Candidiasis or thrush is a fungal infection ( mycosis ) of any of the Candida species ( all yeasts ), of which Candida albicans is the most common.

Candida yeasts are commonly present in humans, and their growth is normally limited by the human immune system and by other microorganisms, such as bacteria occupying the same locations in the human body.

* The Saccharomycotina comprise most of the " true " yeasts, such as baker's yeast and Candida, which are single-celled ( unicellular ) fungi, which reproduce vegetatively by budding.

CF patients may also have their airways chronically colonized by filamentous fungi ( such as Aspergillus fumigatus, Scedosporium apiospermum, Aspergillus terreus ) and / or yeasts ( such as Candida albicans ); other filamentous fungi less commonly isolated include Aspergillus flavus and Aspergillus nidulans ( occur transiently in CF respiratory secretions ), and Exophiala dermatitidis and Scedosporium prolificans ( chronic airway-colonizers ); some filamentous fungi like Penicillium emersonii and Acrophialophora fusispora are encountered in patients almost exclusively in the context of CF.

A kombucha culture may contain one or more of the yeasts Saccharomyces cerevisiae, Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii, and Zygosaccharomyces bailii.

A second analysis of cauim made from rice and manioc also showed the presence of yeasts, chiefly Candida tropicalis.

The two most commonly used yeasts are Saccharomyces cerevisiae and Schizosaccharomyces pombe, although research is also done in the pathological yeast Candida albicans.

The perfect yeast S. exiguus is related to the imperfect yeasts C. milleri and C. holmii ; while Torulopsis holmii, Torula holmii, and S. rosei are synonyms used more frequently prior to 1978.

In eukaryotes, several yeasts, particularly Saccharomyces cerevisiae (" baker's " or " budding " yeast ), have been widely used in genetics and cell biology, largely because they are quick and easy to grow.

The yeasts ( Saccharomyces cerevisiae ) and fission yeast ( Schizosaccharomyces pombe ) are important model organisms in science, since they are simple eukaryotes that can be grown rapidly in large numbers and are easily manipulated.

The term yeast is often taken as a synonym for Saccharomyces cerevisiae, but the phylogenetic diversity of yeasts is shown by their placement in two separate phyla: the Ascomycota and the Basidiomycota.

The antibiotic cycloheximide is sometimes added to yeast growth media to inhibit the growth of Saccharomyces yeasts and select for wild / indigenous yeast species.

Saccharomyces yeasts have been genetically engineered to ferment xylose, one of the major fermentable sugars present in cellulosic biomasses, such as agriculture residues, paper wastes, and wood chips.

Some ascomyceous fungi, such as Saccharomyces cerevisiae, grow as single-celled yeasts, which — during sexual reproduction — develop into an ascus, and do not form fruiting bodies.

#* Saccharomyces cerevisiae: the yeasts in the culture convert some of the sugars to ethanol which can undergo secondary reactions to produce other flavour compounds

The WICGR has also sequenced the genomes of Ciona savignyi, the pufferfish, the filamentous fungus Neurospora crassa and multiple relatives of Saccharomyces cerevisiae, one of the most studied yeasts.

The sequencing of the yeasts related to Saccharomyces cerevisiae will ease the identification of key gene regulatory elements some of which may be common to all eukaryotes ( including both plant and animal kingdoms ).

Many winemakers, however, prefer to control the fermentation process more closely by adding specially selected yeasts usually of the species Saccharomyces cerevisiae.

However, many yeasts such as the commonly used baker's yeast Saccharomyces cerevisiae, or fission yeast Schizosaccharomyces pombe, prefer fermentation to respiration.

Typical microorganisms used to make alcohol, such as yeasts of the genus Saccharomyces, cannot ferment these starches, and so koji mold such as Aspergillus oryzae is used to break down the starches into simpler sugars.

Brewing yeasts are polyploid and belong to the Saccharomyces genera.

Saccharomyces yeasts can form symbiotic matrices with bacteria, and are used to produce kombucha, kefir and ginger beer.

An infection that does not and will not produce clinically evident impairment of normal functioning, such as the presence of the normal bacteria and yeasts in the gut, is not considered a disease ; by contrast, an infection that is asymptomatic during its incubation period, but expected to produce symptoms later, is usually considered a disease.

Preservation usually involves preventing the growth of bacteria, fungi ( such as yeasts ), and other micro-organisms ( although some methods work by introducing benign bacteria, or fungi to the food ), as well as retarding the oxidation of fats which cause rancidity.

Basically, Basidiomycota are filamentous fungi composed of hyphae ( except for yeasts ), and reproducing sexually via the formation of specialized club-shaped end cells called basidia that normally bear external meiospores ( usually four ).

While this exposure is a critical feature of the style, many of the key yeasts and bacteria are now understood to reside within the brewery and its ( usually timber ) fermenting vessels in numbers far greater than any delivered by the breeze.

For bacteria and yeasts, small quantities of cells are usually grown on a solid support that contains nutrients embedded in it, usually a gel such as agar, while large-scale cultures are grown with the cells suspended in a nutrient broth.

Because the rise time of most sourdough starters is longer than that of breads made with baker's yeasts, sourdough starters are generally unsuitable for use in a bread machine.

German Pumpernickel is traditionally made from a sourdough starter, although modern pumpernickel loaves often use commercial yeasts, sometimes spiked with citric acid or lactic acid to inactivate the amylases in the rye flour.

Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as Aspergillus oryzae and other related microorganisms and yeasts ( the resulting mixture is called " koji " in Japan ; the term " koji " is used both for the mixture of soybeans, wheat, and mold ; as well as for only the mold ).

Bran-containing ( wholemeal ) flour provides the greatest variety of organisms and additional minerals, though some cultures use an initial mixture of white flour and rye or whole wheat flour or " seed " the culture using unwashed organic grapes ( for the wild yeasts on their skins ).

Because of their pH level and the presence of antibacterial agents, such cultures are stable and able to prevent colonization by unwanted yeasts and bacteria.

The bacterial and fungal cultures found in the fermenting piles were found to vary widely from factory to factory throughout Yunnan, consisting of multiple strains of Aspergillus spp., Penicillium spp., yeasts, and a wide range of other microflora.

Bavarian brewers had begun aging beer made with bottom-fermenting yeasts in caves ( i. e. ), which improved the beer's clarity and shelf-life.

These companies offer customers more in the way choice and many of the beers now produced in Sweden are of the very highest international quality, produced with carefully cultivated brewing yeasts ( often imported from Germany, Belgium or Britain ).

Some yeasts are found in association with soil and insects.

However, baking and brewing yeasts typically belong to different strains, cultivated to favour different characteristics: baking yeast strains are more aggressive, to carbonate dough in the shortest amount of time possible ; brewing yeast strains act slower, but tend to produce fewer off-flavours and tolerate higher alcohol concentrations ( with some strains, up to 22 %).

A potential drawback of using wild yeast is that the fermentation process can go very slow with the results of the yeasts being very unpredictable and producing potentially a very different wine each year.

Historically, meads were fermented with wild yeasts and bacteria ( as noted in the recipe quoted below ) residing on the skins of the fruit or within the honey itself.

Because wild yeasts can produce inconsistent results, brewers have isolated the various strains in use today, and these have become associated with individual styles of mead.

* Tej — Tej is an Ethiopian mead, fermented with wild yeasts and the addition of gesho.

After the grapes are pressed, the juice is left to ferment for two or three weeks, with the region's native, wild yeasts converting the sugar into alcohol ; neither sugar nor sulfur may be added.

Sourdough is a dough containing a Lactobacillus culture in symbiotic combination with yeasts.

While the innovation is often popularly credited for using steam in baking ovens leading to a different crust characteristic, it notably included procedures for high milling of grains ( see Vienna grits ), cracking them incrementally instead of mashing them with one pass ; as well as better processes for growing and harvesting top-fermenting yeasts, this was known as press-yeast.

Some bacteria and yeasts organisms are unable to cope with the presence of oxygen.

The bottom third of the grapes gets crushed under the weight of gravity and resulting must begins normal yeast fermentation with ambient yeasts found naturally on the skins of the grapes.

* G-actin, despite its conserved nature, has varying number of isoforms, with a single isoform in yeasts and multiple ( at least six in mammals ) in eukaryotes.

Ambient yeasts present on the grape skins will interact with the sugars in the grape juice to start conventional ethanol fermentation.

Since the key step in the degradation of fatty acids with double bonds at even-numbered carbon positions also produces 3-trans-enoyl-CoA in mammals and yeasts, enoyl-CoA isomerase is technically required for their metabolism as well.

These yeasts will produce ethanol even under aerobic conditions, if they are provided with the right kind of nutrition.

Where traditional cider is made with whole pressed apples fermented by the wild yeasts present on the skins, Blackthorn contains apple concentrate, sugar and sweeteners and is fermented with a controlled yeast strain.