Yeasts are a group of eukaryotic microfungi with a well-defined cell wall whose growth is either entirely unicellular or a combination of hyphal and unicellular reproduction. The approximately 1500 known yeast species belong to two distinct fungal phyla, the Ascomycota and the Basidiomycota. Within each these phyla, yeasts can be found in several subphyla or classes, reflecting the enormous diversity of their evolutionary origins and biochemical properties. In nature, yeasts are found mainly in association with plants or animals but are also present in soil and aquatic environments. Yeasts grow rapidly and have simple nutritional requirements, for which reason they have been used as model systems in biochemistry, genetics and molecular biology. They were the first microorganisms to be domesticated for the production of beer, bread or wine, and they continue to be used for the benefit of humanity in the production of many important health care and industrial commodities, including recombinant proteins, biopharmaceuticals, biocontrol agents and biofuels. The best-known yeast is the species Saccharomyces cerevisiae, which may be regarded as the world’s foremost industrial microbe.
|Title of host publication||eLS|
|Subtitle of host publication||citable reviews in the life science|
|Editors||Mauro Maccarrone, Angus Clarke, Yixian Zheng, Cheryll Tickle, Robert Baxter, Hildegard Kehrer-Sawatzki, David N. Cooper, Peter Delves, Gregg Pettis, Eleonora Candi, David J. Perkel, Alistair M. Hetherington, William F. Bynum, José M. Valpuesta, David Harper|
|Publisher||John Wiley & Sons Inc.|
|Publication status||Published - 15 Oct 2018|