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Yeast extract
Yeast extract is the water-soluble concentrate of lysed yeast cells, mainly Saccharomyces cerevisiae, rich in amino acids, peptides, and glutamate; used as a GRAS umami flavoring agent, salt replacer, and nutrient, first commercialized as Marmite in 1902.
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.
Zygomycota
Zygomycota, the former zygomycete phylum of fungi defined by zygospores and coenocytic hyphae, was abandoned after molecular phylogenetics showed it is polyphyletic; its members now sit in Mucoromycota, Zoopagomycota, and Glomeromycota.
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.
Zygospore
Zygospore: the thick-walled, melanized, often warty diploid sexual resting spore formed by gametangial conjugation in zygomycete fungi; formerly defined phylum Zygomycota, now split into Mucoromycota and Zoopagomycota.