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Saccharomyces cerevisiae (/ ˌ s ɛr ə ˈ v ɪ s i. iː /) (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes.
Yeast species either require oxygen for aerobic cellular respiration (obligate aerobes) or are anaerobic, but also have aerobic methods of energy production (facultative anaerobes). Unlike bacteria, no known yeast species grow only anaerobically (obligate anaerobes). Most yeasts grow best in a neutral or slightly acidic pH environment.
The yeast extract will typically contain all the amino acids necessary for growth. By being a complete medium, YEPD cannot be used as a selection medium to test for auxotrophs. Instead, YEPD is used as a growth medium to grow yeast cultures. YEPD typically contains 1% yeast extract, 2% peptone, and 2% glucose in distilled water.
In an experiment involving sealed bottles and some very hardy microbes, scientists at MIT discovered that both yeast and E. coli can grow in an environment with an atmosphere composed purely of ...
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
petite (ρ–) is a mutant first discovered in the yeast Saccharomyces cerevisiae.Due to the defect in the respiratory chain, 'petite' yeast are unable to grow on media containing only non-fermentable carbon sources (such as glycerol or ethanol) and form small colonies when grown in the presence of fermentable carbon sources (such as glucose).
The origin of aerobic fermentation, or the first step, in Saccharomyces Crabtree-positive yeasts likely occurred in the interval between the ability to grow under anaerobic conditions, horizontal transfer of anaerobic DHODase (encoded by URA1 with bacteria), and the loss of respiratory chain Complex I. [9] A more pronounced Crabtree effect, the ...
Brettanomyces is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett".The genus name Dekkera is used interchangeably with Brettanomyces, as it describes the teleomorph or spore forming form of the yeast, but is considered deprecated under the one fungus, one name change.