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Microorganisms

Yeast

Japanese: 酵母

Single-celled fungi that convert sugars into alcohol and carbon dioxide. Indispensable for fermented foods and beverages worldwide, including bread, beer, wine, and sake.

Yeast are single-celled organisms that consume sugars and produce alcohol and carbon dioxide. Bread rises and beer foams thanks to yeast's respiration.

They belong not to bacteria but to fungi—the same group as molds and mushrooms. Yet unlike molds, they don't extend hyphae; instead they multiply by budding, popping off new cells one by one. Under a microscope, the sight is almost humorous.

Yeast is one of the oldest microorganisms harnessed by humanity, and it remains a key model organism in modern molecular biology.

Related words

Saccharomyces cerevisiae

The most representative yeast used in bread, beer, wine, and sake brewing. A eukaryotic microorganism that reproduces by budding and performs alcoholic fermentation under anaerobic conditions.

Fungi

A group of eukaryotic organisms including molds, yeasts, and mushrooms. They have chitin in their cell walls, do not photosynthesize, and are heterotrophs that obtain nutrition by decomposing organic matter.

Alcoholic fermentation

The reaction in which yeast breaks down sugar under anaerobic conditions to produce ethanol and carbon dioxide. Essential for making alcoholic beverages and bread.

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