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Yeast species either require oxygen for aerobic cellular respiration (obligate aerobes) or are anaerobic, but also have aerobic methods of energy production (facultative anaerobes). Unlike bacteria, no known yeast species grow only anaerobically (obligate anaerobes). Most yeasts grow best in a neutral or slightly acidic pH environment.
Saccharomyces cerevisiae (/ ˌ s ɛr ə ˈ v ɪ s i. iː /) (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes.
Saccharomyces is a genus of fungi that includes many species of yeasts. Saccharomyces is from Greek σάκχαρον (sugar) and μύκης (fungus) and means sugar fungus.Many members of this genus are considered very important in food production where they are known as brewer's yeast, baker's yeast and sourdough starter among others.
Rhodotorula mucilaginosa cells, Methylene blue stain, magnification 400x. Rhodotorula is a genus of fungi in the class Microbotryomycetes.Most species are known in their yeast states which produce orange to red colonies when grown on Sabouraud's dextrose agar (SDA).
Size Reference Flatworm animal: Eucestoda: Tapeworm: length (maximum) 25 m: Eucestoda: Nematode animal: Loa loa: Loa loa: length (female) 20–70 mm: Loa loa: Arthropod animal: Cymothoa exigua: Tongue-eating louse: length (female) 8–29 mm: Cymothoa exigua: Nematode animal: Enterobius: Pinworm: length (female) 8–13 mm: Pinworm (parasite ...
A microorganism, or microbe, [a] is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells.. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from sixth century BC India.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
Bacteria display many cell morphologies and arrangements [9] Size. Bacteria display a wide diversity of shapes and sizes. Bacterial cells are about one-tenth the size of eukaryotic cells and are typically 0.5–5.0 micrometres in length.