WordNet

a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey (同)barm
any of various single-celled fungi that reproduce asexually by budding or division
used in making wine (同)Saccharomyces ellipsoides
brewers yeast used in top fermentation of ale
not only so, but; "I therein do rejoice, yea, and will rejoice" (同)yeah
an affirmative; "The yeas have it"

PrepTutorEJDIC

イースト,酵母(パン種・ビール醸造用などに使う)
はい,さよう,しかり / 全く,実に,げに / 賛成,背定,賛成の返事,賛成投票[者]

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2016/06/14 20:31:42」(JST)

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Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The yeast lineage originated hundreds of million years ago, and 1,500 species are currently identified.^[1]^[2]^[3] They are estimated to constitute 1% of all described fungal species.^[4] Yeasts are unicellular organisms who evolved from multicellular ancestors,^[5] with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae.^[6] Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size.^[7] Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding.

Yeasts, with their single-celled growth habit, can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are called dimorphic fungi ("dimorphic" means "having two forms").

By fermentation, the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols – for thousands of years the carbon dioxide has been used in baking and the alcohol in alcoholic beverages.^[8] It is also a centrally important model organism in modern cell biology research, and is one of the most thoroughly researched eukaryotic microorganisms. Researchers have used it to gather information about the biology of the eukaryotic cell and ultimately human biology.^[9] Other species of yeasts, such as Candida albicans, are opportunistic pathogens and can cause infections in humans. Yeasts have recently been used to generate electricity in microbial fuel cells,^[10] and produce ethanol for the biofuel industry.

Yeasts do not form a single taxonomic or phylogenetic grouping. The term "yeast" is often taken as a synonym for Saccharomyces cerevisiae,^[11] but the phylogenetic diversity of yeasts is shown by their placement in two separate phyla: the Ascomycota and the Basidiomycota. The budding yeasts ("true yeasts") are classified in the order Saccharomycetales.^[12]

1 History
2 Nutrition and growth
3 Ecology
4 Reproduction
5 Uses
- 5.1 Alcoholic beverages
  - 5.1.1 Beer
  - 5.1.2 Wine
- 5.2 Baking
- 5.3 Bioremediation
- 5.4 Industrial ethanol production
- 5.5 Nonalcoholic beverages
- 5.6 Nutritional supplements
- 5.7 Probiotics
- 5.8 Aquarium hobby
- 5.9 Yeast extract
- 5.10 Scientific research
- 5.11 Genetically engineered biofactories
6 Pathogenic yeasts
7 Food spoilage
8 See also
9 References
- 9.1 Further reading
10 External links

History

The word "yeast" comes from Old English gist, gyst, and from the Indo-European root yes-, meaning "boil", "foam", or "bubble".^[13] Yeast microbes are probably one of the earliest domesticated organisms. Archaeologists digging in Egyptian ruins found early grinding stones and baking chambers for yeast-raised bread, as well as drawings of 4,000-year-old bakeries and breweries.^[14] In 1680, Dutch naturalist Anton van Leeuwenhoek first microscopically observed yeast, but at the time did not consider them to be living organisms, but rather globular structures.^[15] Researchers were doubtful whether yeasts were algae or a fungi,^[16] but in 1837 Theodor Schwann recognized them as fungi.^[17]^[18]

In 1857, French microbiologist Louis Pasteur proved in the paper "Mémoire sur la fermentation alcoolique" that alcoholic fermentation was conducted by living yeasts and not by a chemical catalyst.^[14]^[19] Pasteur showed that by bubbling oxygen into the yeast broth, cell growth could be increased, but fermentation was inhibited – an observation later called the "Pasteur effect".

By the late 18th century, two yeast strains used in brewing had been identified: Saccharomyces cerevisiae (top-fermenting yeast) and S. carlsbergensis (bottom-fermenting yeast). S. cerevisiae has been sold commercially by the Dutch for bread-making since 1780; while, around 1800, the Germans started producing S. cerevisiae in the form of cream. In 1825, a method was developed to remove the liquid so the yeast could be prepared as solid blocks.^[20] The industrial production of yeast blocks was enhanced by the introduction of the filter press in 1867. In 1872, Baron Max de Springer developed a manufacturing process to create granulated yeast, a technique that was used until the first World War.^[21] In the United States, naturally occurring airborne yeasts were used almost exclusively until commercial yeast was marketed at the Centennial Exposition in 1876 in Philadelphia, where Charles L. Fleischmann exhibited the product and a process to use it, as well as serving the resultant baked bread.^[22]

Nutrition and growth

Yeasts are chemoorganotrophs, as they use organic compounds as a source of energy and do not require sunlight to grow. Carbon is obtained mostly from hexose sugars, such as glucose and fructose, or disaccharides such as sucrose and maltose. Some species can metabolize pentose sugars such as ribose,^[23] alcohols, and organic acids. Yeast species either require oxygen for aerobic cellular respiration (obligate aerobes) or are anaerobic, but also have aerobic methods of energy production (facultative anaerobes). Unlike bacteria, no known yeast species grow only anaerobically (obligate anaerobes). Yeasts grow best in a neutral or slightly acidic pH environment.

Yeasts vary in regard to the temperature range in which they grow best. For example, Leucosporidium frigidum grows at −2 to 20 °C (28 to 68 °F), Saccharomyces telluris at 5 to 35 °C (41 to 95 °F), and Candida slooffi at 28 to 45 °C (82 to 113 °F).^[24] The cells can survive freezing under certain conditions, with viability decreasing over time.

In general, yeasts are grown in the laboratory on solid growth media or in liquid broths. Common media used for the cultivation of yeasts include potato dextrose agar or potato dextrose broth, Wallerstein Laboratories nutrient agar, yeast peptone dextrose agar, and yeast mould agar or broth. Home brewers who cultivate yeast frequently use dried malt extract and agar as a solid growth medium. The antibiotic cycloheximide is sometimes added to yeast growth media to inhibit the growth of Saccharomyces yeasts and select for wild/indigenous yeast species. This will change the yeast process.

The appearance of a white, thready yeast, commonly known as kahm yeast, is often a byproduct of the lactofermentation (or pickling) of certain vegetables, usually the result of exposure to air. Although harmless, it can give pickled vegetables a bad flavor and must be removed regularly during fermentation.^[25]

Ecology

Yeasts are very common in the environment, and are often isolated from sugar-rich materials. Examples include naturally occurring yeasts on the skins of fruits and berries (such as grapes, apples, or peaches), and exudates from plants (such as plant saps or cacti). Some yeasts are found in association with soil and insects.^[26]^[27] The ecological function and biodiversity of yeasts are relatively unknown compared to those of other microorganisms.^[28] Yeasts, including Candida albicans, Rhodotorula rubra, Torulopsis and Trichosporon cutaneum, have been found living in between people's toes as part of their skin flora.^[29] Yeasts are also present in the gut flora of mammals and some insects^[30] and even deep-sea environments host an array of yeasts.^[31]^[32]

An Indian study of seven bee species and 9 plant species found 45 species from 16 genera colonise the nectaries of flowers and honey stomachs of bees. Most were members of the Candida genus; the most common species in honey stomachs was Dekkera intermedia and in flower nectaries, Candida blankii.^[33] Yeast colonising nectaries of the stinking hellebore have been found to raise the temperature of the flower, which may aid in attracting pollinators by increasing the evaporation of volatile organic compounds.^[28]^[34] A black yeast has been recorded as a partner in a complex relationship between ants, their mutualistic fungus, a fungal parasite of the fungus and a bacterium that kills the parasite. The yeast has a negative effect on the bacteria that normally produce antibiotics to kill the parasite, so may affect the ants' health by allowing the parasite to spread.^[35]

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. Yeast killer toxins may also have medical applications in treating yeast infections (see "Pathogenic yeasts" section below).^[36]

Reproduction

The yeast cell's life cycle:
1. Budding
2. Conjugation

3. Spore

Yeasts, like all fungi, may have asexual and sexual reproductive cycles. The most common mode of vegetative growth in yeast is asexual reproduction by budding.^[37] Here, a small bud (also known as a bleb), or daughter cell, is formed on the parent cell. The nucleus of the parent cell splits into a daughter nucleus and migrates into the daughter cell. The bud continues to grow until it separates from the parent cell, forming a new cell.^[38] The daughter cell produced during the budding process is generally smaller than the mother cell. Some yeasts, including Schizosaccharomyces pombe, reproduce by fission instead of budding,^[37] thereby creating two identically sized daughter cells.

In general, under high-stress conditions such as nutrient starvation, haploid cells will die; under the same conditions, however, diploid cells can undergo sporulation, entering sexual reproduction (meiosis) and producing a variety of haploid spores, which can go on to mate (conjugate), reforming the diploid.^[39]

The haploid fission yeast Schizosaccharomyces pombe is a facultative sexual microorganism that can undergo mating when nutrients are limiting.^[40]^[3] Exposure of S. pombe to hydrogen peroxide, an agent that causes oxidative stress leading to oxidative DNA damage, strongly induces mating and the formation of meiotic spores.^[41] The budding yeast Saccharomyces cerevisiae reproduces by mitosis as diploid cells when nutrients are abundant, but when starved, this yeast undergoes meiosis to form haploid spores.^[42] Haploid cells may then reproduce asexually by mitosis. Katz Ezov et al.^[43] presented evidence that in natural S. cerevisiae populations clonal reproduction and selfing (in the form of intratetrad mating) predominate. In nature, mating of haploid cells to form diploid cells is most often between members of the same clonal population and out-crossing is uncommon.^[44] Analysis of the ancestry of natural S. cerevisiae strains led to the conclusion that out-crossing occurs only about once every 50,000 cell divisions.^[44] These observations suggest that the possible long-term benefits of outcrossing (e.g. generation of diversity) are likely to be insufficient for generally maintaining sex from one generation to the next.^[45] Rather, a short-term benefit, such as recombinational repair during meiosis,^[46]^[47] may be the key to the maintenance of sex in S. cerevisiae.

Some pucciniomycete yeasts, in particular species of Sporidiobolus and Sporobolomyces, produce aerially dispersed, asexual ballistoconidia.^[48]

Uses

The useful physiological properties of yeast have led to their use in the field of biotechnology. Fermentation of sugars by yeast is the oldest and largest application of this technology. Many types of yeasts are used for making many foods: baker's yeast in bread production, brewer's yeast in beer fermentation, and yeast in wine fermentation and for xylitol production.^[49] So-called red rice yeast is actually a mold, Monascus purpureus. Yeasts include some of the most widely used model organisms for genetics and cell biology.^[50]

Alcoholic beverages

Alcoholic beverages are defined as beverages that contain ethanol (C₂H₅OH). This ethanol is almost always produced by fermentation – the metabolism of carbohydrates by certain species of yeasts under anaerobic or low-oxygen conditions. Beverages such as mead, wine, beer, or distilled spirits all use yeast at some stage of their production. A distilled beverage is a beverage containing ethanol that has been purified by distillation. Carbohydrate-containing plant material is fermented by yeast, producing a dilute solution of ethanol in the process. Spirits such as whiskey and rum are prepared by distilling these dilute solutions of ethanol. Components other than ethanol are collected in the condensate, including water, esters, and other alcohols, which (in addition to that provided by the oak in which it may be aged) account for the flavour of the beverage.

Beer

Yeast ring used by Swedish homebrewers in the 19th century to preserve yeast between brewing sessions.

Bubbles of carbon dioxide forming during beer-brewing^[9]

Brewing yeasts may be classed as "top-cropping" (or "top-fermenting") and "bottom-cropping" (or "bottom-fermenting").^[51] Top-cropping yeasts are so called because they form a foam at the top of the wort during fermentation. An example of a top-cropping yeast is Saccharomyces cerevisiae, sometimes called an "ale yeast".^[52] Bottom-cropping yeasts are typically used to produce lager-type beers, though they can also produce ale-type beers. These yeasts ferment well at low temperatures. An example of bottom-cropping yeast is Saccharomyces pastorianus, formerly known as S. carlsbergensis.

Decades ago, taxonomists reclassified S. carlsbergensis (uvarum) as a member of S. cerevisiae, noting that the only distinct difference between the two is metabolic. Lager strains of S. cerevisiae secrete an enzyme called melibiase, allowing them to hydrolyse melibiose, a disaccharide, into more fermentable monosaccharides. Top- and bottom-cropping and cold- and warm-fermenting distinctions are largely generalizations used by laypersons to communicate to the general public.^[53]

The most common top-cropping brewer's yeast, S. cerevisiae, is the same species as the common baking yeast.^[54] Brewer's yeast is also very rich in essential minerals and the B vitamins (except B₁₂).^[55] However, baking and brewing yeasts typically belong to different strains, cultivated to favour different characteristics: baking yeast strains are more aggressive, to carbonate dough in the shortest amount of time possible; brewing yeast strains act slower but tend to produce fewer off-flavours and tolerate higher alcohol concentrations (with some strains, up to 22%).

Dekkera/Brettanomyces is a genus of yeast known for its important role in the production of 'lambic' and specialty sour ales, along with the secondary conditioning of a particular Belgian Trappist beer.^[56] The taxonomy of the genus Brettanomyces has been debated since its early discovery and has seen many reclassifications over the years. Early classification was based on a few species that reproduced asexually (anamorph form) through multipolar budding.^[57] Shortly after, the formation of ascospores was observed and the genus Dekkera, which reproduces sexually (teleomorph form), was introduced as part of the taxonomy.^[58] The current taxonomy includes five species within the genera of Dekkera/Brettanomyces. Those are the anamorphs Brettanomyces bruxellensis, Brettanomyces anomalus, Brettanomyces custersianus, Brettanomyces naardenensis, and Brettanomyces nanus, with teleomorphs existing for the first two species, Dekkera bruxellensis and Dekkera anomala.^[59] The distinction between Dekkera and Brettanomyces is arguable, with Oelofse et al. (2008) citing Loureiro and Malfeito-Ferreira from 2006 when they affirmed that current molecular DNA detection techniques have uncovered no variance between the anamorph and teleomorph states. Over the past decade, Brettanomyces spp. have seen an increasing use in the craft-brewing sector of the industry, with a handful of breweries having produced beers that were primarily fermented with pure cultures of Brettanomyces spp. This has occurred out of experimentation, as very little information exists regarding pure culture fermentative capabilities and the aromatic compounds produced by various strains. Dekkera/Brettanomyces spp. have been the subjects of numerous studies conducted over the past century, although a majority of the recent research has focused on enhancing the knowledge of the wine industry. Recent research on eight Brettanomyces strains available in the brewing industry focused on strain-specific fermentations and identified the major compounds produced during pure culture anaerobic fermentation in wort.^[60]

Wine

Yeast is used in winemaking, where it converts the sugars present (glucose and fructose) in grape juice (must) into ethanol. Yeast is normally already present on grape skins. Fermentation can be done with this endogenous "wild yeast",^[61] but this procedure gives unpredictable results, which depend upon the exact types of yeast species present. For this reason, a pure yeast culture is usually added to the must; this yeast quickly dominates the fermentation. The wild yeasts are repressed, which ensures a reliable and predictable fermentation.^[62]

Most added wine yeasts are strains of S. cerevisiae, though not all strains of the species are suitable.^[62] Different S. cerevisiae yeast strains have differing physiological and fermentative properties, therefore the actual strain of yeast selected can have a direct impact on the finished wine.^[63] Significant research has been undertaken into the development of novel wine yeast strains that produce atypical flavour profiles or increased complexity in wines.^[64]^[65]

The growth of some yeasts, such as Zygosaccharomyces and Brettanomyces, in wine can result in wine faults and subsequent spoilage.^[66] Brettanomyces produces an array of metabolites when growing in wine, some of which are volatile phenolic compounds. Together, these compounds are often referred to as "Brettanomyces character", and are often described as "antiseptic" or "barnyard" type aromas. Brettanomyces is a significant contributor to wine faults within the wine industry.^[67]

Researchers from the University of British Columbia, Canada, have found a new strain of yeast that has reduced amines. The amines in red wine and Chardonnay produce off-flavors and cause headaches and hypertension in some people. About 30% of people are sensitive to biogenic amines, such as histamines.^[68]

Baking

Yeast, the most common one being S. cerevisiae, is used in baking as a leavening agent, where it converts the food/fermentable sugars present in dough into the gas carbon dioxide. This causes the dough to expand or rise as gas forms pockets or bubbles. When the dough is baked, the yeast dies and the air pockets "set", giving the baked product a soft and spongy texture. The use of potatoes, water from potato boiling, eggs, or sugar in a bread dough accelerates the growth of yeasts. Most yeasts used in baking are of the same species common in alcoholic fermentation. In addition, Saccharomyces exiguus (also known as S. minor), a wild yeast found on plants, fruits, and grains, is occasionally used for baking. In breadmaking, the yeast initially respires aerobically, producing carbon dioxide and water. When the oxygen is depleted, fermentation begins, producing ethanol as a waste product; however, this evaporates during baking.^[69]

A block of compressed fresh yeast

It is not known when yeast was first used to bake bread. The first records that show this use came from Ancient Egypt.^[8] Researchers speculate a mixture of flour meal and water was left longer than usual on a warm day and the yeasts that occur in natural contaminants of the flour caused it to ferment before baking. The resulting bread would have been lighter and tastier than the normal flat, hard cake.

Active dried yeast, a granulated form in which yeast is commercially sold

Today, there are several retailers of baker's yeast; one of the best-known in North America is Fleischmann's Yeast, which was developed in 1868. During World War II, Fleischmann's developed a granulated active dry yeast which did not require refrigeration, had a longer shelf life than fresh yeast, and rose twice as fast. Baker's yeast is also sold as a fresh yeast compressed into a square "cake". This form perishes quickly, so must be used soon after production. A weak solution of water and sugar can be used to determine whether yeast is expired. In the solution, active yeast will foam and bubble as it ferments the sugar into ethanol and carbon dioxide. Some recipes refer to this as proofing the yeast, as it "proves" (tests) the viability of the yeast before the other ingredients are added. When a sourdough starter is used, flour and water are added instead of sugar; this is referred to as proofing the sponge.

When yeast is used for making bread, it is mixed with flour, salt, and warm water or milk. The dough is kneaded until it is smooth, and then left to rise, sometimes until it has doubled in size. The dough is then shaped into loaves. Some bread doughs are knocked back after one rising and left to rise again (this is called dough proofing) and then baked. A longer rising time gives a better flavour, but the yeast can fail to raise the bread in the final stages if it is left for too long initially.

Bioremediation

Some yeasts can find potential application in the field of bioremediation. One such yeast, Yarrowia lipolytica, is known to degrade palm oil mill effluent, TNT (an explosive material), and other hydrocarbons, such as alkanes, fatty acids, fats and oils.^[70] It can also tolerate high concentrations of salt and heavy metals,^[71] and is being investigated for its potential as a heavy metal biosorbent.^[72] Saccharomyces cerevisiae has potential to bioremediate toxic pollutants like arsenic from industrial effluent.^[73] Bronze statues are known to be degraded by certain species of yeast.^[74] Different yeasts from Brazilian gold mines bioaccumulate free and complexed silver ions.^[75]

Industrial ethanol production

The ability of yeast to convert sugar into ethanol has been harnessed by the biotechnology industry to produce ethanol fuel. The process starts by milling a feedstock, such as sugar cane, field corn, or other cereal grains, and then adding dilute sulfuric acid, or fungal alpha amylase enzymes, to break down the starches into complex sugars. A glucoamylase is then added to break the complex sugars down into simple sugars. After this, yeasts are added to convert the simple sugars to ethanol, which is then distilled off to obtain ethanol up to 96% in purity.^[76]

Saccharomyces yeasts have been genetically engineered to ferment xylose, one of the major fermentable sugars present in cellulosic biomasses, such as agriculture residues, paper wastes, and wood chips.^[77]^[78] Such a development means ethanol can be efficiently produced from more inexpensive feedstocks, making cellulosic ethanol fuel a more competitively priced alternative to gasoline fuels.^[79]

Nonalcoholic beverages

A kombucha culture fermenting in a jar

Yeast and bacteria in kombucha at 400X

A number of sweet carbonated beverages can be produced by the same methods as beer, except the fermentation is stopped sooner, producing carbon dioxide, but only trace amounts of alcohol, leaving a significant amount of residual sugar in the drink.

Root beer, originally made by Native Americans, commercialized in the United States by Charles Elmer Hires and especially popular during Prohibition
Kvass, a fermented drink made from rye, popular in Eastern Europe. It has a recognizable, but low alcoholic content.^[80]
Kombucha, a fermented sweetened tea. Yeast in symbiosis with acetic acid bacteria is used in its preparation. Species of yeasts found in the tea can vary, and may include: Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii.^[81] Also popular in Eastern Europe and some former Soviet republics under the name chajnyj grib (Russian: Чайный гриб), which means "tea mushroom".
Kefir and kumis are made by fermenting milk with yeast and bacteria.^[82]
Mauby (Spanish: mabí), made by fermenting sugar with the wild yeasts naturally present on the bark of the Colubrina elliptica tree, popular in the Caribbean

Nutritional supplements

Yeast is used in nutritional supplements popular with health-conscious individuals and those following vegan diets. It is often referred to as "nutritional yeast" when sold as a dietary supplement. Nutritional yeast is a deactivated yeast, usually S. cerevisiae. It is an excellent source of protein and vitamins, especially the B-complex vitamins,^[83] as well as other minerals and cofactors required for growth. It is also naturally low in fat and sodium. Contrary to some claims, it contains little or no vitamin B₁₂.^[55] Some brands of nutritional yeast, though not all, are fortified with vitamin B₁₂, which is produced separately by bacteria.^[84]

In 1920, the Fleischmann Yeast Company began to promote yeast cakes in a successful "Yeast for Health" campaign. They initially emphasized yeast's importance as a source of vitamins, good for skin and digestion. Their later advertising claimed a much broader range of health benefits, and was censured as misleading by the Federal Trade Commission. The fad for yeast cakes lasted until the late 1930s.^[85]

Nutritional yeast has a nutty, cheesy flavor that makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of Parmesan cheese. Another popular use is as a topping for popcorn. It can also be used in mashed and fried potatoes, as well as in scrambled eggs. It comes in the form of flakes, or as a yellow powder similar in texture to cornmeal, and can be found in the bulk aisle of most natural food stores. In Australia, it is sometimes sold as "savory yeast flakes". Though "nutritional yeast" usually refers to commercial products, inadequately fed prisoners have used "home-grown" yeast to prevent vitamin deficiency.^[86]

Probiotics

Some probiotic supplements use the yeast S. boulardii to maintain and restore the natural flora in the gastrointestinal tract. S. boulardii has been shown to reduce the symptoms of acute diarrhea,^[87] reduce the chance of infection by Clostridium difficile,^[88] reduce bowel movements in diarrhea-predominant IBS patients,^[89] and reduce the incidence of antibiotic-, traveler's-, and HIV/AIDS-associated diarrheas.^[90]

Aquarium hobby

Yeast is often used by aquarium hobbyists to generate carbon dioxide (CO₂) to nourish plants in planted aquaria.^[91] CO₂ levels from yeast are more difficult to regulate than those from pressurized CO₂ systems. However, the low cost of yeast makes it a widely used alternative.^[91]

Several recipes for homemade CO₂ are available, but they are variations of the basic recipe: Baker's yeast, with sugar, baking soda, and water, are added to a plastic bottle. A few drops of vegetable oil at the start reduces surface tension and speeds the release of CO₂. This will produce CO₂ for about two or three weeks; the use of a bubble counter determines production. The CO₂ is injected in the aquarium through a narrow hose and released through a diffuser that helps dissolve the gas in the water. The CO₂ is used by plants in the photosynthesis process.

Yeast extract

Marmite and Vegemite, products made from yeast extract

Marmite and Vegemite have a distinctive dark colour

Yeast extract is the common name for various forms of processed yeast products that are used as food additives or flavours. They are often used in the same way that monosodium glutamate (MSG) is used and, like MSG, often contain free glutamic acid.^[92] The general method for making yeast extract for food products such as Vegemite and Marmite on a commercial scale is to add salt to a suspension of yeast, making the solution hypertonic, which leads to the cells' shrivelling up. This triggers autolysis, wherein the yeast's digestive enzymes break their own proteins down into simpler compounds, a process of self-destruction. The dying yeast cells are then heated to complete their breakdown, after which the husks (yeast with thick cell walls that would give poor texture) are separated. Yeast autolysates are used in Vegemite and Promite (Australia); Marmite, Bovril and Oxo (the United Kingdom, Republic of Ireland and South Africa); and Cenovis (Switzerland).

Scientific research

Diagram showing a yeast cell

Several yeasts, in particular S. cerevisiae, have been widely used in genetics and cell biology, largely because S. cerevisiae is a simple eukaryotic cell, serving as a model for all eukaryotes, including humans, for the study of fundamental cellular processes such as the cell cycle, DNA replication, recombination, cell division, and metabolism. Also, yeasts are easily manipulated and cultured in the laboratory, which has allowed for the development of powerful standard techniques, such as yeast two-hybrid,^[93] synthetic genetic array analysis,^[94] and tetrad analysis. Many proteins important in human biology were first discovered by studying their homologues in yeast; these proteins include cell cycle proteins, signaling proteins, and protein-processing enzymes.^[95]

On 24 April 1996, S. cerevisiae was announced to be the first eukaryote to have its genome, consisting of 12 million base pairs, fully sequenced as part of the Genome Project.^[96] At the time, it was the most complex organism to have its full genome sequenced, and the work seven years and the involvement of more than 100 laboratories to accomplish.^[97] The second yeast species to have its genome sequenced was Schizosaccharomyces pombe, which was completed in 2002.^[98]^[99] It was the sixth eukaryotic genome sequenced and consists of 13.8 million base pairs. As of 2014, over 50 yeast species have had their genomes sequenced and published.^[100]

Genetically engineered biofactories

Various yeast species have been genetically engineered to efficiently produce various drugs, a technique called metabolic engineering. S. cerevisiae is easy to genetically engineer; its physiology, metabolism and genetics are well known, and it is amenable for use in harsh industrial conditions. A wide variety of chemical in different classes can be produced by engineered yeast, including phenolics, isoprenoids, alkaloids, and polyketides.^[101] About 20% of biopharmaceuticals are produced in S. cerevisiae, including insulin, vaccines for hepatitis, and human serum albumin.^[102]

Pathogenic yeasts

A photomicrograph of Candida albicans showing hyphal outgrowth and other morphological characteristics

Some species of yeast are opportunistic pathogens that can cause infection in people with compromised immune systems. Cryptococcus neoformans and Cryptococcus gattii are significant pathogens of immunocompromised people. They are the species primarily responsible for cryptococcosis, a fungal disease that occurs in about one million HIV/AIDS patients, causing over 600,000 deaths annually.^[103] The cells of these yeast are surrounded by a rigid polysaccharide capsule, which helps to prevent them from being recognised and engulfed by white blood cells in the human body.^[104]

Yeasts of the Candida genus, another group of opportunistic pathogens, cause oral and vaginal infections in humans, known as candidiasis. Candida is commonly found as a commensal yeast in the mucous membranes of humans and other warm-blooded animals. However, sometimes these same strains can become pathogenic. The yeast cells sprout a hyphal outgrowth, which locally penetrates the mucosal membrane, causing irritation and shedding of the tissues.^[105] The pathogenic yeasts of candidiasis in probable descending order of virulence for humans are: C. albicans, C. tropicalis, C. stellatoidea, C. glabrata, C. krusei, C. parapsilosis, C. guilliermondii, C. viswanathii, C. lusitaniae, and Rhodotorula mucilaginosa.^[106] Candida glabrata is the second most common Candida pathogen after C. albicans, causing infections of the urogenital tract, and of the bloodstream (candidemia).^[107]

Food spoilage

Yeasts are able to grow in foods with a low pH (5.0 or lower) and in the presence of sugars, organic acids, and other easily metabolized carbon sources.^[108] During their growth, yeasts metabolize some food components and produce metabolic end products. This causes the physical, chemical, and sensible properties of a food to change, and the food is spoiled.^[109] The growth of yeast within food products is often seen on their surfaces, as in cheeses or meats, or by the fermentation of sugars in beverages, such as juices, and semiliquid products, such as syrups and jams.^[108] The yeast of the Zygosaccharomyces genus have had a long history as spoilage yeasts within the food industry. This is mainly because these species can grow in the presence of high sucrose, ethanol, acetic acid, sorbic acid, benzoic acid, and sulphur dioxide concentrations,^[66] representing some of the commonly used food preservation methods. Methylene blue is used to test for the presence of live yeast cells.^[110] In oenology, the major spoilage yeast is Brettanomyces bruxellensis.

References

^ Molecular Mechanisms in Yeast Carbon Metabolism The second completely sequenced yeast genome came 6 years later from the fission yeast Schizosaccharomyces pombe, which diverged from S. cerevisiae probably more than 300 million years ago
^ Kurtzman CP, Fell JW. (2006). "Yeast Systematics and Phylogeny—Implications of Molecular Identification Methods for Studies in Ecology". Biodiversity and Ecophysiology of Yeasts, The Yeast Handbook,. Springer.
^ ^a ^b Hoffman CS; Wood V; Fantes PA. (Oct 2015). "An Ancient Yeast for Young Geneticists: A Primer on the Schizosaccharomyces pombe Model System.". Genetics 201 (2): 403–23. doi:10.1534/genetics.115.181503. PMID 26447128.
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External links

Saccharomyces genome database
Yeast growth and the cell cycle
Yeast virtual library

UpToDate Contents

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English Journal

Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough.

Balestra F1, Laghi L2, Taneyo Saa D3, Gianotti A4, Rocculi P4, Pinnavaia G4.
Food chemistry.Food Chem.2015 Nov 15;187:451-9. doi: 10.1016/j.foodchem.2015.04.041. Epub 2015 Apr 21.
Investigations were made in order to evaluate the influence of the flour type, chemical acidification and fermentation on characteristics of doughs obtained with durum wheat and KAMUT® Khorasan flour. Doughs were observed immediately after mixing, 90 and 360min of leavening at 30°C. Fundamental rh
PMID 25977050
PMID 24915307

A sensitive molecularly imprinted polymer based quartz crystal microbalance nanosensor for selective determination of lovastatin in red yeast rice.

Eren T1, Atar N2, Yola ML3, Karimi-Maleh H4.
Food chemistry.Food Chem.2015 Oct 15;185:430-6. doi: 10.1016/j.foodchem.2015.03.153. Epub 2015 Apr 11.
Lovastatin (LOV) is a statin, used to lower cholesterol which has been found as a hypolipidemic agent in commercial red yeast rice. In present study, a sensitive molecular imprinted quartz crystal microbalance (QCM) sensor was prepared by fabricating a self-assembling monolayer formation of allylmer
PMID 25952889

Potential of high pressure homogenization to induce autolysis of wine yeasts.

Comuzzo P1, Calligaris S2, Iacumin L2, Ginaldi F2, Palacios Paz AE2, Zironi R2.
Food chemistry.Food Chem.2015 Oct 15;185:340-8. doi: 10.1016/j.foodchem.2015.03.129. Epub 2015 Apr 4.
High pressure homogenization (HPH) was tested for inducing autolysis in a commercial strain of Saccharomyces bayanus for winemaking. The effects on cell viability, the release of soluble proteins, glucidic colloids and amino acids in wine-like medium and the volatile composition of the autolysates w
PMID 25952877

Japanese Journal

天然抽出黒酵母発酵液(P4257)の生理活性 : 免疫能活性、放射線防護効果及び温熱増感効果

定元かおり,長谷川武夫,宇野賀津子 [他]
醫學と生物學 : 速報學術雜誌 157(1), 110-122, 2013-01
NAID 40019558882

Transgenic overexpression of UIP1, an interactor of the 3' untranslated region of the Rubisco small subunit mRNA, increases rice tolerance to drought

Park Su-Hyun,Jeong Jin Seo,Redillas Mark C. F. R. [他]
Plant biotechnology reports 7(1), 83-90, 2013-01
NAID 40019557098

Phytoremediation of 4,4'-thiodiphenol (TDP) and other bisphenol derivatives by Portulaca oleracea cv.

Okuhata Hiroshi,Ninagawa Masahiko,Takemoto Naomichi [他]
Journal of bioscience and bioengineering 115(1), 55-57, 2013-01
NAID 40019555569

Preparation of a γ-glutamylcysteine-enriched yeast extract from a newly developed GSH2-deficient strain

Nishiuchi Hiroaki,Suehiro Mariko,Sugimoto Reiko [他]
Journal of bioscience and bioengineering 115(1), 50-54, 2013-01
NAID 40019555558

Related Pictures

★リンクテーブル★

リンク元	「真菌」「酵母」「Saccharomyces cerevisiae」「酵母菌」「イースト」
拡張検索	「fission yeast」「yeast Schizosaccharomyces pombe」「yeast Saccharomyces cerevisiae」「fission yeast protein」

「真菌」

Yeast
	Yeast of the species Saccharomyces cerevisiae
	Cross-sectional labelled diagram of a typical yeast cell
Scientific classification
Domain:	Eukaryota
Kingdom:	Fungi
Phyla and Subphyla
	Ascomycota p. p. Saccharomycotina (true yeasts); Taphrinomycotina p. p. Schizosaccharomycetes (fission yeasts); ; Basidiomycota p. p. Agaricomycotina p. p. Tremellomycetes; ; Pucciniomycotina p. p. Microbotryomycetes; ;

　　[★]

英: fungus, (pl.)fungi
同: かび、菌類 Mycota
関: 微生物学、真菌症、抗真菌薬

細菌、真菌、藻類、原虫

いずれも単細胞生物
細菌は核を持たないが、それ以外は核を持つ
細胞壁の多糖：細菌はペプチドグリカンなど。真菌はβグルカン、キチン。藻類はセルロース。原虫は細胞壁を持たない
栄養獲得様式：藻類は光合成独立栄養生性。

大きさ

数μm。観察に油浸レンズは不要

細胞膜

リン脂質＋グリセリド＋ステロール(6%。主にエルゴステロール)
機能：細胞内への物質輸送、細胞内物質の排出、細胞内浸透圧調節
細胞壁の合成酵素(β-1,3-グルカン合成酵素,キチン合成酵素)・分解酵素(キチナーゼ、β-グルカナーゼ)が存在

細胞壁

線維状多糖＋糖タンパク質
真菌に特有の成分(β-グルカン、マンナン、ガラクトマンナン)から構成される

線維状多糖

細胞壁の骨格となる
キチンとβ-グルカンからなる。
特殊な多糖にキトサンがある

キチン

N-アセチルグルコサミンのホモ重合体
β(1→4)結合
リゾチームで分解される
糸状菌では細胞壁成分にキチンが多い

β-グルカン

グルコースのホモ重合体
β(1→3)結合、β(1→6)結合
酵母では細胞壁成分にβ-1,3-グルカンが多い

キトサン

グルコサミンのホモ重合体
接合菌はキチンの代わりにキトサンを多く含む一方、β-グルカンをほとんど含まない。

糖タンパク質

線維状多糖の間を埋めている糖タンパク質
アスペルギルス属：ガラクトマンナン
カンジダ属　　　：マンナン。α(1→6)結合からなる主鎖。α(1→2)結合とα(1→3)結合からなるD-マンノースのホモ重合体

形態による分類

糸状菌 filamentous fungi 菌糸状真菌 mycelial fungi
酵母 yeast 酵母状真菌 yeastlike fungi
二形性真菌 dimorphic fungi

Coccidioides immitis

Histoplasma capsulatum

Sporothrix schenckii

Candida albicans

培養と感染組織における形態

カンジダ属 Candida albicans　：　培養(球形)　組織内(仮性菌糸)
アスペルギルス属 Aspergillus fumigatus　：　培地(胞子産生)　組織内(菌糸. 胞子は末梢に出てこない)
クリプトコッカス属 Cryptococcus neoformans　：　培地(球形)　組織内(球形)

菌糸の構造

無隔菌糸

接合菌などの下等真菌にのみ見られる

有隔菌糸
高等真菌(子嚢菌、担子菌、不完全菌)

菌糸の機能

栄養菌糸 vegetative hypha 基質菌糸 substrate hypha
生殖菌糸 reproductive hypha

胞子を形成

分生子柄：形成される胞子が分生子である場合の生殖菌糸の特別な呼称

生殖方式による分類

有性生殖と無性生殖

完全菌 perfect fungi

有性生殖と無性生殖を行う

有性生殖により形成された胞子：有性胞子 sexual spore
無性生殖により形成された胞子：無性胞子 asexual spore

不完全菌 imperfect fungi

無性生殖のみ行う

有性胞子形成

無性胞子形成

培養

サブロー･グルコース寒天培地 Sabouraud glucose agar

グルコース1-4%, ペプトン1%

種類

真菌の染色法(SMB.358)

細胞壁の多糖を染色：コットンブルー(cotton blue)、グラム染色(全ての真菌はグラム陽性)
真菌細胞壁多糖を特異的に染色：PAS染色、Grocottメテナミン銀染色、ファンギフローラY

参考

真菌の写真 - Fungal Images

http://www.asm.org/Division/c/fungi.htm

病原体としての真菌

分類群

菌名

病名

出芽分裂

菌体

菌糸

胞子

発芽管

寄生性

感染経路

病原体の特徴

病型

検査

治療

Candida albicans

形成

常在菌→各所

日和見感染症

担子菌

Filobasidiella neoformans

クリプトコッカス症

出芽

厚い莢膜

通性細胞内寄生体

鳩の乾燥糞→空気感染→肺(通性細胞内寄生体)

日和見感染菌

肺クリプトコッカス症、
中枢神経クリプトコッカス症、
皮膚クリプトコッカス症、
全身性クリプトコッカス症

墨汁染色

( アムホテリシンB or フルコナゾール )
　 ± フルシトシン

不完全菌

Trichosporon asahii

トリコスポロン症

仮性菌糸

分節分生子

子嚢菌

Aspergillus fumigatus/
'Aspergillus flavus

アスペルギルス症

糸状菌
不完全菌

有隔菌糸

土壌や朽ちた植物、空気中の浮遊胞子

Mucor/'Rhizopus/
Absidia/Rhizomucor

ムコール症

無隔菌糸

血管に親和性

土壌や朽ちた植物、空気中の浮遊胞子
　→　浮遊胞子の吸入

鼻眼脳型ムコール症
侵襲性肺ムコール症
全身播種型ムコール症

β-D-グルカン陰性。
喀痰、血培陰性

アムホテリシンB

子嚢菌

Pneumocystis jirovecii
('Pneumocystis carini)

ニューモシスチス・カリニ感染症

子嚢菌

Histoplasma capsulatum

ヒストプラスマ症

二形性真菌
　37℃酵母型発育
　25℃菌糸形成

空気感染。肺に一次病変を作り様々な臓器に播種

AIDS患者に好発

不完全菌

Coccidioides immitis

コクシジオイデス症

二形性真菌

内生胞子

不完全菌

Sporothrix schenckii

スポロトリクス症

二形性真菌

「酵母」

　　[★]

英: yeast
関: 真菌、Saccharomyces cerevisiae

真核生物
真菌
形態による分類に過ぎないことに注意！！
高等真菌(子嚢菌、担子菌、不完全菌)のうち、菌糸を持たず、出芽や分裂により増殖する真菌を指す

子嚢菌酵母 ascosporogenous yeast
担子菌酵母 basidiosporogenous yeast
不完全酵母 imperfect yeast

「Saccharomyces cerevisiae」

　　[★]

出芽酵母、パン酵母、酵母、サッカロマイセス・セレビシエ、サッカロミセス・セレビシア

関: baker's yeast、brewer's yeast、budding yeast、S. cerevisiae、Saccharomyces、yeast、yeast Saccharomyces cerevisiae

「酵母菌」

　　[★]

英: yeast
関: イースト、イースト菌、酵母

「イースト」

　　[★]

英: yeast
関: イースト菌、酵母、酵母菌

「fission yeast」

　　[★]

分裂酵母

関: S. pombe、Schizosaccharomyces、Schizosaccharomyces pombe、yeast Schizosaccharomyces pombe

「yeast Schizosaccharomyces pombe」

　　[★]

分裂酵母

関: fission yeast、S. pombe、Schizosaccharomyces、Schizosaccharomyces pombe

「yeast Saccharomyces cerevisiae」

　　[★]

出芽酵母

関: budding yeast、S. cerevisiae、Saccharomyces cerevisiae

「fission yeast protein」

　　[★]

分裂酵母タンパク質

関: Schizosaccharomyces pombe protein

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Yeast

Yeast of the species Saccharomyces cerevisiae

Cross-sectional labelled diagram of a typical yeast cell
Scientific classification
Domain:	Eukaryota
Kingdom:	Fungi
Phyla and Subphyla
Ascomycota p. p. Saccharomycotina (true yeasts) Taphrinomycotina p. p. Schizosaccharomycetes (fission yeasts) Basidiomycota p. p. Agaricomycotina p. p. Tremellomycetes Pucciniomycotina p. p. Microbotryomycetes

匿名

検索

案内

yeast

WordNet

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Wikipedia preview

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Contents

History

Nutrition and growth

Ecology

Reproduction

Uses

Alcoholic beverages

Beer

Wine

Baking

Bioremediation

Industrial ethanol production

Nonalcoholic beverages

Nutritional supplements

Probiotics

Aquarium hobby

Yeast extract

Scientific research

Genetically engineered biofactories

Pathogenic yeasts

Food spoilage

See also

References

Further reading

External links

UpToDate Contents

English Journal

Japanese Journal

Related Links

Related Pictures

★リンクテーブル★

「真菌」

細菌、真菌、藻類、原虫

大きさ

細胞膜

細胞壁

線維状多糖

キチン

β-グルカン

キトサン

糖タンパク質

形態による分類

培養と感染組織における形態

菌糸の構造

菌糸の機能

生殖方式による分類

有性生殖と無性生殖

有性胞子形成

無性胞子形成

培養

種類

真菌の染色法(SMB.358)

参考

病原体としての真菌

「酵母」

「Saccharomyces cerevisiae」

「酵母菌」

「イースト」

「fission yeast」

「yeast Schizosaccharomyces pombe」

「yeast Saccharomyces cerevisiae」

「fission yeast protein」