Yeast False color scanning electron micrograph of the unicellular yeast Saccharomyces cerevisiae, or Baker's yeast. Cells with the appearance of pinched in waistlines are in the process of dividing. The circular areas on some of the cells are bud scars where former daughter cells have broken away at the completion of cell division. Yeast, a form of fungus, multiplies rapidly by a process of budding or by fission. They have the ability to ferment sugars and in so doing produce alcohol and carbon dioxide. These properties are used in the production of wines, beers, distilled spirits and in the baking of leavened bread. Magnification: X1,930 at 35mm size. Credit: David Scharf / Photo Researchers, Inc.

There is just no substitute for yeast. It has been used for millennia as a food ingredient to catalyze the fermentation of foods and beverages such as wine, beer and distilled spirits, bread and soy sauce.

However, aside from its traditional application in food and beverage fermentation, the eukaryotic micro-organism yeast also holds great promise and many potential future applications in diverse industries ranging from aquaculture to health to medicine to pollution control. For thousands of years, the yeast species Saccharomyces cerevisiae has been mainly used in baking and fermenting alcoholic beverages, but new valuable applications are continually being researched and developed. To date, about 1,500 species have been identified, but it is believed that just 1% of all yeast species have been described thus far. In addition, yeast is believed to be the most diverse fungus in the oceans. Research on this important microorganism continues to deliver amazing discoveries with applications in many different global markets.

Yeast is extremely important as a model organism in cell biology research, and is one of the most thoroughly researched eukaryotic cell microorganisms, serving to assist in understanding fundamental cell processes such as cell cycle, DNA replication, recombination, cell division and metabolism. Many proteins found in human biology were first discovered by researching their counterparts in yeast. Among its applications, yeasts have recently been used to generate electricity in microbial fuel cells and produce ethanol for the biofuel industry. They have also been used as a model for understanding genetics and cell biology, and their valuable physiological properties have led to their use in the field of biotechnology.

Some yeasts have found application in bioremediation and may have application as a heavy-metal biosorbent. Others can ferment xylose waste from agricultural residues, paper wastes and wood chips to produce ethanol from cellulose. Yeast is an excellent source of protein and vitamins, and has found applications as a probiotic to maintain and restore the natural flora in the large and small gastrointestinal tracts. Functional Technologies' scientists and associated researchers continue to conduct fundamental and applied research designed to uncover exciting new applications for this remarkable micro-organism.