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Industrial Production and Applications of Yeast and Yeast Products
Published in Devarajan Thangadurai, Jeyabalan Sangeetha, Industrial Biotechnology, 2017
Rebecca S. Thombre, Sonali Joshi
Yeast is one of the most commonly used organisms with immense applications in food and dairy industry (Table 3.1). Yeast has been used in many ancient civilizations for the process of fermentation in the preparation of wine or bread. The ancient humans did not know that they ‘leaven’ that they were using are nothing but yeast. Yeasts are unicellular fungi that occur in the natural environment on fruits, leaves of plants, in soil and in aquatic and environments. Lodder (1970) defined yeasts as unicellular fungi that reproduced by budding or fission as their mode of asexual reproduction. However, this definition lacked the description of dimorphic yeast species that produce hyphae/pseudohyphae in addition to unicellular growth (Flegel, 1977; Kendrick, 1987).
Biological Risk Assessment
Published in Martha J. Boss, Dennis W. Day, Air Sampling and Industrial Hygiene Engineering, 2020
Within current medical literature, the primary concern is with Penicillium marneffei (P. marneffei). This species has two life formations and is the only Penicillium species that is termed dimorphic. The prevalence of one form over another is dependent on temperature. At 37°C the fungus grows as yeasts forming white-to-tan, soft, or convoluted colonies. Microscopically, the yeasts are spherical or oval and divide by fission rather than budding.
Microbiology in Water-Miscible Metalworking Fluids
Published in Tribology Transactions, 2020
Frederick J. Passman, Peter Küenzi
However, switching from hyphae to yeast and vice versa, known as dimorphism, has been described for many fungi, including Candida, which makes the classification into mold and yeasts increasingly difficult. Up to now, switching from one form to the other was implicated with virulence and was not described in the industrial environment (51, 52).