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Yeast

Yeast

Informal group of fungi

Yeasts are unicellular fungi.

History

People have used budding yeast for food and beverages fermentation for centuries without knowledge of its nature. In the late eighteenth and early nineteenth centuries, yeast was not considered to be a living organism. The first scientific research on yeast was done not by biologists but almost exclusively researched by chemists, who were investigating alcoholic fermentation.

In 1789 the founder of modern chemistry Antoine L. Lavoisier published the first clear account of the chemical changes that occur in fermentation. In order to investigate, during fermentation, the conversion of sugar into carbon dioxide and alcohol, he carried out a number of analyses, estimating the proportions of the elements in sugar, water and yeast paste. He described the phenomenon of alcoholic fermentation as ‘one of the most extraordinary in chemistry’.

Louis Pasteur has written a scientific article in 1858 about alcoholic fermentation caused by yeast, his reasearch was sponsored by local French brewers and winemakers.

Role of yeast in science and industry

Yeast as eukaryote is one of the model organisms for manipulating metabolic pathways for the production of new molecules.

Baker’s yeast is used in the food industry as leaven(bread, beer, wine, dairy products), condiment, food supplement, and livestock feed.

Many species of yeast are applied in biotechnology as producers of ethanol(incl. biofuel), methanol, farmaceutical substances(recombinant proteins, etc.).

Tools and resources

The biggest scientific resource about yeast genetics is the Saccharomyces Genome Database (SGD). It provides comprehensive integrated biological information for the budding yeast Saccharomyces cerevisiae along with search and analysis tools.

Timeline

1991
Fred Sherman published an article "Getting started with yeast" in Methods in Enzymology.
1858

Louis Pasteur published the article "New facts about the history the of alcoholic fermentation" in the journal Comptes Rendus Chimie

1789
Antoine Lavoisier puslished results of his work "Traite´Eule´mentaire de Chimie". Cuchet, Paris

Further Resources

Title
Author
Link
Type
Date

"Nouveaux faits concernant l'histoire de la fermentation alcoolique". Comptes Rendus Chimie (in French). 47: 1011–1013.

Louis Pasteur

scientific article

1858

A history of research on yeasts 2: Louis Pasteur and his contemporaries, 1850–1880

James A. Barnett

scientific article

2000

A history of research on yeasts. 1: Work by chemists and biologists 1789-1850

James A. Barnett

scientific article

1998

Genetics, Molecular and Cell Biology

of Yeast

Roger Schneiter

monograph

2004

Getting started with yeast

Fred Sherman

scientific article

1991

News

Title
Author
Date
Publisher
Description
Research and Markets
June 14, 2021
www.prnewswire.com:443
/PRNewswire/ -- The "Yeast Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2021-2026" report has been added to ResearchAndMarkets....
Samantha Hurst
April 19, 2021
Crowdfund Insider
Click HERE to find out ⭐ UK's White Peak Distillery Raises More Than £1.14 Million Through Crowdcube Round. | Crowdfund Insider: Global Fintech News, including Crowdfunding, Blockchain and more.
Global Market Insights Inc.
January 11, 2021
www.prnewswire.com:443
/PRNewswire/ -- The non-alcoholic beer market revenue is anticipated to cross USD 29 billion by 2026, according to a new research report by Global Market...

References

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