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Yeasts are eukaryotic unicellular microfungi that play important roles in industry, the environment, and medical science. This article describes the classification, ecology, cytology, metabolism, and genetics of yeast, with specific reference to Saccharomyces cerevisiae – baker’s yeast. The biotechnological potential of yeasts, including their exploitation in food, fermentation, and pharmaceutical industries, is also discussed in the article.
Original languageEnglish
Title of host publicationDesk encyclopedia of microbiology
EditorsMoselio Schaechter
Place of PublicationLondon
PublisherAcademic Press/Elsevier
Number of pages14
ISBN (Print)9780123749802
Publication statusPublished - Jul 2009


  • Bioethanol
  • Budding
  • Candida albicans
  • Fermentation
  • Pasteur effect
  • Saccharomyces cerevisiae
  • Schizosaccharomyces pombe
  • Fission


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