Yeast

Yeasts are fungi that typically grow as single cells and reproduce by budding or cell division. Many ferment sugars, producing alcohol and carbon dioxide.

Budding: A form of asexual reproduction in which a new organism grows from an outgrowth of its parent. Many yeasts reproduce this way, forming a daughter cell from the parent.
Bread: A food made from dough, commonly raised with yeast and baked. Carbon dioxide from yeast fermentation expands bread dough.
Fungus: A member of a kingdom of organisms that absorb nutrients and includes yeasts, molds, and mushrooms. Yeasts are single-celled members of the fungal kingdom.
Candida albicans: A yeast species that can live harmlessly in humans but also cause opportunistic infections. It shows that a yeast can be both a normal resident and a pathogen.
Binary fission: A form of asexual reproduction in which one cell divides into two cells of similar size. Some yeasts divide this way instead of producing a bud.
Brewing: The production of beer through the fermentation of sugars in grain-based wort. Brewers use yeast to create alcohol and characteristic flavors.
Fungal cell wall: A protective outer structure in fungi, built mainly from polysaccharides such as chitin and glucans. Its composition helps distinguish yeast cells from bacterial cells.
Cryptococcus neoformans: An encapsulated yeast species that can cause severe disease, especially in people with weakened immunity. Its disease-causing form illustrates the medical importance of yeasts.
Alcoholic fermentation: An anaerobic process that converts sugars into ethanol and carbon dioxide. Fermenting yeasts release the alcohol and gas used in brewing and baking.
Wine: An alcoholic beverage produced by fermenting grape juice or other fruit juice. Yeast fermentation turns grape sugars into alcohol and carbon dioxide.

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