Yeasts are single-celled fungi that belong to the Saccharomyces species. They are tiny microorganisms characterized by their oval or spherical shape. With a size ranging from 3 to 40 micrometers, yeasts are invisible to the naked eye. They are widely found in nature, inhabiting various environments such as soil, water, plants, and even the skin and digestive tracts of animals. Yeasts are also extensively used in various industries, particularly in baking, brewing, and the production of ethanol.
Yeasts derive energy from the breakdown of sugars through a process known as fermentation. This metabolic process yields carbon dioxide gas and alcohol, making them valuable in the production of bread, alcoholic beverages, and biofuels. Additionally, yeasts are known for their ability to produce enzymes, which help break down complex molecules into simpler forms.
Yeasts play a crucial role in food preservation as well, as they can convert sugars into acids and other compounds that inhibit the growth of harmful bacteria. They are commonly utilized in the production of yogurt, cheese, and other fermented foods, contributing to their unique flavors and textures.
Moreover, yeasts have also been extensively studied in the fields of genetics, biology, and medicine due to their similarities to human cells at a cellular and molecular level. They have served as model organisms for numerous scientific breakthroughs and are essential in various research areas, including aging, cancer, and genetic engineering.
In summary, yeasts are single-celled fungi that are widely distributed in nature and find extensive applications in various industries. They are crucial in food and beverage production, contribute to the preservation of food, and serve as valuable models for scientific research.
