Yeasts, Predominantly Unicellular Organization, Zuckerpliz, Sugar Fungus, Elaborated, Mummies, Conspicuous, Microorganisms Unicellular, The Yeasts

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Your Ad Here	Yeasts Contrary to the moulds, some fungi have a predominantly unicellular organization and are collectively and popularly called "yeasts". Though the term yeast is commonly used, it is hard to define. Though unicellularity is the commonest type of habit in yeasts, this does not preclude inclusion of other morphologically different fungal forms in the category of yeasts. Thus, it becomes difficult to give a clear definition and classification to yeasts because of their diverse morphological forms.
However. Lodder (1970) has defined yeasts as "microorganisms in which the unicellular form is conspicuous and which belong to the fungi". Yeasts are the oldest cultivated organisms. The microscopic studies of the bread found with Egyptian 'mummies' revealed the presence of yeast cells. The first man who saw yeasts microscopically was A. van Leeuwenhoek (1680). In 1799, Fabroni traced the composition of yeast cells with the albuminoids. By 1825, increase in yeast cells in beer and wine was shown due to their multiplication by budding. Schwann (1839) supported this view and termed yeast "Zuckerpilz" or "sugar fungus" from which the name ‘Sacharomyces’ originates. Louis Pasteur established that ht alcoholic fermentation was directly associated with the activities of yeasts and his contribution to yeast microbiology and fermentation were published in Etudes sur le Vin (1866) and Etudes sur la Biere (1876). He also introduced methods of pure culture of yeasts which were later elaborated and improved by E.C. Hansen.
The first important treatise devoted entirely to yeasts was published by Guilliermond in 1912. It was the first book that included keys for identifying yeasts. The latest treatise devoted to the compreshensive study of yeast classification, detailed description of the methods for identification has been edited by J. Lodder (1970). It is entitled “The yeasts : A taxonomic Study”. This book is to a zymologist (one who studies yeasts) what “Bergey’s Manual of Bacteriology” is to bacteriologist.	Your Ad Here

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