304:(archived 21 July 2007) 8211:Dictionary of the Fungi 8147:10.1073/pnas.0702813104 7731:Cryptococcus neoformans 7670:Cryptococcus neoformans 6922:Saccharomyces boulardii 6766:Saccharomyces boulardii 6265:Genomic Science Program 5934:John (24 August 2023). 5543:10.1016/C2009-0-00558-3 5005:Microbiological Reviews 4950:Journal of Bacteriology 4523:10.1111/1567-1364.12158 4399:(subscription required) 3872:Journal of Bacteriology 3844:10.1099/00221287-90-1-1 3261:"Bioprocess automation" 2535:is commonly found as a 2477:Cryptococcus neoformans 2468:opportunistic pathogens 2306:synthetic genetic array 2240:) to nourish plants in 2232:Yeast is often used by 2224:-associated diarrheas. 1969:nutritional supplements 1902:former Soviet republics 1891:Torulaspora delbrueckii 1343: 1113: 997: 631:Leucosporidium frigidum 539:mechanical refrigerator 319:opportunistic pathogens 290:through the process of 27:Informal group of fungi 10572:Sugarcane or molasses 10009:Sugarcane or molasses 9248:History and production 7910:. Cambridge, England: 7450:Nucleic Acids Research 7387:Nucleic Acids Research 7333:Lin Z, Li W-H (2014). 6739:Distillations Magazine 5966:Biotechnology Advances 5715:10.1186/1471-2164-6-53 5191:Sporobolomyces phaffii 4786:Molecular Microbiology 4624:10.4014/jmb.1605.05074 4243:10.1098/rspb.2007.1067 4106:10.1098/rspb.2009.2252 4005:10.1002/jobm.200310277 3374:. 2000. Archived from 2909:, which diverged from 2594:C. guilliermondii 2463: 2445: 2265: 2192:gastrointestinal tract 2104: 2058:, wherein the yeast's 1943: 1777:Nonalcoholic beverages 1759:genetically engineered 1664:, is known to degrade 1602: 1583: 1363: 1277:Brettanomyces anomalus 1186:S. carlsbergensis 1179:S. carlsbergensis 1150: 1138: 1022:production. So-called 870: 637:Saccharomyces telluris 532:Charles L. Fleischmann 32:Yeast (disambiguation) 9295:History of Rioja wine 8584:List of fungal orders 8308:Yeast virtual library 8192:Introductory Mycology 7852:Cellular Microbiology 7847:infection strategies" 7839:"Two unlike cousins: 7509:Metabolic Engineering 6918:McFarland LV (2010). 6815:Clostridium difficile 6733:Price C (Fall 2015). 5183:Sporobolomyces roseus 4994:Herskowitz I (1988). 3777:Snodgrass ME (2004). 3703:Biotechnology Letters 3640:10.1099/mic.0.26089-0 3502:Ainsworth GC (1976). 3445:10.1128/mBio.00388-19 3338:Yeast Virtual Library 3304:10.1002/yea.320101306 2714:has been detected in 2451: 2432: 2368:metabolic engineering 2263: 2205:Clostridium difficile 2102: 1993:, products made from 1952:tree, popular in the 1600: 1581: 1564:Saccharomyces exiguus 1541:Yeast, most commonly 1449:Researchers from the 1426:produces an array of 1360:Schramsberg Vineyards 1357: 1266:Dekkera/Brettanomyces 1240:Dekkera/Brettanomyces 1144: 1133: 933:, which can go on to 855: 751:Trichosporon cutaneum 663:potato dextrose broth 615:facultative anaerobes 528:Centennial Exposition 450:Anton van Leeuwenhoek 302:is also an important 145:Schizosaccharomycetes 59:, a species of yeast 11006:Mammee apple flower 9285:History of Champagne 8579:Glossary of mycology 8033:Mycological Research 7799:on 25 September 2006 7749:10.1128/CMR.00001-12 7131:. pp. 439–444. 7123:. In Conn PM (ed.). 7094:. In Xiao W. (ed.). 7047:10.3390/ijms10062763 6996:The Aquatic Gardener 6320:10.1128/AEM.02522-08 6195:10.1128/AEM.01768-07 5898:on 17 February 2011. 5760:on 21 September 2006 5590:Yakobson CM (2010). 5537:. pp. 146–150. 5507:Custers MTJ (1940). 5399:The Practical Brewer 3948:Mycological Research 3286:Kurtzman CP (1994). 2830:Ethanol fermentation 2771:In another example, 2588:C. parapsilosis 2570:C. stellatoidea 2527:in humans, known as 2513:Yeasts of the genus 2027:. Examples include: 2021:monosodium glutamate 1868:acetic acid bacteria 1819:carbonated beverages 1767:cellulosic biomasses 1507:improve this article 1301:Dekkera bruxellensis 1177:, formerly known as 729:. Yeasts, including 659:potato dextrose agar 607:cellular respiration 565:Nutrition and growth 327:microbial fuel cells 30:For other uses, see 11185:Fungus common names 11170:Brewing ingredients 11056:Sugarcane/molasses 9499:Moscatel de Setúbal 9392:Yeast in winemaking 9380:Yeast in winemaking 9236:Alcoholic beverages 8589:List of mycologists 8269:Handbook of Brewing 8194:. New York: Wiley. 8138:2007PNAS..104.8374T 7912:Woodhead Publishing 7826:. pp. 207–281. 7695:10.1155/2013/675213 7674:Cryptococcus gattii 7666:Cogliati M (2013). 7568:FEMS Yeast Research 7399:10.1093/nar/gkr1029 7308:Genome News Network 7170:1996Sci...272..481W 7152:Williams N (1996). 6989:in planted aquaria" 6375:1998ApEnM..64.1852H 6312:2009ApEnM..75.2304B 6187:2008ApEnM..74..564C 6122:2012ESPR...19.1066S 6068:2009JHzM..170..487B 6050:Yarrowia lipolytica 6001:Yarrowia lipolytica 5962:Yarrowia lipolytica 5420:John Wiley and Sons 5345:Handbook of Brewing 5071:2010MolEc..19..121K 5051:"Heterothallism in 4741:2004CBio...14.R806B 4671:2018NatSR...812127Z 4511:FEMS Yeast Research 4426:2008Ecol...89.1216L 4343:1985MicEc..11...51S 4237:(1629): 3069–3077. 4194:1992BiCon...1..324M 4100:(1689): 1827–1834. 4040:Phytobiomes Journal 3819:Barnett JA (1975). 3670:Klieger PC (2004). 3621:Barnett JA (2003). 3572:Barnett JA (2004). 3551:1837AnP...117..184S 3368:Indo-European Roots 3344:on 26 February 2009 3167:2007MolEc..16.2091L 2854:Start point (yeast) 2600:C. viswanathii 2510:in the human body. 2483:Cryptococcus gattii 2413:human serum albumin 2358:: SGD and PomBase. 2318:cell cycle proteins 2256:Scientific research 1949:Colubrina elliptica 1833:Charles Elmer Hires 1661:Yarrowia lipolytica 1607:Fleischmann's Yeast 1350:Yeast in winemaking 1295:Brettanomyces nanus 1052:Alcoholic beverages 9290:History of Chianti 9258:History of alcohol 8796:Calcium propanoate 8361:Outline of lichens 8029:Candida jeffriesii 8027:gen. sp. nov. and 7966:. Washington, DC: 7914:. pp. 28–54. 7628:10.4161/bioe.22856 7610:Nilesen J (2012). 7463:10.1093/nar/gky961 6924:in adult patients" 5248:10.7150/ijbs.6.834 4829:Neiman AM (2005). 4659:Scientific Reports 4351:10.1007/BF02015108 4202:10.1007/BF00693768 4145:(11–12): 488–491. 3740:. 21 October 2009. 3715:10.1007/BF01043394 3678:Arcadia Publishing 3533:Schwann T (1837). 3378:on 6 December 2008 3334:"What are yeasts?" 2749:Dekkera intermedia 2606:C. lusitaniae 2564:C. tropicalis 2525:vaginal infections 2464: 2446: 2397:S. cerevisiae 2393:biopharmaceuticals 2372:S. cerevisiae 2333:S. cerevisiae 2331:On 24 April 1996, 2322:signaling proteins 2271:S. cerevisiae 2266: 2111:S. cerevisiae 2105: 1817:A number of sweet 1771:cellulosic ethanol 1746:, or fungal alpha 1658:. One such yeast, 1603: 1584: 1543:S. cerevisiae 1400:S. cerevisiae 1364: 1217:essential minerals 1213:S. cerevisiae 1194:S. cerevisiae 1190:S. cerevisiae 1151: 1139: 1033:Monascus purpureus 871: 809:mutualistic fungus 793:stinking hellebore 782:Dekkera intermedia 623:obligate anaerobes 508:S. cerevisiae 504:S. cerevisiae 424:ruins found early 272:The yeast species 184:Microbotryomycetes 11147: 11146: 11130: 11129: 10833:Chocolate liqueur 10794:Blackthorn shrub 10675: 10674: 10671: 10670: 10627:Various starches 10383:Tennessee whiskey 10077: 10076: 10073: 10072: 10044:Various starches 9406: 9405: 9402: 9401: 9300:History of Sherry 9202: 9201: 9118:Brand name breads 8955:Maillard reaction 8801:Dough conditioner 8646: 8645: 8536: 8535: 8432:teleomorph/sexual 8279:978-1-4200-1517-1 8239:978-0-12-384708-9 8220:978-0-85199-826-8 8201:978-0-471-52229-4 8132:(20): 8374–8378. 8039:(10): 1232–1241. 8008:978-1-118-52267-7 7977:978-0-87553-175-5 7946:978-0-9578907-0-1 7921:978-1-85573-966-6 7865:10.1111/cmi.12091 7456:(D1): D821–D827. 7348:978-3-642-55013-3 7268:10.1038/nature724 7261:(6874): 871–880. 7138:978-1-58829-933-8 7105:978-1-59259-958-5 6872:(36): 5973–5980. 6719:978-0-544-66456-2 6706:Duyff RL (2012). 6624:978-1-59253-928-4 6594:978-1-4200-1517-1 6476:978-0-19-973496-2 6246:978-0-470-05058-3 5920:978-0-13-376864-0 5891:The Vancouver Sun 5617:Wines & Vines 5558:"Significance of 5429:978-0-471-40546-7 5382:978-0-470-28318-9 5369:Gibson M (2010). 5059:Molecular Ecology 4894:(16): 1529–1566. 4780:Yeong FM (2005). 4618:(11): 1891–1907. 4434:10.1890/07-0815.1 4330:Microbial Ecology 3928:978-1-55312-037-7 3790:978-1-57958-380-4 3687:978-0-7385-3341-4 3584:(14): 1141–1193. 3508:. Cambridge, UK: 3476:Huxley A (1871). 3298:(13): 1727–1740. 3161:(10): 2091–2102. 3154:Molecular Ecology 3046:978-3-540-26100-1 3021:978-3-540-31480-6 2900:978-3-642-55013-3 2796:small hive beetle 2690:food preservation 2665:Zygosaccharomyces 2508:white blood cells 2488:immunocompromised 2419:Pathogenic yeasts 2196:S. boulardii 2187:S. boulardii 2107:Nutritional yeast 1757:yeasts have been 1549:, converting the 1539: 1538: 1531: 1409:Zygosaccharomyces 1366:Yeast is used in 1108:of the beverage. 1086:distilled spirits 1016:beer fermentation 575:organic compounds 571:chemoorganotrophs 483:". In the paper " 373:Saccharomycetales 194: 193: 149: 135: 16:(Redirected from 11202: 11190:Leavening agents 10754:Herbs de Majorca 10728:Anisado Mallorca 10681: 10680: 10483:American whiskey 10474:Multiple grains 10363:Buckwheat whisky 10097: 10096: 10083: 10082: 9856:Multiple grains 9426: 9425: 9417:Fermented drinks 9412: 9411: 9318:Alcohol industry 9255: 9254: 9244: 9243: 9229: 9222: 9215: 9206: 9205: 9192: 9191: 9163:Sourdough breads 9153:Pakistani breads 9097:History of bread 9082:Baker percentage 8980:Sponge and dough 8773: 8673: 8666: 8659: 8650: 8649: 8634: 8633: 8622: 8621: 8610: 8609: 8467:anamorph/asexual 8418: 8417: 8357:Outline of fungi 8337: 8330: 8323: 8314: 8313: 8283: 8262: 8243: 8224: 8205: 8178: 8177: 8167: 8149: 8117: 8111: 8110: 8094: 8088: 8087: 8071: 8065: 8064: 8019: 8013: 8012: 7988: 7982: 7981: 7957: 7951: 7950: 7932: 7926: 7925: 7903: 7894: 7893: 7892: 7886: 7876: 7841:Candida albicans 7834: 7828: 7827: 7815: 7809: 7808: 7806: 7804: 7795:. Archived from 7784: 7778: 7777: 7776: 7770: 7760: 7724: 7718: 7717: 7707: 7697: 7663: 7657: 7656: 7655: 7649: 7639: 7607: 7601: 7600: 7599: 7593: 7583: 7559: 7553: 7552: 7542: 7524: 7492: 7486: 7485: 7475: 7465: 7441: 7435: 7434: 7427: 7421: 7420: 7410: 7377: 7371: 7370: 7359: 7353: 7352: 7330: 7324: 7323: 7321: 7319: 7310:. Archived from 7295: 7289: 7288: 7270: 7250: 7237: 7231: 7230: 7228: 7226: 7206: 7200: 7199: 7181: 7149: 7143: 7142: 7116: 7110: 7109: 7083: 7077: 7076: 7075: 7069: 7059: 7049: 7040:(6): 2763–2788. 7025: 7019: 7018: 7016: 7014: 7008: 6993: 6980: 6971: 6970: 6969: 6963: 6953: 6943: 6915: 6909: 6908: 6907: 6901: 6891: 6881: 6855: 6849: 6848: 6838: 6808: 6802: 6801: 6761: 6755: 6754: 6752: 6750: 6730: 6724: 6723: 6703: 6697: 6696: 6670: 6661: 6655: 6654: 6652: 6650: 6635: 6629: 6628: 6608: 6599: 6598: 6578: 6572: 6571: 6570: 6564: 6554: 6522: 6516: 6515: 6487: 6481: 6480: 6460: 6454: 6453: 6411: 6405: 6404: 6394: 6369:(5): 1852–1859. 6348: 6342: 6341: 6331: 6306:(8): 2304–2311. 6287: 6281: 6280: 6278: 6276: 6257: 6251: 6250: 6233:Singh H (2006). 6230: 6224: 6223: 6222: 6216: 6206: 6166: 6160: 6159: 6141: 6116:(4): 1066–1083. 6107: 6094: 6088: 6087: 6045: 6039: 6038: 5996: 5990: 5989: 5957: 5951: 5950: 5948: 5946: 5931: 5925: 5924: 5906: 5900: 5899: 5894:. Archived from 5881: 5875: 5874: 5872: 5870: 5851: 5845: 5844: 5814: 5805: 5804: 5776: 5770: 5769: 5767: 5765: 5759: 5753:. Archived from 5752: 5744: 5738: 5737: 5727: 5717: 5693: 5687: 5686: 5668: 5642: 5633: 5632: 5630: 5628: 5619:. Archived from 5608: 5602: 5601: 5587: 5581: 5580: 5570: 5553: 5547: 5546: 5535:Elsevier Science 5526: 5520: 5519: 5516:Delft University 5504: 5498: 5497: 5472:(2–3): 140–150. 5461: 5455: 5454: 5447:"Brewer's yeast" 5443: 5434: 5433: 5409: 5403: 5402: 5393: 5387: 5386: 5366: 5360: 5359: 5339: 5333: 5332: 5331: 5325: 5315: 5283: 5277: 5276: 5275: 5269: 5259: 5225: 5219: 5218: 5201:(6): 2309–2314. 5178: 5172: 5171: 5153: 5147: 5146: 5121:(9): 1077–1081. 5110: 5101: 5100: 5090: 5046: 5040: 5039: 5029: 4991: 4985: 4984: 4974: 4957:(4): 1893–1897. 4928: 4922: 4921: 4903: 4882:Davey J (1998). 4879: 4873: 4872: 4862: 4826: 4820: 4819: 4801: 4792:(5): 1325–1331. 4777: 4771: 4770: 4752: 4735:(18): R806–818. 4718: 4709: 4708: 4698: 4650: 4644: 4643: 4603: 4597: 4596: 4577:10.1002/yea.1599 4560: 4551: 4549: 4544: 4534: 4502: 4491: 4490: 4460: 4454: 4453: 4420:(5): 1216–1222. 4407: 4401: 4400: 4397: 4385: 4379: 4378: 4324: 4315: 4314: 4295:10.1002/yea.1599 4280: 4271: 4265: 4264: 4254: 4220: 4214: 4213: 4177: 4171: 4170: 4134: 4128: 4127: 4117: 4083: 4074: 4073: 4055: 4031: 4025: 4024: 3988: 3982: 3981: 3971: 3939: 3933: 3932: 3912: 3906: 3905: 3895: 3863: 3857: 3856: 3846: 3816: 3810: 3809: 3801: 3795: 3794: 3774: 3768: 3767: 3765: 3763: 3748: 3742: 3741: 3734: 3728: 3725: 3719: 3718: 3698: 3692: 3691: 3667: 3661: 3660: 3642: 3618: 3612: 3611: 3593: 3591:10.1002/yea.1154 3569: 3563: 3562: 3530: 3524: 3523: 3499: 3493: 3492: 3490: 3488: 3482:Collected Essays 3473: 3467: 3466: 3456: 3423: 3417: 3416: 3414: 3412: 3397: 3388: 3387: 3385: 3383: 3370:(4th ed.). 3360: 3354: 3353: 3351: 3349: 3330: 3324: 3323: 3283: 3277: 3276: 3274: 3272: 3257: 3251: 3250: 3240: 3204: 3195: 3194: 3144: 3135: 3134: 3094: 3088: 3087: 3077: 3057: 3051: 3050: 3032: 3026: 3025: 2999: 2993: 2992: 2982: 2944: 2935: 2934: 2922: 2916: 2915: 2884: 2819: 2814: 2813: 2812: 2791:yeast's spores. 2762:flowers more if 2629:urogenital tract 2625:C. albicans 2617:Candida glabrata 2576:C. glabrata 2558:C. albicans 2549:mucosal membrane 2541:mucous membranes 2496:fungal infection 2459:Candida albicans 2438:Candida albicans 2425:Fungal infection 2395:are produced in 2302:yeast two-hybrid 2005: 1983: 1971: 1970: 1915: 1879:Candida stellata 1807: 1789: 1534: 1527: 1523: 1520: 1514: 1491: 1483: 1457:. The amines in 1247:' and specialty 732:Candida albicans 611:obligate aerobes 581:sugars, such as 458:living organisms 385:History of bread 314:Candida albicans 203:, single-celled 178:Pucciniomycotina 148:(fission yeasts) 147: 139:Taphrinomycotina 133: 131:Saccharomycotina 87: 86: 68: 51: 39: 38: 21: 11210: 11209: 11205: 11204: 11203: 11201: 11200: 11199: 11195:Medicinal fungi 11150: 11149: 11148: 11143: 11126: 11095:Crème de cassis 11090:Crème de banane 11076:Various fruits 10945:Crème de menthe 10706:Crème de Noyaux 10689: 10667: 10509: 10493:Canadian whisky 10467:Kaoliang liquor 10373:Bourbon whiskey 10338:Japanese whisky 10318: 10287:Marillenschnaps 10263:Various fruits 10091: 10069: 9898:Agave americana 9886: 9660: 9615:Various fruits 9420: 9398: 9306: 9275:History of wine 9270:History of beer 9249: 9238: 9233: 9203: 9198: 9182: 9113:American breads 9101: 9092:Bread in Europe 9060: 8999: 8917: 8911: 8907:Weighing scales 8845: 8821:Leavening agent 8774: 8765: 8682: 8677: 8647: 8642: 8598: 8567: 8548:Dimorphic fungi 8541:Growth patterns 8532: 8496: 8409: 8390:Medicinal fungi 8363: 8350: 8341: 8297:genome database 8290: 8280: 8259: 8240: 8221: 8202: 8186: 8184:Further reading 8181: 8118: 8114: 8095: 8091: 8072: 8068: 8020: 8016: 8009: 8001:. p. 140. 7999:Wiley-Blackwell 7989: 7985: 7978: 7970:. p. 211. 7958: 7954: 7947: 7933: 7929: 7922: 7904: 7897: 7887: 7835: 7831: 7816: 7812: 7802: 7800: 7785: 7781: 7771: 7725: 7721: 7664: 7660: 7650: 7608: 7604: 7594: 7560: 7556: 7493: 7489: 7442: 7438: 7429: 7428: 7424: 7378: 7374: 7361: 7360: 7356: 7349: 7331: 7327: 7317: 7315: 7296: 7292: 7248: 7238: 7234: 7224: 7222: 7221:on 5 March 2012 7215:Science Updates 7207: 7203: 7150: 7146: 7139: 7117: 7113: 7106: 7096:Yeast Protocols 7084: 7080: 7070: 7026: 7022: 7012: 7010: 7009:on 24 June 2016 7006: 6991: 6988: 6981: 6974: 6964: 6934:(18): 2202–22. 6916: 6912: 6902: 6856: 6852: 6829:(11): e786–92. 6809: 6805: 6762: 6758: 6748: 6746: 6731: 6727: 6720: 6704: 6700: 6668: 6662: 6658: 6648: 6646: 6636: 6632: 6625: 6609: 6602: 6595: 6579: 6575: 6565: 6523: 6519: 6488: 6484: 6477: 6461: 6457: 6412: 6408: 6349: 6345: 6288: 6284: 6274: 6272: 6259: 6258: 6254: 6247: 6231: 6227: 6217: 6167: 6163: 6105: 6095: 6091: 6046: 6042: 5997: 5993: 5958: 5954: 5944: 5942: 5932: 5928: 5921: 5907: 5903: 5882: 5878: 5868: 5866: 5852: 5848: 5815: 5808: 5777: 5773: 5763: 5761: 5757: 5750: 5746: 5745: 5741: 5694: 5690: 5643: 5636: 5626: 5624: 5609: 5605: 5588: 5584: 5568: 5554: 5550: 5527: 5523: 5505: 5501: 5462: 5458: 5453:on 2 July 2017. 5445: 5444: 5437: 5430: 5410: 5406: 5394: 5390: 5383: 5367: 5363: 5356: 5340: 5336: 5326: 5284: 5280: 5270: 5226: 5222: 5179: 5175: 5168: 5154: 5150: 5115:Nature Genetics 5111: 5104: 5047: 5043: 4992: 4988: 4940: 4936: 4929: 4925: 4880: 4876: 4827: 4823: 4778: 4774: 4728:Current Biology 4719: 4712: 4651: 4647: 4604: 4600: 4561: 4554: 4503: 4494: 4461: 4457: 4408: 4404: 4398: 4386: 4382: 4325: 4318: 4278: 4272: 4268: 4221: 4217: 4178: 4174: 4135: 4131: 4084: 4077: 4032: 4028: 3989: 3985: 3940: 3936: 3929: 3913: 3909: 3864: 3860: 3817: 3813: 3802: 3798: 3791: 3775: 3771: 3761: 3759: 3750: 3749: 3745: 3736: 3735: 3731: 3726: 3722: 3699: 3695: 3688: 3668: 3664: 3619: 3615: 3570: 3566: 3531: 3527: 3520: 3512:. p. 212. 3500: 3496: 3486: 3484: 3474: 3470: 3424: 3420: 3410: 3408: 3398: 3391: 3381: 3379: 3362: 3361: 3357: 3347: 3345: 3332: 3331: 3327: 3284: 3280: 3270: 3268: 3259: 3258: 3254: 3205: 3198: 3145: 3138: 3109:(10): 616–618. 3095: 3091: 3058: 3054: 3047: 3033: 3029: 3022: 3012:10.1007/b106654 3000: 2996: 2945: 2938: 2923: 2919: 2901: 2885: 2881: 2877: 2815: 2810: 2808: 2805: 2765:Candida blankii 2755:Candida blankii 2730: 2724: 2711:Candida blankii 2651: 2623:pathogen after 2555:for humans as: 2454:photomicrograph 2427: 2421: 2391:. About 20% of 2364: 2310:tetrad analysis 2290:DNA replication 2258: 2251: 2247: 2242:planted aquaria 2239: 2230: 2178: 2150: 2132: 2087:(Germany); and 2083:(New Zealand); 2013: 2012: 2011: 2010: 2009: 2006: 1998: 1997: 1984: 1973: 1968: 1967: 1963: 1904:under the name 1848:fermented drink 1815: 1814: 1813: 1812: 1811: 1808: 1800: 1799: 1790: 1779: 1724: 1718: 1652: 1567:(also known as 1547:leavening agent 1535: 1524: 1518: 1515: 1504: 1492: 1481: 1475: 1352: 1346: 1307:Dekkera anomala 1226: 1206:monosaccharides 1128: 1122: 1116: 1071: 1067: 1054: 1038:model organisms 1000: 992:ballistoconidia 906:, reproduce by 877: 875:Mating of yeast 869: 850: 844:of bioethanol. 842:water footprint 788:Candida blankii 707: 643:Candida slooffi 567: 517:Max de Springer 466:Theodor Schwann 454:microscopically 426:grinding stones 408:, and from the 395: 393:History of beer 389:History of wine 381: 329:and to produce 267:dimorphic fungi 235:cell organelles 190: 171:Tremellomycetes 165:Agaricomycotina 81: 35: 28: 23: 22: 15: 12: 11: 5: 11208: 11198: 11197: 11192: 11187: 11182: 11180:Food additives 11177: 11172: 11167: 11165:Abortifacients 11162: 11145: 11144: 11142: 11141: 11135: 11132: 11131: 11128: 11127: 11125: 11124: 11123: 11122: 11114: 11113: 11112: 11107: 11102: 11097: 11092: 11087: 11082: 11074: 11073: 11072: 11064: 11063: 11062: 11054: 11053: 11052: 11047: 11039: 11038: 11037: 11032: 11027: 11022: 11014: 11013: 11012: 11004: 11003: 11002: 10997: 10989: 10988: 10987: 10982: 10977: 10972: 10967: 10959: 10958: 10957: 10952: 10947: 10942: 10937: 10932: 10924: 10923: 10922: 10914: 10913: 10912: 10907: 10899: 10898: 10897: 10892: 10884: 10883: 10882: 10877: 10869: 10868: 10867: 10859: 10858: 10857: 10847: 10846: 10845: 10837: 10836: 10835: 10827: 10826: 10825: 10819:Chili peppers 10817: 10816: 10815: 10810: 10808:Cherry Heering 10802: 10801: 10800: 10792: 10791: 10790: 10782: 10781: 10780: 10775: 10770: 10765: 10760: 10759: 10758: 10757: 10756: 10744: 10739: 10734: 10733: 10732: 10731: 10730: 10718: 10710: 10709: 10708: 10703: 10694: 10691: 10690: 10677: 10676: 10673: 10672: 10669: 10668: 10666: 10665: 10664: 10663: 10658: 10653: 10648: 10643: 10638: 10633: 10625: 10624: 10623: 10618: 10613: 10608: 10606:Seco Herrerano 10603: 10598: 10593: 10588: 10583: 10578: 10570: 10569: 10568: 10560: 10559: 10558: 10553: 10548: 10543: 10535: 10534: 10533: 10528: 10517: 10515: 10511: 10510: 10508: 10507: 10506: 10505: 10500: 10495: 10490: 10485: 10480: 10472: 10471: 10470: 10457: 10456: 10455: 10450: 10445: 10437: 10436: 10435: 10430: 10425: 10420: 10418:Mixiang Baijiu 10415: 10410: 10405: 10400: 10395: 10387: 10386: 10385: 10380: 10375: 10367: 10366: 10365: 10357: 10356: 10355: 10347: 10346: 10345: 10340: 10335: 10326: 10324: 10320: 10319: 10317: 10316: 10315: 10314: 10309: 10304: 10299: 10294: 10289: 10284: 10279: 10274: 10269: 10261: 10260: 10259: 10254: 10249: 10244: 10239: 10234: 10229: 10219: 10218: 10217: 10212: 10204: 10203: 10202: 10194: 10193: 10192: 10187: 10182: 10177: 10172: 10167: 10159: 10158: 10157: 10149: 10148: 10147: 10139: 10138: 10137: 10129: 10128: 10127: 10119: 10118: 10117: 10112: 10103: 10101: 10093: 10092: 10090:by ingredients 10079: 10078: 10075: 10074: 10071: 10070: 10068: 10067: 10066: 10065: 10060: 10055: 10050: 10042: 10041: 10040: 10035: 10027: 10026: 10025: 10020: 10015: 10007: 10006: 10005: 9997: 9996: 9995: 9990: 9985: 9980: 9972: 9971: 9970: 9962: 9961: 9960: 9952: 9951: 9950: 9942: 9941: 9940: 9935: 9930: 9925: 9920: 9915: 9907: 9906: 9905: 9894: 9892: 9888: 9887: 9885: 9884: 9883: 9882: 9877: 9872: 9867: 9862: 9854: 9853: 9852: 9844: 9843: 9842: 9834: 9833: 9832: 9827: 9822: 9817: 9812: 9807: 9802: 9797: 9792: 9787: 9782: 9777: 9772: 9767: 9762: 9757: 9752: 9747: 9742: 9737: 9732: 9727: 9719: 9718: 9717: 9712: 9704: 9703: 9702: 9697: 9692: 9687: 9679: 9678: 9677: 9668: 9666: 9662: 9661: 9659: 9658: 9657: 9656: 9651: 9646: 9641: 9636: 9631: 9626: 9621: 9613: 9612: 9611: 9603: 9602: 9601: 9593: 9592: 9591: 9583: 9582: 9581: 9573: 9572: 9571: 9563: 9562: 9561: 9553: 9552: 9551: 9543: 9542: 9541: 9533: 9532: 9531: 9526: 9521: 9516: 9511: 9506: 9501: 9496: 9491: 9486: 9478: 9477: 9476: 9468: 9467: 9466: 9458: 9457: 9456: 9451: 9443: 9442: 9441: 9432: 9430: 9422: 9421: 9419:by ingredients 9408: 9407: 9404: 9403: 9400: 9399: 9397: 9396: 9395: 9394: 9384: 9383: 9382: 9377: 9367: 9362: 9357: 9356: 9355: 9350: 9345: 9340: 9335: 9325: 9320: 9314: 9312: 9308: 9307: 9305: 9304: 9303: 9302: 9297: 9292: 9287: 9282: 9272: 9267: 9261: 9259: 9251: 9250: 9240: 9239: 9232: 9231: 9224: 9217: 9209: 9200: 9199: 9187: 9184: 9183: 9181: 9180: 9175: 9170: 9165: 9160: 9155: 9150: 9145: 9140: 9135: 9133:British breads 9130: 9125: 9120: 9115: 9109: 9107: 9103: 9102: 9100: 9099: 9094: 9089: 9087:Bread and salt 9084: 9079: 9074: 9068: 9066: 9062: 9061: 9059: 9058: 9053: 9048: 9043: 9038: 9033: 9028: 9023: 9018: 9013: 9007: 9005: 9001: 9000: 8998: 8997: 8995:Vienna process 8992: 8990:Straight dough 8987: 8982: 8977: 8972: 8967: 8962: 8960:No-knead bread 8957: 8952: 8947: 8942: 8937: 8932: 8927: 8921: 8919: 8913: 8912: 8910: 8909: 8904: 8899: 8894: 8889: 8884: 8879: 8874: 8869: 8864: 8859: 8853: 8851: 8847: 8846: 8844: 8843: 8838: 8833: 8828: 8823: 8818: 8813: 8808: 8803: 8798: 8793: 8788: 8782: 8780: 8776: 8775: 8768: 8766: 8764: 8763: 8758: 8753: 8748: 8743: 8738: 8733: 8731:Sandwich bread 8728: 8723: 8718: 8713: 8708: 8703: 8698: 8692: 8690: 8684: 8683: 8676: 8675: 8668: 8661: 8653: 8644: 8643: 8641: 8640: 8628: 8616: 8603: 8600: 8599: 8597: 8596: 8591: 8586: 8581: 8575: 8573: 8569: 8568: 8566: 8565: 8560: 8555: 8550: 8544: 8542: 8538: 8537: 8534: 8533: 8531: 8530: 8525: 8520: 8515: 8510: 8504: 8502: 8498: 8497: 8495: 8494: 8489: 8484: 8479: 8474: 8462: 8461: 8448: 8439: 8427: 8425: 8415: 8411: 8410: 8408: 8407: 8405:Mycotoxicology 8402: 8397: 8392: 8387: 8382: 8377: 8371: 8369: 8365: 8364: 8355: 8352: 8351: 8340: 8339: 8332: 8325: 8317: 8311: 8310: 8305: 8299: 8289: 8288:External links 8286: 8285: 8284: 8278: 8263: 8258:978-0198749707 8257: 8244: 8238: 8225: 8219: 8206: 8200: 8185: 8182: 8180: 8179: 8112: 8089: 8066: 8014: 8007: 7983: 7976: 7952: 7945: 7927: 7920: 7895: 7859:(5): 701–708. 7829: 7824:Academic Press 7810: 7779: 7743:(3): 387–408. 7719: 7658: 7622:(4): 207–211. 7602: 7574:(2): 144–170. 7554: 7487: 7436: 7422: 7372: 7354: 7347: 7325: 7290: 7232: 7201: 7144: 7137: 7111: 7104: 7078: 7020: 6986: 6972: 6910: 6850: 6803: 6776:(4): 395–410. 6756: 6725: 6718: 6698: 6656: 6638:Lee JG (ed.). 6630: 6623: 6600: 6593: 6573: 6537:(2): 341–349. 6517: 6498:(2): 119–126. 6482: 6475: 6455: 6406: 6343: 6282: 6271:on 3 June 2009 6252: 6245: 6225: 6181:(3): 564–569. 6161: 6139:10400.22/10260 6089: 6062:(1): 487–494. 6040: 6013:(5): 847–865. 5991: 5972:(5): 920–933. 5952: 5926: 5919: 5901: 5876: 5846: 5827:(1–2): 23–50. 5806: 5787:(4): 423–430. 5771: 5739: 5688: 5634: 5603: 5582: 5548: 5521: 5499: 5456: 5435: 5428: 5422:. p. 36. 5404: 5388: 5381: 5361: 5354: 5334: 5298:(3): 695–704. 5278: 5242:(7): 834–844. 5220: 5173: 5167:978-0306472619 5166: 5148: 5127:10.1038/ng1859 5102: 5065:(1): 121–131. 5041: 5012:(4): 536–553. 4986: 4938: 4934: 4923: 4874: 4845:(4): 565–584. 4821: 4772: 4710: 4645: 4598: 4571:(7): 465–483. 4552: 4517:(6): 813–825. 4492: 4473:(4): 443–452. 4455: 4402: 4380: 4316: 4289:(7): 465–483. 4266: 4215: 4188:(4): 324–333. 4172: 4129: 4075: 4026: 3999:(5): 430–436. 3983: 3954:(3): 261–265. 3934: 3927: 3907: 3858: 3811: 3796: 3789: 3769: 3758:on 14 May 2010 3743: 3729: 3720: 3693: 3686: 3680:. p. 13. 3662: 3633:(3): 557–567. 3613: 3564: 3545:(5): 184–193. 3525: 3518: 3494: 3468: 3427:Ronen (2019). 3418: 3389: 3355: 3325: 3278: 3252: 3196: 3136: 3089: 3052: 3045: 3027: 3020: 2994: 2936: 2917: 2899: 2878: 2876: 2873: 2872: 2871: 2866: 2864:Yeast plasmids 2861: 2856: 2851: 2845: 2837: 2832: 2827: 2821: 2820: 2804: 2801: 2726:Main article: 2723: 2720: 2694:Methylene blue 2686:sulfur dioxide 2650: 2647: 2582:C. krusei 2504:polysaccharide 2492:cryptococcosis 2472:immune systems 2423:Main article: 2420: 2417: 2363: 2360: 2345:Genome Project 2308:analysis, and 2257: 2254: 2249: 2245: 2237: 2229: 2228:Aquarium hobby 2226: 2177: 2174: 2148: 2130: 2123: 2122: 2115:scrambled eggs 2096: 2052:heat autolysis 2036:food additives 2007: 2000: 1999: 1985: 1978: 1977: 1976: 1975: 1974: 1972: 1964: 1957: 1956: 1931: 1917: 1855: 1839: 1809: 1802: 1801: 1791: 1784: 1783: 1782: 1781: 1780: 1778: 1775: 1717: 1714: 1656:bioremediation 1651: 1650:Bioremediation 1648: 1644:dough proofing 1555:carbon dioxide 1537: 1536: 1495: 1493: 1486: 1477:Main article: 1474: 1471: 1348:Main article: 1345: 1342: 1224: 1147:carbon dioxide 1118:Main article: 1115: 1112: 1069: 1065: 1053: 1050: 1026:is actually a 1024:red rice yeast 999: 996: 987:Sporobolomyces 976:pucciniomycete 868: 867: 864: 861: 857: 849: 846: 829:Atlantic Ocean 727:microorganisms 706: 703: 573:, as they use 566: 563: 499:S. pastorianus 481:Pasteur effect 380: 377: 321:and can cause 304:model organism 284:carbon dioxide 205:microorganisms 192: 191: 189: 188: 187: 186: 175: 174: 173: 153: 152: 151: 150: 136: 117: 114: 113: 109: 108: 103: 99: 98: 93: 89: 88: 75: 74: 70: 69: 61: 60: 53: 52: 44: 43: 26: 9: 6: 4: 3: 2: 11207: 11196: 11193: 11191: 11188: 11186: 11183: 11181: 11178: 11176: 11173: 11171: 11168: 11166: 11163: 11161: 11158: 11157: 11155: 11140: 11137: 11136: 11133: 11121: 11118: 11117: 11115: 11111: 11108: 11106: 11103: 11101: 11098: 11096: 11093: 11091: 11088: 11086: 11083: 11081: 11078: 11077: 11075: 11071: 11068: 11067: 11065: 11061: 11058: 11057: 11055: 11051: 11048: 11046: 11043: 11042: 11040: 11036: 11033: 11031: 11030:Grand Marnier 11028: 11026: 11023: 11021: 11018: 11017: 11015: 11011: 11008: 11007: 11005: 11001: 10998: 10996: 10993: 10992: 10990: 10986: 10983: 10981: 10978: 10976: 10973: 10971: 10968: 10966: 10963: 10962: 10960: 10956: 10953: 10951: 10948: 10946: 10943: 10941: 10938: 10936: 10933: 10931: 10928: 10927: 10925: 10921: 10918: 10917: 10915: 10911: 10908: 10906: 10903: 10902: 10900: 10896: 10893: 10891: 10890:Cream liqueur 10888: 10887: 10885: 10881: 10878: 10876: 10873: 10872: 10870: 10866: 10863: 10862: 10860: 10856: 10853: 10852: 10851: 10848: 10844: 10841: 10840: 10838: 10834: 10831: 10830: 10828: 10824: 10821: 10820: 10818: 10814: 10811: 10809: 10806: 10805: 10803: 10799: 10796: 10795: 10793: 10789: 10786: 10785: 10783: 10779: 10776: 10774: 10771: 10769: 10766: 10764: 10761: 10755: 10752: 10751: 10750: 10749: 10748: 10745: 10743: 10740: 10738: 10735: 10729: 10726: 10725: 10724: 10723: 10722: 10719: 10717: 10714: 10713: 10711: 10707: 10704: 10702: 10699: 10698: 10696: 10695: 10692: 10687: 10682: 10678: 10662: 10659: 10657: 10654: 10652: 10649: 10647: 10644: 10642: 10639: 10637: 10634: 10632: 10629: 10628: 10626: 10622: 10619: 10617: 10614: 10612: 10609: 10607: 10604: 10602: 10599: 10597: 10594: 10592: 10589: 10587: 10584: 10582: 10579: 10577: 10574: 10573: 10571: 10567: 10564: 10563: 10561: 10557: 10554: 10552: 10549: 10547: 10544: 10542: 10539: 10538: 10536: 10532: 10529: 10527: 10524: 10523: 10522: 10519: 10518: 10516: 10512: 10504: 10501: 10499: 10496: 10494: 10491: 10489: 10486: 10484: 10481: 10479: 10476: 10475: 10473: 10468: 10464: 10461: 10460: 10458: 10454: 10451: 10449: 10446: 10444: 10441: 10440: 10438: 10434: 10431: 10429: 10426: 10424: 10421: 10419: 10416: 10414: 10411: 10409: 10406: 10404: 10401: 10399: 10396: 10394: 10391: 10390: 10388: 10384: 10381: 10379: 10376: 10374: 10371: 10370: 10368: 10364: 10361: 10360: 10358: 10354: 10351: 10350: 10348: 10344: 10343:Scotch whisky 10341: 10339: 10336: 10334: 10333:Irish whiskey 10331: 10330: 10328: 10327: 10325: 10321: 10313: 10310: 10308: 10305: 10303: 10300: 10298: 10295: 10293: 10290: 10288: 10285: 10283: 10280: 10278: 10275: 10273: 10270: 10268: 10265: 10264: 10262: 10258: 10255: 10253: 10250: 10248: 10245: 10243: 10240: 10238: 10235: 10233: 10230: 10228: 10225: 10224: 10223: 10220: 10216: 10213: 10211: 10208: 10207: 10205: 10201: 10198: 10197: 10195: 10191: 10188: 10186: 10183: 10181: 10178: 10176: 10173: 10171: 10168: 10166: 10163: 10162: 10160: 10156: 10153: 10152: 10150: 10146: 10143: 10142: 10140: 10136: 10133: 10132: 10130: 10126: 10123: 10122: 10121:Cashew apple 10120: 10116: 10113: 10111: 10108: 10107: 10105: 10104: 10102: 10098: 10094: 10089: 10084: 10080: 10064: 10061: 10059: 10056: 10054: 10051: 10049: 10046: 10045: 10043: 10039: 10036: 10034: 10033:Fermented tea 10031: 10030: 10028: 10024: 10021: 10019: 10016: 10014: 10011: 10010: 10008: 10004: 10001: 10000: 9998: 9994: 9991: 9989: 9986: 9984: 9981: 9979: 9976: 9975: 9973: 9969: 9966: 9965: 9963: 9959: 9956: 9955: 9953: 9949: 9946: 9945: 9943: 9939: 9936: 9934: 9931: 9929: 9926: 9924: 9921: 9919: 9916: 9914: 9911: 9910: 9908: 9904: 9901: 9900: 9899: 9896: 9895: 9893: 9889: 9881: 9878: 9876: 9873: 9871: 9868: 9866: 9863: 9861: 9858: 9857: 9855: 9851: 9848: 9847: 9845: 9841: 9838: 9837: 9835: 9831: 9828: 9826: 9823: 9821: 9818: 9816: 9815:Shaoxing wine 9813: 9811: 9808: 9806: 9803: 9801: 9798: 9796: 9793: 9791: 9788: 9786: 9783: 9781: 9778: 9776: 9773: 9771: 9768: 9766: 9763: 9761: 9758: 9756: 9753: 9751: 9748: 9746: 9743: 9741: 9738: 9736: 9733: 9731: 9728: 9726: 9723: 9722: 9720: 9716: 9713: 9711: 9708: 9707: 9705: 9701: 9698: 9696: 9693: 9691: 9688: 9686: 9683: 9682: 9680: 9676: 9673: 9672: 9670: 9669: 9667: 9663: 9655: 9652: 9650: 9647: 9645: 9642: 9640: 9637: 9635: 9632: 9630: 9627: 9625: 9622: 9620: 9617: 9616: 9614: 9610: 9607: 9606: 9605:Prickly pear 9604: 9600: 9597: 9596: 9594: 9590: 9587: 9586: 9584: 9580: 9577: 9576: 9574: 9570: 9567: 9566: 9564: 9560: 9557: 9556: 9554: 9550: 9547: 9546: 9544: 9540: 9537: 9536: 9534: 9530: 9527: 9525: 9522: 9520: 9517: 9515: 9512: 9510: 9507: 9505: 9502: 9500: 9497: 9495: 9492: 9490: 9487: 9485: 9482: 9481: 9479: 9475: 9472: 9471: 9469: 9465: 9462: 9461: 9459: 9455: 9452: 9450: 9447: 9446: 9444: 9440: 9437: 9436: 9434: 9433: 9431: 9427: 9423: 9418: 9413: 9409: 9393: 9390: 9389: 9388: 9385: 9381: 9378: 9376: 9373: 9372: 9371: 9368: 9366: 9363: 9361: 9358: 9354: 9351: 9349: 9346: 9344: 9341: 9339: 9336: 9334: 9331: 9330: 9329: 9326: 9324: 9321: 9319: 9316: 9315: 9313: 9309: 9301: 9298: 9296: 9293: 9291: 9288: 9286: 9283: 9281: 9278: 9277: 9276: 9273: 9271: 9268: 9266: 9263: 9262: 9260: 9256: 9252: 9245: 9241: 9237: 9230: 9225: 9223: 9218: 9216: 9211: 9210: 9207: 9197: 9196: 9185: 9179: 9176: 9174: 9171: 9169: 9166: 9164: 9161: 9159: 9156: 9154: 9151: 9149: 9148:Indian breads 9146: 9144: 9143:French breads 9141: 9139: 9136: 9134: 9131: 9129: 9126: 9124: 9121: 9119: 9116: 9114: 9111: 9110: 9108: 9106:List articles 9104: 9098: 9095: 9093: 9090: 9088: 9085: 9083: 9080: 9078: 9075: 9073: 9070: 9069: 9067: 9063: 9057: 9054: 9052: 9049: 9047: 9044: 9042: 9039: 9037: 9034: 9032: 9029: 9027: 9026:Bread pudding 9024: 9022: 9019: 9017: 9014: 9012: 9009: 9008: 9006: 9002: 8996: 8993: 8991: 8988: 8986: 8983: 8981: 8978: 8976: 8973: 8971: 8968: 8966: 8963: 8961: 8958: 8956: 8953: 8951: 8948: 8946: 8943: 8941: 8938: 8936: 8933: 8931: 8928: 8926: 8923: 8922: 8920: 8916:Processes and 8914: 8908: 8905: 8903: 8900: 8898: 8895: 8893: 8890: 8888: 8885: 8883: 8880: 8878: 8875: 8873: 8872:Dough scraper 8870: 8868: 8865: 8863: 8862:Bread machine 8860: 8858: 8855: 8854: 8852: 8848: 8842: 8839: 8837: 8834: 8832: 8829: 8827: 8824: 8822: 8819: 8817: 8814: 8812: 8809: 8807: 8804: 8802: 8799: 8797: 8794: 8792: 8789: 8787: 8786:Baker's yeast 8784: 8783: 8781: 8777: 8772: 8762: 8759: 8757: 8754: 8752: 8749: 8747: 8744: 8742: 8739: 8737: 8734: 8732: 8729: 8727: 8724: 8722: 8719: 8717: 8714: 8712: 8709: 8707: 8704: 8702: 8699: 8697: 8694: 8693: 8691: 8689: 8685: 8681: 8674: 8669: 8667: 8662: 8660: 8655: 8654: 8651: 8639: 8638: 8629: 8627: 8626: 8617: 8615: 8614: 8605: 8604: 8601: 8595: 8592: 8590: 8587: 8585: 8582: 8580: 8577: 8576: 8574: 8570: 8564: 8561: 8559: 8556: 8554: 8551: 8549: 8546: 8545: 8543: 8539: 8529: 8526: 8524: 8521: 8519: 8516: 8514: 8511: 8509: 8506: 8505: 8503: 8499: 8493: 8490: 8488: 8485: 8483: 8482:Chlamydospore 8480: 8478: 8475: 8473: 8470: 8468: 8464: 8463: 8460: 8456: 8452: 8449: 8447: 8443: 8440: 8438: 8435: 8433: 8429: 8428: 8426: 8424: 8421:Reproduction/ 8419: 8416: 8412: 8406: 8403: 8401: 8398: 8396: 8393: 8391: 8388: 8386: 8383: 8381: 8378: 8376: 8375:Ethnomycology 8373: 8372: 8370: 8366: 8362: 8358: 8353: 8349: 8345: 8338: 8333: 8331: 8326: 8324: 8319: 8318: 8315: 8309: 8306: 8303: 8300: 8298: 8296: 8295:Saccharomyces 8292: 8291: 8281: 8275: 8271: 8270: 8264: 8260: 8254: 8250: 8245: 8241: 8235: 8231: 8226: 8222: 8216: 8212: 8207: 8203: 8197: 8193: 8188: 8187: 8175: 8171: 8166: 8161: 8157: 8153: 8148: 8143: 8139: 8135: 8131: 8127: 8123: 8116: 8108: 8104: 8103:New Scientist 8100: 8093: 8085: 8081: 8077: 8070: 8062: 8058: 8054: 8050: 8046: 8042: 8038: 8034: 8030: 8026: 8018: 8010: 8004: 8000: 7996: 7995: 7987: 7979: 7973: 7969: 7965: 7964: 7956: 7948: 7942: 7938: 7931: 7923: 7917: 7913: 7909: 7902: 7900: 7891: 7884: 7880: 7875: 7870: 7866: 7862: 7858: 7854: 7853: 7848: 7846: 7842: 7833: 7825: 7821: 7814: 7798: 7794: 7790: 7783: 7775: 7768: 7764: 7759: 7754: 7750: 7746: 7742: 7738: 7734: 7732: 7723: 7715: 7711: 7706: 7701: 7696: 7691: 7687: 7683: 7682: 7677: 7675: 7671: 7662: 7654: 7647: 7643: 7638: 7633: 7629: 7625: 7621: 7617: 7616:Bioengineered 7613: 7606: 7598: 7591: 7587: 7582: 7577: 7573: 7569: 7565: 7558: 7550: 7546: 7541: 7536: 7532: 7528: 7523: 7518: 7514: 7510: 7506: 7504: 7500: 7491: 7483: 7479: 7474: 7469: 7464: 7459: 7455: 7451: 7447: 7440: 7432: 7426: 7418: 7414: 7409: 7404: 7400: 7396: 7392: 7388: 7384: 7376: 7368: 7364: 7358: 7350: 7344: 7340: 7336: 7329: 7314:on 3 May 2008 7313: 7309: 7305: 7303: 7294: 7286: 7282: 7278: 7274: 7269: 7264: 7260: 7256: 7255: 7247: 7245: 7236: 7220: 7216: 7212: 7205: 7197: 7193: 7189: 7185: 7180: 7175: 7171: 7167: 7164:(5261): 481. 7163: 7159: 7155: 7148: 7140: 7134: 7130: 7126: 7122: 7115: 7107: 7101: 7097: 7093: 7091: 7082: 7074: 7067: 7063: 7058: 7053: 7048: 7043: 7039: 7035: 7031: 7024: 7005: 7001: 6997: 6990: 6979: 6977: 6968: 6961: 6957: 6952: 6947: 6942: 6937: 6933: 6929: 6925: 6923: 6914: 6906: 6899: 6895: 6890: 6885: 6880: 6875: 6871: 6867: 6866: 6861: 6854: 6846: 6842: 6837: 6832: 6828: 6824: 6823: 6818: 6816: 6807: 6799: 6795: 6791: 6787: 6783: 6779: 6775: 6771: 6767: 6760: 6744: 6740: 6736: 6729: 6721: 6715: 6711: 6710: 6702: 6694: 6690: 6686: 6682: 6678: 6674: 6667: 6660: 6645: 6641: 6634: 6626: 6620: 6616: 6615: 6607: 6605: 6596: 6590: 6586: 6585: 6577: 6569: 6562: 6558: 6553: 6548: 6544: 6540: 6536: 6532: 6528: 6521: 6513: 6509: 6505: 6501: 6497: 6493: 6486: 6478: 6472: 6468: 6467: 6459: 6451: 6447: 6443: 6439: 6435: 6431: 6427: 6423: 6422: 6417: 6410: 6402: 6398: 6393: 6388: 6384: 6380: 6376: 6372: 6368: 6364: 6363: 6358: 6356: 6355:Saccharomyces 6347: 6339: 6335: 6330: 6325: 6321: 6317: 6313: 6309: 6305: 6301: 6297: 6295: 6286: 6270: 6266: 6262: 6256: 6248: 6242: 6238: 6237: 6229: 6221: 6214: 6210: 6205: 6200: 6196: 6192: 6188: 6184: 6180: 6176: 6172: 6165: 6157: 6153: 6149: 6145: 6140: 6135: 6131: 6127: 6123: 6119: 6115: 6111: 6104: 6102: 6093: 6085: 6081: 6077: 6073: 6069: 6065: 6061: 6057: 6056: 6051: 6044: 6036: 6032: 6028: 6024: 6020: 6016: 6012: 6008: 6007: 6002: 5995: 5987: 5983: 5979: 5975: 5971: 5967: 5963: 5956: 5941: 5940:PizzaOvensHub 5937: 5930: 5922: 5916: 5912: 5905: 5897: 5893: 5892: 5887: 5880: 5865: 5864:Vincyclopedia 5861: 5859: 5858:Brettanomyces 5850: 5842: 5838: 5834: 5830: 5826: 5822: 5821: 5813: 5811: 5802: 5798: 5794: 5790: 5786: 5782: 5775: 5756: 5749: 5743: 5735: 5731: 5726: 5721: 5716: 5711: 5707: 5703: 5699: 5692: 5684: 5680: 5676: 5672: 5667: 5662: 5658: 5654: 5653: 5648: 5641: 5639: 5623:on 5 May 2005 5622: 5618: 5614: 5607: 5599: 5598: 5595:Brettanomyces 5594: 5586: 5579:(2): 128–144. 5578: 5574: 5567: 5565: 5561: 5560:Brettanomyces 5552: 5544: 5540: 5536: 5532: 5525: 5517: 5513: 5511:Brettanomyces 5510: 5503: 5495: 5491: 5487: 5483: 5479: 5475: 5471: 5467: 5460: 5452: 5448: 5442: 5440: 5431: 5425: 5421: 5417: 5416: 5408: 5400: 5392: 5384: 5378: 5374: 5373: 5365: 5357: 5355:9781420015171 5351: 5347: 5346: 5338: 5330: 5323: 5319: 5314: 5309: 5305: 5301: 5297: 5293: 5289: 5282: 5274: 5267: 5263: 5258: 5253: 5249: 5245: 5241: 5237: 5236: 5231: 5224: 5216: 5212: 5208: 5204: 5200: 5196: 5192: 5188: 5184: 5177: 5169: 5163: 5159: 5152: 5144: 5140: 5136: 5132: 5128: 5124: 5120: 5116: 5109: 5107: 5098: 5094: 5089: 5084: 5080: 5076: 5072: 5068: 5064: 5060: 5056: 5054: 5045: 5037: 5033: 5028: 5023: 5019: 5015: 5011: 5007: 5006: 5001: 4999: 4990: 4982: 4978: 4973: 4968: 4964: 4960: 4956: 4952: 4951: 4946: 4944: 4927: 4919: 4915: 4911: 4907: 4902: 4897: 4893: 4889: 4885: 4878: 4870: 4866: 4861: 4856: 4852: 4848: 4844: 4840: 4836: 4834: 4825: 4817: 4813: 4809: 4805: 4800: 4795: 4791: 4787: 4783: 4776: 4768: 4764: 4760: 4756: 4751: 4746: 4742: 4738: 4734: 4730: 4729: 4724: 4717: 4715: 4706: 4702: 4697: 4692: 4688: 4684: 4680: 4676: 4672: 4668: 4664: 4660: 4656: 4649: 4641: 4637: 4633: 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3854: 3850: 3845: 3840: 3836: 3832: 3831: 3826: 3824: 3815: 3807: 3800: 3792: 3786: 3782: 3781: 3773: 3757: 3753: 3747: 3739: 3733: 3724: 3716: 3712: 3708: 3704: 3697: 3689: 3683: 3679: 3675: 3674: 3666: 3658: 3654: 3650: 3646: 3641: 3636: 3632: 3628: 3624: 3617: 3609: 3605: 3601: 3597: 3592: 3587: 3583: 3579: 3575: 3568: 3560: 3556: 3552: 3548: 3544: 3541:(in German). 3540: 3536: 3529: 3521: 3519:9780521210133 3515: 3511: 3507: 3506: 3498: 3483: 3479: 3472: 3464: 3460: 3455: 3450: 3446: 3442: 3438: 3434: 3430: 3422: 3407: 3403: 3396: 3394: 3377: 3373: 3369: 3365: 3359: 3343: 3339: 3335: 3329: 3321: 3317: 3313: 3309: 3305: 3301: 3297: 3293: 3289: 3282: 3267:on 7 May 2010 3266: 3262: 3256: 3248: 3244: 3239: 3234: 3230: 3226: 3222: 3218: 3214: 3212: 3203: 3201: 3192: 3188: 3184: 3180: 3176: 3172: 3168: 3164: 3160: 3156: 3155: 3150: 3143: 3141: 3132: 3128: 3124: 3120: 3116: 3112: 3108: 3104: 3100: 3093: 3085: 3081: 3076: 3071: 3067: 3063: 3056: 3048: 3042: 3038: 3031: 3023: 3017: 3013: 3009: 3005: 2998: 2990: 2986: 2981: 2976: 2972: 2968: 2965:(2): 403–23. 2964: 2960: 2959: 2954: 2953:Model System" 2952: 2943: 2941: 2932: 2928: 2921: 2914: 2912: 2911:S. cerevisiae 2908: 2902: 2896: 2892: 2891: 2883: 2879: 2870: 2867: 2865: 2862: 2860: 2857: 2855: 2852: 2849: 2846: 2843: 2842: 2838: 2836: 2833: 2831: 2828: 2826: 2823: 2822: 2818: 2807: 2800: 2797: 2792: 2789: 2784: 2782: 2778: 2774: 2769: 2767: 2766: 2761: 2757: 2756: 2751: 2750: 2745: 2744: 2739: 2735: 2729: 2719: 2717: 2713: 2712: 2707: 2705: 2704: 2699: 2695: 2691: 2687: 2683: 2679: 2675: 2671: 2670:food industry 2667: 2666: 2661: 2657: 2649:Food spoilage 2646: 2644: 2643: 2642:C. auris 2638: 2634: 2631:, and of the 2630: 2626: 2622: 2618: 2614: 2613: 2608: 2607: 2602: 2601: 2596: 2595: 2590: 2589: 2584: 2583: 2578: 2577: 2572: 2571: 2566: 2565: 2560: 2559: 2554: 2550: 2546: 2542: 2539:yeast in the 2538: 2534: 2530: 2526: 2522: 2518: 2517: 2511: 2509: 2505: 2501: 2497: 2493: 2489: 2485: 2484: 2479: 2478: 2473: 2469: 2461: 2460: 2455: 2450: 2443: 2439: 2435: 2431: 2426: 2416: 2414: 2410: 2406: 2402: 2398: 2394: 2390: 2386: 2382: 2378: 2373: 2369: 2359: 2357: 2352: 2350: 2346: 2342: 2338: 2334: 2329: 2327: 2323: 2319: 2315: 2311: 2307: 2303: 2299: 2298:cell division 2295: 2294:recombination 2291: 2287: 2283: 2279: 2278: 2273: 2272: 2262: 2253: 2243: 2235: 2225: 2223: 2219: 2215: 2211: 2207: 2206: 2201: 2197: 2193: 2189: 2188: 2183: 2173: 2171: 2167: 2162: 2159:In 1920, the 2157: 2155: 2151: 2144: 2140: 2136: 2128: 2120: 2116: 2112: 2108: 2101: 2097: 2094: 2090: 2086: 2082: 2078: 2075:(Australia); 2074: 2070: 2065: 2061: 2057: 2053: 2049: 2045: 2041: 2037: 2033: 2032:Yeast extract 2030: 2029: 2028: 2026: 2025:glutamic acid 2022: 2018: 2004: 1996: 1995:yeast extract 1992: 1988: 1982: 1962: 1955: 1951: 1950: 1945: 1941: 1937: 1936: 1932: 1929: 1928: 1923: 1922: 1918: 1911: 1907: 1903: 1899: 1898: 1893: 1892: 1887: 1886: 1881: 1880: 1875: 1874: 1869: 1865: 1861: 1860: 1856: 1853: 1849: 1845: 1844: 1840: 1838: 1834: 1830: 1829: 1825: 1824: 1823: 1820: 1806: 1797: 1796: 1788: 1774: 1772: 1768: 1764: 1760: 1756: 1755:Saccharomyces 1752: 1749: 1745: 1744:sulfuric acid 1741: 1740:cereal grains 1737: 1733: 1729: 1723: 1713: 1712:silver ions. 1711: 1707: 1706:bioaccumulate 1703: 1699: 1695: 1691: 1687: 1683: 1679: 1675: 1671: 1667: 1663: 1662: 1657: 1647: 1645: 1640: 1636: 1631: 1629: 1625: 1621: 1616: 1612: 1608: 1599: 1595: 1593: 1589: 1588:Ancient Egypt 1580: 1576: 1574: 1570: 1569:S. minor 1566: 1565: 1560: 1556: 1552: 1548: 1544: 1533: 1530: 1522: 1512: 1508: 1502: 1501: 1496:This section 1494: 1490: 1485: 1484: 1480: 1479:Baker's yeast 1470: 1468: 1464: 1460: 1456: 1452: 1447: 1445: 1444:Brettanomyces 1441: 1437: 1436:Brettanomyces 1433: 1429: 1425: 1424:Brettanomyces 1421: 1417: 1416: 1415:Brettanomyces 1411: 1410: 1404: 1401: 1397: 1396:S. cerevisiae 1392: 1389: 1385: 1381: 1377: 1373: 1369: 1361: 1356: 1351: 1341: 1339: 1338:Brettanomyces 1334: 1333:Brettanomyces 1330: 1326: 1325:Brettanomyces 1322: 1321:Brettanomyces 1317: 1316:Brettanomyces 1313: 1309: 1308: 1303: 1302: 1297: 1296: 1291: 1290: 1285: 1284: 1279: 1278: 1273: 1272: 1267: 1263: 1258: 1257:Brettanomyces 1254: 1253:Trappist beer 1250: 1246: 1242: 1241: 1236: 1234: 1230: 1222: 1218: 1214: 1209: 1207: 1203: 1199: 1195: 1191: 1187: 1182: 1180: 1176: 1175: 1170: 1166: 1162: 1161: 1156: 1148: 1143: 1136: 1132: 1127: 1121: 1111: 1109: 1107: 1103: 1099: 1095: 1091: 1087: 1083: 1082:carbohydrates 1079: 1075: 1063: 1060:that contain 1059: 1049: 1047: 1043: 1039: 1035: 1034: 1029: 1025: 1021: 1017: 1013: 1012:baker's yeast 1009: 1005: 1004:biotechnology 995: 993: 989: 988: 983: 982: 981:Sporidiobolus 977: 972: 970: 969:S. cerevisiae 965: 964:S. cerevisiae 961: 956: 955:S. cerevisiae 951: 947: 943: 938: 936: 932: 928: 924: 920: 916: 911: 909: 905: 904: 898: 894: 890: 886: 882: 876: 865: 862: 859: 858: 854: 845: 843: 838: 834: 830: 824: 822: 817: 814: 810: 806: 802: 798: 794: 790: 789: 784: 783: 778: 777: 772: 768: 763: 761: 757: 753: 752: 747: 746: 741: 739: 734: 733: 728: 724: 720: 716: 712: 702: 699: 694: 692: 691: 690:Saccharomyces 686: 685:cycloheximide 683: 679: 675: 672: 668: 664: 660: 656: 653:or in liquid 652: 647: 645: 644: 639: 638: 633: 632: 626: 624: 620: 616: 612: 608: 604: 603:organic acids 600: 596: 592: 588: 584: 580: 576: 572: 562: 560: 556: 552: 548: 544: 540: 535: 533: 529: 525: 522: 518: 514: 509: 505: 501: 500: 495: 494: 488: 486: 482: 478: 474: 473:Louis Pasteur 469: 467: 463: 459: 455: 451: 447: 443: 439: 435: 431: 427: 423: 419: 415: 411: 410:Indo-European 407: 403: 400: 394: 390: 386: 376: 374: 371: 367: 366:Basidiomycota 363: 359: 355: 351: 347: 343: 338: 336: 332: 328: 324: 320: 316: 315: 309: 305: 301: 300:S. cerevisiae 297: 293: 289: 285: 281: 280:carbohydrates 277: 276: 270: 268: 264: 261:, which grow 260: 256: 252: 248: 244: 240: 236: 232: 231:multicellular 228: 224: 219: 217: 213: 210: 206: 202: 198: 185: 182: 181: 179: 176: 172: 169: 168: 166: 163: 162: 161: 159: 158: 157:Basidiomycota 146: 143: 142: 140: 137: 134:(true yeasts) 132: 129: 128: 127: 126: 123: 122: 115: 110: 107: 104: 101: 100: 97: 94: 91: 90: 85: 80: 76: 71: 67: 62: 58: 54: 50: 45: 40: 37: 33: 19: 10378:Corn whiskey 10282:Himbeergeist 10135:Kirschwasser 9897: 9595:Pomegranate 9489:Marsala wine 9484:Madeira wine 9375:Simple syrup 9370:Fermentation 9360:Distillation 9352: 9193: 9178:Toast dishes 9173:Swiss breads 9168:Sweet breads 9158:Quick breads 9123:Bread dishes 9036:French toast 9021:Bread pakora 9011:Bread crumbs 8635: 8623: 8611: 8557: 8465: 8451:Basidiospore 8430: 8385:Marine fungi 8344:Microbiology 8294: 8268: 8248: 8229: 8210: 8191: 8129: 8125: 8115: 8102: 8092: 8079: 8069: 8036: 8032: 8028: 8024: 8017: 7993: 7986: 7962: 7955: 7936: 7930: 7907: 7856: 7850: 7844: 7840: 7832: 7819: 7813: 7803:18 September 7801:. 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Retrieved 3756:the original 3746: 3732: 3723: 3706: 3702: 3696: 3672: 3665: 3630: 3627:Microbiology 3626: 3616: 3581: 3577: 3567: 3542: 3538: 3528: 3504: 3497: 3485:. Retrieved 3481: 3471: 3436: 3432: 3421: 3409:. Retrieved 3406:Science@NASA 3405: 3400:Phillips T. 3380:. Retrieved 3376:the original 3367: 3364:"Appendix I" 3358: 3346:. Retrieved 3342:the original 3337: 3328: 3295: 3291: 3281: 3269:. Retrieved 3265:the original 3255: 3223:(1): 34–50. 3220: 3216: 3210: 3158: 3152: 3148: 3106: 3102: 3098: 3092: 3065: 3055: 3036: 3030: 3003: 2997: 2962: 2956: 2950: 2930: 2920: 2910: 2906: 2904: 2889: 2882: 2839: 2817:Fungi portal 2793: 2785: 2777:bess beetles 2772: 2770: 2768:is present. 2763: 2759: 2753: 2747: 2741: 2731: 2709: 2708: 2701: 2682:benzoic acid 2663: 2652: 2640: 2624: 2620: 2616: 2610: 2604: 2598: 2592: 2586: 2580: 2574: 2568: 2562: 2556: 2532: 2514: 2512: 2481: 2475: 2465: 2457: 2444:in diameter. 2437: 2399:, including 2396: 2371: 2365: 2353: 2348: 2332: 2330: 2275: 2269: 2267: 2231: 2203: 2195: 2185: 2179: 2158: 2124: 2110: 2051: 2014: 1947: 1933: 1925: 1919: 1906:chajnyj grib 1905: 1895: 1889: 1883: 1877: 1871: 1857: 1841: 1826: 1816: 1793: 1754: 1753: 1728:ethanol fuel 1725: 1697: 1690:heavy metals 1678:hydrocarbons 1659: 1653: 1632: 1604: 1585: 1573:fermentation 1568: 1562: 1542: 1540: 1525: 1516: 1505:Please help 1500:verification 1497: 1448: 1443: 1435: 1423: 1413: 1407: 1405: 1399: 1395: 1393: 1388:Fermentation 1365: 1337: 1332: 1328: 1324: 1320: 1315: 1311: 1305: 1299: 1293: 1287: 1281: 1275: 1269: 1265: 1261: 1256: 1238: 1237: 1212: 1210: 1202:disaccharide 1193: 1189: 1185: 1183: 1178: 1172: 1158: 1152: 1110: 1090:distillation 1076: – the 1074:fermentation 1055: 1046:cell biology 1031: 1008:Fermentation 1001: 985: 979: 973: 968: 963: 960:out-crossing 954: 949: 945: 941: 939: 917:starvation, 912: 901: 878: 848:Reproduction 836: 832: 825: 821:killer yeast 818: 786: 780: 774: 764: 749: 743: 736: 730: 723:biodiversity 708: 695: 688: 678:malt extract 651:growth media 648: 641: 635: 629: 627: 568: 536: 513:filter press 507: 503: 497: 491: 489: 484: 470: 418:domesticated 413: 405: 401: 396: 353: 346:phylogenetic 339: 312: 308:cell biology 299: 292:fermentation 273: 271: 223:pseudohyphae 220: 196: 195: 155: 154: 119: 118: 56: 36: 11041:Star anise 10935:Bénédictine 10895:Irish cream 10631:Aguardiente 10576:Aguardiente 10448:Rye whiskey 9958:Ginger wine 9675:Barley wine 9639:Mulled wine 9589:Plum jerkum 9559:Lychee wine 9549:Longan wine 9474:Bokbunja-ju 9464:Bignay wine 9454:Banana wine 9449:Banana beer 9323:Bathtub gin 9128:Bread rolls 9077:Breadmaking 8975:Pre-slicing 8970:Pre-ferment 8892:Stand mixer 8877:Farinograph 8779:Ingredients 8761:Whole wheat 8756:White bread 8726:Salt-rising 8696:Brown bread 8637:WikiProject 8492:Pycniospore 8380:Lichenology 7845:C. glabrata 7681:Scientifica 7363:"About SGD" 6649:28 November 6275:28 November 5869:28 November 3837:(1): 1–12. 3762:21 February 3487:28 November 3382:16 November 3348:28 November 2933:. 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