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A hypha (from Ancient Greek ὑφή (huphḗ) 'web'; pl.: hyphae) is a long, branching, filamentous structure of a fungus, oomycete, or actinobacterium. [1] In most fungi, hyphae are the main mode of vegetative growth, and are collectively called a mycelium.
A branched system of slender hyphae, called the trichogyne, extends from the tip of the ascogonium projecting beyond the sheathing hyphae into the air. The sexual cycle is initiated (i.e. fertilization occurs) when a cell (usually a conidium) of opposite mating type contacts a part of the trichogyne (see figure, top of § ).
Replication cycle of L-A helper, shown at bottom, and M28 (K28) killer viruses in S. cerevisiae. Saccharomyces cerevisiae virus L-A, also called L-A helper virus, is a member of the Totiviridae family of viruses found primarily in Saccharomyces cerevisiae. [3] Its discovery in the 1970s was the main starting point of research on yeast virology. [4]
Certain strains of some species of yeasts produce proteins called yeast killer toxins that allow them to eliminate competing strains. (See main article on killer yeast.) This can cause problems for winemaking but could potentially also be used to advantage by using killer toxin-producing strains to make the wine.
Candida albicans growing as yeast cells and filamentous (hypha) cells. A dimorphic fungus is a fungus that can exist in the form of both mold [1] and yeast.As this is usually brought about by a change in temperature, this fungus type is also described as a thermally dimorphic fungus. [2]
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.
Saccharomyces is a genus of fungi that includes many species of yeasts. Saccharomyces is from Greek σάκχαρον (sugar) and μύκης (fungus) and means sugar fungus.Many members of this genus are considered very important in food production where they are known as brewer's yeast, baker's yeast and sourdough starter among others.
The yeast-to-hyphae transition (filamentation) is a rapid process and induced by environmental factors. Phenotypic switching is spontaneous, happens at lower rates and in certain strains up to seven different phenotypes are known.