55 articles
Pichia
Pichia is a yeast genus established by Hansen in 1904, now limited to the Pichia membranifaciens clade after reclassification of former species into Komagataella, Ogataea, and other genera.
Pichia kluyveri
Pichia kluyveri (syn. Pichia belgica, Hansenula kluyveri) is a glucose-only, low-ethanol non-Saccharomyces yeast used as a flavor starter culture in low-alcohol beer, wine, cocoa, and coffee fermentation; GRAS strain DSM 33235.
Red yeast rice (红曲米)
Red yeast rice (红曲米, Hongqu) is rice fermented with Monascus purpureus, containing monacolin K, identical to lovastatin. Meta-analyses show LDL-C lowering comparable to statins, but products vary widely and face FDA and EU restrictions.
Saccharomyces
Saccharomyces is a genus of budding yeasts with eight species including baker's yeast S. cerevisiae and the wild S. paradoxus and S. eubayanus; known for fermentation, frequent hybridization, and the first sequenced eukaryotic genome.
Saccharomyces boulardii
Saccharomyces boulardii is a nonpathogenic yeast, taxonomically a variant of Saccharomyces cerevisiae, used as a probiotic mainly to prevent and treat diarrhea; Henri Boulard identified it in 1923.
Saccharomyces cerevisiae
Saccharomyces cerevisiae, baker's or budding yeast, is a single-celled eukaryotic fungus used in bread, beer, and wine, the first sequenced eukaryote, and the model yeast with all 16 chromosomes synthesized in Sc2.0.
Saccharomyces cerevisiae brewing, wine, and liquor strains
Brewing, wine, and liquor strains of Saccharomyces cerevisiae: domesticated yeast lineages fermenting beer, wine, cider, whisky, rum, and sake, with strain-specific flavor traits, GRAS-notified engineered strains (BY-1248, BY-1532, BY-927), and stress-tolerance breeding.
Saccharomyces cerevisiae fermentate
Dried Saccharomyces cerevisiae yeast fermentate (EpiCor), a whole-broth yeast powder; GRAS notified by Cargill as GRN 928, FDA no-questions letter May 14, 2021, intended at 500 mg/serving in beverages and foods.
Saccharomyces cerevisiae ML01 (malolactic wine yeast)
Saccharomyces cerevisiae ML01, a genetically modified malolactic wine yeast carrying S. pombe mae1 and O. oeni mleA at URA3, first GM wine yeast commercialized, FDA GRAS 2003 (GRN 120), converts malate to lactate during alcoholic fermentation.
Saccharomyces Genome Database
Saccharomyces Genome Database (SGD, yeastgenome.org): curated knowledgebase for budding yeast Saccharomyces cerevisiae, founded 1993 at Stanford by David Botstein and J. Michael Cherry; maintains the S288C reference genome, GO and phenotype annotations, and cofounded the Alliance of Genome Resources.
Saccharomycetales
Saccharomycetales is an order of fungi in the phylum Ascomycota whose yeasts multiply by budding or fission, including baker's yeast Saccharomyces cerevisiae and the pathogen Candida albicans.
Schizosaccharomyces
Schizosaccharomyces (fission yeasts) is a genus of ascomycete fungi in Taphrinomycotina that divides by fission, not budding. Includes the model organism S. pombe, isolated from African millet beer; species counts range from four to seven across sources.
Schizosaccharomyces pombe as a model organism
Schizosaccharomyces pombe, the fission yeast, is a rod-shaped unicellular eukaryote model organism with three chromosomes and a 12.6 Mb genome, famous for cell-cycle research that earned Paul Nurse the 2001 Nobel Prize and for metazoan-like features absent from budding yeast.
Selenium yeast
Selenium yeast (selenium-enriched yeast, Se-yeast): dried non-viable Saccharomyces cerevisiae grown in selenium-rich media, converting selenite mainly into selenomethionine; used as a human supplement and animal feed additive.
Taxonomy of Candida
The taxonomy of Candida covers the polyphyletic genus of budding yeasts named by Berkhout in 1923, with about half of its species moved to genera like Pichia and Nakaseomyces.
Torulaspora
Torulaspora, a genus of ascomycetous budding yeasts in Saccharomycetaceae established by Lindner in 1904; type species Torulaspora delbrueckii (formerly Saccharomyces rosei), used in wine, beer, and bread fermentation; expanded from 10 to 22 species in 2025.
Two-hybrid screening
Two-hybrid screening (yeast two-hybrid, Y2H) is a genetic assay, introduced by Fields and Song in 1989, that detects protein-protein interactions by reconstituting a transcription factor from DNA-binding and activation domain fusions, with known high false-positive and false-negative rates.
Yarrowia
Yarrowia is a genus of ascomycetous budding yeasts (Dipodascaceae/Dipodascales) established by Van der Walt & Arx in 1981; its flagship species Yarrowia lipolytica is an oleaginous, Crabtree-negative yeast used industrially for oils, organic acids, and food ingredients.
Yeast
Yeast: unicellular fungi reproducing by budding, best known as Saccharomyces cerevisiae, the baking, brewing, and wine yeast. Key facts: Crabtree effect, 1996 first eukaryote genome, Pasteur and Hansen fermentation science.
Yeast artificial chromosome
Yeast artificial chromosome (YAC): a linear vector with yeast CEN, TEL, and ARS elements used to clone up to megabase DNA fragments in Saccharomyces cerevisiae; developed 1983–1987, later largely replaced by BACs due to chimerism.
Yeast as a model organism
Yeast as a model organism is the use of budding and fission yeast in biological research; S. cerevisiae was the first eukaryote with a fully sequenced genome, in 1996.
Yeast in winemaking
Yeast in winemaking: use of Saccharomyces cerevisiae and non-Saccharomyces yeasts to ferment grape must into wine, covering commercial starters, indigenous strains, stuck fermentations, and climate effects.
Yeast mannoprotein
Yeast mannoproteins are mannose-rich glycoproteins of the yeast cell wall (50–500 kDa, >90% mannose), released during fermentation and used as wine additives at up to 400 mg/L to inhibit tartrate crystals and protein haze; JECFA, FSANZ, OIV, and FDA GRN 284 cover their safety.
YEPD
YEPD, also called YPD or YEDP, is a rich complex yeast growth medium of 1% yeast extract, 2% peptone, and 2% dextrose, autoclaved at 121 °C, used routinely for Saccharomyces cerevisiae culture.
Zygosaccharomyces
Zygosaccharomyces is a genus of ascomycetous spoilage yeasts (Saccharomycetaceae) including Z. bailii, the preservative-resistant food spoiler, and Z. rouxii, the soy sauce yeast; distinguished by weak-acid resistance from population pH heterogeneity.