Biology Report of Fungus: Baker's Yeast

Biology Report: Plants:

Bakers yeast

By Sterling Haws

1. What Is Yeast?

Yeast is simple fungus. The term barm refers more to a life-style than to a phylo patrimonial classification. Yeast refers to the unicellular phase of the life cycles of many different fungi, just now it is used more rough-cutly as a generic term for fungi that have only a unicellular phase. The organisms most often called yeast such as common baking or brewing yeast are strains of the species genus Saccharomyces cerevisiae. As fungi, they are classified as ascomycetes, a stem which to a fault includes a number of some other popular genetic organisms, such as Neurospora and Sordaria. Except when we refer to other species of yeast by name, we will use the term yeast to refer to Saccharomyces cerevisiae.

Yeast has simple nutritional needs. Unable to maintain out photosynthesis, they require a reduced carbon ascendent, which rouse be as simple a compound as acetate. In addition, they also require a nitrogen source such as ammonium sulfate. Yeasts can use a variety of organic nitrogen compounds, including urea and various amino acids. The only other complex compound that they require is the vitamin, biotin. Of course, they also require a variety of salts and trace elements.

Ascomycetes, such as bakers yeast, are popular for genetics research because the ascospores they produce in each ascus are the products of meiosis.



When yeast is nutritionally stressed, for example by deprivation of either a carbon source or a nitrogen source, diploid yeast will sporulate. The diploid nucleus goes through meiosis, producing four haploid nuclei, which are thusly incorporated into four stress-resistant ascospores, encapsulated in the ascus. This packaging of the four meiotic products makes genetic analysis particularly simple.

2. What Are Yeast right-hand(a) For?

People have used yeast, undoubtedly one of the earliest domestic organisms, for...

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