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Viability and Versatility of the Yeast Cell

Published online by Cambridge University Press:  14 March 2018

Michelle J. Henry-Stanley  and
Carol L. Wells
Michelle J. Henry-Stanley
Affiliation:
University of Minnesota, Minneapolis
Carol L. Wells*
Affiliation:
University of Minnesota, Minneapolis
*
wells002@umn.edu

Extract

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Yeasts are single-celled eukaryotic microorganisms (generally about 5 to 10 microns in diameter) that divide by a budding process and are classified with the fungi. Yeast cells are ubiquitous in our environment and can be found on plants and in soil and water. Yeasts have considerable importance Ln industrial and agricultural settings, Saccharomyces cerevisiae (Figure 1) is also known as “bakers yeast” or “brewers yeast.” Specific strains of yeast are used to make pastries, bread, beer, ale, wine, distilled spirits, and industrial alcohol. In the paper industry, Candida utilis is used to break down die sugars from processed wood pulp. Yeast cells are also nutritious. In some societies, “cloudy” beer (containing yeast cells) provides essential B vitamins, minerals, and amino acids.

Type
Research Article
Information
Microscopy Today , Volume 12 , Issue 3 , May 2004 , pp. 30 - 33
Copyright
Copyright © Microscopy Society of America 2004

References

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