Yeast
* Many yeasts produce alcohol, but cultured wine yeasts make the best wine.
* Most yeast belongs to phyla
  - causes candidiasis
* Most yeast has ethanol productivity
  - yeasts have affinities to Ascomycota, but a small percentage have affinities to Basidiomycota
* Some yeast attracts pests
  - becomes hormones
  - can switch gender completely
  - candidas cause infection
* Some yeast causes diseases
  - fungal pneumonia
  - gases
  - intestinal problems
  - vaginal infection
  - consumes food
* Some yeast contains fish oil
* Some yeast grows in gastrointestinal tracts
* Some yeast has applications
  - particle size
* Some yeast has small particle size
  - participates in sexual reproduction
* Some yeast produces acid
  - ethanols
  - lactic acid
* Some yeasts are psychrophilic, and so they can grow at relatively low temperatures
  - cause problems for humans
  - form buds that fail to detach themselves
* also assists in improved digestive efficiency
  - gives flavor to the wine
* are a family of fungi closely related to molds
  - highly specialized sub-group and have little in common with molds an d other fungi
  - natural part of a woman's vagina
  - part of our everyday lives
  - source of B vitamins
* are a type of single-celled fungus that can have many uses
  - unicellular fungus
  - unicellular growth form
  - able to grow in a more acid environment compared to bacteria
* are also ascomycetes
  - good model organism for studying the evolution of multicellularity
  - usually one cell, but they are larger than bacteria
  - well-suited for biochemical analysis
  - always present in the vagina in small numbers, and symptoms only appear with overgrowth
  - bacteria which have a type of cell division called budding
  - easy to work with in the laboratory
  - eukaryotes, sharing the same superkingdom as humans
  - even more important in food production
  - examples of an organism that reproduce by budding
  - found in the Basidiomycota and Ascomycota
  - fungi and related to mushrooms
  - important for bread, beer, wine
* are important in making bread rise
  - the preparation of foods such as bread
  - organisms in the production of alcoholic beverages and in the making of bread
  - in the fungi kingdom
  - intermediate, being faculative anaerobes
* are microscopic fungi capable of fermenting different carbohydrates
  - fungi, single-cell organisms of the plant kingdom
* are microscopic, one celled organisms
  - single-celled organisms that are classified in the family Fungi
  - much larger than bacteria
  - of two kinds
  - organisms that naturally harbour plasmids
  - oval, unicellular fungi that reproduce by budding
  - oval-shaped and slightly larger than bacteria
  - parasitic organisms that absorb our nutrients and produce toxic waste
  - part of the group fungii
  - passed from adult beetles to larvae in various ways
  - placed in huge vats of corn or other organic material
  - responsible for turning the wort into beer through a process of fermentation
  - simple fungi
* are single celled organisms that are ubiquitous in our environment
  - fall under the family of 'fungus'
  - live mainly in waterlogged anaerobic soils
  - cells that divide to form clusters
* are single-celled eukaryotic organisms related to fungi
  - small, lemon-shaped single cells that are about the same size as red blood cells
  - still single celled organisms like the bacteria
  - the other morphological category of fungi
  - tiny organisms that normally live in small numbers on the skin and inside the vagina
  - types of fungi
* are unicellular , which are eukaryotes
  - eucaryotes
  - organisms, normally ovoid or spherical in shape
* are unicellular, all others have septate hyphae
  - but they can clump together to form chains of cells
* are used in making bread, wine, beer and solvents
  - production of bread and liquor
  - useful in the making of bread and fermented drinks
* are, basically, the ecologist and the undertaker of life.
* belong to a group called fungi.
* can also completely desiccate and still live
  - grow in the blood and cause a very serious infection
  - occasionally cause respiratory infections
  - attack sugary foods such as fruit and jam and cause spoilage
  - be man-made, called cultured yeasts, or they can be wild yeasts
  - break down some compounds to make others
  - cause foods to ferment
  - create territorial poisons to mark their turf, called antibiotics
  - follow glycolysis with alcohol fermentation
  - gain energy from oxygen and sugar
  - go on a rampage until things get back to normal
* can grow in the presence or absence of air
  - on plants or animals without the host even knowing
  - indeed be germs
  - make bread rise
  - only ferment maltose and simpler sugars
  - provoke a number of reactions in some people, particularly skin disorders
* can reproduce by budding
  - producing a bud
  - respire in both ways
  - turn into a deadly pathogen causing infection
  - use a variety of organic nitrogen compounds, including urea and various amino acids
* carries out fermentation to produce alcohol from sugar.
* catalyst for the decomposition that produces oxygen.
* catalyzes the breakdown of hydrogen peroxide into oxygen and water.
* causes a tiny volume of dough to expand to a remarkable size
* causes the conversion of sugar into alcohol and carbon dioxide
  - wort to ferment
* comes across as fruitiness and effervescence
  - in hundreds of varieties, but beer is most commonly made with ale yeast or lager yeast
* common leavening agent.
* commonly grow as single cells and are useful in the production of wines, beers, and bread.
* commonly reproduce asexually by a process called budding
  - by asexual budding in which a small protuberance is pushed from the cell
* comprises tiny organisms that reproduce both ways, sexually and asexually.
* consumes sugar
  - the sugar and converts it to alcohol and carbon dioxide
* contains small nuclear RNAs encoded by single copy genes.
* continue to be important causes of nosocomial bloodstream infections.
* create the wine by metabolizing the grape sugars.
* digests sugar in the wort producing alcohol.
* does all the work of making alcohol and carbon dioxide out of malt sugars.
* eat sugar, they burp carbon dioxide and they pee alcohol
  - the sugar in wort and create alcohol as a by-product
* eats sugar and produces ethanol and carbon dioxide, yeast is the unicellular form
* enzymes respond to the living micro-organisms in the body where they metabolize readily.
* exhibits growth.
* exist in two mating types, a and.
* exists naturally as part of a normal, healthy, vagina.
* extract A water soluble preparation extracted from common yeast.
* feeds off sugar and the only way to keep it at bay is to starve it.
* feeds on sugar, but most commercial yeast can do just fine without it
* ferment the sugar in the dough, producing ethanol and carbon dioxide.
* ferments sugars into alcohol and carbon dioxides gas.
* flourish on all types of sugars and simple carbohydrates.
* form a subtype of fungus characterised by clusters of round or oval cells
  - tiny buds that break off and grow into larger cells
* fungus that feeds on sugars
  - reproduces asexually
* general term for single-celled fungi that reproduce by budding.
* grow better in the presence of oxygen because they can completely oxidize the sugar
  - by budding or fission and hyphae grow apically and branch laterally
  - in typical creamy wet convex colonies
  - on sugar and produce carbon dioxide
  - well in warm, moist areas
* grows better when at least half the flour is added before any oils or salt
  - quickly in water that feels a little warm
* have a cell wall, like plant cells, but no chloroplasts
  - many advantages as a genetic research tool
  - no spores because they are single celled
  - simple nutritional needs
  - the remarkable ability to live as either haploids or diploids
* helps bread rise and beer ferment.
* is actually a living organism
  - type of fungus related to mushrooms
  - added convering fermentable sugars into alcohol
* is added to agitate the maltose, converting it to alcohol
  - bread to make it rise by producing millions of tiny bubbles of carbon dioxide
  - ferment the sugars into alcohol and carbon dioxide
  - turn the natural sugar into alcohol
  - airborne throughout a bakery, and sticks to work surfaces, aprons and bakery equipment
  - alive
* is also a fungus, and gives off carbon dioxide as it grows
  - producing pathogenic and non-pathogenic manifestations
  - popular organism for studying genetics
  - source of various enzymes
  - good food
  - the final component that determines the flavor of the beer
  - always present in the female body
* is an airborne mold and goes everywhere in the building
  - ancient leavening, brewing, fermenting agent single celled microscopic fungus
  - example of a single celled fungi
* is an organism that ferments
  - is normally found in the vagina
  - ovoid or spherical unicellular microscopic fungus
  - unicellular organism and oval in shape
* is by far the most common type of organism found in a diaper rash
  - type of organism found in a perineal rash
  - common example, and it is fed sugar during the process
  - difficult to kill and requires a concentrated effort to cure the infection
  - dissolved in the warm water
  - found in the air and on many surfaces but it requires a special environment to grow
  - in everyone's body
  - just one example of a single-cell eukaryotic organism
  - less likely to flourish in a dry environment
  - microorganisms
  - naturally present as an airborne organism just about everywhere on earth
* is needed for the fermentation of wine, beers and other alcoholic drinks
  - to activate the fermenation of the beer
* is normally found in the vagina, it only causes problems when it overgrows
  - present in a healthy vagina and thrives in that warm, moist environment
  - now cultured using water, sugar, and other nutrients in large fermentation chambers
  - nutritious and in small amounts gives bread a good yeasty flavor
* is one of the earliest domesticated organisms
  - essential ingredients in bread production
* is one of the most fascinating living things
  - important microorganisms known and utilised by mankind
  - only one leavening agent that can be used in making breads
  - our example of asexual reproduction
  - pitched into open copper vessels, but the wort remains there only during the lag phase
  - present everywhere in our environment
  - probably the simplest organism that ages
  - responsible for making bread rise
  - rich in protein
  - said to have first been noticed when an Egyptian bread maker was making bread for the king
  - single-celled, and reproduces either sexually or asexually
* is the basis for many vitamin and mineral preparations
  - enzyme that breaks down the sugars into alcohol and carbon dioxide
  - heart of the breadmaking process
  - microorganism that is responsible for fermentation in beer
* is the most important ingredient in beer brewing
  - persnickety part of wine
  - prevalent infection, which causes vaginal itching
  - name given to a very diverse group of single-celled fungi
  - natural substance that enables beer to be fermented
  - organism that makes the whole process work
  - primary rising ingredient in bread
  - treated with vaginal creams, ovules or with oral medication
  - unicellular, while mold is multicellular
  - used as a model to teach some of the more actively researched areas of cell biology
* is used for commercial production of breads, pastries and cakes in baking industries
  - fermentation, converting the sugars of the grain to alcohol
* is used in bread baking
  - fermenting wine, soybeans and fruit juices
  - making wine and other alcoholic drinks, and for making bread
  - the Bible as an illustration of the invisible power of sin
* is used to leaven bread and produce ethyl alcohol for making beer and wine
  - make an alcoholic beverage
* is used to make bread and alcoholic drinks
  - usefully to make alcohol
  - valuable because it helps make bread and beer
* kind of fungus.
* likes to be fed sugar and flour before drowning it in other liquid
  - live on sugar the most
* live a very simple life, they eat sugars and they give off carbon dioxide as they breathe
  - almost everywhere, including on the skin and in the mouth, vagina, and intestinal tract
  - as small, individual cells, between the size of bacteria and our own cells
  - in liquid or moist habitats
* live on sugar and simple carbohydrates
* living creature, metabolizing, reproducing, and living off the ingredients in the beer
  - fungus that is used in baking
* living organism which feeds on sugar
  - with a finite life expectancy
* living, microscopic fungus.
* love dark, moist, warm places, thrive in sweet environments, and multiply very rapidly.
* loves and feeds off of sugar.
* major ingredient in many pet food products.
* make alcohol, so if silage smells like alcohol, many yeast are present.
* makes beer
  - beignets airy and light
* makes bread dough rise because it live single-celled organism
  - rise and helps develop the flavor
* makes carbon dioxide gas that acts as a leavening agent
* metabolize sugars into carbon dioxide and ethyl alcohol.
* microscopic organism.
* mixes with water.
* naturally living, beneficial micro-organism
  - occurring micro- organism, of which their are several varieties or strains
  - occurs in everyone in minute harmless amounts
* naturally rich source of proteins, amino acids, minerals and B-complex vitamins
* needs a warm environment to make bread rise.
* needs for fermentation
  - proper fermentation
  - moisture to survive
  - oxygen to reproduce and produce strong cell walls
  - some initial oxygen in order to get a good start
  - sugar in which to ferment, but too much can kill it
* normal inhabitant of the intestines of healthy men and women and the vagina in women.
* normally grows in the vagina and also in the anus.
* nuisance infection.
* occurs primarily in women because the vaginal area warm moist environment.
* offers the advantage of being highly amenable to genetic manipulation and analysis.
* often conjures up the world of baking in people's minds.
* one celled microorganism of the fungus type.
* one-celled fungi that reproduces or grows in the presence of certain foods
  - fungus which converts sugar to carbon dioxide gas
* only causes problems when it grows too rapidly.
* plant, according to the biologists, and is capable of reproducing itself.
* prefer an acidic environment.
* prefers water to milk.
* produce alcohol which is also toxic
  - antibiotics and recycle nutrients
  - carbon dioxide to expand the structure, such as dough for bread baking
  - characteristic creamy, opaque, pasty colonies on the surface of culture media
* produces alcohol as a natural byproduct
  - fermentation which cancer needs to feed off of
* provide a useful system for drug testing in several ways.
* provides vitamins for bacterial growth.
* refers to any non-filamentous fungus.
* releases carbon dioxide and water as it metabolizes sugar.
* represent the decomposers present in sewage and natural waters.
* represents a good example of a facultative aerobe.
* reproduce asexually through budding and sexually through the formation of ascospores
  - both sexually and asexually, but the latter is more common
* reproduce by an asexual process called budding
  - forming spores or by budding
  - the process budding
  - most when they have ideal conditions
* requires a warm, wet, environment and a food source to multiply and thrive
  - the gluten to bind it well
* respires both aerobically and anaerobically.
* show narrow-base budding and characteristic variation in size.
* simple, one-celled plant.
* single celled organism that is used in the fermentation process.
* single-cell eukaryote that produces carbon dioxide.
* single-celled organism that breaks down sugars into alcohol and carbon dioxide
  - organism, a type of fungus
* source of betaglucan , which is considered a good antioxidant.
* takes longer time to rise than chemical leavening agents.
* tend to cause fungemia as well as focal involvement of skin and other sites.
* thrive in a warm, humid environment
* tiny life form that grows quickly under the right conditions.
* unicellular fungus important in baking and brewing
* use a similar mechanism to obtain iron
  - fruit sugars as a substrate for cellular respiration
  - sugar and flour as a substrate to produce alcohol and carbon dioxide in fermentation
* usually reproduce by a. symetric binary fission.
* very common vaginal infection
  - general term, and covers a broad range of unicellular fungi
  - simple single-celled organism
+ Fermentation: Biochemistry
  * Yeast is an organism that ferments. When yeast ferments sugar, the yeast eats sugar and produces alcohol. Other cells make vinegar or lactic acid when they ferment sugar. This is used to make beer, some types of fuel and to make bread rise.
+ Fungus, Structure, Reproduction
  * Fungi may be single celled or multicellular. Yeast is single-celled, and reproduces either sexually or asexually.
+ Leavening agent, Yeast: Baking
  * Yeast is a common leavening agent. It is a fungus that converts sugar to ethanol and carbon dioxide. The carbon dioxide makes the bread rise. This is slower and makes the bread more soft. Most of the ethanol evaporates when the bread is baked. The yeast is also killed when the bread is baked.
  * Yeast takes longer time to rise than chemical leavening agents. It also can be killed by heat or salt. Yeast is normally sold in small packages. These contain yeast fungi.